Tonight I made ham and bean soup and cornbread. Both were so yummy! For the soup I pre-soaked two pounds of soup beans, then this morning I put them in the crockpot with a ham, some tomato juice, fresh crushed tomatoes, a diced onion, and water to cover it all. I cooked it on high for about 8 hours. Everything was done to perfection! Here's my cornbread recipe.
2 cups gluten free all purpose flour (we use BRM)
2 cups cornmeal
4 Tbsp. sugar
2 Tbsp. baking powder
2 tsp. xanthan gum
1 tsp. salt
4 beaten eggs (or egg replacer of choice)
2 cups water
1/2 cup oil (I use corn oil)
Grease a 9x13 inch pan. Combine dry ingredients. Set aside. In a smaller bowl, combine eggs, water, and oil. Add to dry ingredients and combine. Pour into prepared pan. Bake 20-25 minutes until tester inserted into center comes out clean and top is slightly browned.
I serve it with a variety of toppings such as maple syrup, honey, agave nectar, sorghum, and molasses.