March 30, 2014

Southern Blue Corn Bread (Gluten-Free)

1/2c. coarse-ground blue cornmeal
1/2c. fine-ground white cornmeal
1tsp. baking powder
1/2tsp. salt
1/2tsp. baking soda
2tbs. buttermilk powder + 1/2c. water
1 egg
1/3c. plain full-fat yogurt
2tbs. butter, melted


The original version of this recipe, the one I most associate with home and comfort food, includes wheat flour rather than yogurt. I played around for weeks just to see how closely it could be mimicked without the flour--not so much from a desire to make it gluten-free (a recipe this sentimental I'll typically eat anyway regardless of stomachache), but instead from sheer laziness. If I buy a whole thing of flour for one recipe, then I'd actually have to bake to use the rest. As may have been mentioned, I am not a baker. This is cooked in a cast-iron skillet, and that's the closest to a baking sheet it usually gets in my kitchen.

Preheat the oven  to 375°. First, pour all dry ingredients into a bowl and mix well until there are no clumps (with a fork works fine).  On the stove top, heat a cast-iron skillet and grease the sides and bottom with bacon grease or real butter.  Add all wet ingredients to their own bowl and whisk vigorously--a hand mixer is ideal to get the desired bubbly texture, but not necessary.   Working quickly, add in the dry ingredients, give it enough of a stir to get rid of clumps, then pour the batter into the skillet.  Bake for 20 minutes, then turn off the heat and let sit in the oven for another 10 minutes.

Best served topped with a generous pat of butter alongside some LSU-style Red Beans, although drizzled in honey with a cup of tea is also delicious. Whatever you do don't add sweetener to the mix-- we're not talking yankee cornbread here!