Sunday, December 8, 2019
Since my daughter has celiac disease, I'm always on the lookout for good gluten-free recipes. The ones I love most are the recipes that are naturally GF. The following is a twist on an old favorite. It makes a large batch. It is perfect for holiday potlucks or as a fun substitute for cornbread dressing. The creamed corn and sour cream give it a texture somewhere between a spoon bread and a moist cornbread. Perfect for cold winter nights.
1 1/2 cups yellow cornmeal
1 1/2 tsp. salt
1 1/2 Tb baking powder
3 eggs - beaten
1/3 cup corn oil
1 - 8 oz carton sour cream
1 - 13 oz container Bueno frozen green chili (thaw and drain excess liquid)
2 cups colby jack grated cheese
Grease a large 8x12 inch baking dish. Mix together dry ingredients. Mix together wet ingredients and add to dry ingredients. Stir in grated cheese. Bake for one hour at 350 degrees.