Today’s holiday recipe is for the best tasting GF (gluten free) cornbread stuffing out there. Eating gluten-free can be challenging–easier than it used to be, but still difficult. Last year was my first gluten-free Thanksgiving and it went pretty well. I’m hosting my in-laws this year and we’re having a (mostly) gluten-free menu. Everything I’m making will be GF at least. That goes for the cornbread stuffing too. I experimented last year and this year I think I’ve got it! Even my husband, who isn’t gluten-free, loved it and said it was a winner.
I adapted my favorite tasting recipe to be GF from Cooks’ Illustrated magazine. The cornbread recipe itself is really, really good. Combined with all the traditional holiday stuffing goodies like celery, onions and fresh herbs, and a few of my own additions (pecans and dried cherries), it’s out-of-this-world fabulous. No joke–I don’t even care about the turkey if this stuffing is around. This recipe disappears quickly and makes for a really tasty breakfast the next morning too.
Gluten-Free Cornbread Stuffing Recipe (adapted from Cooks’ Illustrated)
// For cornbread //
- 4 Tbsp. melted butter or canola oil
- 4 large eggs
- 1 1/3 cups buttermilk
- 1 1/3 cups milk
- 2 cups yellow cornmeal, preferably stone-ground
- 2 cups GF all-purpose flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 2 Tbsp. sugar
- 1 tsp. salt
// For stuffing //
- Cubed cornbread (from recipe above)
- 4 Tbsp. butter, plus extra for greasing baking dish
- 2 onions, diced
- 3-4 stalks celery, diced
- 3-4 garlic cloves, minced (about 1 Tbsp.)
- 1/4 cup fresh herbs–rosemary, sage, thyme
- 4 cups homemade or store-bought chicken stock
- 2 cups half and half or milk
- 2 large eggs, lightly beaten
- 1 1/2 tsp. salt
- fresh ground black pepper (to taste, the original recipe calls for 2 tsp.)
- 1/2-1 cup chopped pecans or walnuts
- 1/2 cup chopped dried cherries or cranberries
Instructions for cornbread:
Preheat oven to 375 degrees F. Grease a 9″ by 13″ baking pan.
Whisk cornmeal, gluten-free flour, baking powder, baking soda, sugar and salt together in a large bowl. In another bowl, whisk together buttermilk, milk and eggs. Add the egg/milk mixture to the dry ingredients. Whisk to combine. Fold in the melted butter or oil.
Pour batter into the prepared pan and bake for 30 to 40 minutes, or until golden brown on top and sides have pulled away from the pan. Let cool in pan on a rack for about an hour.
Cut the cooled cornbread into cubes, transfer to rimmed baking sheets and let air dry for several days. Alternatively, place the cornbread on the baking sheets in a 250 degree oven for one hour.
Place the cornbread in a giant bowl.
Heat a large skillet over medium-high heat. Add the butter. Once it has melted and started to foam, add the onions and celery. Cook, stirring frequently, lowering the heat if needed, until the onions and celery start to soften and turn translucent, about 15-20 minutes. Add the garlic and fresh herbs. Cook a few minutes more, remove from heat and let cool. Add to the cornbread.
In a large bowl, whisk together the eggs, half and half, stock, salt and pepper. Pour over the cornbread cubes and the vegetables. Gently toss. Cover and let stand for at least 30-60 minutes or up to four hours before transferring to a buttered 10 by 15″ or 9 by 13″ casserole pan, or two 9″ square baking dishes.
Bake at 400 degrees F for 35-40 minutes, or until the top is golden brown.
Note: The stuffing recipe can be made the day before (the holiday) and baked at the last minute, or baked the day before and warmed up before serving.
Makes enough for 8-12 servings.
// article + photos: Lindsey Johnson of Cafe Johnsonia //