Cornbread Dairy Free Recipes Recipes Recipe For Deviled

CORNBREAD - DAIRY FREE

Steps:

• Preheat oven to 425.
• Combine all ingredients and beat well.
• Bake in greased and floured 8-inch cake pan for 20- 25 minutes.
• This recipe is a crumbly corn bread. If not looking for an egg-free or vegan corn bread, an egg can be added as a binder, for a less crumbly corn bread.

MOM'S DEVILED EGGS (NATURALLY GLUTEN FREE)

Steps:

• Boil eggs. Run cold water over eggs to cool them enough to be able to remove shells.
• Slice eggs in half. While eggs are still plenty warm, remove yolks and place in a bowl.
• Add 2 tablespoons of mayonnaise, mustard, pickle juice, salt, pepper, and celery salt (if used). Mash all together with fork (or another utensil). Mix well. If additional creaminess is needed, add additional mayonnaise. Add more of the other ingredients to taste, if desired.
• Using a butter knife, fill eggs. Do not place on your serving dish at this time. (Just use a regular plate.) Sprinkle with paprika.
• Move finished eggs to serving dish.

FLUFFY GLUTEN FREE CORNBREAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
• Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
• Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

EGGLESS, DAIRY-FREE CORNBREAD

Steps:

• Preheat oven to 375.
• Pour the soymilk mixture into the dry ingredients. Mix quickly, and don't overmix.
• Pour into the prepared pan. Bake for 25-30 minutes.
• Done when toothpick is inserted in center comes out clean. Cool, then cut.

DAIRY-FREE CHICKEN FLORENTINE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
• While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
• Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
• Serve over penne.