Gluten-free Egg-free Cornbread Dressing
As most of you know, I’m not into multiple-step cooking. I’m a simple cook (probably bordering on lazy!) and I like to get the best result with the least effort. So, normally I wouldn’t prepare something like cornbread dressing because it requires that you make cornbread and then crumble it up to make the dressing. Well, last week I made a double batch of cornbread and one batch didn’t get eaten (a near miracle in our home!). So I had leftover cornbread plus lots of celery on hand and I figured it was the perfect time to try cornbread dressing. (We also needed something to accompany all of our Thanksgiving leftovers). It came out REALLY good.
Gluten-free Egg-free Cornbread Dressing
1 batch of gluten-free cornbread (recipe here on this blog)
1/4 cup oil/butter
2 onions, chopped
7-8 ribs of celery, plus leaves, chopped
3 cups vegetable broth
2 Tbsp. brown rice flour
2 tsp. ground sage
1 1/2 tsp. dried thyme
1 tsp. dried marjoram
1/2 tsp. ground rosemary
1+ tsp. sea salt
Break up cornbread and put in casserole dish. Saute onion and celery in oil/butter. Add broth and rest of ingredients. Whisk together and bring to a boil. Lower heat and simmer for 5-10 minutes. Pour over cornbread crumbs and stir to mix well. Bake at 350 degrees for 45 minutes. Keep covered for first half of cooking time, then uncover for second half. YUM YUM! My son gave it the highest compliment and said it was just as good as grandma’s stuffing!
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8 Responses to “Gluten-free Egg-free Cornbread Dressing”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
This sounds wonderful! I will have to try it soon… My children (with multiple food allergies) are not big fans of rice so I am constantly searching for tasty side dishes.
And, after much trial (and LOTS of error) with other gluten-free, egg-free, dairy-free corn bread recipes, I have discovered that leftover bread (particularly if it is dry or crumbly) makes great bread pudding. It is really tasty with coconut milk!
I hope you end up liking my cornbread recipe!
Kim, we love the cornbread, but I’m not supposed to have flaxseed only flax oil. Could we leave out the flaxseed or substitute something else (or use extra of one of the other ingredients)?
The ground flax seed acts as a binder to the batter. You could substitute ground chia seed, or if you use eggs, you could substitute an egg or two.
Thanks, Kim. I try not to do any animal products. What about that egg replacer?
I found the dressing was excellent without any egg. No replacement was necessary.
It is always refreshing to come across websites such as yours. My daughter has multiple food allergies, which requires she a dairy-free, egg-free, soy-free, nut-free (including coconut), and sesame-free diet. Thanks for providing a cornbread dressing recipe. This is just what I was looking for, and I will definitely try it.
Hope it was a hit with the family! So glad to supply some encouraging recipes.