Monday, October 17, 2011
Had a serious hankering for a bread product that texture wasn't different then what the non-gluten version would be (I love the GF breads I have been making, but the texture isn't even close to a nice fresh from the oven wheat bread), so I decided I HAD to have some corn bread:
1 1/2 cup corn meal
1 cup masa harina (the fine ground corn meal for making tamales or tortillas)
2 1/4 tsp baking powder
3/4 tsp salt
2 large eggs
1/4 cup vegetable oil
1 cup milk
Preheat oven to 450F. Put 1-2 table spoons bacon grease into cast iron skillet and pop into the oven to melt.
Mix dry ingredients, add eggs, milk and oil. If the batter is to thick, add 1-2 tablespoons more milk until creamy and pourable.
Take skillet out of oven and pour in the batter and put back into the oven. Bake for 20-25 minutes or golden brown. Use a toothpick to check for doneness, toothpick show come out clean when poked into the corn bread.
Cut into pieces and add butter, honey or what ever you like on corn bread and enjoy.
NOTE: If you don't have a cast iron skillet a 9"X9" baking pan or cake pan works just as well.