As promised, here is my new and improved Allergy-Free Cornbread recipe. Serve on its own, or use it for my Allergy-Free Cornbread and Wild Mushroom Stuffing recipe. This Gluten-Free, Top 8 Allergen-Free, and Vegan recipe is a revision of my Cornbread Sticks recipe from The Allergen-Free Baker’s Handbook. I’ve altered it to be made with more readily available ingredients: Canola Oil in place of Spectrum Organic Palm Shortening, and King Arthur Gluten-Free Multi-Purpose Flour can be used instead of my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend. For this recipe, you can use either an 8-inch cast iron skillet (see below), or 2 cornstick pans, or an 8 x 8-inch square pan.
1 cup rice milk
1 tablespoon freshly squeezed lemon juice
1 cup yellow cornmeal
1/4 cup granulated sugar
1/2 teaspoon xanthan gum
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/3 cup canola oil
1. Preheat oven to 425°F. Preheat pan.
2. Combine rice milk with lemon juice. Set aside.
3. Whisk together cornmeal, flour mix, sugar, xanthan gum, baking powder, and salt in a large bowl.
4. Add the rice milk to the mixture and stir to combine. Add the egg replacer and the canola oil, and stir a few times until smooth. Remove the heated pan(s) from the oven, and grease liberally with baking spray or oil. Fill pan with batter, smooth surface, and bake about 25 minutes, until golden.
Allergy-Free Cornbread Copyright © 2013 by Cybele Pascal. Cornsticks photo credit: Chugrad McAndrews.
This picture is one of my all-time favorite examples of brilliant food styling. So much beauty, emotion, and texture, represented with such economy. All the lines are perfect, and the photo does exactly what it’s supposed to, it makes you want to reach through the page or the screen and EAT THAT FOOD. This scrumptious little spoon was styled by Karen Shinto, who styled both my Allergen-Free Baker’s Handbook, and Allergy-Free and Easy Cooking. This is a photograph by Annabelle Breakey for Sunset Magazine. This is what my stuffing would look like, if Karen and Annabelle were here. In fact the recipe is an homage to this picture. I hope you enjoy it even half as much as I enjoy looking at this spoon full of stuffing!
Allergy-Friendly (Gluten-Free) Cornbread and Wild Mushroom Stuffing
This allergy-free, gluten-free stuffing can be made vegan or non-vegan, depending on personal preference. Either way, it is rich-tasting, exotic, healthy, and delicious.
3 cups allergen-free cornbread, preferably stale so it’s dried out a bit
1/2 cup diced nitrite-free pancetta (optional, omit if making vegan — otherwise, look for artisanal brands at stores like Whole Foods)
4 Tbsp. olive oil
5 large shallots (both halves), minced fine
2 large stalks celery, chopped into 1/4-inch pieces
1/2 lb. wild mushrooms (I like shiitake, but you could also use chanterelles or morels, quartered, or cut into eighths if very large)
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/4 tsp. kosher salt
1/4 tsp. pepper
1/4 cup white wine
1/4 cup rice milk
1/3 cup chicken broth (or vegetable broth if making vegan — Kitchen Basics is Allergen-Free
1. Preheat oven to 350 degrees. Cut cornbread into 1-inch-thick slices and place on baking sheet. Bake until golden brown and dried out a bit, about 10-15 minutes, turning the slices once. Keep a close eye on it, because you don’t want it to burn. Remove from oven and let cool.
2. Heat a heavy skillet over medium-high heat. Once pan is really hot, add the pancetta and cook until crispy.Remove pancetta from pan and set aside. (Skip this step if making vegan).
3. Add olive oil to skillet, then shallots and celery. Cook, stirring occasionally, until soft, about 3 minutes. Add the mushrooms, thyme, rosemary, salt and pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add white wine and cook, stirring until it’s been absorbed, about 1 or 2 minutes. Add rice milk and cook about 1 minute more. Remove pan from heat.
4. Crumble the cornbread and measure out 3 heaping cups. Add to the pan. Add the crispy pancetta bits (if using). Toss gently. Oil a 9×13-inch pan (or whatever you’ve got that’s comparable) with olive oil. Spoon in the stuffing and drizzle with chicken broth or vegetable broth. Bake at 350 degrees until crusty and golden brown, about 30 minutes.
Allergy-Friendly Cornbread and Wild Mushroom Stuffing
© 2010 by Cybele Pascal
BIG WEEK, here in the USA. Big. I’m so proud of all those who got out the vote. The people who stood in line in NYC for 3 hours, waiting endlessly, because 3 out of 4 polling machines were broken. The people who drove others to vote on LI and in NJ because people have no gas after Sandy. I’m just so proud of our country. No matter what your politics, this has been an inspirational week, a week full of tremendous humanity. Between the relief efforts on the East Coast, to watching our democracy work against all odds, I’m feeling very thankful.
And speaking of thankful, I’d like to start an Allergy-Friendly Friday Linky Party devoted to Thanksgiving Recipes. What will you be bringing to our virtual thanksgiving table? Share your links below. And feel free to share more than one link…. this is a two week party, and we need lots of food!!!!! THIS LINKY EVENT WILL RUN from today 11/9 to Friday 11/23. I can’t wait to see what everyone is making!
Thank you for contributing to last week’s Allergy-Friendly Friday roundup! Here are the recipe highlights from the last Allergy Friendly Friday. And remember, they are being featured on my Allergy-Friendly Friday Highlights Pinterest board too, so check them out there, along with other featured allergy-friendly recipes from weeks past.