Southwestern Gluten-Free Cornbread Dressing is, well in a word, delicious! This recipe is a great idea if any of your holiday guests have gluten sensitivities.
It is a lacto-ovo vegetarian recipe so be mindful of that as well. But boy is it delicious! Lots of good stuff in this one - from the poblano pepper to the apples to the Cajun seasoning! Yum!
Southwestern Gluten-Free Cornbread Dressing
* Nonstick cooking spray
* 2 large eggs
* 1 large egg white
* 1 bag Bob’s Mill Gluten-Free Cornbread Mix
* 1/3 cup (5 1/3 Tbsp.) melted unsalted butter
* 1 3/4 cup fat-free or lowfat buttermilk
Cajun Seasoning (or use 2 Tbsp. of purchased Cajun seasoning):
* 1 Tbsp. paprika
* 1 tsp. salt
* 1/2 tsp. dried basil
* 1/2 tsp. dried thyme
* 1/4 tsp. garlic powder
* 1/4 tsp. onion powder
* 1/4 tsp. ground black pepper
* 1/8 tsp. cayenne pepper
* 2 Tbsp. canola oil
* 1 cup finely chopped celery
* 1 cup finely chopped onion
* 1 cup finely chopped poblano chile pepper
* 1 cup chopped scallions, green and white parts
* 1 cup peeled and chopped Honey Crisp, Ginger Gold
or Golden Delicious apple
* 2 large eggs, beaten
* 2 cups gluten-free vegetable broth, heated
* 2 Tbsp. unsalted butter, chilled
How we make it
For the cornbread:
Preheat oven to 375 degrees F. Coat 9-inch square, light-colored
baking pan with cooking spray.
In small mixing bowl, beat together eggs and egg white. In large
mixing bowl, combine cornbread mix, eggs, butter and buttermilk,
using hand mixer on medium speed. When batter is blended, increase
speed to high and beat the batter for 30 seconds. Transfer it to pre-
pared pan. Bake 25 to 30 minutes, until toothpick inserted into center
comes out clean and cornbread is browned around edges. Turn out
onto wire rack and cool.
Position oven racks in upper and lower third. Reduce heat to 250 degrees F.
With serrated knife, cut cooled cornbread into 1/2-inch cubes. There
will be about 10 cups cubed cornbread. Spread cubed bread in even
layer over two light-colored baking sheets and bake, stirring every
10 minutes, until cubes are mostly dry and firm and deep gold in color,
40 to 50 minutes. Cool toasted cornbread on baking sheets. There will be
about 8 1/2 cups toasted cubed cornbread. Toasted cornbread can be
stored in a bowl on the counter, covered with plastic, for 24 hours.
For the Cajun Seasoning:
Combine spices, herbs and powders above to make Cajun
Seasoning and set aside.
For the Dressing:
Preheat oven to 350 degrees F. Coat 8-inch square baking dish
with cooking spray and set aside.
Place toasted cornbread in large mixing bowl. In large skillet, heat
oil over medium heat. Add celery, onion, and poblano pepper and
cook, stirring often, until onion is soft, 8 minutes. Add scallions
and apple and cook until softened, 4 minutes. Add contents of pan to
cornbread. Add Cajun Seasoning and eggs.
With rubber spatula or using your hands, mix until dressing is
well combined. Add 3 cups of hot broth and mix, adding more
broth, if needed, until dressing is evenly moistened but not mushy.
Turn into prepared baking dish. Dot top of dressing with 2 Tbs butter,
cut into thin chips. Cover baking dish with foil.
Bake dressing, covered, until hot in center of pan, or 160 degrees
on instant-read thermometer. Let dressing sit for 20 minutes to settle
Makes 12 servings
Per serving: 300 calories, 13 g total fat (5 saturated fat), 40 g
carbohydrate, 10 g protein, 4 g dietary fiber, 540 mg sodium.
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