- gluten-free casein-free cornbread - 12 muffins or 1 mix
- I use corn flour instead of cornmeal so the texture is softer but to each his own!)
- ~2 tablespoons olive oil
- 2 lbs of ground pork
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- salt and pepper
- 1 onion chopped fine
- 1 celery stalk chopped fine
Make the cornbread in advance. Let it sit out and get stale if you want a more crumbly harder stuffing. No worries on this one because if you are like me and really aren't that organized then you make the cornbread the same day and cook it in the pan with the pork to get rid of excess moisture. :-)
Heat the oil in a big pan on medium-high heat. Brown the pork breaking it up as it browns. Add the sage, oregano, salt and pepper. Taste, taste, taste, adjust. Dump the cooked ground pork into a strainer reserving a little bit of fat in the pan. Return the pan to the stove and add the onions and celery. Cook until transparent and fragrant. Add the pork back in. Taste, taste, taste. Turn off the heat and crumble the cornbread into the pan. Add as much cornbread as you want. Heat the whole mixture if the cornbread is too damp, add chicken or turkey broth if the mixture is too dry.
Makes 12 side-dish servings
|Gluten-Free / Casein-Free Cornbread|
That humble yet enticing basket of cornbread typically serves as an evil temptress for those with food allergies, intolerances, or sensitivities. The versions you are likely to find at family holiday gatherings are rich with butter, milk, and all-purpose flour. But, Allergy Cooks has the recipe solution to this dilemma with a cornbread recipe that is free from dairy and gluten, and optionally free from eggs (and consequently vegan) and soy. So this year, you can offer to bake the cornbread (recipe below) and show the rest of your family how delicious "free-from" can be ...
Cornbread (Recipe from Allergy Cooks)
Makes: 12-15 slices
Cooking Temperature: 160ºC [320ºF]
Cooking Time: 25 mins
150g polenta or fine cornmeal [1 cup] (you can also use corn flour for a lighter texture)
125g gluten-free plain white flour [1 cup]
30g light brown sugar [2 tablespoons, packed]
1 tsp bicarbonate of soda [baking soda]
1 tsp cream of tartar
½ tsp salt
2 eggs’ worth of egg replacer
300ml soya milk, warmed* [1-1/4 cups] (I use almond or hemp milk)
50ml vegetable oil [3-1/2 tablespoons]
Measure all the dry ingredients into a mixing bowl. Make a well in the centre and pour in the warmed milk and vegetable oil. Beat well to make a smooth batter.
Pour the mixture into a 20 x 20cm [8-inch] shallow cake tin and bake in a preheated oven for 25 minutes, or until golden.
Leave the cornbread to cool slightly, then cut it into squares or fingers. Serve warm with soup, or cold with spread and jam for breakfast!
Cook’s notes: To avoid using soya, replace with nut milk or rice milk.