Gluten-Free Cornbread--Delicious!

It is not difficult to find gluten-free recipes on the net, but sometimes you have to try several recipes before you find one you like. I have tried several cornbread recipes from the net. Many times, I haven't liked the rubbery texture. The following recipe, found on a site by Jane Linton, has a moist, dense, cake-like texture. It's delicious warm from the pan.

To stay well, people with Celiac disease have to shop carefully to avoid wheat and gluten. Many cornmeal mixes contain flour, or are processed on machinery that also processes wheat.

Other brands of cornmeal may list cornmeal as the only ingredient. You would think these would be safe for people with Celiac disease, but often they're produced on machinery shared with wheat-containing products. It's important to call the manufacturer before purchasing to verify that the cornmeal is processed on gluten-free machinery.

It's safer for people with Celiac disease to purchase cornmeal that is labeled "gluten free" on the package. Some products labeled "gluten-free" are processed in a designated, gluten-free facility. Three brands of cornmeal that I trust are Bob's Red Mill, Hodgson Mill and Arrow Head Mills. These products are often found in local supermarkets. Check the health foods aisle of your store.

Southern Cornbread

2 cups of self-rising cornmeal (If using plain cornmeal, add 2 tsp. baking powder and 1/2 tsp. salt for each cup of regular meal)
2 eggs beaten
2 cups buttermilk
2 Tablespoons bacon drippings, melted, or veg. oil

Heat oven to 450 degrees. Grease your 9-inch skillet with about 2 tablespoons of shortening or oil (Use bacon drippings if available). Leave oil in bottom of pan. Place pan in oven to heat.

Combine cornmeal, 2 eggs, buttermilk, and the melted bacon drippings. Mix well. I find a whisk does this nicely. Pour into skillet. Batter will sizzle.

Bake at 450 degrees for 35 minutes or until golden brown. Serves 6-8

Serve warm with butter. For a Southern touch, serve with soft butter mixed with molasses.