King Arthur flour redeemed itself yesterday. After the pear bread debacle I was glad to see a positive result. I’ve made their cornbread before, but as a topping for a chili pie. This time I decided to try it on its own to see if I liked it as much. It was lovely, a truly Yankee cornbread, deep in color, fluffy in texture and just barely sweet. It’s not a low-fat product though: the recipe calls for a combination of melted butter and canola oil along with the requisite milk and egg. All purpose flour, cornmeal, a lesser amount of sugar, leavening agents and salt rounded out the mixture. I treated myself to one piece – tasty! – before packing it flat into a plastic bag for storage in the freezer. I’m making a white chicken chili a little bit later this week and this will go well with it. I could also see this cornbread accompanying a hearty 16-bean soup and will pick up a bean packet the next time I go shopping.
King Arthur Flour can really do a recipe right. When they’re good, they’re very good. Almost all of the gluten-free baked goods I made for my sister this Christmas came from that company. My sister said they didn’t taste like gluten-free cookies and cakes – and that was a compliment. I’ll be printing out some more recipes from their website very soon.
Got a big pot of chili bubbling away on the stove? Do it justice by baking up a pan of this cornbread. You can add a bit more sugar if you like it sweet. It’s up to you. Don’t let this one pass you by, though!
Get the King Arthur Flour cornbread recipe here.
Enjoy!