Cornbread

Preheat oven to 400°F. Spray large cast iron skillet with cooking spray. In a large bowl, whisk together:
  • 1 cup cornmeal
  • 1 cup masa harina (corn flour)
  • 12 cup white sugar
  • 1 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 12 teaspoon xanthan gum
In a medium bowl, whisk together until smooth:
  • 2 eggs
  • 1 13 cups soy milk
  • 13 cup corn oil (or vegetable oil)
Pour wet ingredients into dry. Whisk until just combined. Pour into skillet and bake 20-25 minutes, or until an inserted toothpick comes out clean.

Cornbread-Stuffed Acorn Squash

One cornbread recipe should fill about 3 medium-large acorn or carnival squash, or 4 smaller ones. Cut squash in half through stem-end and remove seeds. Brush flesh with olive oil or spray with Pam and sprinkle with salt and pepper. Prepare baking sheet by lining it with foil, then parchment paper. Place squash cut-side down and roast 30 minutes or until completely tender (test with toothpick). Once squash is cooked, place all squash cut-side up. If any of the squash halves have very shallow cups, use a spoon to remove a bit of flesh to make them deeper. Then fill squash halves with cornbread batter and bake according to directions.
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