This Gluten-Free Cornbread Dressing recipe was shared with me by Gluten Free Gigi just in time for the holidays!
“In this recipe for my Gluten-Free Cornbread Dressing, I use my award winning Gluten Free Cornbread recipe and Gluten-Free Biscuits. There are several biscuit recipes you can use here on the site, or you may substitute gluten-free bread cubes, if you prefer (see recipe note below for quantity).“
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Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World.
European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a “cornerstone” of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (the alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, posole in Spanish, also is ground into masa harina for tamales and tortillas. This ancient Native American technology has been named nixtamalization. Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean chicha). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.)
Gluten-Free Cornbread Dressing
- 1 Recipe Gigi’s Gluten Free Vegan “Buttermilk” Biscuits About twelve 2-inch biscuits or about 4 cups cubed bread
- 1 Recipe Gigi’s Gluten Free Cornbread
- 1 Tbsp Oil
- 1 Cup Celery Cut into small dice
- 1/2 Medium Sweet Onion Cut into small dice
- 1 Cup Dried Cranberries Reconstituted in ½ cup warm water - optional
- 5 Cloves Garlic Minced
- 1/2 Tbsp Dried Ground Sage
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 3 Cups Broth Veggie broth for vegan OR other broth of your choice, either homemade or store-bought
- 3 Eggs Or your choice of egg-free egg alternative
- Preheat your oven to 350F.
- Grease a 9x13-inch baking pan.
- Crumble biscuits and cornbread into breadcrumbs. You will have about 8 cups of breadcrumbs. (You can do this in a large zip top bag with little mess.)
- If frozen previously, there is no need to thaw the bread. Simply remove the frozen bread from fridge before sautéing the celery, onions, and garlic and allow to sit at room temperature until the veggies are ready.
- Add oil to a skillet over medium heat; sautee onion and celery until tender, about 5 minutes.
- Add garlic, cook, and stir for 2 minutes more. (Watch the garlic carefully, as it burns easy.)
- Place the breadcrumbs in a large mixing bowl; add cooked veggies.
- Add salt, pepper, and sage.
- Stir in broth and eggs.
- Spoon into prepared baking pan and bake approximately 45 minutes, or until set in center and golden brown around edges.
- You may also use this for stuffing a turkey, if you like.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.