So, when I opened the package of the Bob’s Red Mill Gluten Free Cornbread Mix that’s been sitting in my cabinets for a while, I was so excited for cornbread until I smelled that familiar play-doh scent of stale flour. I thought to myself, well, I’m sure it’s probably okay to still eat, right? It only expired in August of 2019. Thank goodness for google. I checked online just to be sure and lo and behold, consuming stale flour is NOT okay. Best case scenario is my cornbread would have a weird taste and texture. Worst case scenario is my body would be filled with mycotoxins like Aspergillus, Penicillium and even some strains of Salmonella!!! This worst case scenario isn’t likely, but based on my track record in the kitchen of self-induced food poisoning and just down right nasty creations, I figured it’d be better to stay on the safe side and toss it. Luckily I had a bag of Bob’s Red Mill Stone Ground Cornmeal as well as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. I know it sounds like I’m sponsored by Bob’s Red Mill or something. I’m not, but gosh I wish I was! Their stuff is amazing. And the actual red mill is just an hour from my house, so you know I’ve toured that little flour-disneyland before. They even have a restaurant where you can get food made with their products. Vegan biscuits and gravy for-the-win.
This stuffing is going to make you the star-child at your next Thanksgiving gathering. No guarantees, but this will probably beat out Aunt Emily’s cranberry trifle and even Dad’s famous mashed potatoes. Especially since it’s made with homemade gluten-free cornbread.
The bacon makes this stuffing taste a little smokey and super yummy. I used turkey bacon, so I had to add an extra 1 Tbsp of coconut oil before cooking the veggies, since the turkey bacon has hardly any fat and therefore renders zero fat in the pan. The big homemade cornbread croutons are so delicious. They are crispy on the edges but after soaking in the chicken stock, they’re soft and salty and have that nostalgic stuffing taste. And if you can’t wait until November & if you’re bored during quarantine, just make it now. It makes a lot so hopefully you live with family/roommates, or hopefully you really love stuffing. I legit am eating this as a full meal. Like this is dinner tonight. And lunch and dinner tomorrow. And maybe breakfast or a midnight snack as well. Enjoy!!!
The cornbread is so tasty! It’s going to be tempting to just slather each piece with honey & butter and dive in. But save the cornbread for the stuffing – it’ll be worth it! You can have a piece though, while you wait 😉
bacon sage cornbread stuffing
from the back of the package of Bob’s Red Mill Gluten Free Cornbread Mix
– 1 cup Bob’s Red Mill Stone Ground Cornmeal
– 1 cup Bob’s Red Mill Whole Wheat Pastry Flour or Gluten Free 1-to-1 Baking Mix
– 1/2 tsp salt
– 1 Tbsp baking powder
– 1 Tbsp sugar
– 1 egg
– 1 cup milk
– 1/4 butter, softened
– 8 oz bacon, cut into 1/2 inch pieces
– 1 Tbsp bacon fat
– 3/4 cup onion, diced
– 3/4 cup celery, diced
– 1 Tbsp fresh sage, minced
– 1 tsp garlic, minced
– 2 cups chicken broth
Make the Cornbread:
– Preheat the oven to 425 F.
– Combine the cornmeal, flour, salt, baking powder and sugar in a bowl.
– Mix in the egg, milk and butter. Beat until smooth, but don’t over-mix it.
– Pour the mixture into a greased 8 inch by 8 inch pan.
– Bake for ~ 20 to 25 minutes.
– Let the cornbread cool, then cut into 1/2-inch cubes.
Make the Stuffing:
– Preheat the oven to 400 F.
– Spread the cornbread cubes in an even layer on a baking sheet. Toast until crisp, ~ 15 to 20 minutes.
– Heat an oven-safe/burner-safe dish with a lid over medium heat.
– Add the bacon and cook to render the fat, ~ 5 to 7 minutes.
– Remove the bacon and place on a paper-towel lined plate. Keep 1 Tbsp of the bacon fat in the baking dish.
– Add the onions and celery to the pot with the reserved 1 Tbsp of bacon fat. Saute over medium heat until soft, ~ 3 to 5 minutes.
– Add the sage and garlic and cook until fragrant, ~ 1 minute.
– Mix in the broth and bacon.
– Add the cornbread cubes and gently mix together. Remove from the heat.
– Cover and let rest for 10 minutes.
– Remove the lid and transfer the dish to the preheated oven. Bake until the top is browned and crisp, ~ 30 minutes.
– ENJOY!!! <3