Cornbread. So comforting.

The weekend has flown by, much like the wicked witch you'd see passing by the outside of your window during a sepia toned tornado in Kansas.

Anybody?
..no?

Here it is, Sunday night already. Both babies are in bed, my husband is in the bathroom cutting his own hair (because I can't stand to get too close to his awful airplane head gash, I'm pathetic when it comes to wounds) and I'm finally sitting down and giving my swollen tingly legs a rest. This weekend has been much too busy, with multiple batches of Texas sized muffins rising in the oven (both blueberry almond and banana walnut), garage sales galore (it was worth waking up at 6:30 on a Saturday for), testing out the wheels of our new double stroller, and everything in between.

Because I feel so comfortable right now, freshly showered, all yoga'd and stretched out, the house is almost completely silent with the exception of the air conditioner and the sound of the hair clippers off in the distance, I thought it would be fitting to share a recipe? A comfort food recipe?



Now this isn't my recipe, its borrowed from the always amazing Gluten Free Girl. I swear I can smell whatevers cooking over on her blog before I even click on my "favorites" bar to head over there.

I've made this cornbread several times, and it always comes out deliciously perfect, every single pan.

I may have altered an ingredient or two, to fit my own needs, but otherwise, this recipe is pretty much untouchable. You can visit her blog post, by clicking here (we even use similar style cooking pans, *little girl style, I-have-a-total-food-crush-on-you, giggle*). Otherwise, here is my variation...

1/4 cup sorghum flour
1/2 cup tapioca starch
1/4 cup rice rice flour
1/4 cup millet flour
3/4 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/4 cup smart balance
2 large eggs
1 cup soy milk

Preheat the oven to 425°. Combine dry ingredients. Cut in smart balance using a fork or cutter. Add beaten eggs, and soy milk. Mix mix. Pour into greased pan. Bake for 25 minutes. Eat and be comforted.

My family is never disappointed when there is cornbread on the table.
I just might have to make some for dinner tomorrow.