Wednesday, December 23, 2009
Gluten Free Dairy Free Cornbread Dressing Muffins
I mentioned a while back that I came up with a gluten free cornbread dressing that rivals my original recipe this last Thanksgiving. I also mentioned that I would share the recipe (OOPS!). Well, I pulled these little suckers out of the freezer the other day for the illustrator to go with his grilled chicken for lunch and remembered that I needed to share! Throughout the years, we established that there is no need to wait for the holidays to enjoy cornbread dressing. We like the convenience of having these muffins in the freezer to enjoy all of the time! There are many different opinions on favorite parts of dressing, but we happen to like the crunchy outside and the moist inside. This version definitely gives you the best of those two worlds in a single serving. You can easily bake this in a 8x8 dish, but I like the little muffins the best!
Gluten Free Dairy Free Cornbread

1 cup sweet white rice flour
3/4 cup cornmeal
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup egg substitute
1 cup water
1/4 cup unsweetened applesauce

Preheat the oven to 400 degrees. Spray an 8x8 baking dish with cooking spray.

Mix the dry ingredients together and set aside.

In a seperate bowl, combine the egg substitute, water, and applesauce. Add the wet mixture to the dry mixture and stir until just moistened. Pour batter into prepared pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean.

Gluten Free Dairy Free Cornbread Dressing Muffins

2/3 pan of gluten free cornbread
1/2 onion sauteed (I do this in a little water)
20 Food Should Taste Good Multi Grain Crackers (technically these are dairy free, but they are processed in the same plant as dairy ingredients, so I stay away from them, but if that is ok with your diet then use these) or any gluten free cracker or corn tortilla chip that you like
2 1/2 cups chicken/vegetable broth
1/2 cup egg substitute
poultry seasoning to taste (I bought one that was strong so I only used a couple of shakes)

Preheat oven to 350 degrees. Spray a jumbo muffin pan with cooking spray.

Cube cornbread and place in a large bowl. Crush crackers and put in the bowl with the cornbread. Mix in the broth, egg substitute, onions and poultry seasoning. Scoop evenly into the prepared muffin pan. Bake for 30 to 45 minutes or until browned nicely on the top.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 9:59 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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