Corn bread (gluten-free)

12 servings

Ingredients

Quantity Ingredient
1 teaspoon Salt
1 teaspoon Baking powder
½ teaspoon Baking soda
2½ cup Cornmeal
1 To 2 tablespoons honey
1 To 2 large eggs, beaten
1 To 2 tablespoons oil
2 cups Buttermilk *

Directions

Now, this recipe, although "gluten-free" is also just their basic cornbread recipe... so anyone can snag it...

CORNBREADS: We'd been told that true Sourherners won't touch cornbread made with yellow corn, but at least one authentic Virginian to whom we have an inside line says the crucial factors are _fresh_ cornmeal, _coarse_ grind, and _no_ sweetener, please. We never made perfect cornbread for her until we ground the corn ourselves, and _voila_--North and South united in applauding! If the cornmeal is not absolutely fresh, the cornbread will have a slight bitterness from rancidity, which some folks prize and others cover up by adding sweeteners.

"Southern" Cornbread in our kitchen turns out to be our Basic Cornbread, with freshly ground cornmeal and no honey.

Without a doubt, cornbread is the quick bread we make most frequently--most often the Basic recipe, which seems to us the very best of all. It also makes 12 fine muffins, when you want muffins.

BASIC CORNBREAD:

* If you haven't got any buttermilk, use regular milk soured with white or cider vinegar (1 tablespoon vinegar plus milk to make 1 cup). Yogurt, beaten smooth, can substitute for buttermilk, but depending on how tart it is, increase the honey to compensate: our yogurt is medium-sour and even with 2 tablespoons of honey in Basic Cornbread the bread is down- right tangy.

Preheat oven to 425 deg.F. Grease an 8" x 8" pan or muffin tin.

Sift the salt, baking powder, and soda together and combine with the cornmeal. Mix the wet ingredients together, and then add the dry, stirring just until smooth. Turn into the greased pan and bake about 20 or 25 minutes; a little longer if you added vegetables--or only about 15 minutes for muffins.

VARIATIONS: Add 1 or even 1½ cups grated raw yellow or green zucchini, for a very moist cornbread -- the yellow squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include two eggs (reduce the buttermilk to 1 ½ cups) when adding the vegetables to help the bread cook well.

This recipe makes a rather coarse, grainy-textured bread, particularly when the cornmeal is medium-coarse grind. To maximize the graininess, use a very coarse cornmeal; let the corn soak in the wet ingredients for an hour or so before you sift the leavenings and stir them in. If you prefer a closer crumb texture, use finely ground cornmeal, or substitute 1 cup or so of whole wheat pastry flour for an equivalent amount of cornmeal, sifting it with the leavenings.

With the whole wheat pastry flour, the texture will be lighter and the flavor less corny...

NOTE: I know you can't do the latter, but I added it for anyone who may want to try this who is not gluten-free.

The next one is the last one. Just one other thing I was thinking about: I have a couple of other Laurel's Kitchen cookbooks, and I can assure you that they are really, well, careful with their recipes, and put out reliable cookbooks. I hope the stuff I have included here has helped you iron out the problems with your bread making. If you are still having problems after trying some of the recipes, I would suggest you contact them through 10 Speed Press at

P.O. Box 7123, Berkeley, CA 94707 They seem to be very helpful, and willing to

find solutions where none others seem to be present.

(Continued to next message)

~-- FLAME v1⅒ * Origin: CanCom TBBS - Canton, OH (1:157/629) From: Frank Skelly Date: 02-14-95 ====================================================================== ==== ==== (Continued from previous message) Posted by Kyosho Connick. Reposted by Fred Peters.

Submitted By FRANK SKELLY On 02-14-95

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