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Gluten-free cornbread stuffing

Herbed cornbread stuffing baked in a dish until the top goes crisp and golden, with celery, onion and plenty of sage.

65 mintotal
8servings
11ingredients

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Gluten-free cornbread stuffing

Ingredients

  • 2 cups fine cornmeal
  • 1 cup gluten-free flour blend
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1.5 cups dairy-free milk
  • ½ cup olive oil
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 2 tbsp fresh sage, chopped
  • 2.5 cups gluten-free chicken stock

Method

  1. Whisk cornmeal, flour blend, baking soda, salt, eggs, milk and a third of the oil into a batter.
    Gluten-free cornbread stuffing, step 1
  2. Bake the cornbread at 375°F until golden and a pick comes out clean.25 min timer
    Gluten-free cornbread stuffing, step 2
  3. Cool slightly, cut into cubes, and spread on a tray to dry.10 min timer
    Gluten-free cornbread stuffing, step 3
  4. Soften celery, onion and sage in the rest of the oil over medium heat.8 min timer
    Gluten-free cornbread stuffing, step 4
  5. Toss the cubes with the vegetables and stock, then pile into a baking dish.
    Gluten-free cornbread stuffing, step 5
  6. Bake at 375°F until the top is crisp and deeply golden.30 min timer
    Gluten-free cornbread stuffing, step 6

Why it works

  • Celiac disease: The cornbread starts from cornmeal and a gluten-free flour blend, so every crumb is gluten-free.
  • Dairy-free: Olive oil does the butter's job here, and the milk in the batter is dairy-free.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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