My husband ate about half of this in one sitting. While I served it with chili, it doesn't matter.
This recipe is adapted from Carol Fenster's 1,000 Gluten Free Recipes. Although I've changed her recipe a little by substituting buttermilk for the milk + vinegar, and I use my own flour blend, I don't feel it's different enough to post it on the internet.
However, I do think it's good enough to tell everyone about.
So, if you see this book, pick it up and check out the cornbread recipe.
No comments:
Post a Comment