Friday, October 3, 2014

Chili and Gluten-Free Cornbread

With Fall around the corner, it's really getting me in the mood for hearty and filling foods. What about you? I have a few staples I must make every year. I've already made my apple-cheddar scones, and now my Chili with Custard Cornbread

This chili and cornbread hits the spot. The chili was made nontraditionally, because when it came time to make it I realized I didn't have any tomatoes (whoops!), but I did have salsa, so why not? Of course, add the can of tomatoes if you want, but the salsa did quite alright. I used a medium salsa. 

The gluten-free cornbread is an adapted recipe from an original that I find myself craving. If you are not gluten-free, feel free to use all-purpose flour instead, minus the 3 tablespoons extra. The cornbread is different than most because it has a layer of custard. I like to bake mine almost all the way, leaving just a sliver of custard. The crust is perfect when made in a cast iron skillet, and the interior is moist. A perfect gluten-free adaption-- so try it! 

Hope you are enjoying the season and happy cooking. 

Chili
(Printable Recipe)

Original Recipe. Serves 6. Time 1 hr 30 min. Gluten-Free

Ingredients:
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, whole and smashed
2 bay leaves
2 tsp Italian seasoning
1 tsp red pepper flakes, less or more depending on taste
1/2 tsp fennel seeds
1/4 tsp turmeric powder, optional, I use for health purposes
1 1/2 lb ground beef, preferably organic
8 cups chicken broth or stock, homemade or low-sodium variety
1 cup salsa (or 1 can stewed tomatoes, your preference)
2 tbsp tomato paste
3, 14.5 oz cans tri-color beans kidney, black, pinto, rinsed and drained
1/2 tsp ground pepper
1 tsp Himalayan pink sea salt

How To:
Heat dutch oven or heavy duty stock pot over medium heat. Add oil. Let heat for one minute. Add onions. Stir occasionally not allowing onions to brown. Saute for 5 minutes.

Add garlic cloves and the spices: turmeric, red pepper flakes, and Italian seasoning. Continue to cook and stir for another minute until fragrant. Add ground beef. Break up into smaller pieces. Cook for 10 - 12 minutes until browned.

Add chicken broth or stock, increase heat to high. Bring mixture to a boil. Once boiling, turn heat down to medium. Add salsa and tomato paste. Stir to incorporate. Allow to simmer for 30 minutes. Remove any fat that comes to the surface with a skimmer or strainer.

Add beans, pepper and salt. Continue to simmer for an hour. Taste for seasoning. Serve with cheddar cheese and gluten-free cornbread.


Gluten-Free Custard Cornbread
(Printable Recipe)

Adapted from Feast Within.Gluten-Free adaptation by Rachel Rose. Serves:6 Time:1 Hr

Ingredients:
5 tbsp butter, divided with 3 tbsp melted, preferably organic
1 cup plus 3 tbsp, brown rice flour
3/4 cup cornmeal, gluten-free, preferably organic
1 tsp baking powder
1/2 tsp baking soda
3 tbsp organic sugar
1/2 tsp salt
2 eggs
2 cups whole milk
1 1/2 tbsp white vinegar
1 1/2 cup corn kernels, fresh, canned, or frozen
3/4 cup heavy cream

How To:
Preheat oven to 350º F. Place 2 tbsp of the butter in the center of a 9-inch cast iron skillet or 8-inch round pan, and place inside the heating oven.
Whisk together gluten-free flour, cornmeal, baking powder, baking soda, sugar, and salt. Add in eggs, the rest of the melted butter, one cup milk, and the white vinegar. Stir until no lumps. Add in the last cup of milk and the corn kernels. Stir until incorporated. Batter will be really runny, which will yield a nice tender cake.

Remove skillet/pan from the oven, and pour the batter into the pre-heated pan.

For the Custard: 
Pour heavy cream into the center of the batter, without stirring. The cream will settle into the batter and due to not distributing evenly throughout the batter, it will settle in a delectable layer of custard slightly intermixed with the cornbread. Place carefully back into the oven as to not disturb the cream layer.

Bake in the oven for approximately 50 minutes to an hour, or until browned and center is barely set. Let the custard cornbread rest for 5 minutes before serving. Cut into wedges. You can serve it traditionally with butter and honey, but we find this recipe perfect as is without any condiments.

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