By Tara Parker-Pope
- Total Time
- 1 hour 45 minutes
- Rating
- 4(140)
- Notes
- Read community notes
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Featured in: Well's Vegetarian Thanksgiving 2010
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Ingredients
Yield:6 to 8 servings
- 1cup rice milk
- 1tablespoon apple cider vinegar
- 1cup cornmeal, preferably medium grind
- 1cup store-bought gluten-free flour blend
- ¼cup sugar
- 1tablespoon baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- 2large eggs, at room temperature, lightly beaten
- ¼cup vegetable oil
- 1cup corn kernels (from about 1 ear of corn)
- 2tablespoons extra-virgin olive oil, plus more for greasing
- 1small onion, chopped
- 2stalks celery, thinly sliced
- Salt
- Pepper
- 4cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces
- 1Granny Smith apple, peeled, cored and finely chopped
- 2teaspoons dried herb blend, such as McCormick Italian Seasoning
- ½cup chopped pecans
Double Corn Cornbread
Stuffing
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
606 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 86 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 12 grams protein; 926 milligrams sodium
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 4½-inch by 8½-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.
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Cooking Notes
Charlie Dominguez
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.
pielover
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.
KM
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.
karen shapiro
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.
sarahwrong
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.
pielover
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.
KM
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.
Tess
Both the cornbread and stuffing were simple and delicious. Made the cornbread a day early, then put everything together and in the turkey the day of Thanksgiving. The cornbread crumbles a bit, but it adds a nice texture and flavour.
Stanley
The corn bread is not great. A little too northern style for me. I used 3/4 cup cornmeal and 1/4 cup polenta to give it a bite and the cup of gluten free flour. If I make it again I will use a more Southern mixture of 1 cup cornmeal, 1/2 c polenta and 1/2 cup gluten free flour and cut the sugar WAY down.Not sure why rice milk. I thought it was to avoid dairy, but the gluten free flour had milk in it anyway, so next time, just use milk.
Charlie Dominguez
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.
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