It is absolutely beautiful here today. The windows are open and their is a fresh breeze blowing throughout the house. This makes me want to bake! Even though I should be doing laundry (which is going now), I can't help my want for something pumpkin or apple smelling to waft through the air, but I need to focus on the house today not baking.
This all reminds me of the cornbread dressing I made the other day and since my sister-in-law (she has celiac as well and wanted my gluten free version) asked for my recipe, I figured I would share this with you guys too!
This is a little time consuming if you make it start to finish in one day, but it is well worth it. You can also make the cornbread the day before if you want to, but I have a hard time keeping peoples' (mine and the illustrator's) hands out of a pan of cornbread. This is why the first recipe I posted last year had strange measurements. So, I decided to make it start to finish in one day. During the holidays though, I absolutely make the cornbread ahead of time. Oh and the best part about this recipe is that it is even better the next day!
Gluten Free Dairy Free Cornbread
1 cup white rice flour (I used Bob's Red Mill)
3/4 cup cornmeal (I used Bob's Red Mill)
2 1/2 tsp baking powder
3/4 tsp salt
1/2 cup egg whites or egg substitute or 2 eggs
1 1/4 cup regular almond milk
1/4 cup unsweetened applesauce
Preheat oven to 400 degrees. Spray an 8 x 8 baking dish with cooking spray or coat with butter.
Mix the dry ingredients together in one bowl and the wet ingredients in another bowl. Then add both mixtures together and mix well. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
I grew up with the bag of dressing with a lot of add ins. The illustrator grew up with his mom's good 'ol fashioned cornbread dressing. I love his mom's version and over the years I have adapted it to suit us...this is my version of hers and this is the one we will use from now on.
When she hears I put flax meal in it, she will likely think I am crazy!
Sauteed onions and poultry seasoning...my mouth is already watering!
This is one of those recipes that I used to make based on how it looked. I hate when things are not consistent, so now I measure. I am not the kind of cook that just throws things in willy nilly, the boys will call me out on it and then not eat it because "it did not taste like last time". One last thing that I do specific to our tastes...I always make these as muffins. We love the crispy outside, so we always do our dressing as muffins.
Gluten Free Dairy Free Cornbread Dressing Muffins
1 pan of cornbread cut into cubes (see above)
25 large corn based chips (tortillas chips you use for salsa), crushed
1 TBSP flax meal
2 tsp poultry seasoning
1 tsp salt
pepper to taste (I used fresh ground)
1 cup diced onion, sauteed
1/2 cup egg whites, egg substitute or 2 eggs
Preheat the oven to 350 degrees. Spray a 12 cup nonstick muffin pan with cooking spray.
Mix the cornbread thru onion together, but don't over mix because you want there to still be chunks in the mix. Now add the hot broth and stir. Next add the egg and stir so that everything is well combined. Now separate the mixture into prepared muffin cups. Bake for 40-45 minutes or until the dressing is firm and browned on top. Let sit for 3-5 minutes. Then run a knife around the muffins and remove from the pan. If you want a super crispy muffin, place them on a sheet pan and put in the broiler for a few minutes.
Crispy on the outside and moist on the inside.
I was using up leftovers for dinner the other day. Did you know that dressing muffins make incredible croutons on a salad? I ripped this bad boy apart and broiled it in the oven until all crispy!
Scrambled egg whites are a perfect salad topper too! I don't know why I never did this before? I don't like boiled eggs with the yolks, but I like the whites so this worked perfectly! Oh, with some Franks Red Hot
too...we have been rekindling our fling lately. I really missed him!
Do you do dressing or stuffing? One of my grandmothers stuffs the bird (scares me to death) and the other does dressing (with apples and celery). I am a purist though, as much as I love my fruit, I don't want it in my dressing or any savory food for that matter.
Labels: breads, gluten free, holidays, muffins, quick bread, side dishes