I had been working under the insane impression that in order to do justice to my food and this site I NEEDED, really really NEEDED to get food pics posted at FoodGawker.

Well piss on it, don't get me wrong I still love the site and check it everyday just to look at all the food porn and hopefully pick up some new rockin recipes. But I have finally come to the conclusion that food that TASTES good is way more important than if the light coming in the tiny kitchen window was just right and did I hold my hand still or should I use a tripod to take that picture.  Besides which, the hubby likes to get that food right away, I do have to admit that he is very patient about it and even makes good suggestions about how to set up the plate.

Well I will not give up on getting a picture posted at one of "The" foodie sites, but I will no longer hold back recipes waiting for it- so without further ado....

Cornbread - Yummy crispy cornbread baked in a cast iron biscuit pan. The reason you ask ???  So that I can freeze them and then when we go out to eat someplace that serves this type of bread, I can take mine and enjoy it... think BBQ  btw: Buffalo Wild Wings has an Allergy Menu and they have any number of their sauces that are Gluten Free- YIPPEE

You will see from the picture that I have put about 1/2 tsp of butter, yes the real salted thing in each hole, I then put this in the oven to heat while the oven is preheating to 425 degrees.  This little secret is what makes them nice and cripsy on the outside. You will want to heat the butter till it starts to turn colors, it will give a little better flavor if cooked just a bit. Your pan should really be sizzling when you pour your batter in, this will also help keep your cornbread biscuits from sticking.

2 Eggs

2 Tablespoons Melted Butter or Margarine ( I like Butter- repeat after me- I am worth it)

1 Cup Milk (Cow or Soy or Rice or whichever kind of milk you  can have)

1 Tablespoon  Baking Powder

2 Tablespoons Sugar

1 Cup Yellow Cornmeal (Stone Ground preferred esp. if you like texture)

1/2 cup  PLUS 2 Tablespoons  GF Flour (here is what I use GF FLOUR )

Mix this all together in a bowl and let sit 5 minutes -remember your pan should be in the oven heating at 425 degrees.

Bake for about 20 minutes or till top is a golden brown. 

Now I suggest these be eaten hot with more butter and topped with honey or jelly.

They will freeze well. 

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