Mom loves cornbread with chili. I try to remember to make it when we decide upon an evening meal of chili. Mom is usually fine with a box mix – for me it’s OK but, I will no longer eat it because of the wheat in it.
So, in order for me to enjoy some fresh made cornbread, I decided to try and find a cornbread recipe that didn’t use wheat. I had one requirement, besides no wheat, it needed to be easy. And this is what I found. Gluten Free Cornbread from Gluten Free on a Shoestring.
I knew when reading the post that this was an easy recipe because Nicole stated that substitutions could be made, though she won’t guarantee the results. Substitutions are excellent, because I didn’t have any yogurt nor a lot of sour cream. For the fat/liquid in my recipe I subbed half a cup of sour cream and a cup of half and half. Other then that, I made it exactly as she wrote it.
- 2 cups coarsely ground yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 egg at room temperature, beaten
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups plain yogurt (can substitute an equal amount of sour cream or buttermilk)
- 4 tablespoons honey
I was concerned that the bread would be dry, even with a cup of half and half. However, I was pleasantly surprised. It wasn’t super moist but neither was it overly dry and crumbly. (It stayed fairly moist, even with subsequent reheatings.) It wasn’t super sweet, which is a positive thing in my book. This is a definite keeper.
Next time that I make this I will add a few things. Fresh cooked or frozen corn and probably some green chilies if I can find some that aren’t too hot.
What is your must have when you make chili?