We set out to make a gluten-free stuffing that eliminates the two-step process of first making cornbread, then cubing and drying it to make stuffing. This version has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
Recipe information
Yield
8 servings
Ingredients
¼
12
2
4
2
1
1
2
2
1
1
2
½
Preparation
Step 1
Preheat oven to 450°. Heat oil in a large ovenproof skillet, preferably cast iron, over medium-high. Add mushrooms and cook, undisturbed, until golden brown and crisp underneath, 3–5 minutes. Toss and continue to cook, tossing occasionally, until mushrooms are deeply browned all over, 4–6 minutes longer. Transfer to a medium bowl, leaving any leftover oil in skillet.
Step 2
Return skillet to medium-high heat. Add onions and cook, stirring occasionally and adding 1–2 Tbsp. oil if pan looks dry, until lightly charred all over and softened, 8–10 minutes. Add garlic and cook, stirring often, until softened but not browned, about 5 minutes. Stir in herbs and drizzle honey over, then add kale and cook, stirring occasionally, until kale has wilted and is tender, 6–8 minutes.
Step 3
Return mushrooms to skillet, season with salt, and toss to combine. Transfer mushroom mixture back to medium bowl. Wipe out skillet and place in oven to preheat.
Step 4
Combine cornmeal, baking soda, and 2 tsp. Diamond Crystal or 1 tsp. Morton salt in a large bowl. Whisk egg, buttermilk, and ½ cup melted butter in another medium bowl. Add egg mixture to dry ingredients and stir to combine. Fold in three-quarters of mushroom mixture.
Step 5
Carefully remove preheated skillet from oven and pour in remaining 1 Tbsp. butter, swirling skillet to distribute. Scrape batter into skillet. Top with remaining one-quarter of mushroom mixture. Bake stuffing until golden brown, 25–30 minutes. Serve in skillet or break into craggy pieces and transfer to a platter.
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Reviews (22)
Back to TopI prepared the mushroom-kale-onion mixture the day before and refrigerated it overnight for baking the next day. That worked well. I found that although the edges and bottom were quite crispy, the middle was still too moist looking. So, I stirred it up a bit, breaking into chunks and put the skillet back in the oven for another 5 minutes to dry out. That worked well too. Good flavor and good to add the kale to a stuffing. It looked nicer than stuffing usually does on the plate and probably more nutritious too. The big problem is that it has to be baked at 450 degrees, for 30 minutes and I only have one oven. So I pulled the chicken out and let it sit and then carved it while waiting for the stuffing. I really need two ovens at this time of year!
Marcotte Artist
Lewiston NY
11/24/2021
Does anyone think this could be made ahead through step 4, and then baked just before serving?
Sarah in Carroll Gardens
Brooklyn
11/22/2020
I was thinking of this as a vegetarian supper dish. As is, tasty for a cornbread-heavy “dressing,” but I would make it again with only half the cornbread (using a whole egg), to get a more veg-heavy result. (Or use double the vegetables, of course!). I used a 12” All-clad stainless skillet (the kind they call a frying pan, but which I call a sauté pan)—with half the cornbread, it would likely end up crisper, I think. I think I’d toss in a bunch of sautéed, diced celery and carrot next time, too. This is a recipe/idea that can accommodate a lot of variations!
Maria J
Minneapolis
11/22/2020
Can I substitute the buttermilk with a more #healthyish ingredient? :)
Meta-lactose intolerance gal
Cleveland
11/14/2020
I haven't tried this. Due to the pandemic I'm planning Thanksgiving for 2 people. Instead of a turkey, my plan is to spatchcock a chicken. I'm wondering if it would work to make the stuffing and then place the chicken on it and roast them together to really get that chicken fat dripping into the stuffing deliciousness. Any opinions?
Anonymous
Philadelphia
10/21/2020
This was so good! I used about 3/4 coarse cornmeal and 1/4 regular since that's what I had on hand. For the herbs I used a combo of fresh rosemary and oregano. I also added about .5 lb browned hot Italian sausage. I used a 10" skillet (not cast iron) that was about 3" deep, and cooked it for ~32 minutes which created a nice crust while being set in the middle. The result was hearty, flavorful and delicious. I will definitely make this again.
Oakland
7/16/2020
Absolutely delicious! I love this as a healthier, gluten-free option to traditional stuffing, it works as a side dish alongside pretty much anything or even a main course if you're willing (like me) to pile it on thick on your plate. I used a heap of rosemary for the herbs with significantly less thyme and it worked out perfectly. Only modification I'd make is to not put the whole 1/4 cup of olive oil in the pan to start with. Maybe I was just using a smaller skillet than I should've been, but it was impossible for my mushrooms to crisp up with so much liquid in the pan. Just enough to lightly cover the bottom of your skillet will be fine.
heyguysitsmerob
North Carolina
5/22/2020