2 1/2Tbspcoconut oil, melted, or grapeseed oil, divided
2cupsorganic fine yellow cornmeal
1Tbspgluten-free baking powder
1Tbsporganic cane sugar
1/2tspcayenne pepper (optional)
4large organic eggs, divided
4green onions, thinly sliced
1/2cupfresh or frozen corn kernels
2large leeks, trimmed, rinsed, and diced
3garlic cloves, minced
1chipotle chili in gluten-free adobo sauce, minced
1/2cupchopped fresh parsley
2Tbspchopped fresh sage or 2 tsp dried sage
2tspchopped fresh thyme or 1/2 tsp dried thyme
2cupschopped Granny Smith apple
2cupslow-sodium gluten-free vegetable or chicken broth
The day before serving…
Preheat oven to 350 F. Grease 9 inch square baking pan with 1/2 Tbsp oil and set in oven to warm while preheating.
In bowl, whisk together cornmeal, baking powder, sugar, salt, and cayenne (if using). With wooden spoon, stir in 1 Tbsp oil, buttermilk, 2 eggs, green onion, and corn until just combined. Transfer batter into warmed baking pan and bake cornbread until firm and golden brown, about 25 minutes. Allow to cool to room temperature on wire rack before unmolding. Cut into 1 inch cubes and allow to dry at room temperature overnight in single layer on baking tray.
The day you’re serving…
Preheat oven once again to 350 F.
In large saucepan, warm remaining 1 Tbsp oil over medium heat. Add leeks and bay leaf and sauté until leeks are starting to brown, about 6 minutes. Stir in celery, fennel, garlic, and chipotle chili and continue to cook, stirring frequently, until celery and fennel have softened, about 10 minutes. Stir in parsley, sage, thyme, and apple before tipping mixture into large bowl. Add cornbread cubes and toss to combine. Discard bay leaf.
Whisk together broth and remaining 2 eggs before pouring over cornbread mixture, gently tossing until moistened. Transfer to 9 x 13 inch baking dish and bake, uncovered, until top has lightly browned and sides are dry and crisp, about 35 to 45 minutes. Serve warm.
Per serving: 184 calories; 7 g protein; 6 g total fat (3 g sat. fat); 28 g total carbohydrates (7 g sugars, 3 g fiber); 360 mg sodium