Aside from my fabulous sweet potatoes/yams, I’d have to say dressing is my all time favorite Thanksgiving dish. When I found out gluten was a problem for me, I had to figure out how to still enjoy my momma’s version of sage and onion flavored buttery cornbread dressing. So I skipped a couple of Thanksgivings with dressing to avoid the gluten in most cornbread recipes. Not cool. But now, I know how to have my cornbread and dressing too. My friend, Chef Cheryl from the Biggest Loser told me the secret. This recipe is adapted from Clabber Girl Baking Powder’s Southern Cornbread recipe. If you’d like to use this recipe to make your dressing just omit the sugar.
1/4 cup vegetable shortening or butter – if using butter add a tablespoon of oil to avoid burning the butter
2 cups white cornmeal
1/3 cup sugar if not using for dressing
1 teaspoon salt
2 teaspoons baking powder or any gluten free baking powder
1 teaspoon baking soda
1 egg
2 cups buttermilk
Instructions:
Place a 9-inch iron skillet in the oven. Turn on the oven and heat to 450.
In a mixing bowl, sift together cornmeal, salt, baking powder and baking soda, sugar if using; set aside. In a separate bowl, combine egg and buttermilk and stir into the dry ingredient mixture along with half of the oil/butter. Add the other half of the oil/butter to the hot skillet. Pour batter into the hot skillet.
Bake at 450°F for 20 to 25 minutes, or until browned. Do NOT hurt yourself eating this!
You’ll find plenty of other Thanksgiving recipes here if you search for #HealthyHolidays here on the blog. So what are some of your all time favorite Thanksgiving dishes?
