Comments on: “Everything” Soup and Cornbread

By: Pumpkin Chili | Cook4Seasons

Pumpkin Chili | Cook4Seasons — Tue, 22 Nov 2011 20:17:38 +0000

[...] I adapted this recipe from Whole Foods Market and it has become my absolute favorite chili. Canned pumpkin is a shortcut but do take the time to cook dried beans, like these from Rancho Gordo. You can add tempeh in place of the ground turkey, or omit altogether for a vegetarian dish. I served it with a green salad and home baked gluten free cornbread. [...]

By: Shirley

Shirley — Sun, 22 May 2011 20:22:29 +0000

Hi MaryLu–It looks like you are new here–welcome to gfe! No offense taken on your personal preference of real buttermilk for cornbread. Glad this one passed muster for cornbread croutons though! And yes, I do like the sound of those. Hope you liked your end result. Baking in a cast iron skillet is a joy that I’ve just returned to! BTW, I sometimes use buttermilk powder in this recipe. It’s probablly still not as good as the real thing, but we enjoy it.

Thanks so much for your input, recipe link, and initial feedback on the cornbread recipe, MaryLu!
Shirley

By: MaryLu

MaryLu — Sat, 21 May 2011 22:17:08 +0000

Shirley, with all due respect, I disagree that the taste is comparable when using the vinegar/lemon juice trick. It works on a chemical basis for baking, but real buttermilk has an innate tanginess and viscosity that can’t be duplicated. However, your recipe should be perfect for large cornbread croutons for Cornbread salad with tomatoes and pepperjack cheese, for hubby’s birthday celebration/cookout. I too always make my CB in a cast iron skillet, it creates the best crust. Did you also know that you can substitute plain yogurt for the buttermilk? Great flavor and tenderness. Your soup sounds similar to the way I cook too. I’ve never frozen a chicken carcass though, have to try that. Thanksgiving turkey leftovers make a wonderful soup also, and you’ve already got leftover veggies from the big day!

Mmmm. I just took it out of the oven. Using all my will power not to cut a big piece and slather with butter and honey . 15 minutes in my huge (and heavy) CI skillet, 10″ across bottom, 12″ across top. Thin and flat, just what I needed. Next time I’ll try your recipe in my other 8″ CI skillet [yes, I do have two, the smaller one from my dear mom, used since my childhood and now a cherished inheritance], and follow up with that butter and honey.

By: Quick and Easy New England Clam Chowder | gfe--gluten free easily

Quick and Easy New England Clam Chowder | gfe--gluten free easily — Thu, 30 Dec 2010 22:38:57 +0000

[...] with this chowder: Popovers, Garlic Cheese Biscuits, Corn Muffins, Marvelous Cheese Muffins, and Flat and Firm Cornbread, to name a few—all of which can be made dairy free when needed by using ingredients like [...]

By: Bombay Potatoes Meet Chickpeas (Garbanzo Beans) Tomato Curry | gfe--gluten free easily

Sat, 23 Oct 2010 04:16:09 +0000

[...] high for about 4 hours (see notes). Serve alone, with Naan bread, or even a non-Indian bread like cornbread, popovers, or muffins–corn, cheese, or [...]

By: Eating My Words with Honey-Sweetened Corn Muffins (March Muffin Madness) | gfe--gluten free easily

Sun, 04 Apr 2010 13:10:57 +0000

[...] FYI–I also have a flat and firm, round cornbread recipe here that requires no gf flour. You can check that out here. The buttermilk required can be easily “made” using milk and [...]

By: Shirley

Shirley — Tue, 30 Mar 2010 01:22:28 +0000

I love making soup this way, Diane. I’ve been doing it for a long, long time. I’m about ready for a pot of it myself. I use the same concept for my chili. I use leftover taco meat, meatballs, etc. for that. Then I just add tomatoes, kidney beans, onions, chili powder, etc. This last time I added a mashed sweet potato to my regular mix a la Stephanie’s Sweet Potato Chili. It was really, really good.

Shirley

By: Diane-The W.H.O.L.E. Gang

Diane-The W.H.O.L.E. Gang — Mon, 29 Mar 2010 12:28:20 +0000

I love this soup. I bet it costs pennies to make and would go a long way on comfort foods for me. I always end up with bits of meats left in the freezer and now I know what I’m going to do with them all. Soup today! Thank you for sharing this on Friday Foodie Fix.

By: Veronica’s Pumpkin Soup–Gluten-Free Progressive Oscar Dinner Party | gfe--gluten free easily

Wed, 24 Feb 2010 14:37:34 +0000

[...] "Everything" Soup and Cornbread 34 comment(s) [...]

By: Turducken Burger Recipe — Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang

Thu, 07 Jan 2010 11:04:15 +0000

[...] Mill mix to make it easier for me. If you want to make yours from scratch, try Shirley’s Flat and Firm Cornbread from gluten free [...]