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!
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| 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!
