I never set out to make a Southern fried corn cakes recipe. It was one of those days where I was researching recipes for southern fried corn and corn cakes came up. Intrigued and having plenty of corn on hand, I had to try.

The original recipe from the New York Times was balanced as far as texture, but it lacked flavor. Adding chives, ground red chili pepper, and turmeric, and I had just the right bite.

Use All Purpose flour or Gluten Free Flour along with corn meal for a Fluffy Fried Corn Cakes Recipe

I substituted my go to gluten free flour and it transferred perfectly. This is another gluten free recipe that doesn’t compromise the original. You can, of course, make this with all purpose flour.

Once the corn cakes were done, I started playing around with oven fried eggs and roasted salsa verde. Truth be told, these are so good, they can be eaten solo, and I mean solo. We heated them up and ate them in the car on the way to church. I have to say it was the second best bite of the week right next to my blackberry cake with lemon mascarpone frosting. But nothing beats that. Stay tuned for both recipes.

A corn cake needs to be fluffy by not sluggish. It shouldn’t be greasy or dense like corn bread. It should be the kind of bite that can be eaten on the fork with something else, especially pork.

I always encourage people to grow fresh herbs, even if in all they have is a kitchen window. The chives are perennials and come back with gusto. They are that wonderful go to herb when a dish needs a savory lift and there are no onions in the house. They also make a truly edible garnish.

I will write this recipe with fresh corn from the cob, but you can used drained canned corn or frozen corn. I’m not a snob when it comes to frozen vegetables. We are a generation lucky to have them. However, I used the corn left over from my Southern fried corn recipe, coming soon.

More Corn Recipes from Spinach Tiger

• Blackberry Corn Salad
• Fried Corn
• Seven Ways to Grill Corn

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Southern Fried Corn Cakes (Gluten Free)

Corn cakes are a dish wonderful eaten all by themselves, but these fluffy cakes are a wonderful side dish with pork or sausage.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 to 8

Author Angela Roberts

Ingredients

• 2 cups of corn
• 3/4 cup corn meal
• 1/2 cup flour
• 2 teaspoons baking powder
• 1 tablespoon chopped chives
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground red chile pepper or dash cayenne pepper
• 1 egg
• 3/4 cup milk
• oil for frying
• Kitchen Tools
• Cast Iron Griddle
• 1/4 cup measuring cup

Instructions

• Mix flours with baking powder, salt, chives, ground chili pepper, turmeric.
• Mix egg into milk.
• Add milk mixture to dry mixture. Add in corn.
• Add oil to griddle. If your cast iron griddle is well season, only put just enough to glisten. Put on low.
• Drop by 1/4 cup onto medium low hot griddle.
• Cook for 2 to 3 minute per side until golden brown.
• Corn cakes can be reheated in microwave or oven.

The post Southern Fried Corn Cakes (Gluten Free Option) appeared first on Spinach Tiger.

I’m coming here at the last minute to offer a gluten free stuffing that I’m proud of. First of all, I started with sage biscuits made with a combination of corn meal and gluten free flour. The biscuits are stand alone. You can make them and stop. They will be so good for a turkey sandwich with cranberry sauce. My unique Roast Turkey recipe can be found here.

However, you might be craving some old fashioned stuffing, because it’s what you grew up with. This has the taste and some texture of corn bread, but the moistness of old fashioned stuffing. I added in some Italian sausage and pine nuts for interest and added flavor. I wanted to also add in golden raisins but didn’t have any. I think that would work well.

Make Gluten Free Cornbread Biscuit Stuffing from Sage Cornbread Biscuits

You probably should start the day before making the biscuits. I made one batch of 12 biscuits the night before. I crumbled them up into chunky pieces and let them sit overnight in the oven after oven cooled down.

I took inspiration for this gluten free cornbread biscuit stuffing from this sausage apple stuffing,  but to give texture to gluten free biscuits I added corn meal.  The Italian sausage makes for a good bite, but you could leave this out, or you could add in some shredded chicken or shredded turkey in a good use of left overs.

Just to let you know I’ve been making some excellent gluten free biscuits and getting good feedback. Here is my fluffy gluten free biscuit and here is my newest gluten free sweet potato biscuit.

If You Need a Grain Free Stuffing that is paleo, keto friendly, I have you covered

Grain Free Stuffing

50 of My Best Thanksgiving Recipes Here

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Corn Bread Biscuit Stuffing, Gluten Free

Gluten free corn bread sausage sage biscuit stuffing, made from cornbread biscuits.

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Angela Roberts

Ingredients

• Corn Bread Sage Biscuits see separate recipe below
• 1 pound loose Italian sausage
• 4 tablespoons butter
• 1 large onion diced
• 2 cups celery diced
• 2 eggs
• 1 teaspoon dried sage or 3 tablespoons fresh sage
• 4 tablespoons fresh parsley
• 2 cups chicken broth heated
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup pine nuts optional
• 2 tablespoons golden raisins optional

Instructions

• Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
• Allow to cool.
• Crumble and cook sausage in a medium frying pan. Drain. Set aside.
• Melt butter in a dutch oven or frying pan.
• Add onions, celery and cook until softened.
• Beat eggs and add to bread. Mix.
• Add sausage into bread.
• Add herbs.
• Add bread stuffing in dutch oven or frying pan with celery and onions.
• Heat broth, but allow to cool to warm.
• Season with salt and pepper to taste.
• Refrigerate overnight or for several hours, if you have time.
• Take out an hour in advance before baking or add more baking time.
• Put into a baking dish or 10 inch cast iron frying pan.
• Bake for 25-35 minutes at 375.

Notes

Notes: Prep time means active prep time.

Here is the Gluten Free Biscuit Recipe

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Gluten Free Sage Corn Bread Biscuits

Corn bread biscuits with fresh sage.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 cup gluten free flour order here
• 1 cup gluten free yellow corn meal order here
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh sage or 1/2 teaspoon dried sage
• 6 tablespoons butter cut into small cubes
• 1 cup buttermilk
• Tools Needed
• Biscuit Cutter order here
• Whisk order here
• Measuring Cups order here

Instructions

• Chill butter in freezer for 15 minutes.
• Mix together, corn meal, flour, salt, baking powder, sage, black pepper.
• Add in cold butter, using pastry cutter or hands.
• Add egg to buttermilk.
• Add this to the dry ingredients.
• Stir with a wooden spoon to bring together.
• Pat into a round disc.
• Cut or drop biscuits. It doesn’t matter how pretty they are; you’re going to crumble them later.
• Bake for 15 minutes at 450 degrees.

The post Gluten Free Cornbread Sausage Biscuit Stuffing Recipe appeared first on Spinach Tiger.

Pimento Cheese Cornbread is only as good as the pimento cheese that goes in it.

For several weeks I would stop by the demonstration area and eat 2 or 3 samples of Professor Bailey’s pimento cheese. I spoke often with Tom, the owner and recipe developer, because honestly, this is the best pimento cheese I ever ate.

I don’t do product reviews, but I’m always willing to shout out a local food company, when I find a product I want to tell my friends about. I talked with Tom about doing a blog post and he gave me a few products to play around with. It’s the least I could do for all the samples I’ve eaten over the past several months at Whole Foods.

Pimento Cheese Cornbread

I’ve chosen to make the Professor Bailey’s cornbread. The only change we would make the next time is to skip the jalapeno peppers because it’s a bit overpowering and not necessary. This is a wonderful, moist cornbread, and disappeared quickly.

This recipe has more corn meal than flour for a true cornbread texture. The flavor of the pimento cheese shines through just enough to make pimento cheese cornbread special. You can make this in a skillet or make pimento cheese cornbread muffins.

You can make the cornbread in a cast iron skillet, a round cake dish. This recipe also makes one dozen muffins.

The company also produces two incredible frozen products that will make your next party better.

How Professor Bailey’s Pimento Cheese was Born

Tom Bailey found just the right combination of cheese, onions, red peppers, mayonnaise an jalapeños to create a very balanced pimento cheese, with just enough zing to call you back for more and the right texture.

He is one of the many food entrepreneurs selling food and aspiring for the Nashville dream to sing his own song in the kitchen. He goes through 60 pounds of cheese a week, and can be found handing out samples at both Whole Foods, in Nashville and Franklin. (Check the website to see where else you can buy Professor Bailey’s Pimento Cheese).

He’s holding bags of his frozen products, Pimento Cheese Gourgeres and Pimento Cheese Biscuit Bites, both ready to serve in under ten minutes. These will just pop into your mouth and are very easy to prepare.

Pimento cheese is a beloved southern thing. You can’t go to party and not find something with pimento cheese.

Serve with crackers, or slather on crusty bread, and if you dare, mix it up and make pimento cheese deviled eggs.  Simply mix with some extra mayo until you get the smoothness you need to stuff the egg whites.

Please connect with me on instagram for more food pictures and local Nashville food fare.

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Pimento Cheese Cornbread Recipe

Two very Southern comfort foods come together to make pimento cheese cornbread with the help of Professor Bailey's Spicy Pimento Cheese.

Course Quick Bread

Cuisine Southern

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 and ½ cups buttermilk
• 2 tablespoons butter
• 1 and ½ cups cornmeal
• ½ cup all purpose flour
• 2 teaspoons baking powder
• 1 tsp. salt
• Pinch crushed chilies
• Pinch chili powder
• 2 eggs lightly beaten
• 8 ounces Professor Bailey’s Spicy Pimento Cheese

Instructions

• reheat oven to 375
• In an 8-inch cast iron skillet, melt the butter on the stovetop (med to med low heat). Set aside and let cool
• Mix dry ingredients in a mixing bowl.
• Kneed pimento cheese into dry ingredients until thoroughly blended
• In a separate bowl mix buttermilk and eggs. Pour and mix cooled butter from 8-inch skillet (don’t wipe clean and set skillet to side).
• Mix wet ingredients into dry (don’t over mix).
• Pour batter into skillet. You can sprinkle more pimento cheese or other cheese of your choice over the top (optional) and bake for 30 minutes.

Notes

The original recipe calls for jalapeno peppers. I left out on second batch to allow for the full flavor of the pimento cheese to shine through. Feel free to add it back in.

The post Pimento Cheese Cornbread Recipe appeared first on Spinach Tiger.

Food can help you discover things about yourself. I married a Southern guy. He married an Italian girl. He’s been a lot more willing to come over to myself of the table than I have been to his.

Take cornbread dressing for example. If  I’m going to stuff myself, I want it on my terms, bread stuffing, the stuff I grew up on. But for fifteen years I would see his eyes light up at the thought of cornbread dressing, a dish I was completely unfamiliar with until I moved to Nashville. For the first few ten years I wouldn’t even taste it. I’m not sure what I was holding onto. Maybe it was my own family memories. I remember my first Thanksgiving in Nashville as the saddest Thanksgiving of my life. It rained and we had to drive the hour and half to his family’s house. The day was marred by a dark family matter and a discussion of a wedding to take place in a funeral home (it never happened).

Thanksgiving dinner is a bit sacred, and can hurt when spent with people that feel like strangers. I missed my brother and I remember crying all the way home. I wanted to leave Nashville, leave the family I married in to, because I didn’t feel like I belonged. I wanted to take my husband with me and run back to California, because even though my family wasn’t there, I left my friends who loved me.

Refusing to get involved with cornbread dressing was my way of holding onto what I missed about my life.

This year I decided to make cornbread dressing for my husband and for you. It now means I’m all the way in. After all, I wrote the Nashville bucket list for the Nashville Arts & Entertainment Magazine.

The Process for Healthier Cornbread Dressing

In order to make a good cornbread dressing, first make good old fashioned corn bread. I used a recipe from a cookbook. It makes a huge amount of cornbread in a 10 inch cast iron pan. This cornbread is heavy and dense, not the light cake stuff you buy in the box.

I’m making a dish I’m referring to as  diabetic friendly. I’ve recently had friends diagnosed with Type 2 Diabetes and when I looked at the statistics, I was blown away. I’m already not a big sugar eater, and I adhere to the Paleo, no grain plan much of the time. However, there are times I want to have my holiday food and I now know that there are sixty million American either diagnosed diabetic or pre-diabetic in America over age 20. This tells me that almost 60 million Americans have to change the way they eat, and the rest of us need to be pro-active in not getting into that statistic.

Eating a lower-glycemic indexed diet is one way to prevent sugar spikes. (You know I’m not a doctor, and I need to say this. Talk to your doctor, etc. for medical advice). Now that I’ve said this, I’ll tell you something else. When you try to find diabetic friendly food on the internet, it’s not easy. In fact, it’s quite confusing and in the New Year, I’ll talk about this a bit more, as I create more Paleo and lower-glycemic, whole food, real food, healthy food recipes. I realize most people cannot eat grain free every day, and there needs to be alternatives that are easy enough to understand.

In this recipe, I lowered the glycemic index by using slower digesting grains coupled with fat and protein. The average person is like me. We don’t have time for strict calculations, but I did the math on this and it wasn’t easy. Regular people are not going to go to all this trouble.

Using grains (courser cornmeal and spelt flour) that have a 50 or lower glycemic index, would be lowered even further by adding in the meat and fat. . It may not be completely accurate, as I don’t have that kind of test kitchen, but it’s in the ball park.   I didn’t add any sugar to the cornbread and I put in fat by way of butter, sausage and nuts, which helps to aid in lowering the glycemic load. This recipe makes about 20 servings. Each serving is about 20 carbs, aided with enough fat and protein to lower the glycemic load.

As far as being diabetic friendly, this is a better choice over the potato dishes.

This recipe makes a good amount of cornbread. But you’ll want this amount. You should make it 48 hours in advance, because it needs to sit out on the counter and dry out. If by any chance you don’t have that kind of time, fear not. Spread it out on two cookie sheets, crumble, and toast it in a 400 degree oven, turning at 10 minutes.

There is a balancing act with cornbread dressing. It has to be moist, yet for me crispy on the bottom. I found out that you can make this in advance. Put it in a pie pan (not glass), freeze it and then stick it in the lower third of the oven (if you like that crispy bottom.

Making cornbread dressing might seem natural to you or ordinary but for me it was statement that says I’m all in. I’m in the family. I’m all in this city, Nashville. And, while I still love bread stuffing, I’m in with cornbread dressing too.

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Make Ahead and Freeze Cornbread Dressing Recipe with Homemade Cornbread

Southern Corn Bread Dressing with homemade recipe adapted from Cookbook Back Home with the Neely's

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 20

Author Angela Roberts

Ingredients

Cornbread Recipe Ingredients

• 2 1/4 cup corn meal medium grind
• 1 3/4 cups spelt flour or all purpose flour
• 1 tablespoon baking powder
• pinch baking soda
• 2 tablespoons sugar optional
• 2 teaspoons salt
• 5 tablespoons butter diviided 3,2
• 2 cups buttermilk
• 2 eggs

Cornbread Dressing Ingredients

• 3 cups diced celery
• 2 cups diced onion
• 6 tablespoons butter can use olive oil
• 8 cups cornbread you have option of mixing in white bread half and half with corn bread
• 4 cups chicken broth
• 16 sage leaves or 2 teaspoons dried sage
• 2 tablespoons of freshly chopped parsley
• 2 extra large eggs or 3 small beaten
• 1/2 cup chopped pecans
• 2/3 pound sage sausage or country sausage cooked and crumbled into bite size pieces.

Instructions

Cornbread

• Mix dry ingredients (corn meal, flour, baking powder, salt, sugar)
• Add dash of baking soda to buttermilk. Mix with eggs and 3 tablespoons melted butter.
• Gently mix wet ingredients into dry.
• Heat 10 inch cast iron pan with 2 tablespoon butter in oven.
• Carefully pour mixture into pan.
• Bake for 30 minutes. Cool.

Cornbread Dressing

• Crumble or break into pieces the cornbread. Allow to sit out and dry for two days. Or, place on two shallow cookie sheets and bake for 10 minutes, turning once.
• Melt butter in large dutch oven.
• Add onion and celery and cook until softened.
• Add in nuts and chopped herbs.
• Cook a few minutes. Add in 3 cups of chicken broth, reserving fourth cup.
• Put corn bread in large bowl.
• Add crumbled sausage.
• Pour broth mixture over the cornbread. Allow to sit and absorb. You will know if you need to add more broth, especially if you like a more moist dressing.
• Place into baking dish and bake at 375 for 25-30 minutes.

The post Healthier Cornbread Dressing with Homemade Cornbread, Low Glycemic Recipe appeared first on Spinach Tiger.