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

Gluten-Free Stuffing Cornbread

This recipe produces a savory, tangy, and fairly dense cornbread, which is just right for using in cornbread stuffing.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 cups
Author Just a Little Bit of Bacon

Ingredients

  • 1 cup 5 oz gluten-free flour, or all purpose flour
  • 3 cups 16 1/2 fine grind yellow cornmeal
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 3 tbsp granulated sugar
  • 1 1/2 tsp table salt
  • 4 large eggs
  • 1 1/3 cup 10 1/2 oz buttermilk
  • 1 1/3 cup 10 12 oz milk
  • 6 tbsp butter melted and cooled

Instructions

  • Preheat oven to 375F. Grease a 9x13 baking dish.
  • In a large bowl, mix together flour, cornmeal, baking powder, baking soda, sugar, and salt.
  • 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.
  • 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.
  • 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.