Ingredients
The following ingredients have 7 Servings
- Ingredients for cornbread recipe:
- 1 1/2 cups organic yellow cornmeal
- 1/2 cup tapioca flour
- 2 1/2 tsps. GF baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 4 tbsp. butter- melted
- ½ cup sour cream
- ¾ cup half & half cream
- 3 eggs
- Rest of ingredients for stuffing:
- 4 slices gluten free bread*
- 1 medium yellow onion
- 2 stalks celery
- 3 cloves garlic
- 6 tbsp. butter
- 1/2 tsp. each thyme & rosemary
- 1 tsp. dried rubbed sage
- 1/2 tsp. salt
- 3 1/2 cups veggie broth
- 2 eggs
Instruction
- Instructions for cornbread recipe:
- Preheat oven 375 degrees
- Lightly grease 8 X 8 square baking pan.
- Put all the dry ingredients in large mixing bowl and combine.
- In separate small bowl combine wet ingredients.
- Carefully combine the wet into the dry ingredients making sure not to over mix.
- Pour into baking pan and bake in preheated oven about 20 minutes or until toothpick comes out clean.
- Instructions for stuffing recipe:
- Preheat oven 375 degrees.
- Place cubed cornbread and bread on large baking sheet while oven is preheating to dry out more if necessary. approximately 10 minutes.
- Remove from oven and set aside.
- Meanwhile melt butter on stove top. Add onion, celery, and garlic.
- Cook about 5- 6 minutes till translucent. Add thyme, rosemary, sage, and salt and cook another minute till fragrant.
- In small bowl beat eggs & add veggie broth to eggs.
- In large buttered casserole dish add cubed cornbread and bread.**
- Pour onion, garlic, celery mixture over bread and combine.
- Then add broth, egg mixture and combine well.
- Bake in preheated oven covered 40-45 minutes.
