A Southern Grace: free at last

October 31, 2014

free at last


I'm always proud of my degree in food science, but there are times when that pride is nearly overwhelming. How awesome is it that these people (who probably took the very same courses that I did, maybe even sitting right beside me) are spending their days adapting ingredients to suit consumers with dietary conflicts?

Very awesome!

The gluten-free mixes and products that are available these days are amazing. In many cases, a person can't tell that they're even eating something sans gluten. That's the case with the gluten-free Krusteaz mixes I've tried so far. Aside from the brownie mix, which makes a bar so rich and fudgy and fantastic that I might never want a regular brownie again, my favorite has been the Krusteaz Gluten Free Honey Cornbread Mix.

If you've been paying attention to this blog for any length of time, you know that I'm a dessert fiend; only recently have I started featuring more savory dishes. With that in mind, it should come as no surprise that I would create a savory cobbler using the gluten-free mix. This particular dish is packed with chicken and corn in a spicy and savory broth. The cobbler piece consists of flavorful, perfectly moist and sweet cornbread, which you'd never believe was gluten-free or came from a mix, much less both.

On a superficial note, have you ever seen a more aptly named cobbler?

I think you'll really like this zippy little dish, but if you'd rather test out the mix on something else, Krusteaz has several tasty recipes that their kitchens have tried, tested, and approved. The Gluten Free Double Corn and Ham Bake looks especially wonderful to me. Alternatively, you could make this with leftover Thanksgiving turkey, but you have to promise to call it Gluten-free Corn and Turkey Gobbler. :)

Gluten-free Chicken and Corn Cobbler
Makes 6-8 servings
  • 2 tablespoons unsalted butter
  • 1 jalapeno, minced, or 1/4 cup pickled jalapenos, finely chopped
  • 1 onion, chopped
  • 2 cups fresh or frozen corn kernels
  • 2 cups chopped or shredded chicken, either leftover or freshly poached
  • 1 cup chicken broth
  • 1-1/2 cups milk, half-and-half, or cream
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 box Krusteaz Gluten Free Honey Cornbread Mix
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 handful cilantro, chopped
Heat oven to 375 degrees F. Grease a 2-quart casserole dish or an 8x8-inch pan.
In a skillet, over medium heat, melt the butter then add the jalapeƱo and chopped onions.
Cook for 5-10 minutes, or until the onion is soft.
Add the corn, chicken, and broth.
Increase heat to medium-high and cook for 4 minutes.
Turn off the heat, then stir in the cream, salt, and pepper.
Pour into the prepared dish.
To make the cobbler topping, in a large bowl, combine the cornbread mix, milk, oil, egg, and cilantro.
Stir until moistened, then drop heaping spoonfuls of the batter on top of the corn and chicken mixture.
Bake for about 40-45 minutes, or until topping is brown and the sides are bubbling.


~~louise~~ said...

You sure are enjoying these Krusteaz products, Grace! I'm so glad. I love to "hear" your enthusiasm.

I did expect a dessert like dish but I must say, I'm glad you went savory. Gluten free surely has come along way and that's a good thing. I can't say that I am having as easy as a time with cholesterol labeling. It's so confusing.

I'm keeping notes on all my finds in hope that I can simplify it for myself and perhaps one day for others. Any suggestions would be greatly appreciated.

As for your Gluten-free Chicken and Corn Cobbler it sounds delicious! I'll have to check the labels on Krusteaz products and dind out how cholesterol friendly they are.

Thanks so much for sharing, Grace...It sure does sound delicious!

Choc Chip Uru @ Go Bake Yourself said...

If I had any aptitude for science, I would have taken food science! but chemistry confuses me - sounds like a cool degree for sure :)
Lovely looking chicken cobbler and I know where you are coming from - Im starting to look into savoury too!

Choc Chip Uru

Lorraine @ Not Quite Nigella said...

You a dessert fiend Grace? After reading your blog for so many years I would never have guessed-just kidding! :P

Rosa's Yummy Yums said...

So scrumptious and comforting! A great cold weather dish.



Alicia Foodycat said...

That crust looks so fluffy! I would never have guessed it was made with a gluten-free mix.

Angie Schneider said...

When I read 'cobbler', instantly I thought about sweet fruity treats. This is so original and delicious, Grace.

Chineka @ Savor The Baking said...

This savory cobbler looks so good. I love the combination of corn and chicken.

I Wilkerson said...

How inspired! I do a couple different savory galettes, so I am a big fan of converting an often sweet dish to a main course.

Pam said...

I've never had a savory cobbler... it looks tasty!

Carolyn Jung said...

Ooh, like a chicken pot pie -- only with corn bread instead. I can practically taste how good it is already.

Marjie said...

I usually make my cornbread without wheat flour, but I never thought of using it for topping on a pot-pie type dish. I'll have to keep your endorsement of Krusteaz products in mind if I need gluten-free baked goods!