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Archive for the ‘Quick Lunch Ideas’ Category

Gluten Free Corn Bread
Made with all corn or a combination of corn and millet

One of our kids is not eating wheat right now because her skin stays much clearer without, so this cornbread has been a staple for simple lunches around here lately. I’ve added millet because it’s an alkaline seed which helps to balance the body’s PH. Besides that, I like to feed our family as much variety as I can, and this is one easy way to do it.

Add the millet if you’d like, but this recipe works just fine with all corn, freshly ground if possible.

Ingredients:

3-4 tablespoons ghee (butter oil) or coconut oil, or a combination

3 eggs

1 3/4 cups coarse cornmeal, preferably freshly ground

1/2 cup coarsely ground millet (or use 1/2 cup additional cornmeal instead)

1 1/2 teaspoons salt

3/4 teaspoon baking soda

scant 2 cups yogurt, buttermilk or kefir

Preheat your oven to 400°.

Place an 11″ cast iron skillet or 9″x13″ baking dish in the oven. Add the ghee or coconut oil to the skillet and let it melt in the warming oven while you mix up the batter. The hot oil will give your cornbread a nice crispy crust, especially if you’re baking in cast iron.

Mix the cornmeal, millet flour, baking soda, and salt in a medium sized mixing bowl and set it aside.

Beat the eggs with a fork and add the yogurt, buttermilk, or kefir. Combine the mixture together with a spoon or fork until it’s a fairly even color (no unmixed swirls of egg).

Add the egg mixture to the cornmeal mixture and stir to combine, but be careful not to overmix.

Remove the hot pan from the oven and swirl the melted oil to coat the bottom of the pan. Then pour in the batter and bake 20 – 25 minutes. The cornbread will pull away from the sides of the pan when it’s done, and it will be a nice golden color.

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Earlier this morning, Laura of Heavenly Homemakers posted this yummy recipe for sloppy corn muffins.

Laura's Sloppy Corn Muffins

From Heavenly Homemakers: Sloppy Corn Muffins

It looked so simple and so good, I made up a quick batch just in time for lunch.  And not surprisingly, it was a huge hit, so I now have one more great recipe that can be made almost entirely from ingredients I always have on hand.

I sincerely hate to mess with muffin cups if I can avoid it (unless the children are helping, and they were busy with schoolwork today) so ours was baked in a hot cast iron skillet instead.  I love the way the edges get brown and crispy when you use a skillet, but it will work just fine if you bake it in an ordinary 9 x 13 pan.

Sloppy Corn Bread

Sloppy Corn Bread

Ingredients:

1 recipe Corn Bread

1/2 recipe Sloppy Joes

Directions:  Heat 2 – 12 inch skillets in a 350 degree oven.  Melt a little butter oil or coconut oil into each, maybe about 2 tablespoons.  Once the skillets are good and hot, pour half the cornbread batter into each pan and top it with spoons full of sloppy joe meat.  Bake both for about 20 minutes, or until the middle tests clean with a toothpick.

Corn Bread Batter

Corn Bread Batter

Sloppy Joe

Sloppy Joe

Sloppy Corn Bread Skillet

Sloppy Corn Bread Skillet

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This recipe is a staple in our house.  The ingredients are always on hand.  Everyone always likes it.  And it’s so good with so many things, like baked beans, chili, scrambled eggs and sauerkraut salsa, even just simple soft butter.

We use 100% corn meal instead of including some unbleached flour, so it’s gluten free, and we soak it in kefir.  Kefir seems to work much better than yogurt or buttermilk to give a nice light texture and higher rise.

Ingredients:

3 cups cornmeal

2 1/2 cups kefir

3 eggs

1/4 cup honey

1 teaspoon Celtic sea salt (If you live in TN, get this amazing salt cheaper when we order it wholesale through our co-op!)

2 teaspoons baking soda

1/4 cup melted butter

2 tablespoons butter oil or coconut oil

First, ideally the night before you’re going to be baking, combine 3 cups cornmeal with 2 1/2 cups kefir.  Cover the bowl and soak overnight, or up to 12 hours.

When you’re ready to bake, preheat a large cast iron skillet in a 35o degree oven.  (Alternatively, you can bake in a buttered 9 x 13 pan, but don’t preheat it.)  Melt 2 tablespoons of butter oil or coconut oil in the skillet.

Combine the eggs, honey, salt, baking soda and melted butter in a bowl and add the soaked cornmeal, but don’t over mix.

Pour the mixture into the hot skillet, and bake for about 20 minutes.  The edges will become a nice crispy brown (if you’re baking in the skillet, that is).

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