Gluten Free Cornbread for Stuffing or Dessert

Last Updated on

Last year I had a request for a good gluten free cornbread stuffing recipe, but I hadn’t created a gluten free cornbread recipe, and never got around to it. So, this year, it is my top priority. Once you have a good gluten free cornbread recipe you can make any stuffing recipe you choose using that gluten free cornbread. Preferably it should be a soft, absorbable one. This recipe is more of a cake-style cornbread recipe, however, you can adjust it to create a more traditional gluten free cornbread for stuffing.

I love the dessert version. I think my hubby’s favorite foods are stuffing and cornbread, and he was in heaven with this gluten free corn bread recipe this morning, and he’s not 100% gluten free! With the adjustments above, hubby says it tastes just like cornbread. Enjoy!

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Gluten Free Cornbread

51

Yield: Makes 9 servings

Gluten Free Cornbread

Two recipes in one: a gluten free cornbread recipe for stuffing or dessert. Just make the suggested adjustments.

Ingredients:

    For Dessert Cornbread:
  • 1/2 cup Carla's Gluten Free Cake Flour Blend Recipe
  • 1/2 cup cornmeal
  • 1/2 cup sugar (I used evaporated cane juice)
  • 1/2 teaspoon sea salt or salt
  • 1/3 cup oil (I used extra virgin olive oil)
  • 3 Tablespoons unsalted butter, melted
  • 2 eggs, beaten
  • 1 cup milk or milk substitute
  • For Stuffing Cornbread:
  • For Stuffing:
  • 1/2 cup Carla's Gluten Free Cake Flour Blend Recipe
  • 3/4 cup gluten free cornmeal
  • 1/4 cup sugar (I used evaporated cane juice)
  • 1/2 teaspoon sea salt or salt
  • 1/3 cup oil (I used extra virgin olive oil)
  • 2 Tablespoons unsalted butter, melted
  • 2 eggs, beaten
  • 1 cup milk or milk substitute

Instructions:

  1. Preheat oven to 350°F.
  2. Grease an 8 x 8-inch pan.
  3. Whisk together all dry ingredients.
  4. Create a well in the center of the dry ingredients and add milk, oil, butter and eggs. Stir until all ingredients are moist. The batter will be very runny.
  5. Pour into pan and bake for about 35 minutes and until golden brown.

5 Replies to “Gluten Free Cornbread for Stuffing or Dessert”

  1. Carla,

    Son liked it. Was spongey, so I might use more flour next time. I used evoo and might use regular oil next time. Seemed to sit on top, but that might be because I needed more flour. He ate half already.

  2. Okay, I just put this in the oven. Didn’t have your cake flour blended (need to do that) so I used gf mama blend and added a pinch of xg. Hope it turns out!!!

    How long does your blend stay good in a container?

    1. Amy,

      Good luck!

      My flour stay fresh for months. I keep them in their bags and then in a huge 25 gallon storage container. Others that I use often, I leave in a basket in my pantry, on a tile flour. Nut flours and others with high in fat. I did have brown rice flour go rancid a few years ago, but it is advised to freeze, at least refrigerate that one, as well. I also keep my bean flours in the frig.

      I hope your substitute works! Superfine rice flour contains more flour than regular brown rice. I usually suggest to use a little more of the conventional brands.

      Carla

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