Pop's Amazing Cornbread Dressing

When it comes to this recipe, you’ll want to make your cornbread ahead of time. If you want an 8”x8” amount, one pan of cornbread will work. If you want more, double or triple the cornbread recipe!

In our house, we will have cornbread periodically and freeze leftover slices. This is what we use the dressing. So save your cornbread and repurpose it!

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Cornbread:

1 cup gluten free flour (King Arthur Brand)

1 cup cornmeal

1 tablespoon baking powder

¾ teaspoon salt

2 eggs

1 cup milk (cow’s milk or your favorite non-flavored dairy free milk)

¼ cup avocado oil

Mix all dry ingredients together in large mixing bowl. Add eggs, milk, and oil.  Stir until just smooth – do not over beat. Pour into greased cast iron skillet. Bake at 425 degrees for 20-25 minutes.

Dressing:

Sauté equal amounts diced onion and celery (about ½ cup each) in butter separately. Blend celery until smooth. Add onions and blended celery to the crumbled cornbread in a large bowl. Beat 1 egg and add to the mixture. Add enough low sodium chicken broth to create a firm, but not soupy mix.  Add dried sage to taste. (In our family, the more, the better).

Spread into a baking pan about 1-2 inches in thickness.

Bake at 375 degrees until edges are crispy and dressing is firm.(We like ours dry because it holds more gravy.)