I love a great gluten free cornbread recipe.I am not a great recipe developer.
My theory is “If it ain’t broke, don’t fix it.”
I cheated. But please don’t judge me on this because once you make this cornbread, you will understand why.
This recipe was a gift from a dear friend. I was graciously invited to her home for lunch and she accommodated to my gluten free lifestyle by making a wonderfully rich soup (Click here for the soup recipe) and this excellent cornbread recipe tweaked to make it gluten free. Can I say F-A-B-U-L-O-U-S! This recipe is also called “Johnny Cakes”.
It immediately brings back my southern grown roots. Living in the south for 12 years was an experience of a lifetime and has helped mold me into the Viva gluten free person that I am today.
The warmth of Southern hospitality is what has kept me cozy warm up here in the cold,soon to be white, North of Canada. Everything from the southern charm and the decedent southern staples as these Johnny cakes, Creamy Grits, Fried Okra, Collard Greens has left me wanting more!
So when my dear friend so thoughtfully considered my needs when she invited me for lunch, she thought more than just my dietary needs, she shared a southern treat with me that helped me put a temporary damper on my feelings of homesickness for the South.
I warmly thank her for caring for me on levels she doesn't even realize she did! Thank you friend- You know who you are...
And now I share this treat with YOU, my visitors! May these Johnny cakes (gluten free cornbread) warm your soul in the way only the South can and may they help you warm your insides and keep you coming back for more!
*Cream until very soft:
¼ cup butter
Blend 1 cup sugar
1 cup Quinoa flour
3 tsp. baking powder
Pinch of salt
*Mix well and add 1 cup cornmeal
1 cup milk
Bake in greased pan in oven 30-40 minutes @ 375.
I have fallen in LOVE with this recipe and totally intend to make this over and over again!
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