Gluten Free Cowboy Cornbread Food

GLUTEN-FREE CORNBREAD

Steps:

• Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
• Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
• Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
• Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
• Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

GLUTEN FREE COWBOY CORNBREAD

Steps:

• Combine first 4 ingredients, mix well. Add milk, eggs, oil, stirring well. Stir in remaining ingredients. Pour into greased 9 inch square baking pan. Bake at 350 degrees for 40 to 45 minutes until lightly brown. Yield 9 servings.

GLUTEN-FREE CORNBREAD

Steps:

• Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
• Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."
• In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
• Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
• Recipe Courtesy of Shauna James Ahern

GLUTEN FREE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Place an 8 or 9 inch round cast iron skillet in the oven to preheat.
• Melt 4 Tablespoons butter in a microwave safe container. Set aside to cool before adding to the batter.
• Combine cornmeal, flour, salt and baking powder in a large bowl. Stir together until well combined.
• Crack eggs into a medium sized bowl, then whisk until frothy.
• Add buttermilk, melted butter, honey, and sugar to the eggs. Whisk together to combine.
• Pour wet ingredients into the flour mixture. Fold together gently with a spatula about 15 strokes.
• Remove the skillet from the oven and place a tablespoon of butter in the bottom, swirling the pan to coat. Pour the batter directly into the hot pan and smooth with a spatula.
• Bake for 20-22 minutes or until the top springs back when gently pressed.
• Remove from the oven. Allow the cornbread to cool for a few minutes before slicing.

COWBOY CORNBREAD

Steps:

• Preheat oven per cornbread package directions.
• Fry ground beef and drain.
• Mix green chillis into ground beef.
• In a separate bowl, mix Jiffy cornbread and mexican cornbread with 2 eggs and cream corn, then add milk starting with about 1/2 cup just enough to mix and have a thick textured batter.
• Pour 1/2 of the cornbread mix into a caserole type dish or cake pan, pour ground beef on top of batter and top with both cheeses, then pour remaining batter onto that.
• Bake in oven per directions on cornbread package. (About 400 degrees for 25-35 minutes, but keep checking because oven times always vary greatly).

COWBOY CORNBREAD

Steps:

• Chop bell pepper and set aside.
• Fry ground beef in skillet until cooked add bell pepper.
• Cook for 5 minutes and drain excess grease.
• Prepare one package of cornbread mix according to directions.
• Grease a 11x13 pan and pour in cornbread mix.
• Open corn and beans and pour into meat.
• Prepare 2nd package of mix and top meat and veggies mixture.
• Cook in oven 20 minutes.