Gluten-Free Cornbread and Cornbread Stuffing

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.

Gluten-Free 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
  1. Preheat the oven to 375 degrees Fahrenheit. Grease an 8×8 baking dish.
  2. Mix the cornmeal, sorghum flour, potato starch, xanthan gum, sugar, baking powder, and salt in a mixing bowl. Stir until thoroughly combined.
  3. In a large mixing bowl, lightly beat the eggs. Add in the buttermilk and butter, and stir to combine.
  4. Add the dry ingredients to the wet ingredients, and mix until just combined.
  5. 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)
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a medium-sized casserole dish. (Around 7×11 inches).
  2. 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.
  3. 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.
  4. 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.

(Serves 6)

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.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. Great two for one recipe! A good basic gf cornbread and a classic stuffing recipe. Such beautiful light in your photos too.

  2. Love the site. I’m an infant in the world of vegetarianism and coeliac, so this is a deep breath of fresh air. I’ve been with my coeliac veggie partner for 2 years, and my cooking confidence took a real knock when I realised I had to almost re-learn everything I even knew about cooking. I’ve just started my own blog to chart my journey – really basic stuff at the moment – and I’d love to get some people looking and sharing their tips and ideas. Christmas is coming up and I so want to make it a special occasion for her – but also make our 2 guests feel they’re getting as much of a feast as they would at their meat-eating, non-coeliac homes. This website will certainly be an inspiration!

  3. Both the cornbread and the stuffing look fantastic! And I agree with Wendy on the light in the photos. It just makes the dishes look more delicious. :-)

    Shirley

  4. @Wendy and Shirley: It’s funny you both mention the light, because when I was taking the photos it was cloudy and overcast. The kitchen was mighty dark. Nice camera FTW!

    @Isra: Thank you for the kind words. 2 years is a decent amount of time, I think I’ve only being cooking this way around 3 1/2. It is kind of like getting thrown in the deep end to learn how to swim. But you keep plugging along, and you learn as you go. Congratulations on the new blog!

  5. That stuffing looks delicious! It makes me wonder why we only serve it at Thanksgiving (at least in my family).

  6. I’ll have to say that cornbread stuffing is my favorite. Yours looks fabulous.

  7. Hi Kalinda,
    This is a great recipe for Cornbread and Stuffing, perfect for Thanksgiving. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

  8. Wonderful pictures! This is such an excellent tutorial! The cornbread sounds delicious – it’s great to have a gluten free version – and cornbread stuffing is such a treat. Thank you for sharing this post with the Hearth and Soul hop.

  9. Your cornbread stuffing looks fantastic! It is making me rethink my Thanksgiving menu. :) Thank you for sharing your delicious recipes with the Hearth and Soul Hop; I always look forward to them!

  10. Congratulations!
    Your recipe is featured on Full Plate Thursday’s Thanksgiving Buffet. Hope you are having a great week end and enjoy your new Red Plate!
    Miz Helen

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