Stuffing is certainly one of my favorite Thanksgiving dishes. It’s kind of a shame people generally only make it at Thanksgiving. My family doesn’t usually do cornbread stuffing, so I thought I’d take a crack at it, and maybe it’ll make an appearance at Thanksgiving this year. Of course, you need to start with cornbread.
- 1 cup cornmeal
- 2/3 cup sorghum flour
- 1/3 cup potato starch
- 1/4 teaspoon xanthan gum
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup buttermilk
- 2 tablespoons butter, melted
- 2 eggs
- Preheat the oven to 375 degrees Fahrenheit. Grease an 8×8 baking dish.
- Mix the cornmeal, sorghum flour, potato starch, xanthan gum, sugar, baking powder, and salt in a mixing bowl. Stir until thoroughly combined.
- In a large mixing bowl, lightly beat the eggs. Add in the buttermilk and butter, and stir to combine.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- Pour batter into greased baking dish and bake 25-30 minutes, until cornbread is springy to the touch and a toothpick inserted in the middle comes out clean. Remove from the oven, and allow to cool completely.
This cornbread goes easy on the sugar since I knew I was going to use it for stuffing. If you wanted to make the bread to eat, I’d probably up the sugar to 1/4 cup. The bread can be made a few days in advance if needed.
Gluten-Free Cornbread Stuffing
- 1 batch of cornbread (from above)
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced (~1 cup)
- 2 ribs of celery, finely diced (~3/4 cup)
- 3-4 cloves of garlic, minced
- 5-6 fresh sage leaves, minced (~1 tablespoon)
- 1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups vegetable broth
- sea salt and freshly cracked black pepper
- 1 tablespoon butter (optional)
- Preheat the oven to 350 degrees Fahrenheit. Grease a medium-sized casserole dish. (Around 7×11 inches).
- Heat a medium-sized skillet over medium heat. Add 1 tablespoon of olive oil or butter. Once heated, add the onions. Cook for a couple minutes, then add the celery. Cook for 4-5 minutes, then clear a spot in the pan. Add the garlic. Cook for half a minute to a minute. Stir into the onions and celery, then remove pan from heat.
- Crumble the cornbread into a large mixing bowl. Add the onion mixture, sage, rosemary, and red pepper flakes. Stir to combine. Add the vegetable broth and stir until all the cornbread is moistened. Taste and season with salt and pepper as needed.
- Spoon into greased casserole dish. If desired, dot with remaining tablespoon of butter. Bake for 30-35 minutes, until stuffing is just beginning to brown. Remove and serve.
Make sure you really mix the spices and onion into the cornbread crumbs. I apparently didn’t do as well as I thought, and I had some bits that were rather bland and others that were pretty spicy.
Brittany of Real Sustenance chose Thanksgiving Dishes as the theme for Go Ahead Honey, It’s Gluten-Free this month, so I’m sharing this recipe with her. Linda of The Gluten-Free Homemaker chose Stuffing as the theme for her Gluten-Free Wednesday event. I’m also sharing there, plus making appearances in the Hearth and Soul Hop, Slightly Indulgent Tuesday, Full Plate Thursday.