Ingredients
Scale
Gluten-Free Cornbread
- 1 tablespoon shortening
- 1 egg
- 1 cup buttermilk (see notes for substitution)
- 1 cup cornmeal
- 1/2 cup gluten-free flour
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Slow Cooker Dressing
- 4 tablespoons butter
- 1 medium-sized white onion diced
- 1 green bell pepper diced
- 4 ribs celery diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon poultry seasoning
- 6 slices gluten-free sandwich bread cut into 1” squares (I used Udi’s Flax and Fiber bread)
- 2 cups chicken broth
- 1/2 cup half and half
- 1 egg
- cayenne pepper to taste optional
Instructions
The Cornbread (make up to a day ahead of time)
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Preheat oven to 450 degrees F. Place shortening in a 10″ iron skillet (or 8″ square baking dish) and place in oven to melt.
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In a mixing bowl, stir together corn meal, flour, salt, baking soda, and baking powder.
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Beat buttermilk and egg together in a measuring cup, and stir into cornmeal mixture.
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Carefully remove skillet from oven, and pour cornbread batter into pan. Return to oven and bake for 17-20 minutes, until golden brown.
The Dressing
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Melt butter in a skillet over medium-high heat. Add onion, bell pepper, and celery, and saute for 10-15 minutes until vegetables are very tender. Stir in salt and poultry seasoning, and turn off heat.
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Crumble cornbread into a very large mixing bowl, and add cubed sandwich bread. Stir in butter and vegetables.
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Add two cups of broth, and stir well.
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Whisk egg and half and half together in a measuring cup (plus cayenne pepper if desired), and stir into cornbread mixture.
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Spray crock of slow cooker VERY well with cooking spray, and pour in cornbread mixture. Cook on low for 6-8 hours or high for 3-4 hours.
Notes
If you don’t have buttermilk, stir a tablespoon of lemon juice or vinegar into a cup of milk. Allow it to set for a few minutes until curdled.
- Prep Time: 20
- Cook Time: 240