I have so many good memories around cornbread for some reason. Isn’t it kind of crazy how food can transport you back to a time and place and feeling?
I most often think of my older sister when I eat cornbread.
She introduced me to cornbread for breakfast…
The day after the Jiffy cornbread was eaten with chili (that’s the only time we ever had cornbread in our family), my sister would have some leftovers for breakfast.
She’d heat it up in a bowl, add butter and honey, and pour milk over the top.
It is SO good.
But as I entered a gluten free journey later in life, good ol’ box cornbread was a no-no. They have gluten free options now, but for years the only way to get my cornbread fix in was to bake it myself from scratch.
This recipe is ridiculously easy. You basically put everything in a bowl and mix.
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It’s a little fluffy, a little crumbly, a little sweet, and just like the boxed cornbread was from my childhood (at least how I remember it. I haven’t had gluten in a loooooong time).
So here’s a great option, healthified and de-glutenized for you to enjoy with chili (maybe this SWEET POTATO CHILI) and/or for breakfast.
Two birds, one stone.