Moist Gluten-Free Buttermilk Cornbread

(Just like Grandma would have made if she were gluten intolerant)

Soak cornmeal in the buttermilk overnight on the counter.  Preheat the oven to 425°.  Melt the butter in the pan while gathering remaining ingredients,  I like it to brown a little.  Mix remaining ingredients into cornmeal quickly, and. . .  

1 ½ c. cornmeal                

2/3 c. oat flour (I put gluten-free rolled oats in the food processor for 2 minutes)

1/3 c. almond ‘flour’ (Trader Joe’s is the cheapest place I’ve found for this)

1 ½ c. full fat buttermilk

2 tsp. baking powder

½ tsp. salt

½ tsp. baking soda

2 eggs

¼ c. butter

. . .pour into hot pan (on top of butter). Bake until set, a bit hollow sounding with slightly browned edges, about 20 minutes.  Serve hot or warm with honey butter. 

It is very good the next day cut open and fried in a bit of butter or coconut oil. 

Spinach Pie (Gluten free)

Spinach Pie (gluten free)

Preheat oven to 350 degrees. Use as many organic ingredients as you can for best flavor.

2 pkgs frozen spinach
8 oz. crimini mushrooms
1/2 large onion
2 Tbsp. coconut oil
1/3 c. feta cheese (sheeps milk feta is better)
1/2 c. small curd, whole milk, cottage cheese
2 eggs
2 Tbsp. buttermilk
salt and pepper
dash nutmeg
2 tsp. cayenne pepper
1/2 lime

Thaw and squeeze excess water from spinach.  Place in large bowl.  Rough chop mushrooms and onion, saute in preheated coconut oil until onions are transparent and mushrooms are reduced in size by half.  Cool slightly and add to spinach.  Beat the eggs and buttermilk together and add to spinach.  Add rest of ingredients, except the lime, and mix well.  Spread lightly in lightly greased 9x13 baking dish. Bake for 30-35 minutes until starts to brown a bit on the edges.  While hot squeeze lime over the whole thing.  Serve hot, warm or cold.