Happy Wednesday everyone!!! Is anyone else looking forward to the 3-day weekend as much as me? I love Labor Day - it really seems to signal the start of fall. My favorite things - good food, great friends and wine :) are always included in this holiday as well. Oh and fireworks..which I'm never really impressed by... someone please tell me I'm not the only one. My thoughts are once you've seen one show, you've seen them all. One of my girlfriends is having a roof top party, so maybe I'll change my mind!
If you couldn't tell, I've been on a cornmeal kick lately. First, it was raspberry cornmeal pancakes - Dreena Burton's recipe rocks - you need to buy her book ASAP, that is, if you don't already have it. Next, it was cornmeal pizza...which you can read about here. Today, it was cornbread. I wanted something quick and easy - similar to the recipe I used to use before going gluten-free... so I scoured the internet for a gluten-free recipe that wasn't going to make me use thousands of flours - maybe someday, but not today.
This is what I came up with!
Quick & Easy Cornbread, adapted from Gluten Free Mommy
1 cup cornmeal
3/4 cup brown rice flour
1/4 cup Smart Balance Omega 3 blend
1 cup Silk Soy (I used light)
1 tbsp sugar
2 1/2 teaspoons baking powder
1. Whisk together dry ingredients in a small bowl.
2. Pre-heat oven to 400 degrees, spray a round ceramic pan - I used Corningware -with nonstick spray.
3. Melt Smart Balance in the microwave until partially melted.
4. Whisk remaining ingredients into dry ingredients until combined.
5. Bake for 25-30 minutes.
6. Allow to cook on wire rack. Cut into wedges and serve!
The verdict? I love this cornbread! It holds together well and is perfect with a tiny bit of smart balance spread. Yum!!!
Do you like cornbread? Yay or nay? Sweet or savory?