Y’all, I have seriously been craving some cornbread lately. I been experimenting with gluten free baking and this is spot on. It tastes like the stuff you’re used to. It is an S- yes…even with the masa flour. There is only a ¼ of a cup in the whole batch. This recipe makes a 13×9” pan, so you do the math! I promise- you will have this on your weekly menu. Leftovers freeze great and the kids love it. I added vegetarian options- which of course will change the THM dynamics, but my baby girl is a vegetarian.

Whatcha need:

1 pound ground meat ( or 1 pint canned ground beef or 1 pack vegetarian crumbles)

1 can rotel

1 small can diced green chilies

1/4 c dehydrated peppers

1/4 c dehydrated green onions

1 c water

1 tsp each- garlic and onion powder, sea salt, cumin, and chili powder

Simmer until vegetables are re-hydrated and just seasonings to suit your family.

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ground beef with seasonings

                  ground beef with seasonings

Cornbread:

3/4 c coconut flour

1/4 c masa mix

3 eggs

2 turmeric caps

1 tsp salt

1 can dice green chilies

1/2 tsp xanthan gum

1/2 c water

2 Tbl coconut oil and 2 tbl bacon grease – OR 4 tbl oil

1 c cheese

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Mix well and allow to rest while your veggies and meat simmer. Grease a ¼ pan or a 13×9” baking dish. Layer meat, a little more cheese, and cornbread mixture.

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A little more cheese never hurt anyone!

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Using a spatula or damp hands pat the cornbread mixture out

Bake at 350 until top is golden brown and springs back. Mine too approximately 35 minutes.

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Serve with sour cream, diced green onions, and sliced olives!   mexican cornbread