Monday, March 23, 2015
I love corn free cornbread- it truly is BETTER then cornbread. Tastes better, better texture and works better as a leftover!
We made too much the other day so I cut it and threw it in the freezer. I found that I can take a few pieces out a time and it reheats very well. We were in the mood for a casserole or bread pudding and all I had was leftover corn-free cornbread and we were shocked by how easy and how good the flavors worked together it this dish!
Corn-free Cornbread Bake:(recipe for Corn-Free Cornbread)
2 cups of stale cubed corn free cornbread(I freeze our leftovers and thaw it before cubing)
1 cup homemade coconut yogurt
1/2 teaspoon dried or fresh organic thyme
1/2 teaspoon salt(we use pink himalayan but use what is safe for you)
1 finely minced and sauteed organic shallot(or onion or leek)
1 cup of sliced and sauteed organic button mushrooms.
Preheat oven to 350
Grease baking dish(casserole, single serves, or loaf pan)
Place corn-free cornbread cubes in bottom of baking dish.
In bowl mix eggs,yogurt,salt,thyme well and set aside.
Saute the shallots and mushroom and pour them over the top of the corn-free cornbread cubes.
Pour egg mixture over the top of the mushrooms and cubes.
Bake for 30-40 minutes. Serve hot.
(egg in general doesn't reheat well).