GF cornbread from a mix
Glutino's brand cornbread was okay and kind of weird. I substituted in plain almond milk for the buttermilk (who has buttermilk sitting around?), and used I Can't Believe it's Not Butter for the SIX TABLESPOONS of butter required (I don't use butter so much, so we have a tub of the ICBINB stuff to be the house's gluten-free spread). The batter was really thin -- I was afraid that it wouldn't firm up, but it did. I made corn muffins. They didn't rise much at all, and they didn't get brown on the top. They were kind of dense, but I liked them well enough to eat three in a sitting. I froze all but two of the remaining ones so that I wouldn't just keep shoveling them in. I think the shoveling was more about wanting to eat and eat and eat, rather than a reflection of the tastiness of the product. Got to watch that.
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