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Sunday, November 27, 2011

Gluten Free Corn Cornbread

Recipe:  Gluten Free Corn Cornbread

I was thinking up ways to use some Thanksgiving Leftovers.  I was reminded of my Cousin's Corn Cornbread Recipe recently when I read a blog on Skinnytaste.com about Corn Casserole.  I couldn't find my cousin's  recipe but went from memory.  I think it turned out very well.  I love this recipe.  You can work with this in so many ways to use food that has been left over from your Thanksgiving Meal.  And it is so easy to make gluten free.

 To mix with the gluten free corn meal I am using Gluten Free Bisquick.  I have been experimenting with this to see how it turns out in different recipes.  I can pick it up in most grocery stores that I am shopping in and it so simple to use.  If you do not have this just use any gluten free flour baking mixture and add in baking power or Xanthum as needed.

For this recipe I am using yellow sweet corn but  cream style corn is delicious with this recipe.  In fact, I am pretty sure that my cousin's recipe called for cream style corn. 

If you are not feeding a large family like I do then you may want to make half this recipe to make a thinner smaller pan. This makes a huge black skillet full.
Ingredients:

  • 2 cups of Gluten Free Self Rising Corn Meal
  • 1 cup of Gluten Free Bisquick Mix
  • 3 to 4 cups of corn
  • 2 cups of buttermilk (Optional:  Greek Yogurt) For Vegans:  2 cups almond milk with 1 tsp. vinegar added to milk
  • 1/3 cup  cooking oil (Optional:  butter)
  • 3 eggs (Optional:  1/2 c of egg whites) (For Vegans substitute a commercial egg replacer)
  • 1 cup of sweet onions (Optional)
  • 5 Tbls. cooking oil or cooking spray  (to grease the pan)
OTHER OPTIONAL INGREDIENTS:

Add jalapenos or hot peppers to your own taste.  If you do this it comes out similar to Mexican cornbread only this version will have much more corn.


Directions:
In a large bowl combine all the ingredients and mix with a spoon.  If you are use to making corn bread than you will know that it will not be runny but a medium thick batter that pours easily.   Pour into a greased iron skillet if you have one and bake on 3:75 degrees 55-60 minutes, or until the edges are golden.  If you prefer, you may also use muffin tins or a baking dish.   You may have to adjust your baking time.   Let it cool a few minutes before cutting.

I have butter beans left over and green bean casserole to serve with the corn cornbread.  And of course, turkey and ham for those who wish to partake.

I love cooking so come back often.

Sharpshooter77

1 comment:

  1. I will make this sometime!

    http://jluvbirdee.blogspot.com/

    ReplyDelete