Corn-Free Cornbread

I make this cornbread often enough that I figured it should have its own page for easier referencing. I have made it without the guar gum and it can definitely be omitted, but the texture will be a little more crumbly. You can easily double the recipe and bake it in a 9 x 13 baking dish for 30 minutes.

Corn-Free Cornbread
Makes 9 pieces

2 Tbsp psyllium husks
1/4 cup water
1 cup coconut milk (I use the Silk Vanilla Coconut Milk from the carton)
1/3 cup canola oil
1/4 maple syrup
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons corn free baking powder
1 teaspoon guar gum
1 teaspoon salt

1. Preheat oven to 350°F.
2. Spray a 9x9 inch square baking dish with oil or nonstick spray.
3. In a large bowl, whisk together the oil, milk, syrup, and psyllium husks and water.
4. Add the remaining ingredients and stir well.
5. Pour into baking dish and bake for 25-30 minutes or until a toothpick comes out clean.

Nutritional Info (Calculated from My Fitness Pal)
Calories: 228
Fat: 9 g
Fiber: 2 g
Sugar: 7 gSodium: 269 mg
Protein: 2 g

Recipe Trial Number 1 for Thanksgiving (Corn-Free Cornbread Stuffing with Sausage)

This year we'll be at my mom's for Thanksgiving. For the first time, we're going to try making a complete Thanksgiving dinner that Tommy can eat. So between now and then I'm going to be trying out some new recipes. I've already had two dreams about Thanksgiving, and neither of them ended very well. Both dreams involved me basically doing no preparation in advance and then dinner didn't end up at all what I had hoped. Yes, I am aware that I have very mundane dreams...

The first recipe I'm trying out is a cornbread and sausage stuffing. I had great intentions of grinding my own pork and spices to make sausage. But then I ran out of time. We already had some leftover cooked ground turkey, so I just seasoned that to make a mock sausage. I just mixed the spices in with the cooked turkey, but it would be better to cook them with the turkey. 

Success! If you didn't know better, you might not realize it's a gluten, corn, dairy and egg free stuffing. I still plan on trying a stuffing recipe with Tommy's bread, but so far this recipe is a real contender for Thanksgiving. 

Corn-Free Cornbread Stuffing with Sausage

1 recipe Corn-Free Cornbread
1 lb ground turkey
1/2 tsp ground black pepper
1/4 tsp salt
1/4 tsp ground sage
1/4 tsp smoked paprika
1/2 tsp granulated garlic
1 Tbsp canola oil
1 large onion, diced
3 celery ribs, diced
salt and pepper
2 cups chicken stock
2 Tbsp flaxmeal

1. Preheat oven to 300°F. Break the cornbread into chunks and spread on a rimmed baking sheet. Bake for 30 minutes. Let cool, then transfer cornbread to a large bowl.
2. Raise oven temp to 375°F. Spray a 9" x 13" baking dish with non-stick spray.
3. In a large non-stick skillet, cook the ground turkey and spices. Transfer ground turkey to the large bowl.
4. Add 1 Tbsp oil to the skillet. Saute the onions and celery with a sprinkle of salt and pepper over medium heat until tender. Add to the large bowl.
5. Whisk together the chicken stock and flaxmeal. Let set for a couple minutes. Pour over the cornbread mixture.
6. Gently mix and place in baking dish. Bake for 35 minutes.

Chicken Taco Soup

Thursday was a beautiful and chilly day. It was a perfect day for a crock pot soup. Last week's family crock pot recipe was provided by our cousin. It's for Chicken Taco Soup. I made a few adjustments based on what we had in the house and Tommy's allergies. Here's our version below. I served this with our Corn Free Cornbread. Tommy loved it the first day but wasn't so crazy about the leftovers. We thought it was great.

Chicken Taco Soup

12 pieces frozen chicken tenderloins
2 - 14.5 oz cans diced tomatoes, undrained
16 oz can pinto beans, drained and rinsed
15 oz can Great Northern beans, drained and rinsed
2 - 4 oz cans diced green chiles
12 oz gluten free sorghum beer
1 cup diced onion (1/2 of a large onion)
1/2 Tbsp smoked paprika
1 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano

1. Combine all ingredients in a crock pot.
2. Cook on low 6-8 hrs or high 3-4 hrs.
3. Shred chicken an hour or so before serving. 

Salsa Verde Chicken Tamale Casserole (Dairy, Gluten, Egg and Corn Free!)

I've made tamale casserole before, but I've taken the easy way out and used prepackaged cornbread mix. Since Tommy can't have eggs, wheat or corn, that means it was time for a little research. I found a recipe for Corn-Free "Cornbread" on Live Free, Gluten Free. We had to make a couple modifications, but it turned out great! 

Salsa Verde Chicken Tamale Casserole

2 lbs grilled chicken, diced
2 cups Creamy Cauliflower Sauce (see below)
2 cups salsa verde
1 recipe Corn Free Cornbread (see below, follow directions minus baking)

1. Preheat oven to 350.
2. Spray a 9x13 baking dish with nonstick spray.
3. Layer the chicken on the bottom of the dish, then the Creamy Cauliflower Sauce, and finally the salsa verde.
4. Spread the cornbread mix over the top.
5. Bake for 25 minutes or until the cornbread is cooked.

Corn Free Cornbread

2 Tbsp psyllium husks
4 Tbsp warm water
1 cup coconut milk (I use the Silk Vanilla Coconut Milk from the carton)
1/3 cup canola oil
1/4 maple syrup
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons corn free baking powder
1 teaspoon guar gum
1 teaspoon salt

1. Preheat oven to 350°F.
2. Spray a 9x9 inch square baking dish.
3. In a large bowl, whisk together the oil, milk, syrup, and psyllium husks and water.
4. Add the remaining ingredients and stir well.
5. Pour into baking dish and bake for 25 minutes or until a toothpick comes out clean.

Creamy Cauliflower Sauce

1 whole cauliflower, cut into florets
1 cup chicken or vegetable stock
4 cups water
1/2 Tbsp refined coconut oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper

1. Combine cauliflower, stock and water in a medium pot. Boil until the cauliflower is soft.
2. Transfer cauliflower to a food processor. Add 1 cup cooking liquid and the remaining ingredients. Puree until smooth.