Fourth of July Western Cornbread

This recipe is perfect for your Fourth of July cookout or a summer picnic. It’s free of the top eight allergens and can be fried or baked depending on your preference. If you’re looking for a refreshing dessert to serve, check out our “4 Frozen Recipes for the Fourth of July.”

Western Cornbread

Milk-free, Egg-free, Wheat-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free (Free of the Top Eight food allergens)

  • 2 cups white cornmeal
  • 1/4 tsp. baking powder
  • 1 1/4 tsp. salt
  • 1 tsp. sugar
  • 1/4 cup water
  • 1 T. vegetable oil
  • 3/4 to 1 1/4 cups boiling water
  • 1/2 teaspoon chili powder
  • 1 cup frozen whole kernel corn, thawed
  • 1/4 cup fresh cilantro, chopped
  • oil

In large bowl, combine cornmeal, baking powder, salt, and sugar. Stir in 1/4 cup water and vegetable oil. Slowly add boiling water. Stir batter until it reaches consistency of grits. Add chili powder, corn, and cilantro. Mix well. In large skillet, pour oil 1/2 inch deep. Heat to medium-high. Scoop 1/4 cup batter and drop into hot oil. Fry in batches, cooking 3 minutes on each side or until golden brown. Drain on paper towels. Serve with margarine if desired.

Note: The amount of boiling water that will be used can vary depending on the type of cornmeal that is used. Coarsely ground or stone-ground cornmeal will require more liquid.

Suggestion: For baked cornbread, pour 1/3 cup vegetable oil into jelly-roll pan, spreading it to the edges. Pour batter into pan. Bake 12 to 15 minutes at 475 degrees. Turn cornbread and bake an additional 5 minutes or until golden brown.

We hope you and your family have a fun and festive holiday weekend!

Allergy-Friendly Father’s Day Barbeque Recipes

Let Dad spend time doing what he does best – man the grill at your Father’s Day barbeque! These food allergy-friendly recipes for steak marinade and potato salad are perfect for dads and guests alike and free of the top eight food allergens.

Milk-free, Egg-free, Wheat-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free (Free of the Top Eight food allergens)

Steak Marinade

  • 1/3 cup balsamic vinegar (for soy-free), or tamari/wheat-free soy sauce
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 T. red wine vinegar
  • 1/2 tsp. black pepper
  • 1/2 tsp. ginger, minced
  • 1 lb. steak (flank steak recommended)

In small bowl, whisk together soy sauce or balsamic vinegar, olive oil, honey, garlic, red wine vinegar, pepper, and ginger. Place steak in glass dish or large plastic bag; pour marinade over steak and cover or seal for several hours or overnight.

Spicy Potato Salad

  • 4 large red potatoes (about 2 lbs.)
  • 1/3 cup oil
  • 1/4 cup vinegar
  • 1 T. sugar
  • 1 tsp. salt
  • 1 (8 3/4-oz.) can whole kernel corn, drained
  • 1 small carrot, shredded
  • 6 green olives, sliced

Cook potatoes in boiling water 20 to 30 minutes or until tender. Drain. Set aside until cool to touch. Cut potatoes into cubes; place in large bowl. Set aside. In small bowl, whisk together oil, vinegar, sugar, and salt; pour over potatoes. Toss gently. Cover and chill 1 hour. Stir in corn, carrots, and olives.

We hope you and your family have a great Father’s Day!