Why does it feel like the colder weather starts as soon as Labor Day weekend ends? I am just shocked that we went from 100 degree weather in Missouri to 70 degree weather so quickly. It would have been nice to have a gradual progression. My body hates cold weather, and I long for the day that I can move somewhere warm like southern Florida or Hawaii. I don’t care if they have hurricanes. We have weather issues here that are just as bad, if not worse. They are called, tornadoes, ice storms, and heatwaves. At least you have some warning with a hurricane. A tornado comes out of nowhere and is one of the most powerful weather forces that I’ve seen. I watched a special on NatGeo recently that shows home video footage from all of the recent tornadoes. It was truly amazing! I think I’m going to move my entire family to the basement just in case. Hey, at least I won’t have to wake everyone up in the middle of the night to go downstairs when a tornado warning happens. It’s called “planning ahead.” I’ve talked about it before…anything that saves me time.
So, because I’m stuck here in this state with rollercoaster weather, I have to adapt to the changing seasons and give in to cooking the colder weather dishes. This past weekend I made homemade ham and beans (recipe here). Everyone knows that you have to have cornbread to go with your beans. I made a yeast cornbread on Saturday (with the hubby’s help) and planned to use the leftover bread to go with the beans on Sunday. This worked fine except the hubby can’t have regular flour, and he really likes cornbread. I decided to make cornbread that he could eat.
Cornbread is something, once again, that I never liked when I was a kid. I always remember it being really dry. I never understood why people liked it so much. But, as I got older, I realized that cornbread didn’t have to come from a box and it didn’t have to be dry. I also discovered the tradition of pouring maple syrup over the top of it, thanks to the hubby’s family. This is exactly the motivation I needed to start making and enjoying cornbread. YUM!
I found a really great recipe for cornbread, and made it gluten-free by using this gluten-free flour. I loved that the recipe called for pouring a syrupy mixture over the top of it after baking. No dry cornbread here! I tasted it, and was somewhat upset that it was going to upstage my beautiful, yeast cornbread. It was WAY better! I don’t think anyone noticed that it was gluten free. I know I had a piece and so did my mom. The hubby ate half the pan. If you are looking for a really good recipe, make this. Don’t be scared because the title of this post says, “gluten-free.” Just make it with regular flour and you will be amazed at how good this recipe is. I know it’s going to be my go-to cornbread recipe.
Here are the step-by-step instructions with photos (full recipe follows):
To make the glaze, combine 3 tbsp. butter, honey, and water in a saucepan. Heat over low heat until the butter is melted, stirring to help the mixture to combine.
Adapted from: Couldn’t be Parve
1 C corn meal
1 C flour (regular or gluten free flour blend)
1/4 C sugar
4 t baking powder
1/2 t salt
1 C regular milk
1/4 C butter, softened
3 tablespoons butter
2 tablespoons honey
2 tablespoons water
Preheat oven to 425. Lightly grease an 8 x 8 pan.
In the bowl of an electric mixer, combine the corn meal, flour, sugar, baking powder and salt. Add milk, egg, and softened butter and beat until combined and smooth. Pour the mixture into the prepared pan and bake for 20-25 minutes, or until a tester comes out with only a few crumbs. Place pan on cooling rack.
Using a toothpick, poke small holes through the cornbread.
To make the glaze, combine the margarine, honey, and water in a saucepan. Heat over low heat until the margarine is melted, stirring to help the mixture to combine.
Pour the glaze over the cornbread and let cool to room temperature.