1 1/2cupsmilk Dairy-free use unsweetened almond, cashew, or coconut milk.
1tablespoonwhite vinegar
2largeeggs
2tablespoonsgranulated sugar
1tablespoonhoney
1cupgluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free.
1 1/2cupsgluten-free cornmealI like Arrow Mills gluten-free.
2teaspoonsgluten-free baking powder
1/2teaspoonbaking soda
1teaspoonsalt
1/2cupbutter, meltedDairy-free use Smart Balance butter.
Stuffing
6slicesgluten-free sandwich bread, cut into medium-sized cubes I like Schar Artisan White Bread, which is also dairy-free .
2largeeggs,, whisked
1tablespoonolive oil
1cupdiced celery
1/2teaspoonminced garlic1/4 teaspoon of powdered garlic can be used in place of the minced garlic.
2 1/2cupsgluten-free chicken brothI make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
1teaspoonsalt
1tablespoononion powder
1tablespoonthyme
1tablespoonsage
1teaspoonrosemary
Instructions
Gluten-Free Cornbread Step (bake the day before)
Start by making your own buttermilk. To make the buttermilk, add the milk and white vinegar to a measuring cup and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
Pre-heat oven to 425°F and grease an 8″x 8″ square baking pan or 8″ cast iron skillet with gluten-free cooking spray.
Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, sugar, and salt to a large bowl and mix together until combined.
Add the honey, whisked eggs, and buttermilk to the cornmeal mixture and mix until combined.
Pour in the melted butter and mix until fully combined.
Pour the batter into the greased baking pan or skillet.
Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool completely. Cut the cornbread into cubes and place them on a baking sheet to dry out overnight. You can also dry out the cornbread in the oven by baking the cubes in the oven for 30-40 minutes at 250°F. I also like to dry out the cubed gluten-free bread slices the same way.
Stuffing Step
Preheat your oven to 350°F and spray a 2.5-quart casserole dish with gluten-free cooking spray.
Add the dried out gluten-free cornbread and gluten-free bread pieces to a large bowl.
Add the olive oil, celery, and minced garlic to a medium-sized skillet and saute over medium/high heat until soft, about 6-8 minutes
Add the spices to a small bowl and stir to combine. Pour seasoning blend and whisked eggs over the bread and gently stir.
Pour chicken broth over the bread mixture and gently mix until the bread is evenly moistened.
Add sauteed celery and garlic to the bread mixture and stir.
Pour the stuffing mixture into the greased casserole dish.
Bake the stuffing on the middle rack for 25-30 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your oven because all ovens are different. Enjoy!
Keep leftovers in an air-tight container and refrigerate for up to three days. The cornbread stuffing can be easily reheated in the oven or microwave.
Video
Notes
Make the gluten-free cornbread the day before so it has plenty of time to dry out.
You can dry out the gluten-free cornbread and gluten-free bread in the oven by baking the cubes in the oven for 30-40 minutes at 250°F. Do not skip this step.
Always check the label of your chicken broth to make sure it's gluten-free. I make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
The cornbread stuffing is a fluffy stuffing. If you want a more moist stuffing, add another 1/4 to 1/2 cup of gluten-free chicken broth.
If you don't have minced garlic, you can use 1/4 teaspoon of powdered garlic in its place.
For the dairy-free option, I used unsweetened almond milk and Smart Balance butter.
The stuffing can be made ahead of time. Cover the unbaked stuffing with plastic wrap and refrigerate.
The stuffing can be frozen once it is completely cooled. Defrost in the refrigerator overnight and reheat in the microwave or oven.
Place leftovers in an airtight container and refrigerate.