Gluten Free Recipes
Southern style cornbread is the perfect accompaniment to sauteed greens, beans, chili, soups, and stews. It makes a nourishing snack, too. This tasty, gluten free version is made with fiber rich, nutrient dense chia.
3 tablespoons extra virgin olive oil
2 cups yellow or white cornmeal
1 teaspoon baking powder
1 tablespoon milled chia (see note below)
1/2 teaspoon salt
1 large egg, beaten
1-1/2 cup milk
Preheat the oven to 375 degrees. Pour the oil in a 9-inch cast-iron skillet or similar-sized glass baking dish and transfer to the preheating oven.
Whisk the cornmeal, baking powder, milled chia, and salt in a medium bowl until combined. Add the egg and milk and stir until just combined.
Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined.
Pour the batter into the hot pan. Bake until the bread is firm in the middle and lightly golden, about 20 minutes.
Let cool for 5 minutes before slicing. Serve warm.
Recipe makes 6 to 9 servings.
Milled chia is nothing more than chia seeds that have been ground into meal so it can be used as a flour-like ingredient in baked goods.
To make your own milled chia, take as much chia as you’d like and grind it in a clean coffee mill, food processor, or high-speed blender. Process the seed until it resembles sand in texture. You want a coarse flour. It keeps well, so go ahead and make extra so that you'll have milled chia handy for all your recipes.
If preferred, you can use virgin coconut oil, or other oil in place of the extra virgin olive oil.
For milk, use your choice - dairy, buttermilk, rice milk, almond milk, coconut milk, etc.