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Friday, 12 April 2013

Cornbread & Honey Butter AND Cornbread Stuffing

Cornbread can be a great option for those gluten-free eaters out there.  You can eat it with many things. I love cornbread with chili. I love cornbread with my chicken pot pie. I love cornbread warm with honey butter (recipe below) for breakfast, lunch, or dinner.  But when those holidays roll around, I particularly love my cornbread stuffing!  Enjoy!

Delicious cornbread stuffing. Yum!

Cornbread & Cornbread Stuffing

Heat oven to 400F.  Line cookie sheet with parchment paper and butter lightly. 
* IF you just want cornbread – bake in a 8”x8” pan lined with parchment paper ~20-25 min.
Beat with wire whisk:
1 cup milk
¼ cup melted butter
1 egg

Add and mix in:
1 ¼ cups cornmeal
1 cup Kristin's Gluten-Free Flour mix (OR ½ cup brown rice flour, ¼ cup potato starch, ¼ cup tapioca starch + 1/2 tsp xanthan)
½ cup sugar (OR 1/3 cup honey)
1 Tbsp baking powder
½ tsp salt

Pour batter onto cookie sheet and spread so it’s evenly spread throughout most the cookie sheet (it doesn’t need to be touching the sides of the cookie sheet).

Spread on a cookie sheet for cornrbead stuffing.

Bake ~15-20 minutes, until golden brown and toothpick inserted in center comes out clean.   

Lightly browned for cornbread stuffing.

Cool on pan 5 min. Transfer to wire rack to cool fully.  Cut into cubes for stuffing.  Or, for cornbread, cut and slather with honey butter.  Enjoy!
Cubed for cornbread stuffing, below.

Honey Butter:

SO easy and delicious on toasted bread, too!

Mix together:
1/4 cup honey
1/4 cup softened (can be slightly melted) butter

Store in refrigerator for 1-2 weeks.

Cornbread Stuffing:
Make cornbread as directed, let cool, and cut into cubes.

Toss the cornbread cubes with the following:
½ tsp dried thyme
1 tsp salt
½ tsp dried sage
¼ tsp pepper

Melt in large pot/dutch oven over medium-high heat:
¾ cup butter

Add and cook until tender, stirring occasionally:
2-4 lg stalks celery (with leaves), chopped fine
1 lg onion, chopped fine

Gently mix celery and onion into cornbread cubes.  Cover, and keep warm.
Once your chicken or turkey is finished, pour some drippings over stuffing and mix in. If you don’t have this, you can use a bit of warm chicken broth drizzled over to add some extra flavor.

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