Sunday, October 24, 2010

Sweet Honey Cornbread

Sweet Honey Cornbread
Finally, we've found a homemade gluten-free cornbread that doesn't taste funky, weird or crumble like sand the moment I grab a slice to dip in my soup. This I am grateful for.

Regretfully, we may not be making this recipe again anytime soon.

We assumed the asthma was kicking into high gear because of the allergens flying through the late fall air. But our intuition got the best of us. After weeks of watching the asthma get worse by day and scary by night, a little voice inside spoke those dreaded words, "It's the corn."

The night we ate these perfectly fluffy, utterly scrumptious cornbread squares, our little man had a full-on asthma attack. Since we've been asthmatic for a couple of years now, we have everything we need at our fingertips to deal with an attack at home within minutes. This I am grateful for.

But that attack was the last straw. No more wavering on corn. No more, "Ok, well just a little bit, not too much now son." No more imagining that corn doesn't wreck havoc in our son's little body. Too many excuses for too long. "It'll be too hard to do gluten-free, dairy-free, corn-free." "Corn is an easy, inexpensive option to fill the gluten-free void, we can't do without it."

Off of all corn for a full day, we slept through the night for the first time in months. The next day we didn't use the inhaler. Not even once. There have been no inhalers and no nebulizers since. It is the corn. There is no denying it.

Gotta love that parental intuition. This, too, I am grateful for.

Sweet Honey Cornbread

You'll Need:
1 cup white rice flour
1 cup cornmeal
4 TBS sugar
1 TBS baking powder
1/2 tsp salt
2 beaten eggs
1 cup almond milk
1/4 cup canola oil
drizzle of honey
Preheat oven to 425 degrees.

Grease the bottom and sides of a 9x9x2 baking pan (or something of similar size).

In a large mixing bowl, stir together the dry ingredients.

In a small mixing bowl, stir together the wet ingredients.

Add wet to dry. Stir together. Don't overmix. Combine just until moistened.

Pour in pan. Drizzle honey over the top. As much as you like, honey.

Bake for 20 - 25 minutes or until a toothpick inserted in center comes out clean.

Enjoy the fluff. Dip in your soup. Savor it you corn lovers. Have some for me, pretty please.

Pete Philly & Perquisite - Grateful


  1. It's okay. You'll survive. You'll just have to think Swedish, you can barely get it there. Think Potatoes, fill the void and cheap. There's a reason why both Scandinavia and The Irish (I'm sure the English too but they don't brag about it) have survived on only that during the real poor times.
    But it is hard with these gluten free items, people keep trying to use it as an substitute. But it's good that corn is bad, I'm telling you some kids have it harder, but I feel better without it. John was our big time corn kid. We always knew when a teacher had sneaked a bit of corn syrup or starch into him, thinking oh it's just so little he'll be okay.....later complaining from same teacher about how he's emotions are out of hand, and how disfunctional it is for the class....please. My God. A corn free house is a happy house over here, all though just today my husband begged for a frito pie, yes and I mean begged.

  2. Oh oh oh, frito pie! That's some good stuff. I never heard of it until I married a New Mexican. That stuff is the gold standard down there. I'm sure the Texan in your house can attest to that!


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