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?

Gluten-free Chicken and Corn Cobbler

Makes 6-8 servings

Ingredients:

• 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

Directions:

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 jalapeño 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.