On these cold winter days, a bowl of chili is appealing, especially when it is paired with a nice corn bread. Here is a recipe for corn bread with sweet onions that is baked in a skillet—and is gluten free. (If gluten is not a concern you can replace the brown rice flour and arrowroot powder with 1 cup unbleached white flour.)
1 + ½ Tablespoon coconut oil
3 Tablespoons melted butter
1 large sweet onion (you will use half)
1 C. yellow cornmeal
7/8 C. brown rice flour
2 Tablespoons arrowroot powder
½ tsp. salt
2 teaspoons baking powder
1 cup coconut milk (or rice milk)
2 Tablespoons honey
Melt the coconut oil in a heavy 9” skillet. Slice approximately one half of the onion into thin crescents. Make a single layer of onions on the bottom of the skillet. Drizzle a couple teaspoons of butter over the onions.
Place the skillet in a cold oven and turn the temperature to 400° F.
Mix the cornmeal, flour, arrowroot, salt and baking powder in a large bowl. In a medium bowl mix the eggs, remaining butter, milk and honey.
When the oven temperature reaches 400° F and the onions are beginning to brown, remove the skillet from the oven.
Pour the wet ingredients into the dry ingredients and stir until just mixed. Pour the batter into the skillet and bake at 400° for 20 – 25 minutes, until the edges are brown. Allow to cool for 5 minutes, and then turn out onto a plate.