cornbread3The cardinal sin of southerners is sugar in the cornbread. All of my life, I have only lived in Kentucky and Tennessee. I 100% understand there should not be sugar in the cornbread. Cornbread is meant to obtain moisture from soup or beans. As I share this recipe today don’t ship me past the Ohio River.

My family is traveling to Disney later this week. Being gluten-free at Disney I expect some challenges. This recipe below kept showing up on Pinterest for Disneyland famous cornbread. This is famous in California and not Tennessee so don’t be mad at me.

In general I”m a rule follower, but in the kitchen I am quite rebellious. Maybe that’s the part of being gluten-free for 4 1/2 years, why does gluten-free food have to be so bad. So here’s a recipe sponsored by the fear of missing out at Disney later this week.

1 box of Jiffy corn muffin mix
(the gluten free version of the corn muffin mix is)
  • 2⁄3 cup gluten free bloomfield farms AP flour
  • 1⁄2 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1⁄4 teaspoon salt
  • 2 tablespoons vegetable oil
1/2 a box of gluten-free Yellow Cake Mix
3 eggs (1 that the corn muffin mix called for and 2 for the cake mix)
3/4 cup of milk
1/6 cup of oil (2 tablespoons + 2 teaspoons)
Warm up cast iron skillet with a Tablespoon of butter for 5 minutes. Mix corn muffin mix, cake mix, eggs, milk and oil. Place in oven at 375 degrees for 20 minutes or until golden brown.