After I shuffled my son off to school I scooted into the kitchen. Now I do have the boxed gluten free cornbread but I wanted something that didn't have any "extras" in it. I don't have my own recipe but did find a great one on Wicked Good Kitchen (click the name and it will take you to their website). This is a great recipe. I added a bit of honey to the recipe to make it a bit sweeter for breakfast. Also, this recipe can be a great dessert, just add whip cream on top and maybe some walnuts. Excuse me, I'm having another Homer moment..............
Here is how I made it:
1½ cups (188 grams) all-purpose Gluten Free flour, such as Better Batter®
1½ cups (240 grams) Gluten Free yellow cornmeal, such as Bobs RedMill®
½ cup (100 grams) granulated cane sugar
2 tablespoons (29 grams) baking powder
½ teaspoon (3 grams) baking soda
½ teaspoon (3 grams) salt
2½ cups (420 grams) Homemade Cornbread Mix by Wicked Good Kitchen™,
½ cup (1 stick/113 grams) unsalted butter, melted
2 large eggs, lightly beaten
1 cup (240 ml) buttermilk, I used the type you have to make up from the packet, then removed two tablespoons
2 TBSP Honey
Shortening to prepare pan or coconut spray
Preheat oven to 375 degrees F
I use a scale to measure all my dry ingredients. If you use a cup, don't scoop. You need to gently spoon into the measuring cup.
Place all dry ingredients into a medium/large mixing bowl. Make a hollow in the middle and add the wet ingredients. Mix with a fork.
Let the mix stand at least 5 minutes for the liquid to absorb.
Pour into prepared pan and smooth the top
Bake 25 minutes
To Caramelize Bananas
Cut the bananas into 1/2 slices
Heat a fry pan
put about 1/2 butter into pan and let melt
Add about 1 TBSP Honey to pan and heat until it begins to bubble
Add the banana
Let the banana brown on each side
Turn the bananas over carefully as they become very soft when heated
Slice a piece of cornbread and top with the caramelized bananas.
It's the one you have,