Mosaics' Blog

I didn't like my mom's cornbread while I was growing up...actually, never liked anyone's cornbread. They probably all made it the same, all those Southern mothers.

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Mom taught me to cook, which is a good thing, but I didn't like it. We had a conversation one night whilst in the kitchen preparing dinner.

Mom, "Mosaics, make the cornbread."

Me, "Ugh, I don't like making cornbread."

Mom, "Well, you need to learn to make it so that when you get married and have a family, you can make it for them."

Me, "I don't like cornbread now. I won't like it later."

Mom, "Your husband might like it."

Me, "I'm going to marry a man who doesn't like cornbread."

Lo and behold, I did marry a man who doesn't like cornbread...correction, didn't like cornbread. I never made cornbread again. Until...

Flash forward a few years to a time where the restaurant Pippins appeared, back in my gluten-eating days. They served a cornbread that was like cake. Sweet, fluffy, tasty, served with honey butter. Sometimes, we'd go eat there just to have their cornbread, with a bowl of soup on the side. Pippins is long gone. It's a fabric store now, Boca Bargoons. But my quest for the perfect cornbread recipe had begun. I've found it. It's not so fluffy, but who cares. It's too good to care and it's gluten-free. Here is it. Remember, I'm not claiming that it's low-cal or low-fat. It's just good. Credit goes to Bethany Weathersby on Allrecipes.com. Credit for adjusting it for celiacs goes to moi.

1/4 pound butter (1 stick)

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 tsp. baking soda

1 cup cornmeal

1 cup Bob's Red Mill All Purpose Gluten Free Flour

1 tsp. xanthan gum

1/2 tsp. salt

Preheat oven to 375 degrees. Combine baking soda with buttermilk and set aside. Combine flour, cornmeal, salt and xanthan gum and set aside.

Melt butter in a large cast iron skillet, stirring around to coat sides of skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Stir in buttermilk mixture. Stir in flour/cornmeal mixture until well blended and few lumps remain.

Bake in preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden