Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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New Year's eve cocktail partY 19

(Text)

Cornbread Bites

with Andouille Sausage

•Soy-free

andouille is a smoked spicy sausage popular in Cajun cooking and is perfectly

matched with my buttery cornbread. use cooked hot Italian or chorizo sausage

if you can’t find andouille.

fOr COrnbread:

1 cup (140 g) masa harina

1 cup (140 g) medium-grind

cornmeal

¼ cup (32 g) cornstarch

¼ cup (50 g) sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons salt

½ cup (112 g) unsalted butter,

melted

1½ cups (355 ml) milk

2 large eggs

1 cup (130 g) fresh or

frozen corn kernels (optional)

fOr TOppInG:

4 andouille sausages

¼ cup (60 g) sour cream

To make the cornbread: Preheat the oven to 425 ̊F (220 ̊C, or gas mark 7).

Grease a 9 x 13-inch (23 x 33 cm) baking pan and set aside.

Combine the masa harina, cornmeal, cornstarch, sugar, baking

powder, baking soda, and salt in a large bowl. Add the melted butter, milk,

eggs, and corn kernels. Whisk until all of the ingredients are thoroughly

combined. Pour the mixture into the prepared baking pan and bake for about

15 minutes, or until a toothpick inserted into the center of the bread comes

out clean. Cool for 10 minutes, then invert onto a cutting board. Cut into

24 squares and place on a serving platter.

To make the topping: Cut each sausage into 6 pieces. Heat a sauté pan

over high heat and brown the sausage pieces on each side by cooking for

2 to 3 minutes per side. Place 1 piece of sausage on top of each cornbread

square, and top with ½ teaspoon dollop of sour cream. Serve warm or at

room temperature.

Yield: 24 pieces

Chef’s Tip

Masa harina is a corn flour used to make corn tortillas and can be found in

the international section of most grocery stores.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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