Gluten Free Cornbread Dressing Recipe I Gluten Free Cooking ... Page 2 of 12

My gandmother made the best Cornbread Dressing. I loved helping hercrumble up the stale hamburger buns to mix with the cornbread and gushingmy fingers through the gloopy mixture of cornbread, spices and chickenstock to make sure that everything was well mixed.

When John started a gluten free diet five years ago, I started making thg,cornbread dressing from Joy of Cooking because it didn't call for anybreadcrumbs. It's a good recipe. Really, it is. But it's not my grandmother's.

So this is my attempt.I did atriaLrun Sunday night. It was too moist, the texture wasn't quiteright, and John didn't really like it. f 've made some alterctions and therecipe below is what I'11 be cooking on Thursday. Many thanks to Ginger at

for her . It reminded meof some things I'd forgotten about my Grandmother's recipe and sent me inthe right direction.

Gluten Free Cornbread l)ressingI recipe Gluten Free Southern Cornbread2 c. gluten free bread crumbs*

',

2 c. onion,

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Gluten Free Cornbread Dressing Recipe I Gluten Free Cooking ... Page 3 sf 12

I c. celery, diced1 stick butter or margarine

1 Tbsp. poultry seasoningI Tbsp. rubbed sage3/4 tsp. saltll2 tsp. black pepper

4 c. chicken or vegetable stock **2 eggs, well beaten2 Tbsp. baking powder

1 . Bake a recipe of Gluten Ftee Southern Cornbread (or any sugarlesscornbread recipe). Set aside to cool. Make some gluten free bread crumbs*if you don't have any on hand.

2.Dicethe onions and celery. Melt a stick of butter in a large skillet. Sautethe onion and celery in the butter until the onion is transparent. (Yes, awhole stick of butter. You can diet next year -)3. Crumble the corn bread into a really large bowl. Add the breadcrumbs,onioti and celery, and all the rest of the ingredients. Stir everything reallywell. We're looking for homogeneous gloop here.

4. Pour the dressing into a9 x 13 casserole dish and bake at 350 degrees forat least an hour. If, after an hour, the dressing is not brown on top or is notfrm in the center, keep on cooking until it is.

* I used leftover heels from loaves of L:rud.i.r:",!,tu;:-1i:::,-{i.llg.d $*:::d::*gtl_Silff1-q{and l,!:g1:1 U 1fu"ilS'fa|j"lil:-is.xJ:*;1 i.ipl3*:*".}.:h "ffi.1:gsd that I had *ozen. A shorrdefrost in the microwave and a few pulses with the Cuisinart and'I had somelovely breadcrumbs -)* * In the {est ruq I used six cups of ptock and the dressing was too moist. Iusually u$ two cups of stock which'makes b dressing thbt is drier than Ilike, but porfect for John. Thursday I'll be making it with four cops of stoclgso that's what I put here. If you're the least bit hesitant about four cups, thenjust use two and make extra gravy:)

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Gluten Free Southern Cornbread I Gluten Free Cooking School Page 3 of 18

rcalize that cornbread mix had flour in it (or they didn't rcalize that "flour"is made of wheat!).

Gluten Free, Casein Free Southern Cornbread(Yield: 8 slices)

Cornbread should really be made in a cast-iron skillet, but you can use aglass easserole dish in a pinbh. The crust won't be as crispy, but that's theonly difference.

I Tbsp shortening or oil

I ll4c. white cornmealll2 c. brown rice flourI tsp. salt1 tsp. baking powderI tsn. bakinq soda 4

aL t"&zqruZk)2 eggs

1. Preheat the oven to 400 degrees. Add the shortening or oil to a 10" castiron skillet and put the skillet in the oven to heat up.

2. Mix all dry ingredients in a large bowl.

3. Adeasursouf2#bsFsfcider-vin@sure; arr*dtenedd'mrcvinegar wi*1"ctmdfie&e*eym.ilk,

end gine#ou a eas@ie&€ebuffi€rqi

k mixing bowl. Add the eggs to$ sk thoroughly.

4. Add the wet ingredients to the dry ingedients and stir until well-mixed.

5. Check the skillet and see if the oiVshortening has started to smoke a bit.Once it has, pull the oven rack out (with the skillet on it) and pour thecornbread batter into the skillet. It will sizzle and some of fhe oil will comeup around the sides and onto the top of the batter. This is supposed tohappen and is what makes the crispy crust. Here's what it will look like.

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Gluten Free Southern Cornbread I Gluten Free Cooking School Page 4 of 18

6. Cook the cornbread for 20 - 25 minutes. When it is done the top will begolden and the middle will be firm but slightly springy to the touch. If youlike, rub some butter over the top of the crust at this point. After the breadhas cooled for a few minutes, you can cut it into 8 wedges and then removeit from the skillet.

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