Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product.
So this time I received 2 packs of the new “Spreadables Cinnamon & Brown Sugar” butter by “Gay Lea”.
It’s basically a butter spread that is actually spreadable thanks to the Canola Oil mixed in it. And what I got to try is the new cinnamon and brown sugar flavored one.
At first taste I liked it, it’s a sweet and salty kind of spread, so I started thinking that something eithel neutral or sweet and salty will go well with it. I was wracking my brain, I had so many ideas. And then, it hit me. When I was younger, my mom used to make this super amazing cornbread style cake. It was made of cornmeal and flour and a ton of different kinds of cheese. Since I’m trying to cut back on Gluten whenever possible I decided to leave the flour out, and to give it that hint of sweetness I used the most canadian ingredient – Maple Syrup.
So I ended up making Maple Cornbread that’s both gluten free and has a hint of sweetness and saltiness to it. Just what I was looking for.
And you know what else was great? the fact that I did not need to use my stand mixer which means I didn’t have to clean it after. It was all mixed by hand, in a mixing bowl, the simpler the better I say. 20-30 minutes and voila, you got yourself a maple cornbread loaf. Topping it with some cinnamon & brown sugar butter was like the cherry on top.
Note to self: try making my own flavored butter – homemade is always my preference.
The only thing I would probably change in this spread is the added color (which I found out about only after the fact…oh well).
- ¾ Cup + 1 Tbsp Plain Yogurt
- 3 Eggs
- 2 Tbsp Maple Syrup
- ½ tsp Salt
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 Cup + 2 Tbsp Cornmeal
- 3 Tbsp Vegetable Oil
- Preheat oven to 400F (200C)
- Prepare loaf pan sprayed with oil or layered with parchment paper (including pan walls)
- In a medium bowl mix the yogurt, eggs, maple syrup, salt, baking powder and baking soda until fully combined.
- Add in the cornmeal and the oil and mix really well until the batter is even and smooth.
- Pour the batter into the prepared loaf pan and bake for 20-30 minutes or until a cake tester comes out clean
Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product. […]Read More