Grandmother's Buttermilk Cornbread
Gluten free too! Personally, I felt this was too sweet, but my cornbread loving hubby said "this is the best cornbread I've ever eaten." Amazingly, he said this with my "altered recipe" - I substituted gluten-free "all purpose flour blend," used half oil for the butter, used Ener-G foods powdered egg substitute for the eggs and real maple syrup for the sugar, cutting down on the milk accordingly.
He ALSO loved the "original" version, but again, using gluten free flours and adding ground flax seed as an alternative to make healthier. Also used stoneground, whole cornmeal, not refined.
Our friend with celiac disease recently gave me a taste of a "gluten free cornbread" that she thought was good. There was NO comparison!
So, although too rich for my tastes, appears you have a winner regardless.
2 users found this review helpful
Jan. 2, 2007