Ceahow-friendly Baked Grits Aka Cornbread
From celiac_ceahow_martine 14 years ago
- 20 minutes to make
- Serves 8
For flour-free eaters, this is a way to have "cornbread". This is especially useful for Thanksgiving, to use when making stuffing. Just add a saute mix of onions, celery, sage, & broth, and voila --- pretty good stuffing!
Ingredients
- 10" cast iron skillet shopping list
- 2 c Bob's Red Mill Mighty Tasty Hot cereal shopping list
- 1 t baking powder shopping list
- 1 t baking soda shopping list
- 1/2 t kosher or sea salt shopping list
- 2 c full-fat (Bulgarian) buttermilk shopping list
- 2 lg eggs shopping list
- 4 t oil shopping list
- cooking spray shopping list
How to make it
- Preheat oven to 425 degrees F.
- Put the skillet into the oven.
- Put first 4 ingredients in mixing bowl and stir together.
- Make a well in the dry ingredients, then add the buttermilk, oil, & eggs. Whisk together.
- Take out skillet & spray with cooking oil.
- Immediately pour entire mixture into the skillet.
- Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned, and pulling away from the skillet on the sides (about 15-20 minutes).
- Remove from oven and invert skillet over serving plate.
- CEAHOW Note: Cut into EIGHTHS. This will make each slice contain the following: One 1/2 c. serving of grain (baked hot cereal); 1/4 serving of protein; 1/2 t. (serving) of your oil allotment that you get per meal
People Who Like This Dish 3
- RobinDz Greenville County, South Carolina
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