Always been GFCF- Hot Water Cornbread
Note: I keep two varieties of coconut oil in the kitchen at all times. The cheaper LouAnn(c) Coconut Oil that you can buy in the supermarket (find it next to the shortening) for sauteing & frying, and I always keep the more expensive organic coconut oil that I buy online to add as an ingredient too. You can't beat the organic for flavor, especially in baked goods. Save me a few pennies along the way...
1 corganic cornmeal
1 tsphimalayan sea salt
1 tspraw granulated sugar
1 Tbsporganic coconut oil
3/4 cboiling water
·more coconut oil for frying
·maple syrup, or honey to taste
How to Make Always been GFCF- Hot Water Cornbread
- In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and coconut oil; stir until hard oil melts.
- Melt coconut oil (to a depth of 1/2 inch) in a large skillet and heat to 375 degrees F (190 degrees C).
- Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.
- A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)