When to place your Thanksgiving order? + Our favorite old fashioned Cornbread Recipe! 🙏 Inbox

Last Boulder Farmers Market this Saturday + Winter Markets!
We can't believe that the Boulder farmers market season is almost over for this year! It's been an amazing season and we are grateful to all of our wonderful customers and to the BCFM team for their effort in putting together the market. Please come an visit us this market 8 am - 2pm! Please also mark your calendars for the following markets:
Swedish Holiday Market, Saturday, December 3rd (Calvary Baptist Church, Denver)
Winter Market, Saturday, December 3, and Sunday, December 4, Boulder County Fairgrounds, Longmont

Thanksgiving Countdown! Yay!

We are counting the days until Thanksgiving, our favorite US holiday. We can't wait to meet up with family, give appreciation and enjoy delicious food. Please see our favorite yummy easy-to-bake gluten-free cornbread recipe below!

We are open as normal this week so please place your order of your Hävenly Baked Goods by 9 am (Friday), and we'll have it ready Friday from 1 pm for pick-up at the bakery. How about Thanksgiving? You can grab your bread this Friday and freeze it until the morning of Thanksgiving. Take out your bread to defrost, and right before serving pre-heat oven to 400F and bake for 3-5 minutes! We are also offering pick-up Wednesday 11/23 from 1-4 pm. If this is your preferred option, please make a note in the comment fields when placing your order. Do you have a hard time getting here by 4 pm? If so, email us and we'll give you the info needed for a later pick-up. You can also order our baked goods for home delivery with GrubHub! As always, feel free to reach out to katarina@havenlybaked.com with any questions!

We are also happy to ship you our bake-at-home bread mixes so that you can bake yourself, or gift them if that's your preference.

Thanksgiving Meal Orders from our Wonderful Partners
Does Thanksgiving feel a bit overwhelming? Do you want to just cook a few things, but not the entire meal? Check out our wonderful partners and place your Thanksgiving order with them. We wish you quality time with family and friends and are thankful for each and every one of you.

Fresh Thymes Market Place (Boulder)
Nude Foods Market (Boulder)
Just Be Kitchen (Denver)
Nest at Nurture (Denver)
Cultivate Kitchen (Louisville)
South Street Market (Louisville)

Old Fashioned Cornbread

Recipe and photos are from Gluten-Free on a Shoestring, and we are grateful for this back-to-basic yummy cornbread! We find it easiest to bake it in a cast-iron skillet, but if you don't have one, simply use a 9" cake pan. See below for replacement suggestions if you'd like it dairy-free, egg-free or vegan.

If you have leftovers that you won't eat the next day, we recommend freezing them right away and then taking them out and enjoying another day. If you know for sure you won't eat it all, you can replace half of the cornflour with some all-purpose gluten-free flour. 


Ingredients (see substitute suggestions below)

  • 2 cups coarsely ground yellow cornmeal

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 ½ cups plain yogurt at room temperature.

  • 4 tablespoons unsalted butter melted and cooled

  • 1 large egg at room temperature, beaten

  • 4 tablespoons honey

Dairy-Free? Egg Free? Vegan?
Yogurt -> dairy-free yogurt.
Butter -> your favorite vegan butter. We have successfully used Earth Balance buttery sticks.
Egg -> Use your favorite egg substitute. The original recipe recommends 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel.
Honey -> coconut sugar or maple syrup

Instructions

  • Preheat your oven to 400°F. Grease a 12-inch cast-iron skillet or an 8-inch square or round pan, and set it aside.

  • In a large bowl, place the cornmeal, baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the yogurt, butter, and egg, and whisk to combine well.

  • Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin. Pour the mixture into the prepared pan.

  • Bake for 20-30 minutes (closer to 20 minutes if using a cast-iron skillet, closer to 25 minutes if you made the all-purpose gluten-free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.

    Enjoy!



Katarina SchareComment