Gluten-Free Corn Bread Stuffing by eZG

 

• Serves	Cook Time	Total Time	Prep Time
  6	45 minutes	2 hours	30 minutes

• Ingredients 

  • Pamela's Gluten-Free Corn Bread Mix
  • 1/4 cup honey
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup water
  • butter substitute (approximately 2 tablespoons)
  • large onion (chopped)
  • honey
  • raisins
  • 1 large apple (peeled and chopped)
  • 2 tsp cinnamon
  • 2 tsp dry thyme
  • 2 tsp dry parsley
  • salt and pepper to taste

• Instructions 

  1. Prepare Pamela's Corn Bread mix as per package instruction. I replaced the ingredients on the package with the ingredients listed above. Use parchment paper in the pan for easy removal.
  2. When the corn bread is baked, remove it from the pan as soon as possible to prevent moisture build up. Put it on a cooling rack.
  3. While corn bread is cooling. Rehydrate the raisins. Boil a 1/2 cup of water. Place raisins in a bowl and pour over the raisins. Let stand for 15 minutes. .
  4. Pre-heat the oven to hi - broil
  5. After the bread has completely cooled down, cut it into 1/2 inch squares and place them on a cookie sheet. Put in pre-heated oven for 5-7 minutes. Remove when the cubes are nicely browned. Let cool down.
  6. Pre-heat the oven to 350 degrees
  7. Sauté large onion in butter substitute until transparent.
  8. Add honey, apples, raisins, cinnamon, thyme, parsley ,salt ,and pepper and stir. Let simmer for 5 minutes or until the apples are softer.
  9. Toss in corn bread croutons. Stir until well mixed.
  10. Transfer the mixture to a glass baking container and place in pre-heated oven.
  11.  Bake uncovered for 30-40 minutes or until it is heated evenly.
  12. Enjoy!

• Marian's Personal Touches

  I try to reduce the sugar in recipes. You may prefer to follow the directions on the Pamela's Corn Bread package, if you prefer things a little sweeter. I use Earth Balance (soy-free) Spread but coconut butter or oil will work well also.