recipes 41 and 42 were fitting to go together…
we’ve been taking advantage of the sweet corn sales around here recently, making roasted corn & black bean salsa and grilled corn on the cob but we decided to try another way last week…chicken and corn chowder with cornbread.
chowder really fits well into the recipe challenge…i’d never purposefully made one before. thank goodness it was easily done. the other recipe was for a gluten-free cornbread that turned out beautifully. we were both actually really surprised…it did not taste gluten-free at all…and dare we say, it was even better than the bob’s red mill mix we had tried before!
the chowder was simple. chicken, onion, potatoes, sweet corn, milk, evaporated milk, chicken bouillon cubes, cornstarch, and salt and pepper to taste. and all of it was ready in about 40 minutes. i want to try to add cauliflower, broccoli, and maybe peas as well (although matt would probably disapprove of me trying to sneak veggies into it) next time we make this. he isn’t much of a fan of soups and stews, but on occasion we try them…they usually yield lots of leftovers, are filling, and are inexpensive to make. i think this and the minestrone i made a couple months back will be our friends this winter!
both the chowder and cornbread recipe comes from a cookbook i got at the library called You Won’t Believe It’s Gluten-Free!. i have really enjoyed the three recipes we’ve tried (so far) from that book. one thing we have both noticed and enjoyed from flipping through the book is that it offers all of the baked recipes 3-4 different ways (corn based, potato based, rice based or oat based, and sometimes has combinations of any of these as well). for the most part, we have been using the corn based recipes, simply because cornstarch is easier and cheaper to come by. if you’re looking for gluten-free baking recipes, ideas, and tips, check this book out!
1 c. milk
1/4 c. oil
1/2 c. cornstarch
1/2 t. salt
1 T. plus 1 t. baking powder
1 c. cornmeal
1/3 c. sugar
1/2 t. xanthan gum
preheat oven to 375 degrees F. grease an 8 inch square baking pan (ours has peach cobbler in it, so i opted for a 9 inch round and got the same results).
combine all the ingredients in a medium-sized bowl and mix well, being sure to get out the lumps. it is a thick batter.
pour the batter into the prepared baking pan and bake for 25 to 30 minutes. the top will be lightly browned and the cornbread will test clean with a toothpick.
there you have it. simple recipes, but wonderful and tasty!