Cornbread stuffing is a holiday classic. However, finding the perfect gluten-free cornbread that holds up for stuffing can be a challenge. This recipe is designed to create a sturdy, flavorful gluten-free cornbread perfect for absorbing savory stuffing flavors without falling apart. It’s lightly seasoned, easy to prepare, and ready to be transformed into a delicious gluten-free stuffing for your holiday table.
Gluten-Free Cornbread for Stuffing
This gluten-free cornbread holds up beautifully, making it the ideal base for a hearty, flavorful stuffing! Enjoy the comforting flavors and textures of a timeless holiday favorite.
Ingredients
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all purpose flour blend, with xantham gum, if your mix does not include xantham gum, add 1 tsp of xantham gum.
- 1 TBS baking powder
- 1/2 tsp salt
- 2 large eggs at room temp
- 1 cup buttermilk (or dairy-free milk with 1 tablespoon of white vinegar added, rested for 10 minutes)
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square or round baking dish.
- In a large bowl, whisk together the gluten-free cornmeal, gluten-free flour blend, baking powder, salt, and baking soda. Set aside.
- In another bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined, do not over mix.
- Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely, then cut it into cubes. Toast the cubes in the oven at 300°F (150°C) for about 20-30 minutes, stirring occasionally until dried.
Notes
Tips for Stuffing:
- The drier the cornbread cubes, the better they will absorb the flavors of your stuffing mix.
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