I grew up on bread stuffing for the holiday’s but quickly converted to Corn Bread Dressing when I became a Texas girl. I love sage so be generous , you won’t regret it!
Corn Bread
- 4 eggs
- 3 cups buttermilk
- 1 cup gluten free sour cream
- 2 Tbs. corn oil
- 2 cups corn meal
- 2 cups Auntie’s GF flour blend
- 1 Tbs. onion powder
- 2 Tbs. baking soda
- 2 tsp. sage (at least!)
- 1 1/2 tsp. salt
- 1 to 4 Tbs. sugar (you decide the sweetness)
- dash of Pepper
Grease 13 x 9 x 2 inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk, sour cream and corn oil with a fork to blend. In another bowl, toss all dry ingredients until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from the sides of the pan. Cool thoroughly.
Corn Bread Dressing
- 9 Tbs. butter, softened
- 1 lb. onions, coarsely chopped
- 1 cup celery, diced
- GF Southern cornbread (above recipe)
- GF Chicken or turkey broth
Melt 4 Tbs. butter in heavy skillet and saute onions slowly for 15 minutes. Add 1 Tbs. butter and the celery and saute another 10 minutes.
Crumble cornbread into a large bowl (I like it to be not chunky.) Add celery and onion mixture. Melt remaining 4 Tbs of butter and drizzle over stuffing, tossing lightly. Sprinkle with broth to moisten and mix again (you decide how moist you want by how much broth you add). Add more sage if you want!
Bake in a large casserole pan at 375 degrees for about 1 hour. Makes approximately 4 quarts.
Heidi
