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Gluten Free Cornbread & Sage Stuffing

By November 18, 2016 Thanksgiving

cornbread

This dish has all the delicious flavor of classic Thanksgiving stuffing without the gluten. Our Cornbread & Sage stuffing features our Real Raw Milk, Raw Honey, Farm Eggs, and of course, Real Salt! Even those without a gluten allergy will love this stuffing. Enjoy!

Cornbread & Sage Stuffing

For the cornbread:

  • 1 cup yellow cornmeal
  • 1/2 cup gluten free flour of choice
  • 3/4 tsp Real Salt
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • 2 Farm Eggs
  • 1 cup Kalona Buttermilk
  • 1/2 cup Real Raw Milk
  • 1 Tbs Real Raw Honey
  • 2-3 Tbs lard

For the stuffing:

  • 1 cup fresh corn from the cob
  • 2 Tbs extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • Real Salt to taste
  • 4 stalks celery, cut in a small dice
  • 4 garlic cloves, minced
  • 2 tsp dried sage
  • 1 1/2 tsp dried thyme
  • 1/2 cup chopped fresh parsley
  • a double batch of cornbread
  • black pepper to taste
  • 1/2 cup raw milk, or as necessary, for moistening
  • 4 tbs unsalted butter

cornbread2

 

Method:

  1. Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish, or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  2. Place the cornmeal in a bowl and sift in the flour, salt, baking powder, and baking soda. Stir the mixture with a spoon or whisk to combine. In a separate bowl, beat together the eggs, buttermilk, Raw Milk, and honey. Whisk the cornmeal mixture into the liquid mixture. Be careful to not overwork the batter.
  3. Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
  4. Quickly scrape all the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm. Reduce the oven temperature to 325 degrees.
  5. Heat the olive oil over medium heat in a large, heavy  nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 tsp Real Salt, the celery, and the corn. Cook together for another few minutes, until the onion is tender. Add the garlic and stir until fragrant, about 1 minute. Meanwhile, cut the cornbread into bite-sized pieces. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
  6. Transfer to a buttered 2-quart baking dish. Dot the top with butter. Cover with aluminum foil and heat through for 30 minutes.

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