The Gluten-Free Homemaker

Hi! Welcome to this weekly blog carnival where we share gluten-free dinner (and non dinner) ideas. At the end of my recipe you can add a link to a gluten-free eating idea on your blog. If you’ve never participated before, you can read the guidelines here.

Last Friday it was hot, and I didn’t have a lot of time to fix dinner. That meant we wouldn’t be having our usual Friday night pizza. The family is always disappointed when we don’t have pizza on Friday, so I tried to think of something else they would really enjoy that would be fairly quick and didn’t require baking.

I settled on this idea which I had never tried before. The corn bread is cooked on the stove, but it does require a cast iron pot/skillet with a lid or a similar type of dutch oven. It has to be something heavy or it will burn on the bottom. As it is, I burnt the bottom because I started out with the heat too high. Thankfully, it was only a thin layer and I was able to shave it off with the electric knife. You could, of course, bake the corn bread in a round pan. That would actually be easier, just hotter.

I only used the oven briefly by putting it under the broiler to melt the cheese. The result was terrific and everyone loved it. I was told I should make it again.

Corn Bread Pizza

Ingredients

• 1 recipe corn bread (use only 1/4 c. sugar)
• 1 lb. ground beef
• pepperoni
• 8 oz. tomato sauce
• 1 tsp. Italian seasoning
• 1/8 tsp. garlic powder
• olive oil
• cheddar cheese, shredded

Instructions

Put your cast iron pot on the stove and warm it up, but not too hot. Spray the bottom and sides with cooking spray. Make the corn bread batter and put into the pot, spreading it out to the edges. Cover and cook on medium low heat for 10 minutes. Use a spatula to get under the cornbread and flip it over. This is a little tricky. It might take two spatulas or an extra pair of hands. Cover and cook another 5 minutes. Remove from the pot and cool on a wire rack.

While that is cooking brown the ground beef. Take a handful of pepperoni and cut them into pieces. Kitchen scissors work well for that. Add the pepperoni to the beef. Add the tomato sauce, Italian seasoning, and garlic powder. Stir and heat.

Slice the cornbread in half horizontally. It doesn’t have to be completely cooled but should no longer be hot. Put the halves, cut side up, on a cookie sheet. Brush them with olive oil. Put half the meat mixture on each and spread to the edges. Sprinkle with cheddar cheese. Put the cookie sheet in the oven and broil for several minutes until the cheese is melted.

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Labels: main dish recipes, What can I eat?

# posted by Linda @ 7/21/2009