Cornbread Dressing – Gluten Free| Christy Rost
- 1 ¼ cups yellow cornmeal
- ¾ cup almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 2 teaspoons sugar
- 1 egg, at room temperature
- ¾ cup sour cream
- ¾ cup milk
- ¼ cup canola oil
Preheat oven to 375 degrees. In a large mixing bowl, stir together the cornmeal, almond flour, baking powder, baking soda, salt, and sugar until well blended.
Ina medium mixing bowl, whip egg with a whisk and gently whisk in the sour cream, milk, and oil. Stir the egg mixture into the cornmeal mixture. Pour the batter into a greased 9x9-inch baking pan. Bake 18 to 20 minutes or until a tester inserted in the middle comes out clean. Remove from the oven and cool completely.
- 2 slices dried gluten-free bread
- 1 tablespoon olive oil
- 1 ½ cups sweet onion, peeled and diced
- 1 cup celery, rinsed and chopped
- ½ cup dried cherries
- ½ cup golden raisins
- 2 tablespoon fresh sage, rinsed and chopped
- 2 teaspoons dried sage
- 1 egg
- 1 cup chicken or vegetable broth
Preheat oven to 375 degrees. Slice cornbread and gluten-free bread into small cubes and transfer to a large mixing bowl. In a large skillet over medium heat, add oil, swirl to coat the bottom of the pan. Saute onion and celery until they begin to soften. Stir in dried cherries and raisins, and cook 1 minute more.
Transfer onion mixture to the bread mixture and stir to mix. Season with fresh sage and dried sage, and mix well. In a medium bowl, whisk the egg and stir in chicken broth. Pour enough of the liquid into the cornbread mixture to moisten,and stir well. Transfer the cornbread dressing to a greased casserole dish, cover, and bake 30 to 35 minutes until the dressing is hot and steaming. Uncover, and bake 10 minutes more to crisp the top.