Bake 52: Week 25

I have weird fascinations with numbers, so I will just admit how nerdy I am that I got totally excited that this week it's 52:25 - cool, huh?  :)

So for this cool week we got to bake Southern Skillet Cornbread

I was really excited about this pick because it is a gluten-free cornbread - and looked oh-so-delicious in the book!  We love cornbread around here and I've been on the search for years for the perfect GF cornbread - the flour substitutes usually make it dry and crumbly.

This one was great!!  I learned from the book that the difference between Northern and Southern cornbread - apparently Southern is less sweet but with no flour and Northern is sweeter and with flour.  I do want to bake this again and add a little sugar - just to give it a little bit of a sweeter flavor, but even without, it was really good.  And the texture was great - really love this recipe!

Who can resist warm cornbread with honey?  Mmmmmm!

The only thing I was baffled by is that my bread wouldn't come out of the pan after I baked it.  I thought with as much oil and butter as we put in the pan, it would fall right out.  I will have to try a different pan next time, I'm anxious to see what everyone else baked it in and how it worked out.

 I served it with soup for dinner and the fam loved it!  Can't wait to try again!

Check out Jen's Blog for the recipe!

inlinkz codes for the week 1