Gluten-Free Apple-Pecan Cornbread Stuffing Recipe

Name: Gluten-Free Apple-Pecan Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice milk; 1 tablespoon apple cider vinegar; 1 cup cornmeal, preferably medium grind; 1 cup store-bought gluten-free flour blend; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs, at room temperature, lightly beaten; 1/4 cup vegetable oil; 1 cup corn kernels (from about 1 ear of corn); 2 tablespoons extra-virgin olive oil, plus more for greasing; 1 small onion, chopped; 2 stalks celery, thinly sliced; Salt; Pepper; 4 cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces; 1 Granny Smith apple, peeled, cored and finely chopped; 2 teaspoons dried herb blend, such as McCormick Italian Seasoning; 1/2 cup chopped pecans

Servings: persons

1 cup rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind
1 cup store-bought gluten-free flour blend
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
1/4 cup vegetable oil
1 cup corn kernels (from about 1 ear of corn)
2 tablespoons extra-virgin olive oil, plus more for greasing
1 small onion, chopped
2 stalks celery, thinly sliced
Salt
Pepper
4 cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely chopped
2 teaspoons dried herb blend, such as McCormick Italian Seasoning
1/2 cup chopped pecans

1
Prepare the cornbread.
2
Preheat oven to 350 degrees Fahrenheit.
3
Grease a 4 1/2-inch by 8 1/2-inch loaf pan.
4
In a small bowl, stir together the milk and vinegar.
5
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
6
Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels.
7
Pour the batter into the prepared pan.
8
Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
9
Let cool completely in the pan set on a wire rack.
10
Prepare the stuffing.
11
Preheat oven to 350 degrees.
12
Generously grease an 8-inch square pan with olive oil.
13
In a skillet, heat the olive oil over medium heat.
14
Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
15
In a large bowl, toss together the onion mixture, cornbread, apple and herb blend.
16
Transfer to the prepared pan.
17
Scatter the pecans on top and cover with foil; bake for 15 minutes.
18
Remove the foil; bake until crispy and golden, about 20 minutes more.

1030

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup rice milk, 1 tablespoon apple cider vinegar, 1 cup cornmeal, preferably medium grind, 1 cup store-bought gluten-free flour blend, and more.

Yes, Gluten-Free Apple-Pecan Cornbread Stuffing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Apple-Pecan Cornbread Stuffing

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