Fall means tables filled with yummy food! Nothing says you can’t add some amazing Gluten Free dishes of your own to the table. Here is a super simple Gluten Free recipe for Cornbread Stuffing. Guys, this one is really good! I even impressed my mother-in-law with this dish.
One of my favorite cornbread mixes comes from Bloomfield Farms. I first fell in love with Bloomfield Farms in 2011 when I got my hands on their tasty baking mixes. The cornbread mix has a fantastic texture and flavor. It isn’t sweet like many other Gluten Free cornbread mixes, it has a great balance of flavors. The AP flour and cookie mixes are also two of my favorites to use and are always in our pantry. You can order their goodies online or you can find them in a number of retailers. Locally we have them in Kroger grocery stores in NC.
Bloomfield Farms makes 10 baking mixes including the all purpose flour blend. It is truly a cup for cup substitute that isn’t grainy and browns! You can find my original posts about Bloomfield Farms products here. Besides the baking mixes Bloomfield Farms also offers some great spices. The bonus with this is that you know they are made in a dedicated Gluten Free and nut free facility, this is huge for allergy families!
So now that I’ve introduced you to Bloomfield Farms, it is time to get cooking! Here is how you make Gluten Free Cornbread Stuffing.
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Heat the oven to 400 degrees, following the directions on the box, whisk together the water and the eggs. Combine with the entire bag of cornbread mix. Pour into a greased 9×11 casserole dish and bake for 20 minutes.
Allow to cool. Cut into small squares, place on a baking sheet and bake at 400 degrees for 10 minutes. This will dry out the cornbread just a touch.
Heat a large skillet over medium high heat. Melt the butter then add the celery, onions and apples. Stir and cook for 3-5 minutes.
Add in the seasoning and stock.
While you add the cornbread cubes to the skillet lightly break them up with your hands. Stir all the ingredients together so you coat the cornbread pieces.
Pour into a greases casserole dish and bake for 20 minutes.
Serve warm on your holiday table!
Ingredients
- 1 box of Bloomfield Farms cornbread mix
- 1 1/2 cups water
- 3 eggs
- 2 tbsp butter
- 1 cup chopped celery, 3 stalks
- 1/2 red onion, chopped
- 1 apple, peeled, cored and diced
- 3 cups of vegetable or chicken stock
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp dried sage
- 1/4 tsp nutmeg
- Optional Add Ins
- Bacon, cranberries, pecans
Instructions
- Heat the oven to 400 degrees, following the directions on the box, whisk together the water and the eggs. Combine with the entire bag of cornbread mix. Pour into a greased 9x11 casserole dish and bake for 20 minutes.
- Allow to cool. Cut into small squares, place on a baking sheet and bake at 400 degrees for 10 minutes. This will dry out the cornbread just a touch.
- Heat a large skillet over medium high heat. Melt the butter then add the celery, onions and apples. Stir and cook for 3-5 minutes. Add in the seasoning and stock. While you add the cornbread cubes to the skillet lightly break them up with your hands. Stir all the ingredients together so you coat the cornbread pieces.
- Pour into a greases casserole dish and bake for 20 minutes.
This recipe could also be taken to the next level with fun add ins like bacon, cranberries, or pecans.
Big love to Bloomfield Farms for making such yummy baking mixes and for hooking us up with your awesome products to experiment with!
What would you put in your Gluten Free Cornbread Stuffing?
By the way, my mother-in-law calls this “cornbread dressing”. Guess it is a southern thing!
Enjoy!
Disclaimer: This is a sponsored post. The recipe, photos and opinions are my own.
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy