Not to be a totally eclectic Gemini, possibly losing the focus of this blog altogether, but I thought I’d post a recipe. Since I don’t eat wheat, I was happy to finally come up with a gluten-free cornbread I could eat. This one’s pretty good. I guess it’s the xanthan gum ( a powder I got at Whole Foods) that gives it some texture.
Mix the following ingredients in a big bowl:
1/2 cup corn meal
1/2 cup corn flour
1/2 cup brown rice flour
1 Tbsp. xanthan gum
2 teaspoons baking powder
1/2 tsp. salt
1/2 cup buttermilk
1/3 to 1/2 cup honey, depending on your sweet tooth
2 eggs, beaten
1/2 cup canola oil, corn oil or melted butter.
Spread in greased and floured square pan. Bake at 400 degrees F for 20 minutes, until fairly browned on top and no longer gooey in the middle. Good with chili or as a snack with honey or jam.
Enjoy the last of summer!