Thursday, February 21, 2013

super simple gluten free cornbread

So, I seriously have a case of a writer's block. Or creativity block. I don't know what to write about. I don't know what to cook or bake. It's terrible.

"Tell me, O Muse, of something to write. Inspire me.

I'm waiting, O Muse.

I think my Muse is attending some other people at the moment."

Name the book that quote is from!

Okay, it's from Absolutely Normal Chaos. That was my favorite book back in elementary school. Okay, it still is one of my favorite books. I just love it. I won it in something. I don't remember what it was. All I remember was that it was like the last day of school or something before summer break when I found out that I won the book, and I was so excited because I never win anything. Then, after reading the book, I wanted to write my own summer journal. I don't think I got too far though; I wasn't very good at writing in it on a daily basis.

Anyway. Cornbread. I love cornbread. It's so easy to make and it's so delicious. The perfect answer for my creativity-block-stricken self! Well, at least the answer to my baking woes. You can eat cornbread with like anything. And, cornbread is so versatile! It can be sweet, it can be savory. You can use it in stuffing. You can eat it as dessert. Or breakfast. And this cornbread is especially easy because you only need six ingredients. Yup, that's right. Six. That's because I used gluten-free Bisquick -- makes things so much easier! I will say that I do prefer cornbread made completely from scratch -- however, this Bisquick cornbread is still pretty darn good. And so easy. Two pluses in my book!

I want some cornbread now.

super simple gluten free cornbread
gluten free, soy free

// ingredients
2 cups gluten free Bisquick*
6 tablespoons cornmeal
1/4 cup Truvia baking blend (you can also use 1/2 cup of regular sugar)
2 eggs
1 cup milk of choice
1/2 soy free Earth Balance spread, melted (or regular butter, if tolerated)

*Note: for those who are extremely allergic to soy, gluten-free Bisquick may contain soy.

// directions
Preheat oven to 350 degrees. Whisk the Bisquick, cornmeal and stevia blend (or sugar) together in a large bowl. Slightly whisk the eggs together in a separate bowl. Add the eggs, milk and melted spread to the dry ingredients and stir. Pour the batter into a prepared 8x8 baking dish (I like to grease my pans with Spectrum Organic All Natural Vegetable Shortening). Bake for about 35 minutes, or until the cornbread is golden and delicious.

// variations

for something sweet

Maple Cornbread: Replace the sugar with 1/2 cup of maple syrup. Melt 1/4 cup of Earth Balance spread (or butter) and mix it with 1/4 cup of maple syrup. Once the cornbread is done, brush with the maple butter mixture.

Fruit and Honey: Serve with strawberry compote and honey. Or blueberry compote. Or any kind of fruit compote! You could even mix in some blueberries or strawberries into the batter -- just make sure if they're frozen that they've been thawed and patted dry. Otherwise you'll end up with a soggy purple or red batter!

for something savory

Cheesy Jalapeno Cornbread: Omit the sugar. Add 1/4 cup of finely diced jalapeno peppers, a dash of cayenne pepper, and a cup of shredded cheddar cheese (Daiya makes an excellent dairy free, gluten free, soy free shredded cheddar cheese).

Olive Oil and Thyme: Sugar is optional (you may want to reduce the amount). Replace the butter with with olive oil. Add two tablespoons of fresh thyme, chopped. You could also use rosemary instead of thyme, or go crazy and use both!

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