Isn’t this golden-brown bread beautiful?
Update – 9/5/10 – Contest Closed.
I have a couple SS&GF cornbread recipes. When I want a quick and simple, no fuss gluten-free, sugar-free recipe I make skillet cornbread. At the holidays, I make a more substantial bread for my Sweet & Spicy Cornbread Dressing.
For dinner the other night we had oven braised collard greens (recipe soon to come…) and honey dijon chicken. Instead of my old standbys, I wanted a cornbread that’s slightly sweet, moist, and light.
This recipe is just as delicious as the other two – each one has their own personality. The skillet cornbread is made from just cornmeal, no flour, and is perfect for spooning hot chili or beans over. The Sweet & Spicy Cornbread is delicious on it’s own and perfect for making holiday stuffing.
But if you want a buttery piece of cornbread to serve with dinner, this is the one to choose.
Instead of just butter or just shortening, I decided to use a little of each. I couldn’t stand the thought of taking away the rich buttery flavor but wanted a little more rise and crisp offered by the shortening.
Add anything you’d like – green chilies & corn kernels, lemon & blueberries, or cheese & broccoli.
We always have leftovers…Joe and I can’t (don’t…) eat an entire loaf of cornbread. Wrap and freeze for another meal or, my personal favorite, make them into salad croutons.
Find a little cornbread inspiration below:
- Honey-Sweetened Corn Muffins from Gluten-Free Easily
- Vanilla Cornbread from Gluten-Free Goddess
- Cornbread Muffins from The Baking Beauties
Serves: 8 good sized wedges
- 1 cup garfava-sorghum blend
- 2 tablespoons palm sugar
- 2½ teaspoons baking powder
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
- 2 tablespoons organic palm shortening
- ¾ cup cornmeal
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon unsalted butter to grease pan
- Preheat the oven to 400F. Place a 9 to 10 inch stoneware baking dish in the oven.
- Whisk together flour blend, palm sugar, baking powder, xanthan gum, and salt. Use your fingers to cut the shortening into the flour mixture until it resembles the consistency of peas. Whisk in cornmeal. Set aside.
- Whisk the buttermilk, eggs, and melted butter together. Place the last tablespoon of butter in the hot baking dish to melt while you finish mixing the ingredients.
- Dump the wet ingredients into the dry and mix until just combined. Carefully (very carefully!) remove the baking dish from the oven and swirl to coat the bottom and sides with the melted butter. Pour the cornbread batter into the hot dish and bake for 15 – 20 minutes, until the top is golden brown and it tests clean with a toothpick.
- Let cool slightly before slicing. Serve warm with room temperature butter. Wrap and freeze leftovers.
I used Tropical Traditions Organic Palm Shortening for this recipe. It’s solid at room temperature and works beautifully. Slightly softer than other organic shortenings, it’s simple to measure and cut into your flour. With a melting point of 97 degrees, it will help your baked goods get a little more rise than butter or oil. It’s also non-hydrogenated so it’s trans-fat free.
When Tropical Traditions sent me their Organic Palm Shortening to review, I thought they’d send a small container. Nope. They shipped an entire gallon of the stuff and that’s what they’re going to give one of you.
Full disclosure: Tropical Traditions is not paying for this review however I did receive palm shortening to review.
How to enter:
- Leave a comment below.
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This contest ends on Sunday, September 5th at 11:00 pm CST. Winner will be announced on Tuesday, September 7th at Slightly Indulgent Tuesdays. Sorry to my international friends – this is open only to residents of the continental United States.