Spread the love
This recipe comes from the founding editor of food magazine ‘Every Day with Rachel Ray’, Silvana Nardone, who developed it for her gluten-intolerant son. If you prefer not to toast the cornbread, the pieces can be spread out on a baking tray and allowed to sit overnight, uncovered, in order to dry out.
Double Corn Cornbread
- 1 cup rice milk
- 1 tablespoon apple cider vinegar
- 1 cup cornmeal, (medium grind preferred_
- 1 cup store-bought gluten-free flour blend
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature, lightly beaten
- ¼ cup vegetable oil
- 1 cup corn kernels (from roughly 1 ear of corn)
- 2 tablespoons olive oil (extra-virgin), and allow more for greasing
- 1 small onion (chopped)
- 2 stalks celery (sliced thinly)
- 4 cups Double Corn Cornbread (view recipe), toast (or dry out), slice into 1-inch portions
- 1 Granny Smith apple, (peel, core, finely chop)
- 2 teaspoons dried herb blend (McCormick Italian Seasoning etc.)
- ½ cup pecans (chopped)
- For the cornbread: Preheat oven to 350 F. Grease a 8 ½ in by 4 ½ in loaf pan. Stir together the vinegar and milk in a small bowl. Whish together the cornmeal, flour, baking powder, sugar, baking soda & salt in a medium bowl. Next, stir in the milk mixture, oil & eggs until just combined, and then fold in the corn kernels. Pour the batter into the greased pan.
- Bake until golden, roughly 45 minutes. Test doneness by inserting a tooth pick in the center – done when removed cleanly. Set on a wire rack, and allow to completely cool in the pan.
- For the stuffing: Preheat oven to 350 degrees. Using olive oil, liberally grease an 8 in square pan. Heat the olive oil on a medium heat in a skillet. Next, add the onion & celery, cooking until softened (approx. 5 minutes). Season with ½ tspn salt, and ¼ tspn pepper, or according to personal preferences.
- Toss together the onion mix, cornbread, herb blend & apples in a large bowl, before transferring to the prepared pan. Scatter the chopped pecans over the top, and cover in foil before baking for 15 minutes. Take off foil and allow to bake for roughly 20 more minutes, until crispy and golden.