Cornbread Supper

For 36 muffins Heat oven to 450 degrees. Spray muffin tins with Bakers Joy. Grind 3 tablespoons golden flaxseed until very fine. Stir thoroughly into 9 tablespoons of water. (This is the egg substitute.) Mix together in one bowl: 3 1/3 cups gluten-free all purpose flour (I like Bloomfield) 1 3/4 cup unbolted white (or yellow) cornmeal (I like Weisenberger) 1 1/2 teaspoon xanthan gum 5 Tablespoons baking powder 1 teaspoon salt Mix together in second bowl: Flaxseed mixture 14 ounces refined coconut oil, melted (refined works best at the high baking temperature) 3/4 cup excellent sorghum (I like Country Rock) 2 cups cultured coconut milk 1 Tablespoon each (or to taste): ground coriander, ground cumin, ground cayenne Stir wet and dry ingredients together thoroughly. Bake for about 20 minutes, or until lightly browned. Turn out immediately and eat, or let cool outside muffin tins, to prevent steaming the crust.

For 12 muffins Heat oven to 475 degrees. Spray muffin tins with Bakers Joy. Mix together in one bowl: 1 3/4 cups unbolted white (or yellow) cornmeal (I like Weisenberger) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt Add in: 2 cups buttermilk (I like JD Country Milk) 1 small egg 1/4 pound pork cracklings (or more, or less, to taste) Stir thoroughly. Divide dough into muffin cups. Bake about 20 minutes, until nicely browned. Remove from pans immediately to avoid steaming the crust. Enjoy plain, with butter, or with sorghum butter.  ~~~~~~~~~~~~~~~ For 36 muffins Heat oven to 475 degrees. Spray muffin tins with Bakers Joy. Mix together in one bowl: 5 1/4 cups unbolted white (or yellow) cornmeal (I like Weisenberger) 5 teaspoons baking powder 1 1/2 teaspoon baking soda 1 Tablespoon salt Add in: 6 cups buttermilk (I like JD Country Milk) 3 small eggs 3/4 pound pork cracklings (or more, or less, to taste) Stir thorough