We'll start with the cornbread :) The cornbread is gluten-free, although we had a moment of uncertainty (research via Google shows that white vinegar, when distilled, is indeed GF. Yay!) I especially love the real corn added into the recipe - makes it have a great texture. My recipe comes from here.
Yum. Doesn't that look delicious?Ingredients:
1 c. milk
1 tbsp. distilled white vinegar
2 c. cornmeal
2 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 c. + 2 tbsp. sugar or sugar substitute
1 1/2 c. corn (canned or frozen work great)
2 tbsp. canola oil
1/4 c. applesauce
First, preheat your oven to 420F. In a small bowl, combine the milk and vinegar, stir, and set aside. This is basically creating your buttermilk that's typically used in cornbread. Meanwhile, in a large bowl, combine all the dry ingredients: cornmeal, baking powder, salt, baking soda, and sugar. In a medium-sized bowl, combine the corn, applesauce, oil, and milk/vinegar mixture. Add the wet ingredients to the dry ingredients and stir until everything is moistened.
Pour the mixture into a greased 8x8 pan. Cook for about 25 minutes and let cool. The directions I had recommended letting cool for 15 minutes before removing so it doesn't get crumbly. I waited at least 15 minutes and it was still a tad crumbly, but mostly held together.
That's it! Enjoy!