February 15, 2010
Gluten Free Parmesan Cornbread
So yes we still have snow:
We still have A LOT of snow!
It has melted a little, but not much. I'd say we might have had 1 or 2 inches of melting at most.
The roads are relatively clear, though in some places it's more like a lane and a half instead of two lanes:
But hey that works!
And you're going to drive by a lot of really big piles of snow!
We're supposed to get up to 7 more inches today in to tonight and then possibly a bit more on Wednesday. While 7 inches does make me want to cry hysterically, I'm still not thrilled about it. BUT at least 7 inches of snow can be driven over easily. The path to the backdoor will have to be cleared again, but clearing 7 inches of snow, versus 27, well I'll take 7!
Now let's talk some cornbread!
This isn't a cornbread that Jamison would eat, but I've found that I really like the addition of the corn flour to cornbread in place of regular flour. It really just helps the over all corn flavor, so I've started making all of my cornbreads this way. The Parmesan gives the bread a nice savory punch and this is just perfect with a big bowl of soup or chili.
Sounds perfect for this kind of weather don't you think?
What You'll Need:
2 cups of stone ground yellow cornmeal (Note: Look for a variety that is certified gluten free.)
1 cup of corn flour (Note: Corn Flour is NOT corn starch. Again look for a variety that is certified gluten free.)
1 tablespoon of baking powder
1 teaspoon of sea salt
1 cup of finely shredded Parmesan cheese (Note: You want to shred or chop this yourself. The stuff that comes in a bottle won't work. I like to use my food processor to do this.)
2 cups of buttermilk
Preheat oven to 425 F.
In a large glass bowl stir together corn meal, corn flour, baking powder, sea salt and Parmesan until incorporated:
Add milk and eggs:
Stir until batter forms and all the ingredients are well mixed:
Place batter in a 9 X 9 inch baking dish that has been sprayed with non-stick spray:
Bake for 25-35 minutes until golden brown:
Let sit for 5 minutes and then cut and serve. Store leftovers in an airtight container.
Notes: You could add in a cup of corn kernels too if you liked.
Posted by Dianne at February 15, 2010 10:51 AM
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I haven't tried corn flour yet, but I've heard great things about it. This cornbread looks wonderful!
It was nice not to get any measurable snow here today for a change. ;-) It snowed for a while, but all melted and then we had rain. Still might be a chance of a wintry mix later, but hoping it will not amount to anything.
Posted by: Shirley @ gfe at February 15, 2010 7:39 PM
Definitely try the corn flour! It's fabulous!
Posted by: Dianne at February 16, 2010 1:57 PM