This is a fun recipe when you want something a little different.
This is essentially taking cornbread, baking it in a loaf pan, and slicing it as bread to use. It is fun and a little unusual to break up the monotony of a lunch box routine.
You can always use a gluten free cornbread mix from a box and prepare it in the same manner after it is baked. This could also be done as cornbread muffin sandwiches.
The cornbread will appear to be all the way cooked about 10-15 minutes before it is actually done.
Note in the above picture that it is of the cornbread before it is done cooking. It needed another 15 minutes after this picture was taken before it was done. Use the toothpick method to check when it is done. (Insert a toothpick and if it comes out without batter or raw cornbread it is done.)
After it is fully cooked, allow it to sit and cool down before cutting. I am rarely this patient, but can easily recommend it for this recipe. You will end up with a crumbly mess if you cut it when hot. When it cools down slightly it will maintain its structure much easier.
Then assemble sandwiches and include any sides that you wish!
- 1 1/2 cups Gluten Free All Purpose Flour
- 1 tablespoon Baking Powder
- 3/4 cup Gluten Free Cornmeal
- 4 tablespoons Butter
- 4 tablespoons Olive Oil
- 2 Eggs
- 1 cup Milk
- 1 teaspoon Apple Cider Vinegar
- 1 tablespoon Honey
- Mix together dry ingredients, set aside.
- Melt butter, mix with olive oil. Add egg and mix until well combined.
- Add milk and apple cider vinegar. Add honey.
- Pour dry ingredients into wet and mix until well combined.
- Pour into a small bread pan sprayed with nonstick spray.
- Bake at 375 for about 45 minutes or until cooked thoroughly .
- Allow to cool.
- Cut into slices and assemble with peanut butter and honey or any toppings of your choice. For school lunches, opt for sun butter and honey.