Gluten-Free Cornbread and Sausage Stuffing

by: Blake Langdon Ingredients 1/4 cup Freekeh 1/4 cup steel cut oats 1/4 cup rolled oats 1/4 cup raisins 1/4 cup chopped walnuts 1/8 tsp salt up to 2 Tbs honey or pure maple syrup 1 1/4 cup milk or milk substitute Directions Combine all ingredients and mix well. Leave in the refrigerator overnight. In the morning, give it a good stir. Top with fresh fruit, frozen wild blueberries, or simply eat it hunched over the sink straight out of the bowl. A fast, filling breakfast that will keep you full till...

by: Morgan Lytle Ingredients 3/4 Cup Water 1/8 Tsp Salt 1/4 Cup Unicorn Grits 6 Tbs Butter, cubed 3/4 Cup Sugar 2 Tbs All-Purpose Flour 3 Large Eggs 1/4 Cup Buttermilk 1 Tsp Vanilla Pastry for single crust pie Directions Heat oven to 325°. In medium saucepan stir together water, salt and grits. Once they come to a boil lower temp and cook roughly 10 minutes or until thickened. Add butter and stir until melted. Remove from heat and cool. In a small bowl whisk all remaining ingredients together. Slowly stir into cooled grits. Roll out pastry for 9" pie pan. Transfer to pie pan, trim pastry 1/2" from edge of pan and flute the edges. Add filling. Bake for 35 to 40 minutes or until center is set. Serve warm or cool.

by: Marilyn Tarpy Ingredients 1 cup Marsh Hen Mill GRITS – your choice of the type 4 cups water 1 tsp salt 8 TB unsalted Butter 3 eggs, separated 2 egg whites ¾ cup milk (or cream and water) 1 cup grated cheese ¼ tsp cream of tartar Butter & powdered parmesan cheese for soufflé dish Directions Boil water and add grits and salt and cook according to directions here. Add butter. In a bowl, beat egg yolks. Add milk and beat well. Add grits, grated cheese and beat well. Sprinkle a dash of salt on egg whites and beat until foamy. Add tartar and beat until stiff. Fold egg whites into grits mixture. Pour into a well buttered and “cheesed” soufflé dish. Cook at 350 deg about 45 min – 1 hour. Serve immediately.

by: Nancy and Ashley Griffin Ingredients 2 ripe bananas 2 eggs 1/3 cup coconut oil 1 and 3/4 cups of organic pumpkin (or 1 can) 1/2 cup buckwheat honey 1/2 cup coconut sugar (or regular sugar) 2 and 1/2 cups Geechie Boy Mill Jimmy Red cornmeal 1 TBS baking soda and powder 1/2 tsp. salt like Jacobsen 2 tsp. cardamom 2 tsp. cinnamon good quality chocolate chips (like Valhorna) Directions Combine bananas, coconut oil, eggs and pumpkin until smooth. Add all other ingredients and stir until just blended. Bake in a loaf pan for 60 minutes at 360 degrees or until just done (a toothpick comes out clean). Serve with love!

by: Ted and JimServings: 8 | Prep time: 30 minutes | Total time: 90 minutesFor 9” Pie, 10” Pie or Deep Dish Ingredients: 2 cups sugar ½ cup butter 5 eggs 1 cup milk 1 TBSP. flour 1 TBSP. Marsh Hen Mill’s Yellow Cornmeal ¼ cup fresh lemon juice Grated rind of 3 large lemons 1 unbaked 9 inch pie shell 3 cups sugar ¾ cup butter 8 eggs 1 ½ cup milk 1 ½ TBSP flour 1 ½ TBSP. Marsh Hen Mill’s Yellow Cornmeal 3 oz. fresh lemon juice Grated rind of 4 large lemons 1 unbaked 10 inch pie shell Directions Preheat oven to 350 degrees with rack in the top third of the oven. Cream sugar and butter, add eggs and milk, beat well. Then add flour, cornmeal, lemon juice and grated lemon rind. Don’t be surprised when the lemon juice makes the mixture look curdled. It will be fine when it bakes. Pour mixture in the pan, baking at 350 until done, 45 minutes to 1 hour. It should be only slightly jiggly in the middle and a knife inserted should come out clean. Remove from oven and cool on rack. This can be served when slightly warm but is best when it has time to cool. This can be made in advance.

by: Carlton Adams Ingredients 2 eggs, lightly beaten 1 cup plain yogurt 1/4 cup melted butter, cooled 1 cup Marsh Hen cornmeal 1 tsp each salt and baking powder 1/2 tsp baking soda I cup grated Monterey Jack Cheese 1 cup canned cream- styled corn 1/2 cup minced scallions, about 4 1 4oz can chopped green chiles Directions Heat oven to 400 degrees. Whisk together eggs, yogurt, and butter in a medium bowl. Add dry ingredients and mix until well blended. Add remain ingredients and mix well. Pour into hot 1O inch cast iron skillet which 2 tbsp butter has been melted! Bake 40 minutes.

by: Karl KischkelCornbread Recipe v2.1 for an 8 inch skillet Ingredients 1/4 cup melted unsalted butter 1/4 cup flour 3/4 cup Sea Island Blue cornmeal 0-2 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk 1 large egg Directions Preheat oven and skillet to 400 degrees In a bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk and egg. Mix until just combined. Add melted butter, mix until combined. Pour mix into the hot skillet and bake for 15-19 minutes or until toothpick clean. Allow to cool for 10 minutes before serving. This recipe is versatile. The flour to cornmeal ratio can be 50/50 or you can go with all cornmeal if you want. Sweet or unsweet? That's also up to you. Double up the ingredients and you have enough batter for a 10 inch skillet.

By: Jim Tarleton Ingredients 8 Cups Heavy Cream (or half and half) 5 oz unsalted butter 1 TBS crushed/chopped fresh garlic (or 1 tsp garlic paste) ¼ Tsp salt ¼ Tsp vegetable seasoning (like “Perfect Pinch” garlic & herb) 1 Cup Marsh Hen Mill stoneground grits 1 Cup NY White Cheddar Cheese (grated) ½ Cup Extra-Sharp cheddar Cheese (grated) ¼ Cup Asiago Cheese For the Shrimp 2-3 lbs large shrimp (peeled and deveined) 1 Cup Hot Sauce (I prefer using Texas Pete – Tabasco is hotter) 2 Cups flour ½ Cup cornstarch 1 TBS seafood magic blend, Old Bay or any homemade seafood spice mix 1 TBS ground black pepper 2 Tsp cayenne pepper 1-2 Tsp Paprika (optional for color) Canola or vegetable oil (enough for frying) For the Mushroom Sauce ½ Lb (or more) white mushrooms (sliced thin) 2 TBS unsalted butter 8 oz Tasso ham (substitute any unsmoked ham) diced and sautéed 1 finely diced jalapeño pepper (deseeded) ½+ cup (or more) white wine (Chardonnay works well) Directions Grits Bring cream to a gentle boil in large saucepan. Add butter, garlic, salt, vegetable seasoning, grits. Cook until grits are creamy (30+ min), then add cheese (a little at a time) until thoroughly incorporated and continue to cook until grits are done (about 15 more min). Shrimp Marinate shrimp in the hot sauce for about 10-15 minutes. In a bowl, combine flour, cornstarch, seafood spice mix, black and cayenne pepper, salt, paprika (use paprika for color and also for taste). Dredge shrimp in mixture, shake off excess and pan fry in small batches about 2-3 minutes until golden. Set aside to drain (keep warm). Mushroom Sauce – Sauté jalapeño then mushrooms in butter until softened. Add diced ham and cook another 2 minutes. Add wine and reduce until sauce thickens. Season to taste with salt and pepper. Assembly  Ladle grits into serving dish/large bowl. Spoon mushroom sauce mixture onto grits. Place generous amount of shrimp on top. Scatter chopped, green onions for garnish. Serve immediately while hot. Amount(s) can be adjusted accordingly for quantity and individual taste. Grits need to be “creamy”, not just cooked. I like to lean a little heavy on the Asiago cheese in the grits.