I say Wheat Free as I am sensitive to wheat, not gluten and do not maintain a gluten free environment.
Anyone who has had my Too Much Garlic False Alarm Chili knows that the cornbread I serve it on is as important to me as the chili. Being wheat free is a challenge to anyone who likes eating food better than eating cardboard... so for me finding a good Gluten Free ready mix is a big help. I tried several and of course have doctored my choice....
I use a Bob's Red Mill GF Cornbread mix.
For Bacon Chive cornbread: I put my inherited cast Iron pan in the oven with a heaping tablespoon of bacon grease to preheat. I add bacon grease instead of oil to the mix and I add a cup of cottage cheese with chives (you can use lactose free milk and cottage cheese and add chopped chives as well) I also add some shredded swiss cheese. I pour the mix into the preheated pan and make some swirls and add some butter slices on top.... maybe half a stick..... Cook a bit longer than the recipe calls because it has the cheese. You want nice brown edges and some crust. Flip the bread out and flip it onto another plate so it is right side up and serve hot with (or under) your chili. And more butter. :)
For Garlic Cornbread: Make some garlic olive oil ahead (or use store bought garlic infused) and preheat the cast iron pan in the oven with about a quarter of an inch of oil.... Use the olive oil as the oil for the mix, and add a cup of cottage cheese. Cook a bit longer than directed, but watch it in the final stage.
That's it!
Anyone who has had my Too Much Garlic False Alarm Chili knows that the cornbread I serve it on is as important to me as the chili. Being wheat free is a challenge to anyone who likes eating food better than eating cardboard... so for me finding a good Gluten Free ready mix is a big help. I tried several and of course have doctored my choice....
I use a Bob's Red Mill GF Cornbread mix.
For Bacon Chive cornbread: I put my inherited cast Iron pan in the oven with a heaping tablespoon of bacon grease to preheat. I add bacon grease instead of oil to the mix and I add a cup of cottage cheese with chives (you can use lactose free milk and cottage cheese and add chopped chives as well) I also add some shredded swiss cheese. I pour the mix into the preheated pan and make some swirls and add some butter slices on top.... maybe half a stick..... Cook a bit longer than the recipe calls because it has the cheese. You want nice brown edges and some crust. Flip the bread out and flip it onto another plate so it is right side up and serve hot with (or under) your chili. And more butter. :)
For Garlic Cornbread: Make some garlic olive oil ahead (or use store bought garlic infused) and preheat the cast iron pan in the oven with about a quarter of an inch of oil.... Use the olive oil as the oil for the mix, and add a cup of cottage cheese. Cook a bit longer than directed, but watch it in the final stage.
That's it!