Allergen-free Skillet Cornbread

Cooking cornbread in a hot cast iron skillet gives it that coveted crust on the outside.  This cornbread tastes just like my Southern grandmothers', but it's vegan, allergen-free, and gluten-free!  Make it for the holidays, or any old time!

2/3 cup white rice flour (I use Bob's Red Mill)
1/3 cup tapioca flour (I use Ener-G)
3/4 cup yellow cornmeal
1/4 tsp. kosher salt
2 tsp. aluminum-free baking powder
3/4 tsp. baking soda
1 3/4 cups oat milk * or rice milk

2 Tbsp. lemon juice
2 tsp. honey
3 tsp. Ener-G egg replacer mixed with 4 Tbsp. oat milk * or rice milk
1/4 cup canola oil

Preheat oven to 400 degrees.  Preheat the pan, this will give you a nice crust. I use the traditional 10-inch cast iron skillet  but you may also use a similarly sized baking pan.  Combine flours, cornmeal, salt, baking powder, and baking soda. Combine oat milk, lemon juice, honey, and egg replacer.  Whisk well.  Add to flour mixture.  Add canola oil.  Beat until smooth.  Remove hot pan from oven and quickly spray with canola oil spray or other oil of choice.  Pour in batter and set pan in center of oven.  Bake 25-30 minutes at 400 degrees, then turn heat down to 300 degrees and bake another 10 minutes or so until set in the center.  Remove from oven. Let cool about 15 minutes before slicing into squares or pie-shaped wedges.  Serves 8.


Wild Mushroom Stuffing

This stuffing can be made vegan or non-vegan, depending on personal preference. Either way, it is rich-tasting, exotic, healthy, and delicious.

3 cups cornbread—about 1/2 a recipe for Allergen-free Skillet Cornbread, recipe follows. Preferably stale so it's dried out a bit.
1/2 cup diced nitrite-free pancetta—look for artisanal brands at stores like Whole Foods and Wild Oats. Omit if making vegan
4 Tbsp. olive oil
5 large shallots minced fine
2 large stalks celery, chopped into 1/4-inch pieces
1/2 lb. wild mushrooms (I like shiitake, but you could also use chanterelles or morels, quartered, or cut into eighths if very large)
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/4 tsp. kosher salt
1/4 tsp. pepper
1/4 cup white wine
1/4 cup oat milk* or rice milk
1/3 cup chicken broth— Use vegetable broth if making vegan. Pacific makes 1 cup recipe-sized boxes.

Preheat oven to 350 degrees.  Cut cornbread into 1-inch-thick slices and place on baking sheet.  Bake until golden brown and dried out a bit, about 10-15 minutes.  Keep a close eye on it, because you don't want it to burn.  Remove from oven and let cool.  Heat a heavy skillet over medium-high heat. Once pan is really hot, add the pancetta and cook until crispy.  Remove pancetta from pan and set aside. (Skip this step if making vegan).  Add olive oil to skillet, then shallots and celery.  Cook, stirring occasionally, until soft, about 3 minutes.  Add the mushrooms, thyme, rosemary, salt and pepper.  Cook, stirring occasionally, until slightly soft, about 4 minutes.  Add white wine and cook, stirring until it's been absorbed, about 1 or 2 minutes.  Add oat milk and cook about 1 minute more.  Remove pan from heat.  Crumble the cornbread and measure out 3 heaping cups.  Add to the pan.  Add the crispy pancetta bits (if using).  Toss gently.  Oil a 9x13-inch pan with olive oil.  Spoon in the stuffing and drizzle with chicken broth or vegetable broth.  Bake at 350 degrees until crusty and golden brown, about 30 minutes.  Serves 4-6.