I just found this recipe which I had created and never posted two years ago!
I haven't made this cornbread for quite some time but I will do so now!
We still have so much corn stored from when Jason grew it, and this, aside of masa for tortillas, is a great use for it!
Yummiest ever gluten-free cornbread!
1 can whole kernel corn
1 cup milk (I use almond or coconut)
1/3 cup olive or grapeseed oil
1/3 cup maple syrup
1 1/2 cups gluten-free flour
1 cup gluten-free cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees F.
Grease an 8x8 inch pan.
Drain the water out of the can of corn. Add the corn plus a bit of the milk into a large bowl and blend with an immersion blender (you can also do this in a regular blender). Keep adding milk until the corn is well blended, and then add oil, syrup, eggs and mix well, until very smooth.
Next, add the flour, salt, cornmeal, baking powder and baking soda. Mix very well!
Pour batter into greased pan and bake for 45 minutes or until a toothpick comes out clean. (A few crumbs are fine, just as long as the toothpick is not gooey)
Sam's Chili recipe
1 lb of ground chicken, beef or turkey (or moose!)
1 onion, diced
2 garlic cloves
3 TBSP olive oil
4 TBSP gluten-free flour (or corn starch)
2 TBSP chili powder
2 TBSP cane sugar
1 tsp salt
1/4 tsp pepper
2 shakes of cinnamon
1 shake of ginger
2 shots of gluten-free soy sauce
1 TBSP red wine vinegar
2 quart-sized jars (or 2-3 large cans if from the store) of canned tomatoes
4 cups of soaked beans (3 large cans of kidney beans if from the store)
Brown the ground meat with the diced onion, garlic cloves and olive oil in a large pot.
Take off of heat and then add flour, chili powder, sugar, salt, pepper, cinnamon, ginger, soy sauce and red wine vinegar. Mix until completely combined and then put back on the burner.
Next, add all the tomatoes and kidney beans and very slowly bring the chili to a gentle boil. Stir often to ensure nothing sticks to the bottom. Simmer for 20 minutes, until everything is good and hot. Serve it up with hot buttered cornbread! Yum!