Delicious Surprise

Eating yeast free - and as gluten free as possible can be challenging to say the least.  However, thanks to some friends, I discovered a fabulous way to bake Bob's Red Mill (gluten free) cornbread.  Using a secret ingredient, the recipe on the back of the package - and without adding even 1 speck of sugar, I made moist and amazingly sweet tasting cornbread!

If you've ever tried making this cornbread, you may wonder how mine turned out moist and sweet tasting...  So here's a hint!

The key to this delicious surprise appears to be directly related to:

Being the wife of a southern man, I always made cornbread with butter - and added a tablespoon or two of sugar to the recipe.  When I found Bob's Red Mill Cornbread Mix, I naturally did the same - but really, it just came out way too dry.  Switching to coconut oil and omitting the sugar almost felt unnatural to me, but a few of my friends have been raving about how it makes food moist and sweet, so I thought I'd give it a try.  Not only did I love the results, but my husband did too!  We have a new winner!  

Cornbread with a pot of chili was a great way to kick off the "cool" season of the year!  (Which comes late and sporadic for us.)