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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cody's GF Cornbread Recipe

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This recipe for Cody's GF Cornbread is from The Bashe-deDianous Family Cookbook: Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups buttermilk
1 tsp apple cider vinegar
1 tsp. baking soda
The brine from one 15.5 oz. can of chickpeas, whipped until fluffy with soft peaks
1 ⅓ cup sugar
1 Tbsp. baking powder
2 cups cornmeal
2 cups all-purpose gluten free flour
1 cup melted butter
Directions:
Directions:
Add vinegar and baking soda to buttermilk. Mix and set aside.

Whip chickpea brine until soft peaks form. Then add sugar a little at a time and whip until semi-stiff peaks form.
Add remaining dry ingredients to a mixing bowl and whisk to combine. Then add buttermilk mixture and butter and whisk again. Finally, add the whipped chickpea brine/sugar and gently whisk/fold in until a thick but pourable batter is formed.
Pour into a greased 13 x 9" pan. Bake in a 350 degree oven until a toothpick inserted into the center comes out completely clean. DO NOT OVER BAKE!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Cody uses this cornbread to make his Thanksgiving stuffing. It is amazing either way!

 

 

 

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