Gluten Free Cornbread

Oven 425 Bake 20-25 minutes
Preheat cast iron and season

2 c milk (or substitute)
2T vinegar
1 3/4 c cornmeal
2 eggs
2T oil or butter
1T honey or sugar
1t salt
1t baking soda
1t baking powder

Sour the milk and set aside.
Beat eggs, add fat and sweetener, then add soured milk.

Mix cornmeal, salt, soda, and baking powder. Add to wet ingredients.

Good by itself or on top of a tamale pie.

Cornbread

Mix:
1 1/2 cups cornmeal
1 1/2 cups white flour
1/4 cup sugar
1 1/2 Tbsp baking powder
3/4 tsp salt
1/3 cup lard, butter, crisco, or olive oil

Add:
1 1/2 cups milk
2 large eggs

Pour into greased 9x13 or large cast-iron skillet.
Bake at 425 for 16-18 minutes.

Tamale Pie

Brown:
1 1/2-2 pounds ground beef
1 large onion

Drain fat and add:
1- 16 oz can of diced tomatoes
1- 16 oz can of kidney beans
1- 8 oz can tomato sauce
1- 4 oz can chopped chilis
1 pound bag of frozen corn
1 tsp salt
1 tsp pepper
1 Tbsp chili powder

Simmer, uncovered, for 10-25 minutes.

Cornmeal Mush
1 1/2 cups yellow cornmeal
1 tsp salt
4 cups water

Blend- bring to boil over medium low heat. Cook another 1-2 minutes, until quite thick.
Add:
2 Tbsp butter
3/4 cup shredded sharp cheddar

Pour meat mixture in a greased 9"x13" pan. Top with cornmeal mush.

Bake uncovered at 350 for 50-55 minutes.