We are gearing up for Thanksgiving here in the big red stove kitchen. First things first, it is dressing down here. We do not stuff anything on holidays but ourselves. It is made of cornbread and served on the side. We eat it in copious amounts. This is my personal recipe that I have been working on since I was about 14 years old. I hope you enjoy it!
- 3 cups of cornmeal
- 1 cup of gluten free flour
- 1/4 cup of sugar
- 4 teaspoons of baking powder
- 1 teaspoon of salt
- 2 cups of almond or goat milk
- 1/2 cup vegetable oil
- 2 eggs
- Mix cornbread ingredients until combined
- Heat 3 Tablespoons of bacon grease in a large cast iron skillet. Once nearly smoking, pour in the cornbread mixture.
- Bake in a 400 degree oven until cooked through (20 minutes)
- Double batch of gluten free cornbread
- 3/4 cup diced carrot
- 3/4 cup diced onion
- 3/4 cup sliced celery
- 4 cloves of diced garlic
- 1 lbs of mushrooms rinsed and slices
- 2 Tablespoons sage, chopped
- 2 Tablespoons parsley, chopped
- 1/4 white wine
- 3 Tablespoons of olive oil
- 5 cups of chicken stock
- 5 eggs
- salt and pepper
- Break up cornbread and layer in a casserole dish
- Sauté mushrooms in white wine until tender
- Sauté the mirepoix: heat carrot, onion and celery over medium heat in oil for 5 minutes. Add garlic and cook until onions are translucent.
- Add mushrooms and mirepoix to the cornbread
- Whisk the stock and eggs together. Pour over cornbread mixture.
- Add herbs, salt and pepper. Mixture should be soupy.
- Bake at 400 degrees until firm (about 30 minutes).
- Serve with glorious gravy!