To me it seemed like an eternity before spring finally got itself going this year. Amidst torrential rains and flooding I opted to make Rob some Corn and Black Bean cakes a la Rachael Ray
Basically the recipe calls for cornbread mix, black beans, cumin and scallions. The trick of course was to find a gluten free cornbread mix that would make this recipe work as a celiac safe meal.
Luckily I had some Gluten-Free Pantry Yankee Cornbread & Muffin Mix I had been meaning to try.
According to the package instructions, Gluten-Free Pantry cornbread requires sugar, low-fat buttermilk (not as easy to locate as you might think), 1 egg lightly beaten and 6 tbs. melted butter.
But then they also had their own recipe for corncakes which I followed instead. This asked for 2 eggs, 2 cups buttermilk, 1 tbs. sugar, 2 tbs. oil, the mix, and then I added a 15 oz. can of black beans (rinsed), some cumin and some scallions.
I stirred it all up, heated a griddle and poured the pancakes. The first four didn't brown so nicely, but by the second round the griddle was the right temperature and the Smart Balance sizzled on the pan. The cakes cooked up nicely and we were ready to eat.
So these were rather tasty- I guess a bit filling, but I liked the lightness of the cornbread. It gave great texture and flavor but was not overpowering. These cakes can be eaten with maple syrup and butter, salsa and/or grated cheese. We opted for the salsa which gave the cakes a little more punch. It really made for a high comfort gluten free meal, and I had lots of batter left over for the next day's breakfast.
I will definitely look for Gluten Free Pantry's cornbread mix again and try it by itself next time.
Ingredients:
Corn meal, white rice flour, baking powder (corn), salt.
May contain traces of soy.
Nutrition Facts:
Serving size: 3 tbs dry mix (38 g)
Servings per container: 8
Calories: 130
Calories from fat: 0
Total fat: 0 g
Sat fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 310 mg
Total Carb: 30 g
Dietary fiber: 0 g
Sugars: 0 g
Protein: 3 g
Gluten-Free Pantry Yankee Cornbread & Muffin Mix is gluten/wheat free, trans fat free and cholesterol free.
Wednesday, May 16, 2007
Gluten-Free Pantry: Yankee Cornbread & Muffin Mix
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3 comments:
According to Wikipedia as well as personal experience, you can substitute milk or non-dairy milk + lemon for buttermilk.
Wikipedia says:
In baking, regular milk can be substituted for buttermilk by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar per cup of regular milk. Allow the soured milk to stand for ten minutes before adding to recipes.[2] This method can be used with soy milk or rice milk for vegan/vegetarian consumption.
funnily enough, i made that mix over the weekend, with lactaid milk, and veggie oil and and brown sugar and it was delish!
I have only tried the traditional version of this mix, and wasn't too impressed. It seemed a bit bland and dry. I had to use honeybutter to make it taste good. I will defintely try your version- it sounds yummy!
Karen
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