Gluten-Free Apple-Pecan Cornbread Stuffing

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Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.


Double Corn Cornbread

  • 1

    cup rice milk

  • 1

    tablespoon apple cider vinegar

  • 1

    cup cornmeal, preferably medium grind

  • 1

    cup store-bought gluten-free flour blend

  • ¼

    cup sugar

  • 1

    tablespoon baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 2

    large eggs, at room temperature, lightly beaten

  • ¼

    cup vegetable oil

  • 1

    cup corn kernels (from about 1 ear of corn)


  • 2

    tablespoons extra-virgin olive oil, plus more for greasing

  • 1

    small onion, chopped

  • 2

    stalks celery, thinly sliced

  • Salt

  • Pepper

  • 4

    cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces

  • 1

    Granny Smith apple, peeled, cored and finely chopped

  • 2

    teaspoons dried herb blend, such as McCormick Italian Seasoning

  • ½

    cup chopped pecans

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      798 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 114 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 16 grams protein; 110 milligrams cholesterol; 1696 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
  2. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
  3. Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
  4. In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
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