#Nate newton's corn casserole recipe full#
#Nate newton's corn casserole recipe free#

This gluten-free stuffing recipe feeds 8-10 people, or 6 people who are really big gluten-free stuffing eaters. For the complete list of ingredients and instructions, please see the recipe below. These numbered steps match the numbered photos above and are for illustration purposes. If you don't have a dutch oven, you can make this gluten-free stuffing recipe in a large boiling pot, or pan.

Stuff turkey, or bake in a greased 2.5 qrt casserole dish at 350☏ (180☌) for 35 to 45 minutes.

Drizzle broth over the bread mixture and toss until well mixed.

Stir everything together until he bread cubes are evenly coated.

Stir in thyme, sage, rosemary, salt, and pepper.

Add onion and celery and cook until the onion is soft and translucent.

In a Dutch oven over medium heat, melt butter.

When you are ready to mix your gluten-free stuffing: Let bread slices air dry for 1 to 2 hours, then cut into 1-inch pieces. Why waste the money when it's easy to make your own gluten-free stuffing mix. Most gluten-free bread loaves are small compared to wheat bread loaves, wouldn't you agree? Also, a gluten-free stuffing mix can get expensive. I don't know about you, but I don't like using multiple loaves of bread to make gluten-free stuffing - it gets expensive. For a Vegan option, make sure to use gluten-free, dairy-free, egg-free bread.

#Nate newton's corn casserole recipe full#

It's not only gluten-free but it's also dairy-free.īut don't worry, it's FULL of flavor. With the holidays coming up, you're going to want a quick, delicious gluten-free stuffing recipe on hand. Bake for 30 minutes, or until a knife inserted in the center comes out clean.In fact, I made a video below showing you how easy it is to make this gluten-free stuffing recipe.Īlso, I have step by step instructions below so you are set up for success with this easy gluten-free stuffing. In a 2-cup measuring cup combine the buttermilk, egg, and melted butter and slowly pour into the dry ingredients, stirring well to combine thoroughly. In a large bowl combine the cornmeal, baking soda, baking powder, and salt. Rose studied the Lefferts receipt and adapted it for today’s ingredients.Īs adapted for publication in Foods of the Hudson by Peter G. The second, “Indian” or “Indian Meal”, was a common name for Corn Meal. The first, Salaeratus, is an early form of baking soda. *The recipe above lists a few ingredients that are unfamiliar to us today. Stir all very well put the loaf into hot oven, 2 lbs of Indian will make enough for 10 or 12 person. RECEIPT FOR CORN BREAD, FROM THE BLACK COOK ON BOARD STEAMER “ISAAC NEWTON”ĭissolve the Salaeratus in hot water: mix the bread with sour milk mix the bread and milk, the butter before you put in the Salaeratus put the butter in last beat Eggs well. (or “a receipt” as was said in the 19th century) It can be dated between 1846-1863, the time period the steamboat ‘Isaac Newton’ was in operation. Below, find a reproduction of the original recipe as it was discovered, as well as a modern adaptation created especially for the Lefferts Historic House by renowned food historian Peter Rose. This recipe was discovered by the staff at the Lefferts Historic House, hand-written on scrap of blue paper tucked into the back of the Lefferts Family’s 19th century cookbook. Alpert, supplemented with Museum Acquisition Funds – Photography by David Stansbury Michele and Donald D’Amour Museum of Fine Arts, Springfield, Massachusetts. Steamboat ISAAC NEWTON by Nathaniel Currier

#Nate newton's corn casserole recipe free#

The Lefferts family cornbread recipe originated with a person identified as “the black cook on board the steamer ‘Isaac Newton.’” While there is no further information about who this talented cook was, based on the time period it is most likely they were a former enslaved person or a first generation free person employed by the Hudson River Steamboat Association. In the Lefferts collection of recipes, corn is a staple ingredient. By the 19th century, corn had made its way into many recipes of European settlers, sometimes as a substitute for other grains, but often in new, unique American dishes. A simple porridge of corn and milk has been described as the “perpetual supper” among Dutch settlers like the Lefferts family who settled in Brooklyn in 1661.

Prized for its high yields, ease of storage and varied uses, corn quickly became a staple crop among Europeans. When Europeans first began colonizing the Americas in significant numbers in the 17th century, they were introduced to corn by Native Americans who had been cultivating the crop across the continent for nearly 10,000 years. This simple sweet bread is suitable on its own for breakfast or as a side dish with dinner. Ready for a recipe blast from the past? We are sharing the Lefferts family recipe for cornbread.

Check out the Lefferts at Home page for more. This activity comes to us from the educators at Prospect Park’s Lefferts Historic House.