Trying out a new GF cornbread recipe for the dressing today. It sounds yummy! Only making a 7.5# turkey breast today. Probably the smallest I’ve ever cooked! Looking forward to a (mostly) quiet day today 🙂
140 grams gluten-free all-purpose flour mix
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 teaspoon psyllium husk
¼ cup shortening (not butter)
2 large eggs
1 cup milk (you can use non-dairy milk, if you want)
1 cup yellow cornmeal
Preparing to cook. Heat the oven to 425°.
Mixing the dry ingredients. Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
Cutting in the shortening. Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (Tita says that shortening, preferably lard, is essential here. Butter just won’t do the same.)
Adding the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
Finishing the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
Baking the cornbread. Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.