Preheat the oven to 400 degrees F. Combine the ingredients from the Greek yogurt to baking powder in a mixing bowl and stir to combine.
Lightly spray a 9” cake pan or 9x9 baking dish and pour in cornbread mixture.
Bake in an oven for 20-25 minutes or until a toothpick or fork comes out clean.
Remove from the oven and allow to cool completely.
Make the Stuffing:
Set oven temperature to 350° F and preheat oven if not already hot.
Place the onion and celery in a food processor and pulse until both are chopped into small pieces. Remove and place in a bowl.
Heat olive oil in a large skillet over medium high heat. When heated, add onions and celery and saute until translucent and very tender.
Add the corn to the food processor and pulse to coarse chop the corn. Then add to the cooked onion and celery and cook for an additional 1-2 minutes. Remove from when and set aside.
Crumble up the cooled cornbread into a large mixing bowl and tear up the toasted bread into small pieces and add to the cornbread. Add the cooked vegetables, sage, poultry seasoning, salt, pepper, vegetable broth and milk. Mix to combine. Taste and adjust seasoning as needed.
Lightly beat the eggs and add to the cornbread stuffing. Mix together well and add the remaining vegetable stock if it seems dry.
Stir in the chopped pecans and dried cranberries.
Place into a 1.5 quart casserole dish. Cover with aluminum foil and bake in the oven for 40-50 minutes or until heated through. Uncover for the last 20 minutes of cooking time to brown the top.
Tips for Best ResultsYou don’t have to use a food processor to chop the veggies, I just find it to be quicker and I also prefer a fine texture for the veggies which the food processor makes so easy. However, if you cut by hand, be sure to chop them into a small dice.This recipe requires tasting and adjusting to your tastes. If you mix everything up together except the eggs you can safely taste and make adjustments. The amount of salt you need will depend on the brand of vegetable broth you use since some are saltier than others.Add more sage or poultry seasoning if you want a bolder flavor. Adjust the moisture as desired. I used 1 cup of vegetable broth which created an uncooked consistency that was wet but not overly wet. Flours can vary brand to brand greatly and require more or less water. So add it in until it gets to a desirable consistency. Remember, much of the water will cook off in the oven but you still want it to retain some of the moisture so you don’t end up with dry stuffing.Cook covered as directed in the recipe for a moister stuffing, you can cook uncovered for a crustier top and less moist stuffing.Prep This Gluten Free Cornbread Recipe Ahead
Make the cornbread 1-3 days in advance and store in an airtight container or make sure to tightly cover the pan of cornbread until you are ready to make the cornbread. If you want to make it further in advance, you can crumble up the cornbread and store it in the freezer until you are ready to make the stuffing.
Chop up the veggies the day before and store in the refrigerator.
Mix up the stuffing mixture the day before and store it in the refrigerator in a casserole dish ready for the oven.
Take it out of the refrigerator before placing it in the oven and let it warm up a bit. 30 minutes to 1 hour should be fine.