Gluten Free Cornbread for Two

My husband is not keen on cornbread, he'll eat it once in a while but not a lot. I grew up with the old southern cornbread eaten at every meal, literally. So I was so happy to run across this recipe and to be able to convert it to gluten free without any problems. I've made my mini skillet of cornbread many times but always seem to make a little too much! This was prefect! 

Ingredients

• 2 1/2 tablespoons salted butter , melted
• 1/4 cup milk
• 1 large egg
• 1/4 cup + 1 tablespoon plain (not cornmeal mix) yellow cornmeal
• 1/4 cup all purpose flour (I use Pillsbury Gluten Free)
• 1 tablespoons sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

• Heat the oven to 400 degrees F (200 degrees C). Let skillet if using one get hot. This makes for a crispier crust.
• In a medium sized bowl, whisk together the melted butter, milk, and egg until well blended.
• In a separate bowl, mix together the cornmeal, flour, sugar, baking powder and salt.
• Add the liquid mixture to the cornmeal mixture and stir just until the flour is moistened.
• Pour batter into small greased pan (I used a mini cast iron skillet) and spread evenly. 
• Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Thant's all friends and it is so good, a little crunchy on the top just the way I like it.

Thanks for stopping by y'all and please cone again soon!

Quick Easy Gluten Free Mexican Cornbread

 My Mother use to make Mexican cornbread at least once a month, I never make it. Lately I've been thinking about hers and wanting some of my own.

On football Saturday, that's what I call it because I love a good football game. I was cooking for a early dinner in front of the television watching our favorite Mississippi State Bulldogs. We had my Classic Beef Chili and Mexican Cornbread. Chili recipe found HERE.

Win or loose this was bound be a great game because when you have great company and great food it's all good!!!!

Quick Easy Gluten Free Mexican Cornbread

Ingredients:

• 1 1/2 cup Bob's Red Mill Cornbread Mix
• 2/3 cup milk
• 2 eggs
• 2 Large dips Mayonnaise
• 1 (14 ounce) cans creamed corn (I use Libby's)
• 1 cup grated cheddar cheese
• 1 cup chopped jalapeno pepper or less

Directions:

Preheat oven to 350°F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, milk, eggs, and mayonnaise. Stir in creamed corn.

Pour half of batter into prepared pan.

Top with cheese and peppers, spreading onto batter.

Pour remaining batter on top of cheese and peppers. 

Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.

 Let cool slightly before cutting into squares.

Ps: This was the BEST Mexican Cornbread I have ever eaten! I think I could eat it three times a day!

Thanks for stopping by y'all and please come again soon!