Eric and I get a Thanksgiving redo this year. Our friends have been at the beach for the holiday, so tonight we plan to serve them turkey and dressing for Saturday Supper Club. Since there are two gluten-intolerant individuals who will be dining at this dinner (myself and Kris), I will be making gluten free cornbread dressing. I basically took my old cornbread recipe and my old dressing recipe and replaced or took out any ingredient that was glutenous. So, for the sake of my gluten free friends, I thought I’d share the recipes.
Cornbread2T. unsalted butter1 ½ c. gluten free cornmeal1t. kosher salt¾ t. baking soda2c. Buttermilk (or undiluted evaporated milk)2 eggs, slightly beatenPreaheat oven to 425 degrees. Place butter in cast-iron skillet; put skillet into oven until butter is melted and bubbly. Combine all of the dry ingredients. Whisk in buttermilk (or milk) and eggs. Pour melted butter into batter and whisk. Pour batter into still-hot skillet. Bake 25-30 minutes (until an inserted toothpick comes out clean). Cool for 10 minuets before loosening from skillet. Turn out onto plate.Cornbread Dressing1 pan of cornbread (see above)8T. unsalted butter, plus some for dish1 ¾ c. chopped celery (with some tops)1 ¼ c. yellow onion, chopped¾ kosher salt1/4t. ground pepper1T. oven-dried sage3 eggs, beaten3 c. hot chicken broth (Swanson's is safe...may need a little less, may need a little more)Break cornbread into pieces (crumble). Preheat oven to 325 degrees. Melt 5T butter in skillet. Cook onion, celery, salt and pepper in butter (about 10-15 minutes). Do not brown. Stir in sage; set aside to cool. Once the onion mixture is cool, stir into cornbread. Stir in beaten eggs and hot broth. Melt remaining butter and stir in until everything is mixed well. Mixture will be soupy. Pour into buttered baking dish. Bake 40 minutes. Increase heat to 425 degrees for 5 minutes. Let stand 5 minutes before dishing up. Serves 12.
Happy two days after Thanksgiving, y'all!