2 1/2cupsvegetable brothor chicken broth if you are not vegan
Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan.
In a large bowl, whisk together the cornmeal, gluten free flour, sugar, salt, and baking powder.
Add the applesauce, vegan buttery spread, and non-dairy milk.
Stir until combined, then pour into the prepared pan, smoothing out with a spoon.
Bake at 350 degrees for 20-24 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Once the cornbread is cool, slice into cubes. Set it out to dry on a cookie sheet for a day, or dry it out in the oven at 200 degrees for about 90 minutes.
To make the stuffing: Preheat the oven to 375 degrees.
Put the vegan buttery spread in a large skillet and melt it over medium low heat. Add the chopped onions and celery, and cook until they start to soften, about 10 minutes.
Add half of the chopped parsley, broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low.
Put the dried cornbread cubes into a 9x13 pan or casserole dish. Pour the broth mixture over the cornbread and mix together. Sprinkle the remaining parsley on top.
Bake at 375 degrees for 20-30 minutes, until the top is golden brown.
This recipe can be easily doubled! Just cook it in two separate pans so that there is enough of the crunchy top.
*I used King Arthur Gluten Free Multi-Purpose Flour
Cornbread Stuffing (Vegan, Gluten Free).
Amount Per Serving
Calories 311Calories from Fat 126
% Daily Value*
Saturated Fat 3g19%
Vitamin A 990IU20%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.