A wonderful gluten-free dressing starts with a delicious gluten-free cornbread. This version is perfect alongside a steaming bowl of stew or chili. If making stuffing, prepare the cornbread a day ahead, cut into 1-inch cubes and allow to dry out overnight.
Preheat the oven to 350°F and use 1 tablespoon of the butter to butter a 9-inch square baking pan or cast-iron skillet. Set aside. Melt remaining 4 tablespoons butter.
Mix cornmeal, flour blend, salt, brown sugar and baking soda together. Add egg, milk and melted butter. Combine with a few strokes, not overbeatingMix just until combined. Pour into prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, about 25 minutes.
Per Serving:210 calories (40 from fat), 4.5g total fat, 2g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrates, (3 g dietary fiber, 5g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.