The cooking holidays are almost here and this Gluten-Free Cornbread Dressing is at the top of our “to make” list for all our holiday meals. Growing up in a southern family my mother, grandmother and so on, always made cornbread dressing for Thanksgiving and Christmas. It’s the one thing I used to look forward to each year. After having to go gluten-free, I was reluctant to try and convert our family’s recipe for Cornbread Dressing over to a dish that I was able to enjoy again, because sometimes you just want the original version. But, guess what? Yep! I was able to make it taste just like theirs did! You guessed it – I’m really excited to add this to the table this year.
I re-worked the family recipe for Cornbread Dressing 3 different times and finally got it just right on my 4th try! The other 3 versions I didn’t have to waste either. My husband ate them and said he loved each one. For me, they just didn’t have that spark that I remembered until my 4th try. All the seasonings finally married together and gave me that childhood memory I was looking for! No more tweaking needed for this Cornbread Dressing, I’ve got it down to the taste!
For the plain cornbread, I used an old iron skillet that belong to my great grandmother that was passed down to my grandmother, then my mother and now I have it. I will only allow cornbread to be cooked it just like they did, I mean why change something when it works so well.
There is nothing better than a pan of good old fashion Cornbread Dressing! The smell of this baking in the oven is enough to have you stand by the oven door, waiting to sink your fork into a bite. It's a smell-a-memory for the entire house.
- 1 ½ cups – Gluten -Free Flour (I use 3/4 cup Bob’s Red Mills, ½ cup Oat flour, ¼ cup Rice flour)
- ¾ cup – Corn Meal
- ¼ cup – Sugar
- 2 tsp – Baking Powder
- 1 tsp – Xanthum Gum – if your flour mix has this in end, then omit.
- ½ tsp – Sea Salt
- 1 ¼ cup – Buttermilk
- ¼ cup – Coconut Oil
- 1 – Egg
- 4 large – Celery Stalks – diced
- 1 med – Onion – diced
- 1 stick – Butter
- 32 oz – Chicken Stock
- 4 slices – Gluten-Free Bread – toasted and allow to dry out, then crumble
- 2 tsp – Sea Salt
- 2 tsp – Ground Black Pepper
- 1 Tbsp. – Ground Sage
- 1 Tbsp. – Poultry Seasoning
- Preheat Oven to 400 degrees and grease an iron skillet, if you don’t have an iron skillet any large baking pan will do. Us the same skillet or pan that you cooked the cornbread in for your finished dressing to bake in as well.
- In large bowl combine, flour, corn meal, sugar, baking powder, xanthum gum, salt, buttermilk, oil and egg. Mix until just combined.
- Pour into prepared pan and bake for 25 minutes or until lightly golden brown. Remove and allow to cool.
- Once cool, crumble cornbread up into a large bowl. Set aside until needed.
- While cornbread is baking, get other items ready.
- Saute celery and onions in butter until translucent.
- Pour over crumbled cornbread and add seasoning and crumbled up toast. Mix well with hands! Hands are your best tool.
- Add chicken stock – until desired wetness. Some like their dressing dry and others like it really moist. I used all of my stock because I like it really moist.
- Spread batter into prepared pan and bake at 35 degrees for 45 minutes. Remove and serve.
I can’t wait to make this Cornbread Dressing for our holiday meal, especially with the help of my grandchildren. It’s a story to pass down to them and bring some of my childhood back at the same time. Love builds in the heart and stays in the mind and there’s no better way to build lasting memories with your family than to bring them into the kitchen with you. Get your family together and make some memories for their memory books and sprinkle it with some good old fashion love for food.
From my kitchen to yours,