It used to be when I was turning the corner of recovering from something, be it a migraine, or a bout of the flu, or a bad personal experience, I knew I was getting better when I would have a craving for one thing. Spaghetti and meat sauce from a certain local Italian eatery. I realize now I craved that particular combination from that particular place, because that meat sauce was the closest thing to what my Grandma would make for us when she visited; simmering in the yellow cast iron dutch oven on our stove for hours. It was truly my original comfort food, and it’s local take-out replacement stepped in when my grandma was no longer with us.
Although spaghetti is no longer an option for me, the comfort food craving apparently did not get the memo. I would suffer through the longing for the warm slippery noodles smothered in the steaming, meat laden, spicy sauce, often substituting with lesser grade replacements as we, in the gluten-free world, do. (quinoa pasta, anyone?)
But then one recent post-migraine morning, I had the strangest feeling. My body was sending me a whole new message. It wanted cornbread. Not just any cornbread. It wanted my gluten free cornbread. Somewhere, I thought I heard angels singing.
This time I adapted my recipe to the ingredients I had on hand.
Gluten Free Blueberry Yogurt Cornbread
1/4 cup vegetable oil
3 tablespoons sugar
2 large eggs
1/2 cup blueberry yogurt (I used noosa)
1/2 cup milk
1 cup Gluten-Free Flour Blend
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
Heat oven to 425°F. Combine oil and sugar in large bowl. Beat at medium speed, until creamy. Add eggs; mix well. Blend in yogurt and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.
Pour into greased 9″ round or square cake pan.
Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean.
Perfectly comforting cornbread.