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Gluten-free Cornbread:
1 cup gluten-free all purpose flour
1 cup cornmeal
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tbsp honey or cane sugar
1/2 cup melted butter (extra for greasing)
1 1/2 cups buttermilk (or milk + 1 tbsp apple cider vinegar)
2 eggs

1 8×8″ gluten-free cornbread (use recipe or use a mix)
4 tbsp butter
4 stalks celery
1 large onion
1/2 cup dried cherries
1/2 cup chopped pecans
2 tbsp chopped fresh sage
2 tsp fresh thyme
1 tsp sea salt
1 tsp coriander
1 tsp oregano
1/2 tsp chili powder
2 eggs, whisked
11 1/2 cups broth


For cornbread:

  • Preheat oven to 400. Grease an 8×8″ pan with butter.
  • Whisk together dry ingredients and set aside.
  • Whisk together slightly cooled melted butter, buttermilk and eggs.
  • Combine wet and dry until smooth.
  • Pour into greased pan and smooth with a spatula. Bake for 30-35 minutes until toothpick comes out clean.

For stuffing:

  • Preheat oven to 375. Melt butter in a large skillet over medium heat.
  • Saute onion and celery until translucent. Stir in garlic and use broth to deglaze pan.
  • Toss all ingredients into a large bowl and combine well.
  • Transfer to a greased 9-10″ round or rectangular baking dish.
  • Cover with foil and bake in oven for 30 minutes. Remove foil and bake another 10-15.