My Papa B was born and raised in Kentucky. Something I remember about him was that he was such a hard worker, even when he was past his 60s. Pretty much the only thing that he seemed to wear was dark blue work overalls with a button-down shirt underneath. Something that I miss about him greatly is his southern drawl, and the way when his shoulders would shake when he would laugh. Most people when they laugh really hard, their stomachs’ jiggle. With my Papa, it was his shoulders. Something random I remember is how he swore that if you rubbed your finger behind your earlobe and then rubbed that finger over your lips, you would never get chapped lips. I confess, I try it every once in a while.
So why am I spending this time talking about my Papa on Valentine’s Day? Well, the reason is because my Papa was born on Valentine’s Day. He died 10 years ago, and as I type that I find it hard to believe that it has already been 10 years since he passed away. I don’t know why, but ever since he passed away, on his birthday I have cornbread and milk. I guess it’s because I remember him talking about having that when he was growing up in Kentucky. They would take day-old cornbread and crumble it in milk and top it with some honey. So every Valentine’s Day, actually the day before, I make cornbread so that I am sure to have the day-old cornbread needed to make corn bread and milk on Valentine’s Day.
In order to have it though, I had to come up with a gluten-free cornbread recipe and here is what I came up with. While it’s not a true southern cornbread with it being sweet and not made with bacon grease or lard, it is the type type of cornbread I prefer.
- 1 cup cornmeal
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1-1/2 teaspoons xanthum gum
- 4-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 1 tablespoon ground flax seed, mixed with 3 tablespoon hot water
- 1-2/3 cup So Delicious Coconut Milk, unsweetened, room temperature
- 1/2 cup applesauce, room temperature
- Preheat oven to 400˚. Spray a 9x13 pan with cooking spray, and set aside. In a large bowl whisk together the dry ingredients (the cornmeal through salt). In a separate bowl, whisk together remaining ingredients (if the honey isn't mixing in, microwave for 30 seconds to heat it up).
- Add the wet ingredients and mix until combined. Pour into prepared pan and bake in preheated oven for 24-27 minutes, or until golden. Place pan on a cool rack.