For Thanksgiving we decided to experiment with a new recipe for cornbread, and then cornbread stuffing. Both worked wonderfully! The cornbread actually tasted as good as any 'regular' cornbread I've ever had. Steve liked the stuffing so much that he wants to make more. That's never happened! So, here are the two recipes. If you try them, let me know how it works out?
Holiday Corn Bread
1 cup GF Flour - Baking Mix
1 cup corn meal
½ cup sugar
4 tsp baking powder
¾ tsp salt
1 tsp xanthan gum
1 tsp honey
1 cup milk substitute w/ 1 tsp lemon juice
1 tbsp egg replacer with 1/3 cup milk
1/3 cup Earth Balance SF margarine
Whisk together all dry ingredients in mixer. Add remaining ingredients and blend together on low until combined. Beat 10-30 seconds on medium/high speed until smooth and fluffy. Do not overbeat. Pour into a greased 9 inch square baking pan. Bake at 425 degrees for 20-25 minutes until golden brown and a toothpick comes out clean.
Holiday Cornbread Stuffing
1 recipe cornbread, cut into small pieces
1 medium onion, diced
2 lb loose sausage
2 tsp sea salt
1 tsp garlic powder
½ tsp celery salt
1 tsp onion powder
2 cups of all natural chicken or turkey broth
Sautee onions in olive oil, add sausage and cook until browned. Add in spices. Mix all ingredients with the croutons and bake at 375 until firm and beginning to brown, about 30 minutes.
The baking mix we use is from Cybele Pascal's Allergen Free Baker's Handbook. It's a wonderful book of recipes, but, better yet, the flour mix translates to almost any recipe. So, we are able to use her mix and create our own recipes.
4 cups superfine brown rice flour
1 1/3 cups potato starch
2/3 cup tapioca flour
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