Fresh or powdered sage adds a savory kick to balance out sweet, golden honey in this adaptation from Bon Appetit (Nov 2007) magazine. This recipe calls for a 10" cast iron skillet. If you don't have one, simply pour the cornbread batter into a 9" square pan.
|1||Cup||Yellow corn meal*|
|1||Cup||Gluten-free flour of your choice ( We like Carol Fenster's corn-sorghum mix.)|
|1 1/2||Tablespoons||Baking powder|
|1||Teaspoon||Rubbed sage (powder) You could substitute 2 teaspoons chopped fresh sage as well.|
|3||Tablespoons||Butter or margarine|
*Supermarket corn meal is not inherently gluten free although most people do not react adversly to it. If you want to be doubly sure, use Arrowhead Mills cornmeal which is stated to be gluten free.
Preheat oven to 400° F. As the oven heats, pop in the 10" cast iron skillet and let it warm for 10 minutes.
Meanwhile, mix dry ingredients together in large bowl (I used a whisk). Optionally, add a good shake of ground cumin or any other spice that strikes your fancy.
In a separate bowl, mix together egg, milk, and honey. Remover the skillet from the oven and add butter. Swirl butter in the pan to melt, then pour the excess into the bowl with the milk mixture. Add milk/butter mixture into the dry ingredients and stir until just combine (do not overmix.) Pour into the iron skillet and bake about 20-22 minutes. The bread is done when a cake tester is inserted and comes out clean.
Gluten-free adaptation for my Dad.