First heavy snow of the season makes me want chili and cornbread. Well, guess what? It snowed big ‘ol snowflakes today, and they blew sideways. I think that counts as our snow season kickoff tradition of chili and cornbread.
Oh, wait…there’s that thing where Mister can’t have gluten, dairy or egg, so our cornbread has been weirdly crumbly or sandy the past few snow dumps.
After a few disappointing attempts, I didn’t bake for at least two years after we discovered Mister’s gluten intolerance. Now, I’m beginning to understand the mechanics behind gluten-free baking and replacement ingredients.
Today’s gluten-free cornbread wasn’t sandy at all and it didn’t fall apart when lifted out of the pan. I’m getting it!
My biggest goof? Opening the oven when I knew it wasn’t done yet. It fell a little in the middle. Oh well, I wasn’t after pretty. And I’ll know to be more patient next time.
It’s just that, it smelled so good…
1-2 tbsp bacon grease or butter
1/2c all-purpose gluten-free baking mix
3/4 tsp salt
1/2 c granulated sugar
1/2 tsp baking soda
2 tsp baking powder
egg replacer equivalent to 1 egg
1 1/2c unsweetened, unflavored almond milk
1/4c coconut oil, warmed just to liquid
Preheat oven to 425F. Grease a cast-iron skillet or square baking pan with bacon grease or butter. Combine dry ingredients in a large bowl. In a separate bowl, combine wet ingredients. Add wet ingredients to the dry, and thoroughly combine.
Pour mixture into your greased cast-iron skillet or baking dish. Bake for 20 minutes, until golden.
Grab a steamy bowl of chili, a hunk of cornbread with honey butter, and a window seat. Now, just try to be bummed that you’ll have to shovel the sidewalk for the mailman.
Not gonna happen. You’re too cozy.