Today I’m working on the cornbread for my Stuffing. ( if your from the South, we call it Dressing) The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. So I double the recipe below. I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.
Gluten Free Corn Meal Mix
1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal
2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour
Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.
The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)
If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal
Gluten Free Corn Bread
2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)
½ Teaspoon Salt
2 Teaspoon GF Baking Powder
½ Teaspoon Baking Soda
1 Tablespoon Sugar
¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)
1 Cup Water or Milk
2 Eggs Beaten
In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Remove from oven and let cool.