Recipe - No Gluten Cornbread And Stuffing

CORNBREAD
2 Eggs, Liquid egg substitute
equivalent to
2 cup Yogurt
1 teaspoon Salt
2 cup Cornmeal
4 Egg whites

CORNBREAD STUFFING
8 cup Crumbled cornbread
One half cup Raisins
2 cup Finely chopped onions
1 cup Finely chopped celery
1 cup Chopped pecans
1 cup Stock, or enough to moisten
3 teaspoon Poultry seasoning
One half teaspoon Freshly ground black pepper

Cornbread: Place a heavy iron skillet (essential for developing a good
crust on the bread) over mediumhigh heat. While the skillet warms, mix
together the first four ingredients. Beat the egg whites until stiff and
fold into the cornmeal mixture.

Spray the skillet with nonstick spray and pour in the batter. Cover and
reduce the heat to lowmedium and cook for about 20 minutes, until of firm
consistency. This can also be baked, uncovered in the oven at about 325
degrees F.

(The original recipes calls for four separated eggs and One fourth cup butter! You
can also just use the equivalent liquid substitute for four eggs and skip
the whipped whites; the resulting bread will be denser.)

Cornbread stuffing: Pour One half cup boiling water over the raisins and allow
them to plump while you "saute" the onions, celery and chopped pecans until
the onions are wilted, about 7 minutes (by saute, I mean use whatever your
liquid of choice is to replace butter or oil, such as broth, water, wine).

In a large bowl, mix together the drained, plumped raisins, sauteed
vegetables and cornbread crumbles. Add enough stock to moisten and mix well
with the seasoning and pepper.

Spoon into a greased 2 1/2quart casserole and bake uncovered in a 325
degrees F oven for about 1 hour. Makes 2 quarts.

(The original recipe calls for 4 cups bread cubes and 4 cups cornbread
crumbles along with 1 pound sausage.)

Posted to FATREEE list members by Michelle Dick while the list was down.

Date: Mon, 28 Oct 96 10:51:32 PST

From: kapitanwhite@sugarland.oilfield.slb.com (Elsa KapitanWhite)