Thursday, November 15, 2012

Tennessee Corn Bread


The mornings are chilly, the holidays are coming; I think there's no better comfort food than corn bread.

I originally found this recipe while on the quest for a gluten-free stuffing last Thanksgiving.  What happened was after hours of scouring everything for a stuffing that didn't use bread, I ran across a recipe that used corn bread instead.  Corn isn't wheat, right?  Perfect. Now I just need a corn bread recipe.

Turns out, a lot of corn bread recipes use flour anyway.  Except this one!

Now for the disclaimer: while cornmeal in and of itself has no gluten in it, oftentimes it is processed in a plant that process wheat.  Know your gluten-intolerance limits.  If you can't handle wheat contamination of any kind, then you will want to get cornmeal that is labelled gluten-free and states on the box or bag that it was processed in a wheat-free facility.

Okay, now on to the good stuff!

Tennessee Corn Bread (From Taste of Home
Cookbook)

Time: 30 minutes
Oven: 425 degrees
Makes: a 9x9 pan or 9 in spring form pan

Ingredients:

  • 2 eggs
  • 1/2 cup mayonnaise [the cookbook notes that reduced-fat or fat-free mayo is not
  • recommended]
  • 1/2 cup buttermilk
  • 2 tablespoons vegetable oil
  • 2 cups yellow cornmeal [again, know what your intolerance can handle, and choose
  • your cornmeal brand accordingly]
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt

Directions

1. In large mixing bowl, beat together eggs, mayo, buttermilk, and oil until smooth.
2. Add cornmeal, sugar, baking powder, and salt into bowl, and stir together until just combined.
3. Grease you 9x9 pan or 9 in spring form, and add batter.
4. Bake at 425 degrees for 18-20 minutes, or until an inserted toothpick comes out clean.


I'm starting to fall in love with my spring form pan.  It can bake anything into a beautiful circle - now my corn bread can be both yummy and visually appealing.

pour some honey on it...
eat it with some soup.
We had it with some Vegetable Lime Chickpea Chili that I found over at Two Peas and Their Pod. It's a pretty delicious vegetarian chili to combat the winter chills or some stuffy noses.

Curious about how our weekend went?  Ha ha, I'm going to tell you anyway.  Well, Dellie slept...okay.  She had trouble going to sleep and woke up a few times during both nights, but at least she wasn't alone.  Our friends' kiddos had a pretty rough go at it too.  But no one died, and we came back feeling like we learned a lot from the conference.  So success?  I suppose so when you've got a 10 month old.

See you Monday!  I'll be posting my corn bread stuffing recipe, just in time for Thanksgiving!

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