Gluten-Free Cornbread Stuffing
The holidays aren’t complete without a warm, hearty stuffing, and my Gluten Free Cornbread Stuffing never disappoints! I make it with homemade dried cornbread cubes, sautéed veggies, and flavorful dried herbs for the perfect combination of savory and soft. It’s naturally gluten-free, easy to make vegan, and perfect for the holiday season or any time of year!
Servings: 12
Calories: 164kcal
Ingredients
For The Gluten Free Cornbread
- 1 cup gluten free flour
- ¾ cup yellow cornmeal
- ⅓ cup sugar
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup unsweetened almond milk
- 3 tsp apple cider vinegar
- ¼ cup melted butter or vegan butter
For The Stuffing
- 2 tbsp olive oil
- 1 onion diced
- ¾ cup diced celery
- 2 cloves garlic minced
- 1 tsp salt
- ⅛ tsp pepper
- 1½ tsp ground sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cups vegetable stock
- 1 tbsp ground chia seeds
- 3 tbsp water
- 2 tbsp chopped parsley optional
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Prepare the cornbread by whisking the flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl.
- Next whisk together the almond milk, apple cider vinegar and melted butter.
- Pour the wet ingredients into the dry ingredients and gently fold to combine.
- Transfer to a lined 8-inch square baking dish.
- Smooth off the top and bake for 20 minutes or until an inserted skewer comes out clean.
- Remove from the oven and allow to cool on a cooling rack.
- When cornbread is cold dice into ¾ inch cubes. Allow the cornbread to dry out overnight or transfer the cubes to a baking tray and bake in the oven at 200 degrees F / 100C for 35-40 minutes to dry it out.
- Meanwhile, prepare the broth by heating the oil in a pot and sauté the onion and celery until soft.
- Next, add the garlic, ground sage, dried rosemary and thyme.
- Satué for 1-2 minutes before adding the vegetable broth and bringing to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove from the heat and allow to cool.
- Preheat the oven 350 degrees F / 180C.
- In a small bowl mix together the ground chia seeds and water to form a paste.
- Combine the chia seed paste with the broth.
- Gently fold through the dried diced cornbread and season with salt and pepper.
- Tranfer to a baking dish and bake in the oven for 25 minutes.
- Sprinkle with chopped parsley if using and serve.
Notes
- I always dry out the cornbread before using it. The first time I made stuffing, I skipped this step, and it turned into a mushy mess! Now, I always let the cornbread dry overnight or bake it at a low temperature so it can soak up the broth perfectly without getting soggy. It makes all the difference!
- I’m always gentle when adding the broth to avoid breaking up the cornbread. Let it soak up the liquid without stirring too much to keep the texture just right.
- I like to make the cornbread a day ahead, dice it, and let it dry overnight. It saves time and makes the process so much easier the next day.
- I always dice the cornbread evenly into small cubes to ensure it cooks consistently. It’s a small step that makes a big difference!
- If the stuffing turns out too wet, I spread it on a baking sheet and bake it at 350°F until it dries. It’s an easy fix that works every time!
Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 509mg | Potassium: 142mg | Fiber: 3g | Sugar: 7g