A crumbly square of hot cornbread is great comfort food. I’ve been making it since I first learned how from the original Moosewood Cookbook- so long that my substitutions have substitutions (doesn’t that make me sound old!). I still use honey, even though with all the troubles honeybees have now, honey has gone from an inexpensive, common recipe ingredient to an expensive occasional one. It helps this cornbread brown nicely and I like the flavor. I use local unprocessed honey– this recipe can stand a honey with character.
I used to make this with 1% dairy milk, now I use unsweetened soy milk. If you use sweetened soy milk, cut the amount of honey. Melted butter has been replaced by extra-virgin olive oil.
I once used whole wheat pastry flour in this recipe (2 cups, plus 4 tsp. baking powder and 1 tsp. baking soda and 1 tsp. salt), then Pamela’s Gluten-Free Baking & Pancake Mix. Now I’m making my own gluten-free mix most of the time to make the recipe dairy-free.
This makes a full 9 x 13″ pan of cornbread. To use a smaller square pan, cut the recipe in half.
- Wet ingredients:
- 2 eggs
- 2 c. unsweetened soy milk
- juice of ½ lemon
- 6 Tbs. extra-virgin olive oil
- ½ c. honey
- Dry ingredients:
- 2 cups medium or fine ground yellow corn meal
- ⅔ cup white rice flour
- ⅔ cup brown rice flour
- 2 Tbsp. tapioca flour
- 2 Tbsp. sweet white rice flour
- ¼ cup almond meal
- ⅛ tsp. xanthan gum
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- Preheat oven to 425.
- Get out a large bowl for the wet ingredients.
- Crack eggs into bowl, beat with a whisk.
- Add soy milk, lemon juice, and oil.
- Heat honey in microwave until warm, but not hot.
- Stir honey into other wet ingredients.
- In another bowl combine dry ingredients.
- Grease a 9 x 13 pan with olive oil.
- Combine wet and dry ingredients.
- Pour into pan.
- Bake for 20 minutes or until knife comes out clean from the cornbread.