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Gluten-Free Stuffing Cornbread

October 28, 2015 By justalittlebitofbacon Leave a Comment

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Gluten-Free Stuffing Cornbread - Savory, tangy, dense. This cornbread is perfect for stuffing with enough structure to stand up to mixing. | justalittlebitofbacon.com

This gluten-free cornbread is the perfect stuffing cornbread and my favorite go-to cornbread recipe when I’m in the mood for something different than my usual Sausage Bread Stuffing. It’s a little dense, more savory than most northern cornbread (only a bit of sugar), and has a nice tang from buttermilk.

Like most cornbread, it’s a pretty simple recipe. Mix some dry ingredients; mix some wet ingredients; mix them together and bake. But my take on the recipe uses buttermilk, is heavy on the cornmeal, and substitutes King Arthur gluten-free flour mix for the all purpose flour. (Though, if gluten is not an issue for you, all purpose works just fine as well.)

Gluten-Free Stuffing Cornbread - Savory, tangy, dense. This cornbread is perfect for stuffing with enough structure to stand up to mixing. | justalittlebitofbacon.com

And, I will note that while I love it in my Cornbread Stuffing recipe, it’s also great with butter as a snack. Or a little butter and honey for a sweet breakfast treat.

Gluten-Free Stuffing Cornbread
 
Print
Prep/Hold time
10 mins
Cook time
30 mins
Total time
40 mins
 
This recipe produces a savory, tangy, and fairly dense cornbread, which is just right for using in cornbread stuffing.
Author: Just a Little Bit of Bacon
Recipe type: Bread
Cuisine: American
Serves: 16 cups
Ingredients
  • 1 cup (5 oz) gluten-free flour, or all purpose flour
  • 3 cups (16½) fine grind yellow cornmeal
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 3 tbsp granulated sugar
  • 1½ tsp table salt
  • 4 large eggs
  • 1⅓ cup (10½ oz) buttermilk
  • 1⅓ cup (10 12 oz) milk
  • 6 tbsp butter, melted and cooled
Directions
  1. Preheat oven to 375F. Grease a 9x13 baking dish.
  2. In a large bowl, mix together flour, cornmeal, baking powder, baking soda, sugar, and salt.
  3. Whisk together eggs, milk, and buttermilk in a medium bowl. Add butter and whisk to combine. The mixture will be grainy from the butter; that's fine and how it should be.
  4. Pour the wet ingredients into the dry ingredients and whisk to combine. Scrape the batter into the prepared baking dish and spread it out evenly.
  5. Bake for 30 minutes. Allow to cool to room temperature before using. You can make this cornbread 1-3 days before you need it.
Notes
I used King Arthur Gluten Free Multi-Purpose Flour for the recipe.
3.4.3177

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Filed Under: bread, gluten free, holiday favorites, recipe, side dishes, thanksgiving feast, vegetarian Tagged With: cornmeal

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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