Gluten-Free Cornbread Stuffing

I whipped up this pot of savoury delightfulness for our Canadian Thanksgiving in October, and I figured with Thanksgiving coming up this Thursday in America, you might find it handy. This particular incarnation of this recipe is both gluten-free and pork-free to reflect the dietary restraints of my Thanksgiving dinner guests, but feel free to replace the gluten-free cornbread with regular cornbread (may I suggest this recipe?) and the turkey bacon with regular bacon or sausage.

GF Cornbread Stuffing 5

Start with your cornbread. Because I was running low on time and energy (getting sick the week before Thanksgiving is not cool), I made the cornbread from the Bob’s Red Mill mix, and it turned out just fine.

GF Cornbread Stuffing 1

GF Cornbread Stuffing 3

I crumbled the cooled cornbread onto a baking sheet and toasted it at 350°F for about 15 minutes until it was a nice golden brown.

GF Cornbread Stuffing 11

Once it cooled I sealed it in a bag.

GF Cornbread Stuffing 13

Meanwhile, I dumped an entire package of turkey bacon in a pan and fried it up.

GF Cornbread Stuffing 6

Then I started chopping. In a large pot, I dumped about 1/3 cup butter, then chopped up 1 1/2 large onions, 4 green onions, and a whole head of fresh garlic and plopped those in as well. I heated it on medium and stirred the onions while they softened.

GF Cornbread Stuffing 7

Then I chopped up 1 bunch fresh tarragon and 1 bunch fresh sage and dumped those in.

GF Cornbread Stuffing 8

Then 2 red peppers and 4 stalks celery. I added in some pepper to taste.

GF Cornbread Stuffing 9

Then I chopped up the turkey bacon and hucked that in as well.

GF Cornbread Stuffing 10

Because I was making the stuffing the day before, I put the vegetables in a bowl to cool and then covered them and put them in the fridge overnight.

GF Cornbread Stuffing 12

On the day of, put everything together. In a bowl, whisk together about 3 large eggs and some salt and pepper.

GF Cornbread Stuffing 14

Add to that about 1 litre (~4 cups) low sodium chicken or turkey broth. Give that a good stir.

GF Cornbread Stuffing 15

Dump your cornbread and your vegetable mix into a large baking dish or your slow cooker pot and stir them around. Pour the eggy broth over top and give it another stir to make sure it’s made it all the way through.

GF Cornbread Stuffing 16

So if you have space in your oven the day of, feel free to bake this (at about 350°F for an hour or so) to make sure that it’s all nice and crusty around the edges. If not, then pop it in the slow cooker in the morning and cook it on medium until you’re ready to eat. It doesn’t look like much, but it’s incredibly tasty.

GF Cornbread Stuffing 17

GF Cornbread Stuffing 18

Super Moist Corn Bread

I always think of corn bread as being something out of the South (and by that I mean the southern United States), baked on a hoe over a fire after a long day of harvesting sun-drenched fields. Or from Latin America, where indigenous people have been using corn in recipes for ages and ages.

When I was looking for a modern twist on corn bread, however, every single online recipe I found was credited to someone in CANADA.  How strange is that?  Sure, we grow a lot of corn here, but the association just isn’t the same.  In any case, I adapted this particular Canadian recipe from WillowsMom99 at AllRecipes.

Preheat your oven to 400°F and generously butter a large cast-iron skillet.  We’re going to do this the old-fashioned way.  Sort of.  If you don’t have a cast-iron skillet, you should be ashamed of yourself and feel guilty enough to go out and purchase one immediately.  Until you do so, however, you can also use a 9″ x 13″ pan.

In a small bowl, combine 1 1/2 cups cornmeal (not to be confused with grits, corn flour, or masa harina) with 2 1/2 cups milk and let it stand for 5 minutes.

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 2/3 cup granulated sugar.  I might lower the sugar amount to 1/2 or 1/3 cup, but if you like your corn bread sweet, then go for it.  Mix in the cornmeal mixture and stir well.

Add in 2 eggs and 1/2 cup butter, melted, and stir until smooth.

Here’s where you have a chance to get creative.  I stirred in as well about 1 1/2 cups grated cheddar cheese and 2 cups frozen corn.

Pour the batter into the prepared skillet.

Bake for 30-35 minutes, or until a knife inserted into the centre of the cornbread comes out clean. 

Allow to cool slightly in the skillet on a rack, then tip out and slice into wedges for serving.

Great with chili or just on its own.  Just remember to wrap it up tightly to store it, as it goes stale very quickly.