Taco Soup, Cornbread

1 pound ground beef, cooked
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (15 ounce) can mild chili beans
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can chopped green chilies
1 (1 ounce) package ranch salad dressing mix
Mix all ingredients in a crock-pot. Cook on low for 4 hours, or however long you need to. Or cook on stove until heated through.

Southern Cornbread (this is the BEST CORNBREAD I have ever had -- gluten-free or not!!)

It's from julesglutenfree.com

Ingredients:
1 cup milk (or non-dairy alternative)
1 egg
1/4 cup vanilla yogurt (dairy or soy)
1/2 tsp. apple cider vinegar
3/4 cup Nearly Normal All Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbs. baking powder
3/4 cup cornmeal
1/2 -- 3/4 cup sugar

Directions:
Preheat oven to 375 F. Mix the liquid ingredients then stir in the other ingredients, mixing until the lumps are removed. The batter will be thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan, and iron skillet, or into oiled or lined muffin pans. Bake for 25-30 minutes for the cornbread, less for the muffins, according to your oven.

The bread will be done when the top is lightly browned and a cake tester or toothpick in the center of the bread is clean; do not over cook!

From www.easilyglutenfree.wordpress.com (my sister's blog)