Pecan & Sage Gluten Free Cornbread
This Pecan & Sage Gluten Free Cornbread Dressing is 10/10, no-notes. Made with fresh herbs, toasted pecans, and perfectly tender cornbread.
Equipment
- 8 inch cast iron skillet
- 10 x 13-inch oven-safe casserole dish
Ingredients
- For the Cornbread:
- 2 tablespoons melted butter + 1 tablespoon butter divided
- 1 cup extra-fine cornmeal
- 1 cup medium cornmeal
- 1 tablespoon cane syrup or unrefined sugar see ingredient substitutions if needed
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 2 eggs
- ⅔ cup buttermilk
- ⅔ cup water
- For the Stuffing:
- 1 cup bacon sliced (see ingredient substitutions if vegetarian)
- 1 cup red onion small diced (about 1 onion)
- ½ cup celery small diced
- 1 tablespoon garlic minced (about 2 cloves)
- 1 teaspoon fresh sage minced
- 1 teaspoon fresh parsley minced
- 1 teaspoon fresh thyme minced
- 1 loaf cornbread torn into bite-sized pieces
- 2 cups chicken bone broth
- 2 whole eggs
- ¼ cup roasted pecans chopped
Instructions
- Bake the Cornbread: Preheat the oven to 375˚F.
- Melt 2 tablespoons of butter in a large cast iron skillet.
- Next mix 1 cup extra fine cornmeal, 1 cup medium grind cornmeal, 1 tablespoon cane syrup, 1 ½ teaspoons baking powder and 1 teaspoon sea salt in a bowl.
- Now whisk in 2 eggs, then ⅔ cup buttermilk and ⅔ cup water, and the 2 tablespoons of melted butter. Whisk well to combine.
- Heat a 8 or 10 inch cast iron skillet, add the remaining tablespoon of butter, once melted and hot, add the cornbread batter.
- Bake in the oven until firm in the center, about 15 minutes. Remove from the pan and place on a cooling rack and let it cool completely before making the dressing.
- Prepare the Dressing: Preheat the oven to 375˚F.
- Place 1 cup of sliced bacon into the cast iron skillet. Turn the heat to medium, and let the bacon cook until it starts to become crispy, about 10 minutes.
- Next turn the heat to medium-low and add 1 cup of diced onion and ½ cup of celery. Cook until the vegetables are tender, about 5 minutes.
- Add 1 tablespoon of minced garlic, and 1 teaspoon each chopped sage, parsley, and thyme. Cook for 30 seconds, then add the torn loaf of cornbread, 2 cups of chicken bone broth and 2 whisked eggs, and ¼ cup chopped roasted pecans. Season with salt and pepper to taste and mix until just combined.
- Bake the Dressing: Load the dressing into a 10 x 13-inch oven-safe casserole dish and cover with foil. Bake for 35 minutes, then remove the cover and bake until lightly browned and crunchy on top, about 20 minutes. Serve hot.