Saturday, November 17, 2012

Two Nut-Free Thanksgiving Recipes!

Recently, I featured a Thanksgiving turkey-shaped pan that I use for cornbread on my Facebook page and the response from readers was "give me a cornbread recipe!" So I'm sharing one that I love--the cornbread turns out divine. You can serve it as-is or use it to make cornbread stuffing.

You don't need a turkey mold to make this recipe, but it will fit exactly in the Nordic Ware mold I used for the cornbread pictured above. or sells this mold. Psst...Amazon is quite a bit cheaper!  However, the recipe will also work in a 9 x 13 inch baking pan or even two 8-inch baking pans. Or bake a lot of corn muffins--you can probably get 24 out of this recipe.

This recipe is nut-free only, as that is my area of expertise. Dairy-free and egg-free bakers will probably have some ideas on replacements for the ingredients used in this recipe. Plus, anyone looking for nut-free, egg-free and dairy-free baking should check out The Food Allergy Mama. Her baking book is wonderful! Check out Divvies for a wonderful egg-free, nut-free, dairy-free baking book, too. Another terrific resource.

OK, here is a cornbread recipe I have altered from a combination of recipes I've used over the years. This one is a family favorite. Enjoy!

Thanksgiving Cornbread


Baking spray with flour--I use Pam
1/2 cup unsalted butter
1 cup plus 2 tablespoons all-purpose flour
2 1/4 cups yellow cornmeal -- I use Quaker brand or Aunt Jemima yellow cornmeal
1 tablespoon plus 1 teaspoon salt
1/4 cup sugar (or to taste)
1 tablespoon plus 1 1/2 teaspoons baking powder--I use Clabber Girl
3/4 teaspoons baking soda-- I use Arm and Hammer
3 large eggs
2 1/4 cup buttermilk, (shake it up good before adding to batter)


1. Preheat oven to 350 degrees F. Spray turkey pans or other pans suggested above with baking spray.

2. Melt butter and let it cool slightly.

3. In a large bowl, whisk together your dry ingredients. Set aside.

4. In another large bowl or extra large Pyrex measuring cup, whisk buttermilk, eggs and cooled, melted butter.

5. Slowly stir buttermilk, egg and butter mixture into dry ingredients until well combined.  Do not over mix.

6. Pour batter evenly into turkey molds if using, or into other prepared pans. Fill about 2/3 full for any pan you use, including muffin pans. Don't overfill or you will have a big mess in the oven. (If you have extra batter, you can always pour it into additional muffin pans. A few extra corn muffins--nice!)

7. Transfer to oven and bake until a tester comes out clean. Estimated times depending on pan: Turkey pan, 30 - 35 minutes. 9 x 13 pan, 30 minutes. 8 inch pans, 18 - 20 minutes. Muffin pans, 16-18 minutes. Of course, it's always better to under bake and correct it than to over bake. Check cornbread frequently near the end of baking time.

8. Let cool slightly in pan if using turkey mold, then remove from mold and set on wire rack to cool completely. Once completely cool, you can stand up each turkey pan half to create a "whole bird" (pictured above). For other pans except muffin tins, let cool on wire rack until ready to serve. For muffins, let cool five minutes in the pan, then remove to a wire rack to cool completely. (All but the turkey-shaped cornbread can be served warm, too. My favorite way to serve cornbread.)

One more recipe!

Since many of us need to prepare separate foods for our allergic kids, I've found that the following recipe really comes in handy. No, it doesn't have marshmallows, but it does have brown sugar (or maple syrup, or in our house, both!). It's yummy and fast, plus you won't be fighting over the oven space.

Speedy, Nut-Free Sweet Potatoes

2 pounds sweet potatoes, peeled and cut into chunks
2 tablespoons canola oil or butter (you can also use dairy-free margarine)
2 tablespoons maple syrup or brown sugar
1/4 cup orange juice, or a few tablespoons fresh lemon juice
Salt and pepper to taste

Combine all ingredients and 2 tablespoons of water in a microwave-safe bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container and continue to microwave at 2-minute intervals until the sweet potatoes are very tender. Serve hot.

Congratulations once again to all of our giveaway winners and thanks especially to Hope Paige!

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