You might call it stuffing, but if you don’t stuff it then what? I know it as dressing. At least that’s what my Grandma Ruth called it. We never stuffed our turkeys when I was growing up. Last Christmas I thought I’d try it. I found out that I don’t like stuffing from inside the bird. I’m used to a flavorful, crispy-on-the-outside stuffing with a warm, soft inside.
That’s what I have here. And now that I’m a Texan I gave it slightly southern twist. Not because I was really going for that, but because when I first made this recipe I didn’t know how to bake gluten-free bread and I couldn’t find any in the store without sugar. It was a blessing in disguise. The sweet cornbread and the savory spices make you want seconds. Or even thirds. The cornbread recipe I use for this is below – you have to have a substantial cornbread so it stays together when you add the broth and toss it. Skillet cornbread, as much as I love it, wouldn’t work.
As far as where this fits into my diet, this is definitely a once in a while (ok, during the holidays) recipe for me. It goes in that ‘treat’ category – you don’t have to eat perfectly to lose weight and maintain it. You just have well most of the time. So, this holiday season I’ll have a few days where my diet is not a healthy as usual. But it’ll stop there. Life as normal will resume and I won’t have the Holiday 5 to lose.
This post is also linked to Ultimate Recipe Swap at Life as Mom and Money Saving Mom.
- 1 cup stone ground cornmeal
- ¾ cup sorghum flour
- ¼ cup cornstarch or arrowroot
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 extra large eggs
- ⅓ cup light agave nectar
- ¾ cup water
- 1 tablespoon apple cider vinegar
- ⅓ cup oil – grapeseed or extra light olive oil
- Preheat oven to 350 degrees F. Lightly butter a 9 inch spring form pan.
- Sift dry ingredients into a bowl then whisk until mixture is uniform. Form a well in the middle. Set aside.
- Beat eggs, agave, water, and vegetable oil together with a whisk. Pour wet ingredients into dry ingredients. Mix until entire mixture is moistened.
- Pour cornbread mixture into spring form pan and bake for 25 – 30 minutes until toothpick comes out clean when tested with a toothpick and top is lightly browned. Once removed from oven, place on a cooling rack. Use a knife or spatula to loosen cornbread from edges of pan. Open remove spring form pan. Let cool and then use a knife or spatula to remove from bottom portion of pan.