corn bread done right

From a Southern Oven recipes

I’ve been a little obsessed with cornbread lately. I think it’s because when I first went gluten-free, I was foolishly optimistic about still being able to eat cornbread, even though I was giving up a lot of other baked goods. Then I realized most recipes for cornbread still call for all-purpose flour! So I’ve been searching for naturally gluten-free cornbread recipes, and the new book by the legendary Jean Anderson, From a Southern Oven, came to my rescue. I’ve already written about the photoshoot for the book, but of course I had to give the recipes a try at home myself. If you look closely at the photo above, you’ll notice there are corn kernels in this recipe. What you do is pulse a pound of frozen corn kernels (thawed but not drained) in a food processor until it turns creamy but still a bit chunky. As if that wasn’t good enough, you mix eight ounces of sour cream into the batter — now we’re getting somewhere. Still not convinced? Well, in true Southern style, just before baking the cornbread you pour 1/4 cup of “hissing-hot” bacon drippings over the whole thing. That takes this cornbread way over the top. Amazing is a good word for it. This puts every other recipe for cornbread I’ve ever tried to shame.

From a Southern Oven recipes

So what did I serve it with? I cooked up a feast of recipes from the new Jean Anderson book. Well, the coleslaw was a bit improvised — you can see I like to add raisins to mine. The rice dish is called Georgetown Rice and Shrimp Pie with Bacon. There is no crust, but you bake make it with 1 1/2 pounds of shrimp and lots of bacon on top. Another winner, good enough to serve all on its own for dinner.

From a Southern Oven recipes

At the risk of bragging a bit, as if that all wasn’t good enough, I also made the Oven-Barbecued Chicken from From a Southern Oven. It’s pretty simple — you bake the chicken parts in water and garlic for about 45 minutes. Then you add a sauce made from tomato juice, butter, cider vinegar, honey, Worcestershire, and some spices and bake everything for another 45 minutes. The result is heavenly, tender chicken smothered in sauce. I made this all back in October, and it must have been a rainy day with all that cooking I did, but now that it’s cold outside, I’m thinking about doing it all over again.


13 thoughts on “corn bread done right

  1. Looks delicious, and reminds me of my first discovery that corn bread isn’t gluten free. Common it seems. I remember a Thanksgiving dinner I attended where they said the dressing was gluten free, but they made it with store bought corn bread. Thankfully – I already knew from my own experience.

    Corn, sour cream. and bacon. It doesn’t sound like that could really go wrong. Definitely going on my wish list, too. 🙂

    And the photos are lovely.

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