Gluten-Free Apple-Pecan Cornbread Stuffing
Updated February 29, 2016
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
DOUBLE CORN CORNBREAD
1 cup rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind
1 cup store-bought gluten-free flour blend
¼ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil
1 cup corn kernels (from about 1 ear of corn)
STUFFING
2 tablespoons extra-virgin olive oil, plus more for greasing
1 small onion, chopped
2 stalks celery, thinly sliced
Salt
Pepper
4 cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely chopped
2 teaspoons dried herb blend, such as McCormick Italian Seasoning
½ cup chopped pecans
Nutritional analysis per serving (6 to 8 servings)
86 grams carbs; 83 milligrams cholesterol; 603 calories; 13 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 5 grams fiber; 926 milligrams sodium; 12 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 ½-inch by 8 ½-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
- Step 2
Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
- Step 3
Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with ½ teaspoon salt and ¼ teaspoon pepper, or to taste.
- Step 4
In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
Private Notes
Comments
I had this made by a friend at thanksgiving, loved it and am making it for myself. I’m a bit surprised there’s no liquid added to moisten the dried out cornbread. I didn’t see in the recipe but added a cup and a half of chicken stock to the stuffing before baking.
This was a great stuffing. I enjoyed the corn in the bread. I added some of the drippings and doubled the apples. I stuffed the bird with this dressings and baked covered and then removed foil per the instructions. The whole family enjoyed it and they are not big on T-Day stuffing. Definitely a keeper recipe.
The bread is good and the flavors were good but there was not nearly enough liquid and it came out very dry. Next time i would maybe add an egg and some broth maybe to the mix. If you stuff a turkey with it it probably absorbs the juice but not as a side dish. Live and learn.
I am gluten free but not vegan. The second time I made it, I replaced the rice milk and vinegar with buttermilk and replaced the oil with melted butter. Much better flavor! Also, I added about half a cup of dried cranberries which added flavor and moisture.
For the record, the double-corn cornbread recipe is a superlatively delicious GF cornbread, for anyone who enjoys the sweet-and-moist non-traditional variety.
I had this made by a friend at thanksgiving, loved it and am making it for myself. I’m a bit surprised there’s no liquid added to moisten the dried out cornbread. I didn’t see in the recipe but added a cup and a half of chicken stock to the stuffing before baking.