Generally, I don’t really think about bread that much. It’s one of those things that I generally kind of wrote-off once I made the switch to gluten-free. That’s not to say that it’s vanished from my mind completely… as a Greek, it’s present at every single dinner table or restaurant outing I attend. For the most part, I just ignore it & hope my cravings go away. Sometimes that even works.
& truthfully, as much as I love bread, it was kind of a pain in the butt to make… so I just didn’t. Simple as that.
Then I went & married a greek. & he likes bread. He likes bread a lot. So much so that he sneaks off to the baker & comes home with all sorts of delicious loafs. I’m happy for him, really I am… I’m not so happy about the crumbs all over my kitchen. Which as you know, are inevitable. If I think there’s even the slightest chance that there’s something on a surface, or on the dish towel… I’m cleaning or throwing it in the wash.
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So I gave in. I started baking bread again. It’s gotten me experimenting with recipes such as bagels, buttermilk biscuits, blueberry & oat loaves, & many more. Cornbread was a recent addition. I mean, not recent to my stash of recipe cards that have been building up… but a recent addition to what I bake in this little kitchen I call home.
It’s made an appearance three times now. The first was just for us. The second was for the video… but that vanished before I really had a chance to finish off the recording… so of course, I made it a 3rd time to give you a clear shot. The truth is, only once have I not shown the final product, & it still haunts me. I wasn’t about to make that mistake again. Not to mention… any excuse to remake the cornbread. Oh, & I also seem to be making crepes at least twice a week since I wrote that last recipe. Somethings become favourite quickly in this house.
Hope you enjoy it!
– 170g finely ground corn meal
– 40g coarse corn meal
– 170g gluten-free oat flour
– 1 tsp xanthan gum
– 1 tsp satl
– 1/2 tsp bicarbonate of soda
– 125g unsalted butter
– 2 eggs
– 375g buttermilk
– 70g honey
1. pre-heat the oven to 176C. Grease & line a 25cm x 25cm baking tin with parchment paper & set aside.
2. combine all the dry ingredients in a large bowl & whisk to combine & mix thoroughly.
3. create a well in the centre & add the remaining ingredients & give it a good mix until everything is evenly distributed. Transfer into your prepared baking tin. At this point, you can add canned corn kernels, jalapeños, or any other little tidbits you can think of.
4. place in the centre of the oven & bake for 30 to 35 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven & allow to cool before cutting.
*** this recipe works deliciously well if you brown the butter first. You can find instructions on how to do that in this recipe of a previous version of the cornbread.