Slapdash Cornbread

This adventure taught me the importance of test batches. And also that you cannot substitute corn flour for cornmeal.

Recipe:

1/4 cup softened butter
3 tbsp sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1 cup gluten-free flour
2/3 cup yellow cornmeal
2 tsp gluten-free baking powder
1/2 tsp salt

Instead of cornmeal, I just used extra corn flour. That was a poor choice.

Directions are at the link if you'd like to make a go of it. I'm sure it works better when you actually follow the directions. Leaving out the cornmeal will give you flat, rock-hard, tasteless beige cardboard.

Since I was trying to be thorough, I made a 9x9 batch AND a batch of cupcake sized ones.


So that would be two terrible batches of flat, rock-hard, tasteless beige cardboard. I cannot express to you how bad they were. They did not rise... only harden.

I figured I'd run out the next morning, pick up some cornmeal, and make another batch. No problem.

Except there was no cornmeal. Anywhere. There was canned corn. There were mashed potatoes. There was no cornmeal.

I recall thinking, "You know what kind of has the same consistency as cornbread? Butternut squash. Well... they don't have butternut squash... but they do have butternut squash soup..."

So yes, ladies and gentlemen, I made cornbread with butternut squash soup. I can only plead insanity ... or, you know, possession. I was throwing in vanilla, rosemary, everything I could flipping think of.

And, you know.... it came out pretty damn good! A little moist, but whatever.


So, believe in yourself, kids. And you too can achieve ... cornbread.


- Jezebel