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Naturally Gluten Free Cornbread

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Welcome to fall! With the autumn crispness in the air, chili in many forms, becomes a regular on my dinner table. We love turkey chili, beef chili, vegetarian chili. We love it mild or light-your-head-on-fire hot. My favorite side dish for chili is cornbread.

I’ve tried many cornbreads, and I’ve found far too many that are dry and dusty, or the flavor of corn is masked by other ingredients. I really like corn to be the star of cornbread. I also need it to be gluten free…and low in the dairy protein. My kids are gluten intolerant and my youngest is having issues with dairy and dairy protein. Interestingly, it seems butter can be considered ‘dairy free’ because it is a fat and the amount of protein in it is fairly minimal, especially ghee. And my daughter (thankfully) can manage butter.
I haven’t made this with anything other than butter, but I imagine you can substitute a butter flavored shortening if you must be 100% dairy free.
This is my mothers recipe, and I can remember her baking it in a cast iron pan at our mountain cabin. My brother and I would come in from being outside in the clean mountain air with a ravenous appetite, and my mother would pull this hot out of the oven for us to gobble up. I really hope you enjoy it as much as we do in my house. Its moist, buttery, tender, and bursting with corn flavor.

As always, read through the entire recipe before starting, and if you have questions, feel free to leave them in the comment section.

Moms Naturally Gluten Free Cornbread

6 Tbsp of Butter, softened
2 Eggs
1/2 Cup sugar
1/2 Cup Cottage Cheese (I use 1%)
1/2 Tsp Salt
1 Can Creamed Corn
1 Cup Corn Meal. (I use Bobs Red Mill)
1 Tsp Baking Powder, mixed with a little milk or milk substitute just before adding.

Preheat oven to 375 degrees.
1. Cream butter and sugar together using a stand mixer or electric mixer.
2. Add eggs, beating between each egg addition. This will look loose, but don’t worry about it.
3. Add cottage cheese, salt and creamed corn. Stir to combine.
4. Add cornmeal, mix until well blended.
5. Mix baking powder with a little milk  or dairy-free milk substitute, if needed. Add to the batter and stir to combine.
6. Pour batter into a greased or buttered baking dish 8×8 or small casserole of equivalent volume, (see photo below), or use a 10 inch cast iron pan like my mother used.
7. Bake for 45 minutes, rotating pan halfway through. Use a toothpick to test for doneness. Let cool 10 minutes before serving.
This bread is very moist, use a small spatula to remove cut pieces.

ENJOY!

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(This small casserole is 10 x 6.5)


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Grilled French Onion Soup

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Oh yes. You MUST make these! Trust me. TRUST. ME.

These are heaven in a foil wrapped package. Heaven. In Foil.

So easy. SOOOOOOO….SO EASY!

Summer is upon us. Get your grill heated up and get going on these nummy babies!

Trim, core and peel a sweet onion. Slice it like shown. Stuff that sulfur smelling root with: 1 tbsp of unsalted butter (MUST BE UNSALTED…or you will swell up like a balloon); 1 tsp BEEF bouillon (honestly, I like Better than Bouillon, but any brand will do) and then wrap that baby up. Heavy duty foil please, and tightly wrapped, no juices leaking….

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Now, put that package of UFO communicating awesomeness on your grill. I use the gas grill. At 20-25 minutes you might have to move it up onto the rack, but maybe not. On a charcoal grill, maybe move it to the side, away from the heat. At about 40-45 mins start with the ‘test’. If your tongs can squeeze it gently, and it gives easily…its likely done. Sizzling is a good sound too. Sizzling means caramelization…unless it’s too hot, then you have burnt. Browning is good, burnt, not so great. Be smart. Watch your grill.

When done, have a bowl ready to tip all this goodness into. This is deliciousness beyond compare. French onion soup? Oh heck no. That is child play. This screams ONIONY GOODNESS like you can’t imagine. Oh, trust me on this one. This is the best main/side dish you’ll ever love. And it’s all on the grill. No muss, no fuss. Easy Peasy.

Summer is here. Go on, give it a try. It won’t disappoint.

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Gluten Free Grilled Sausage & Peppers

In between chasing a brand new puppy, trying to find a moment to vacuum my house and getting my daughter ready to start college, I wanted to make time to whip up a GF version of grilled sausage and peppers.

Oh, the magic of the internet!

After a couple of google searches for ‘Gluten Free Brat Buns‘, it appears most just make a standard bread recipe, but the trick is to put it in mini-loaf pans. I just happened to have quite a few of those on hand, from my days of making Christmas food baskets (as gifts) for friends and family. With pans and a package of Bob’s Red Mill Gluten Free Bread Mix on hand, I got started.

First I made the bread dough and filled the mini-loaf pans. They turned out beautiful. I brushed them with butter before baking, and after, to keep them a little softer like a brat bun would be.

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Then I gently simmered the Italian Sausage links in beer. (Be sure to check for gluten if you are intolerant; and if I’m not cooking for my daughters I simmer them in beer) [2015 update: Gluten Free beer is on the rise, and delicious. Find one and simmer away!] ¬†Simmering them gently in beer adds flavor and keeps them moist. Once done, I set them aside while I waited for the bread to cool and prepped my onions and peppers for the grill. When all was ready, I headed outside to grill up some tasty vittles.

I use a basket for my veggies, lightly salt (no pepper until they are off the heat, the pepper can burn and taste bitter) and a bit of olive oil to prevent sticking. The sausages get a brief visit to a blazing hot grill to get a little char and heat back up again. Watch them, and when you see the juices bubbling inside the skins, they are done! Don’t wait for them to split and start squirting like an open fire hydrant, that will only result in dry as bone sausages. I also gently split the buns and grilled cut side down for a moment to get a slight grill flavor to them. Yum. Aren’t they Bee-U-Ti-ful??

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Voila! Dinner was served!

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As a fresh and light side dish to the heavier brats, I included an heirloom tomato salad, but with a twist. Instead of your typical Caprese (olive oil, balsamic, garlic, basil, mozzarella) try this some time: EVOO (the highest quality you can find), raspberry vinegar, mint, basil and feta. The feta and raspberry are shockingly good together, and that hit of mint really takes it to another level.

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There you go, 2 recipes for the price of one read! Bon Appetite!