March 3, 2013

Cornbread Made Two Ways - Sweet and Gluten Free and Southern Style

click for a recipe for sweet gluten free cornbread
Gluten Free Sweet Cornbread

My husband and I agree on most things, except cornbread. Since he has lived his whole life in West Virginia he insists that his cornbread have absolutely no sugar and the pan be greased with bacon drippings. I on the other hand grew-up far away in Seattle and my idea of cornbread normally came from a box or our local Marie Callender's Restaurant. Sweet would be an understatement. Not only do I like sugar in my cornbread I also slather it with honey or sorghum syrup and butter before eating it. I have a minor sweet tooth as you can tell. When we got married I made cornbread. My husband wasn't impressed. He commenced to explain (and demonstrate) the correct way to make his version of cornbread. I wasn't impressed with his salty cornbread, so we agreed to disagree. I also learned to make two batches, one for him with salt and one for me with lots of sugar. Tonight for dinner was no exceptions I tried one new recipe for Gluten Free Golden Sweet Cornbread from Allrecipes.com and one for Southern Cornbread from the Food Network.

First up the Golden Sweet Cornbread (picture at the top of the page). This recipe has 8 ingredients. It takes a total time of 35 minutes, 10 minutes of which is active and makes 12 servings. I did make a few changes. The original recipe is not gluten free, so instead of all-purpose flour I used 1/2 cup gluten free all-purpose flour and a 1/2 cup of brown rice flour. Instead of regular milk I substituted low-fat buttermilk, I prefer the taste in cornbread. Finally, I baked the cornbread in a square 9 inch glass pan instead of the round pan suggested by the recipe, which gave me a total of 9 servings.

click for recipe for southern style cornbread
Southern Style Cornbread


The Southern Cornbread has 8 ingredients. It takes 45 minutes of total time, 25 minutes of which is active and make 9 servings (4-6 according to the Food Network). I followed this recipe pretty similar to how it was written, with only a few changes. I greased the pan with bacon drippings. My husband insists this makes for a better crust and I have been doing this method since we were first married. By now it is second nature to me. I found that my cooking time was closer to 25 minutes since I reduced the temperature to 400 degrees so I could cook both batches of cornbread at the same time.

The sweet cornbread was definitely sweet. It was sweet enough that I just ate it plain with no honey. If you want to add something sweet on top I would suggest reducing the sugar to 1/3 cup. My husband really liked the Southern Cornbread. It was perfect for him since it has absolutely no sugar and tasted slightly like salt, which he loves. My two boys had some of each kind and seemed to like them both (good boys!).

For the recipes go to Golden Sweet Cornbread and Southern Cornbread.
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