Ingredients
Scale
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
Stuffing:
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
1–1 1/2 cups broth
Instructions
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.