Gluten Free Cheddar Cornbread

You all know I'm putting most of my new recipes on feedinggersasser.com but whenever I use one of my recipes from the 500+ recipes on here, I kept seeing the photo of the eggs. Got tired of seeing that, so I just needed a change! (also, big day at school today and woke up earlier than the alarm clock's 5:30am)
At a recent Family Night Dinner, (I love to cook for 7 on Tuesday nights!) I made this cornbread and wanted to share because it's so easy and delicious and when I talked to some friends about it, they'd never done this.

To make the easiest gluten free cheddar cornbread, buy a good mix, then LAYER IT UP.
I don't make cornbread very often but now and then, it's just so perfect with a great soup or stew!

Now and then I buy a gluten free cornbread mix from kingarthurflour.com or pick up one in the grocery from Krusteaz.

I make the cornbread mix according to directions.
I rub my dish with coconut oil.
I spread out half of the batter in the prepared pan.
Next, I layer in 1/2 cup organic white corn and 1 cup shredded cheddar cheese.
Then, I put the second half of the batter on the top and then cook according to the package directions, or maybe 3-5 minutes more.

It's delicious and looks great when cut into big chunks that just cry out for some KerryGold butter on the top. Some people around here even crumble this cornbread into the bowl before they add their soup or stew.

I've also recently made a batch of this with the middle layer consisting of:

1 small container of green chilis and 1 cup shredded colby jack cheese.

Both have their favorites in this house!

Daisy wants a bite! 

Broccoli and Eggs in Cast Iron

Hi, guys. When I had a week of snow days I made eggs every morning, all different ways. This one was a delicious and easy way to get fueled up for a great day of checking things off the to-do list. 

In a small cast iron skillet, I put 1 tsp of coconut oil and rolled it around to coat the bottom evenly. (I think my kitchen is a bit crooked, or maybe it's my stove?)

I broke three eggs into the skillet and barely broke the yellows. I added a handful of organic broccoli, cut into very small pieces, hickory smoked sea salt, mustard, smoked paprika, and freshly ground black pepper.

As the eggs, over medium low heat, began to cook along the edges, I would pull them up with the spatula and tilt the pan, so that the whites would move under there.

Next, I cut down the center of the eggs with the spatula and flipped over both pieces. 

Then, I turned off the stove and moved the little cast iron skillet off the heat, and slid the eggs onto a plate. 

Ah, so good with coffee!

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Now, go out there and be spectacular.