One of the high points of visiting Seattle was seeing my dear friend Maggie, her handsome cats and her home overflowing with miniature treasures at every turn. And that comforting lunch she prepared--I loved it all! She sent me off with a care package for the conference, and was I ever glad she did. The soup, the figs, the cornbread.....food like that was in short supply where I was headed and I was lucky to have the bag of goodies she'd made. Here's the cornbread recipe, inspired by Moosewood's, but very different, with the changes made here.
As well as a wonderful cook, Maggie is a well-known children's book writer and illustrator (I read almost all her books to my niece when she was younger), as well as the designer and maker of some of the most amazing stuffed animals that tiny hands can't seem to get enough of!
425 oven 8x8 buttered pan
1/4 cup honey
1 cup buttermilk (when i ate dairy i used to use a combo of milk, plain yogurt and some lemon, this time i used goat yogurt + hemp milk + lemon)
1 cup cornmeal
1 cup bob's redmill gluten free all purpose baking flour
3/4 teaspoon xanthum gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter melted in a small bowl
beat the A's together
sift the B's together and discard any corn bits that don't pass through the sifter
combine well A, B, and C.
spread in buttered pan and bake 20-22 min.