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Cornbread, Bacon, Spinach & Cashew Stuffing
Cummulative Rating
Servings
Makes 8-10 servings.
Difficulty
Medium |
Ingredients
For the cornbread:
1 cup gf flour
1 cup corn meal
2/3 cup sugar
1-1/2 Tablespoons baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
3 large eggs, lightly beaten
1/2 cup canola oil
For the stuffing:
2 onions, chopped
1 lb. sliced bacon, cut crosswise into 1-inch wide pieces
3 celery ribs, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
9 oz. baby spinach, trimmed and coarsely chopped
2 cups cashews, coarsely chopped
1/2 cup (1 stick) unsalted butter, melted
1 cup gf Chicken stock
Salt and freshly ground black pepper |
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Directions
Make the cornbread:
Preheat oven to 350°F.
In a large bowl, combine gf flour, corn meal, sugar, baking powder and salt.
In a separate bowl, combine milk, eggs and canola oil.
Pour liquid ingredients into dry and mix until just combined.
Pour the batter into an 13x9-inch greased baking dish. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a rack. (Cornbread can be made a day ahead of time.) Cut the cornbread into 1-1/2 inch cubes. Lay out on a baking sheet. Preheat the broiler. Broil cornbread cubes, turning halfway through, for 3-4 minutes or until lightly browned.
Cook the bacon in 2 batches in a large heavy skillet over medium heat, stirring until crisp, about 10 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Reserve about 3 tablespoons of the bacon fat.
Add the chopped onion and celery to the skillet; sauté until crisp tender, about 3 minutes. Add the bell peppers; sauté for 4-5 minutes. Add the garlic; sauté for about 1 minute. Transfer the vegetables to a large bowl and stir in the spinach, cashews and cornbread cubes. Add the butter, stock and bacon. Stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper.
Preheat the oven to 350°F. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through. |
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Tips
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
You can make the cornbread a day beforehand to ease the time-crunch on the day of preparation. |
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