It's Not Your Momma's Corn Bread Anymore Thanksgiving Dressing

Hello foodies its MadJon again and today we are going to be talking about making a quick bread that is so very Southern and been around sense before colonial times.  It is a gift of the Native Americans and is made with ground Corn meal and I say yea, yea on that one brother.  Only this one is made with a twist to it.  My grand-daughter has to be on what is called a Gluten-free diet.  A gluten-free diet is one that excludes any gluten, which is a protein composite found in wheat, barley, and rye grains.  It can cause health problems with people who may have celeriac

disease or gluten sensitive.  So while we were in Texas I made a couple gluten free dishes which am writing about one recipe today for you to try.  I normally make a Corn Bread mix with flour added into the mix however since flour is a wheat product we will be using something called Biscuit and Baking Mix Gluten Free which is a rice and Garbanzo Bean mix.  Of all things to use, sounds weird but taste great.  Also we will be using Gluten Free Yellow Cornmeal.  There are lots of different brands to use but I like Arrowhead and Bob’s Red Mill brands.  They are not paying me to say that, hint hint.  Now the first time I ever used a rice flour to fry Chicken with I did use too much and the texture was different for fried chicken but they loved it anyway.  I remember I kept washing my hands and it made my hands feel slummy so am thinking really this is going to taste good?   No need to worry slummy or not it tasted great!  When it comes time to use the pasta’s they are great with sauces however that said, I cook them in less time then regular pasta’s.   I've made breads with Gluten Free baking mix and I make corn bread dressing for the holidays as well.  I used to use homemade biscuits but I use a ready made Gluten free bread now.  Same recipe and cooking time, no different.  Any who I hope you enjoy this recipe and write me on that thing called Face Book at, Cooking With MadJon & Friends to let me know how you liked it.  Now I do want you to follow the recipe and if you don’t have a ingredient then don’t make the recipe without it.   I hear people complain about a recipe and then I ask them how they made it and they say I didn't have that ingredient and then I tell them it’s the cooks fought not the recipes.

Corn Bread

8” pan

2 cups Gluten Free Cornmeal Mix

1 cup Gluten free Biscuit and Baking Mix

½ cup Sugar

4 tsp. baking soda

1 tsp salt

½ cup butter, melted

2 eggs

1 ½ to 2 cups Coconut Milk, batter should be like a cake mix to pour.

Combine cornbread, sugar, baking mix, salt, soda in a mixing bowl.  Melt your butter in your pan in a pre-heated oven on 375 10 400 degrees until the butter melts.  Add the milk to the mix.  Beat your eggs and add to the cornbread mix.  Then add your melted butter and then pour the mix into your greased hot pan.  It will give you a nice crust on the bottom if your pan is hot when the batter heats the pan.  Bake for about 20 to 25 minutes or until done and nice and browned.  You want the middle of the bread to be firm to the touch.

Now my brother-in-law and family loved this recipe, he kept saying it taste like a cake but it wasn't sweet like a cake.  The texture is different on this cornbread which is not like your Mom'ma's Corn Bread anymore.  It will make your tongue want to lick your belly. I want to say I've made Corn Bread Dressing with this and it has the same texture and taste as the old recipe that my Mom'ma used to make.   Happy trails to you until we meet again.  Bona' Y’all.