WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, March 23, 2015

Leftover Corn-Free Cornbread Bake(gluten free, corn free, dairy free, soy and nut free)


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)
4 eggs
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).


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