The first two recipes are from blackbird bakery cookbook. My other cornbread
recipe tastes great but is too fluffly for stuffing. You want your bread to be
dry and dense.
GF biscuits:
1/2c sorghum flour
1c cornstarch
1/2 tapioca flour
1 tsp guar gum (additional binding agent)
1/2 tsp salt
1tbs baking powder
3 tbs col unsalted butter diced
1c buttermilk
2-3tbs of water if needed
preheat oven to 425
mix dry ingredients and then cut in butter or shortening until small peas are achieved. mix in buttermilk until dough forms (not too sticky or dry) knead several times until smooth. cut into 1" thick disks bake for 12-15 min until golden.
Southern cornbread - bacon fat or shortening for castiron skillet, get oil hot in pan before pouring in batter (key for browning)
1 1/4c stone ground cornmeal
1/2c sorghum flour
1/2c cornstarch
1/3c glutinous rice flour
2 tsp guar gum
2 1/2 tsp baking powder
1 tsp salt
1/4c sugar
2 eggs beaten
1 1/2c buttermilk
4 tbs unsalted butter melted
1 bag of frozen/thawed corn if desired
preheat 425 - whisk dry ingredients then stir in eggs, milk and butter. fold in corn kernals if wanted. pour into pan and cover with foil, bake for 25-30 min
Stuffing: double this recipe if you have a large party to serve
-(1) 9" castiron pan of corn bread - broken up and dried overnight
-(4-6) biscuits - mixed with cornbread, broken up and dried
-1 1/2 white/yellow onion finely diced
-4-5 ribs of celery finely diced - sautee these together in butter with salt&pepper
(7) boiled eggs cooled, peeled, diced
salt&pepper to taste
4-6 cups of chicken stock (use as much turkey drippings as you can) stir all together until wet and slushy like.
put all into glass baking dish and cook on 350 for 45min to an hour
GF biscuits:
1/2c sorghum flour
1c cornstarch
1/2 tapioca flour
1 tsp guar gum (additional binding agent)
1/2 tsp salt
1tbs baking powder
3 tbs col unsalted butter diced
1c buttermilk
2-3tbs of water if needed
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preheat oven to 425
mix dry ingredients and then cut in butter or shortening until small peas are achieved. mix in buttermilk until dough forms (not too sticky or dry) knead several times until smooth. cut into 1" thick disks bake for 12-15 min until golden.
Southern cornbread - bacon fat or shortening for castiron skillet, get oil hot in pan before pouring in batter (key for browning)
1 1/4c stone ground cornmeal
1/2c sorghum flour
1/2c cornstarch
1/3c glutinous rice flour
2 tsp guar gum
2 1/2 tsp baking powder
1 tsp salt
1/4c sugar
2 eggs beaten
1 1/2c buttermilk
4 tbs unsalted butter melted
1 bag of frozen/thawed corn if desired
preheat 425 - whisk dry ingredients then stir in eggs, milk and butter. fold in corn kernals if wanted. pour into pan and cover with foil, bake for 25-30 min
Stuffing: double this recipe if you have a large party to serve
-(1) 9" castiron pan of corn bread - broken up and dried overnight
-(4-6) biscuits - mixed with cornbread, broken up and dried
-1 1/2 white/yellow onion finely diced
-4-5 ribs of celery finely diced - sautee these together in butter with salt&pepper
(7) boiled eggs cooled, peeled, diced
salt&pepper to taste
4-6 cups of chicken stock (use as much turkey drippings as you can) stir all together until wet and slushy like.
put all into glass baking dish and cook on 350 for 45min to an hour
