I can please them all

How smashing that something on my to-make list was already gluten-free.
As I mentioned here a great deal of my fellow thespians in a Midsummer Night’s Dream(next Saturday the 7th is the last show-get your ticket and come see it!!!) are gluten-intolerant. So I made the chocolate cookie bars in a gluten-free manner and they were killed.

By the actors. In the green room. With their mouths.

Except for Demetrius, poor Demetrius, couldeth not been truer foul fortune for him. He eateth gluten, but is lactose-intolerantenty and thusly could not indulge in ye cookies.

This recipe was already on my to-make list and already gluten-free. I had to use almond milk and vinegar instead of buttermilk but it all worked out.

Normally I am a “northern” cornbread person. I prefer sweet and buttery to drier and cornier. This cornbread strikes a pretty good balance. The bean purée helps maintain a slightly softer texture, but it is not terribly sweet and the corn flavor stands out. I don’t think a piece should be eaten naked(you or the bread) but t’would hold up covered in butter and honey or dunked in spicy chili.
Then again, pretty much everything works well with butter.

Eateth up.

Corn and Bean Bread(adapted from How to Cook Everything Vegetarian by Mark Bittman)
1 c. Almond milk mixed with
1 Tbsp. Of vinegar and allowed to sit while you get everything else ready OR 1 c. Buttermilk
1 1/2 c. Cooked white Beans(drained, puréed, then strained)
1 1/2 c. Cornmeal
1 1/2 tsp. baking powder
1 tsp. salt
1 Tbsp. Sugar
2 eggs
Heat your oven to 375. Spray an 8×8 pan with nonstick spray. Mix beans, milk and eggs. Mix cornmeal, baking powder, salt and sugar. Stir together. Put in your pan and bake until top is starting to brown a just a bit, 30-ish minutes. The clean toothpick test applies as well. Feed a starving actor.