Remember this picture- we WILL get back to it. 

You are forewarned if you like your cornbread to be more like a cake and on the sweet side you will love this recipe. If you like it

crisp and crunchy, please wait for the next version. 

The Backstory- you know I always have one.  We were in Atwood's the other day (think farm supply type of store) and I was not

have the best mood day and decided I , repeat I wanted something so I see this cast iron drop biscuit pan - now before you think

bad of me, it was on sale.

So I pick it up and of course Hubby asks "What on earth are you going to do with that" now had he not said a word, chances are

good I would have carted it around a bit and put it back, BUT when he askes something like that it is almost a double dog dare.

So I bought it- well technically he bought it, but lets not quibble shall we???

Here is where you too can buy this pan and read some other reviews- it is a great addition to a Gluten Free Kitchen Amazon,

silly man, I knew what I was doing- HA

Well now that I had said pan and I had told him I wanted it to make drop biscuits I had to do something. Well since I am GF

(Gluten Free for my newbies here) I don't get a lot of bread and I do really like cornbread. I decided little cornbread type muffins

that I could take when we go to Famous Daves to eat or to have just when I want sounded awfully good and this time I wanted

sweet ones, cause the ones I will watch him eat at Famous Dave's are sweet.

I think they turned out wonderful  sweet, cake type consistency, the pan worked just as any good cast iron should, no stick and

firm around the edges, there is a little secret I will be divulging in a bit that has to do with this.

Ingredient:

1 Cup Gluten Free Flour- I use mine found here  

1 Cup Stone Ground Yellow Cornmeal - If you don't like it a little gritty use a finer grind.

1 Teaspoon Salt

1 TABLESPOON Baking Powder- yes this much it gives them a marvelous rise

1/3 Cup Agave Syrup if you want a little sweeter go to 1/2 cup  IF using Sugar use 2/3 cup

1 Egg

1 1/4 cup Milk 

1/3 Cup Canola or Vegetable Oil

This is where we are headed- YUMO 

Directions: Preheat oven to 400 degrees

1. Stick the cast iron drop biscuit skillet into the oven to preheat as well , Oh you don't happen to have one handy, darn - kidding

just use either Cupcake pans or a large cast iron skillet. If you want individual to freeze for later I would go with the Cupcake pans.

1. In medium bowl, mix the dry ingredients together.

2. Now stir in the wet ingredients, you can mix these in a seperate bowl but why, they are going to be making friends soon anyway.

3. Work quickly here becasuse that Baking Powder sure as hell is going to

4. Put a little butter or margarine in each hole of the drop bisquit pan, cupcake pan or whole skillet you are using it will melt right away cause

you have had said pan in oven, swirl it around to coat your edges.

5. Pour your cornbread mix into your pans. 

6. Bake till done I say it that way because every single pan is gonna be different. Start at 15 minutes checking and go in 5 minute

increments after that, you want nice golden brown. 

7. Remove from oven- Careful they are Hot, split one, slap some butter on it and drizzle with honey if you so desire.

I desired so much that  I did that a couple of times. What you don't eat put in a freezer bag to pull out and zap and repeat with the

butter and honey. 

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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."