Back when Jennifer ate gluten (pre-diagnosis), she and Sean concluded that the cornbread I made was the best they’d ever had. And they both like cornbread. Sean, particularly, loves it. However, the original form of this recipe (which is my grandmother’s) uses quite a bit of sugar and it was affecting him too much. So, I decided to adapt it. Normally I would use whole wheat flour, to help even more with Sean’s reaction to the sugars, but in this case I don’t recommend it. I’ve tried, and it separates out in a not-so-nice way. Use white flour, though, and it turns out great, plus it doesn’t bother Sean even so. It’s great on its own or as part of chili-and-cornbread. Enjoy!

Cornbread

Ingredients:

• 2 eggs
• 2 1/4 cups cornmeal (coarse ground is best, standard cornmeal will work)
• 1 1/2 cups buttermilk
• 1 1/2 tsp baking powder
• 2 TBS melted butter
• 1/3 cup Baking Stevia
• 2 tsp molasses
• 1 cup flour
• 3/4 cup milk
• 1 1/2 tsp baking soda
• salt to taste (I do about 1/8 tsp)

Directions:

1. Preheat the oven to 400 degrees F. Mix all ingredients together. Don’t over-mix, just get them well combined.

2. Grease and flour (or spray with Baking Pam) a 9 x 13 pan, preferably glass.

3. Pour the batter into the pan. Bake in preheated oven for 20-30 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Enjoy!