Whatever Works, Kitchen Edition

When you run out of enjoyable books to read, don’t want to get drunk, and have not recently gotten a gift of chocolate, what else can you do but cook?

I find creating lovely goodies in my tiny kitchen quite relaxing.  As I’ve not shared a recipe in a while, here’s my attempt to make gluten-free stove-top skillet cornbread.  I’ll comment as we go!  So let’s get cooking!

I began by reading a number of stove-stop cornbread recipes and settled on taking Martha Stewart’s recipe and fiddling with it.  Gasp!  I know, sacrilegious, right?   But her recipe gave me the proportions.  I adjusted to accommodate my particular issues.  If you don’t want to adapt to be gluten-free as I did, you can try her version as presented.  Note:  She doesn’t list all the ingredients at the top, so start by reading her recipe all the way. I think she doesn’t list the water but there might be other items omitted.

Here’s my recipe, with somewhat blurry photos (flour on the cell phone lens will do that!):

My Ingredient List:                                                   My tool list:

GF All-purpose flour, ¾ c.                                       9-inch cast iron skillet
Yellow cornmeal, 1-1/4 c.                                       12-inch or larger cast iron skillet
5 T coarse organic sugar                                         Lid for 9-inch OR i for the 12-inch
Baking powder, 2-1/2 t.                                           Large mixing bowl
Salt, 1 t.                                                                      Small mixing bowl
Almond milk, ¾ c.                                                    Whisk
Lemon juice, 1 t.                                                      Measuring spoons
Butter, melted, 3 T.                                                 Measuring cups
Oil to coat pan

Basically, you’re going to combine the dry ingredients (Flours, sugar, baking powder, and salt) in the large bowl.  You’re going to melt the butter and combine egg, milk, lemon juice, and butter in the small bowl.  Then you’ll put the wets into the dries and stir until combined.  Oil the small skillet and put it into the large skillet.  Pour the batter into the small skillet, cover the skillets, and cook on low heat until firm and golden brown on the edges.  I used the two skillets to avoid having to re-oil the pan at the 35-minute mark and to be sure it didn’t burn.  Enjoy!


I hope you enjoy this recipe.  Experiment or try my version — but let me know how yours tastes.  A good cornbread can improve your mood just as quickly as the finest chocolate!

It’s the twelfth day of the fifty-fifth month of My Year Without Complaining.  Life continues.

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