GF Sisters Cooking Video: Cornbread

Growing up, Lara and I would watch Saturday morning cooking shows - it's basically how we learned to cook. So as we were discussing what we wanted to do for Thanksgiving, we decided to make our own cooking show! I had already posted the cornbread recipe a few weeks ago - but this is the video of me actually making the cornbread.

We had always pretended to have our own cooking show as kids whenever we cooked (and yes I still do as an adult when I cook alone sometimes) but it was a little weird to be actually doing it in front of a camera. Once I got going though, it was a lot of fun. There will be more videos of Lara and I cooking together coming soon!

If you happen to not catch the recipe from the video, please check out previous blogs to get the full recipe. Enjoy!

Gluten-Free Cornbread Stuffing

To me Thanksgiving equals stuffing (or dressing).  I don't think about turkey - bah - I think about the stuffing.  My Grandma's stuffing is legendary in our family.  After trial and error we've been able to make our own gluten-free stuffing that isn't dry and gritty.  It tastes just like Grandma's from when I was a kid.

One of the challenges with gluten-free stuffing is trying to avoid a dry stuffing.  In order to compensate for the gluten-free bread add more moisture - this can come from vegetables, butter, and chicken stock. Don't be afraid to add more chicken stock - just avoid creating a soup :)

This recipe can be modified a variety of different ways to suit your tastes.  The amounts are approximate.

- 1 pan of cornbread - From GF-Cornbread (see blog posting:  Cornbread:  A stuffing staple)
- 2 cups of gf-bread of your choice (I tend to pick a flavored bread like pecan or whole wheat)
- 1 large onion
- 1 cup celery
- 3 hard boiled eggs
- 2 eggs
- 2 tablespoons butter (it's Thanksgiving - use REAL butter!) :)
- 1/2 tsp pepper (or to taste)
- 1 tsp thyme (or to taste)
- 1 tablespoon rubbed sage (or to taste)
- 1/2 tsp salt (or to taste)
- 4 cups chicken stock

- Cut cornbread and gf-bread into approximately 1 inch squares
- Coarsely chop the hard-boiled eggs
- Lightly beat 2 eggs
- Lightly saute celery and onion in butter on the stove - until softened
- Combine cornbread, gf-bread, celery, onion, hard-boiled eggs, seasonings, 2 beaten eggs, and 2 cups of chicken stock until well incorporated.  If mixture seems a bit dry add more chicken stock 1/2 cup at a time
- Spoon into an greased 11x13 pan
- Pour at least 1 cup of chicken stock over the top - all sections should be moist
- Cook for 30min in a 350 degree oven
- Enjoy!

Tips and Modifications:
    - If you don't like hard-boiled eggs remove them and add a little more onion and celery
    - Feel free to add mushrooms if desired
    - Cranberries, pecans, or walnuts can also be good - but compensate with a bit more butter and stock
    - Spices can be added and subtracted to taste - Rubbed sage and thyme are my two favorites so I always use them.  You could also use - sage, parsley, or other personal favorites

Watch for the video of this recipe coming next week!