This Cornbread Stuffing recipe is flavorful and super easy to make with cornbread cubes and bread. A classic stuffing recipe flavored with sage, onions, celery, and garlic. Comfort food that is not only good for the holiday but perfect to serve with meals all winter long. Gluten Free, Easy.
So when it comes to holiday sides or sides in general I must admit stuffing is at the TOP of my list!
It's just one of those things that goes well with almost anything....
Like this Mac and Cheese, Green Beans, or these Cheesy Scalloped Potatoes are some of our favorites.
But the list could go on and on and on...
Cause stuffing kinda complements all of it and is always a must have on our holiday table.
HOW TO MAKE CORNBREAD STUFFING
(See recipe card below for Full Instructions)
The first thing you'll want to do is prepare the cornbread...
And this is actually better if you can do it a day or two in advance. Cause you actually want the cornbread and bread to be on the dry side to achieve the best results.
Once you've got the bread part covered the rest is pretty easy.
So here's what you'll need for this cornbread stuffing recipe...
INGREDIENTS NEEDED...
Cornbread cubes and bread cubes
Vegetable broth
Onion
Celery
Garlic
Butter- unsalted
Eggs
Seasonings
CAN I MAKE THIS WITH JUST CORNBREAD
Yes... you could use only cornbread cubes if you prefer. But personally I like it better mixed with a few bread slices.
Next you will add the diced onion, celery and garlic to pan with the melted butter. Sauté it till translucent a few minutes.
Then you'll add the seasoning in and stir for another minute. Mix this with your dried bread cubes and bake.
While corn IS gluten free, most cornbread recipes also include regular, all-purpose flour which makes them NOT gluten free. My cornbread recipe swaps all-purpose flour with a gluten-free flour blend. Easy! That said, store-bought stuffing mixes like Stove Top Cornbread Stuffing can be deceiving.
It is crucial to ensure a well-rounded diet that includes a variety of nutrient-dense foods to support overall health and well-being. In conclusion, Pepperidge Farm corn bread stuffing contains enriched wheat flour, making it unsuitable for those following a gluten-free diet due to celiac disease or gluten sensitivity.
Made from a base of fluffy cornbread croutons, which are seasoned with rich, flavorful herbs like parsley and sage, our supplier adds in dried cranberries and roasted apples to provide a bright, contrasting pop of flavor to every bite.
While corn is gluten free, most cornbread recipes also include regular, all-purpose flour which makes them not gluten free. That said, my recipe swaps all-purpose flour with a measure-for-measure / 1:1 gluten-free flour blend.
Cornmeal is also gluten-free. Cornmeal is a coarse flour made from maize, (i.e. corn). Just like cornflour, it's important to look for labeled gluten-free cornmeal whenever possible, as cross-contact can easily occur during manufacturing. Hominy is a product of corn and is gluten-free.
Most cornbread is made from cornmeal and wheat flour, so it's not actually gluten free. The only flour in my original “old fashioned cornbread” recipe is coarsely ground yellow cornmeal.
Toasted gluten free bread cubes are tossed with sizzling Italian sausage, savory Parmesan cheese, buttery vegetables, and fresh herbs and garlic, then drizzled with just enough broth to create a stuffing that's creamy in the center and crispy on top after baking.
So stuffing is cooked inside the bird.Dressing is cooked outside the bird, usually in a casserole dish. Additionally, dressing, especially in the American South, is often made with cornbread instead of pieces of a baguette or plain ol' white bread.
There are several companies that make gluten-free stuffing mixes; Aleia's, Gillian's Foods, Mom's Place Gluten-Free, Olivia's Croutons, Three Bakers, Trader Joe's, and Williams Sonoma.
Trader Joe's Gluten Free Cornbread Mix has the same classically moist & grainy texture, and sweet, buttery, corn flavor as our traditional cornbread mix—but without gluten (brown rice flour substitutes for wheat flour in this version).
Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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