Cornbread Dressing made with Masa Harina (gluten-free)
This cornbread is gluten-free, dairy-free, and made with Masa Harina to make it easier to digest.
Equipment
- Pan
- 9x13 baking dish
- Cutting board
- Knife
- Measuring Cups and Spoons
- cooking utensils
Ingredients
- Double batch of cornbread with masa harina recipe linked above
- 1 tbsp Cooking Fat or Oil
- 1 cup Celery diced
- 1 medium Onions or 2 tbsp dehydrated onion or 1 tsp ground onion
- 3 tbsp Dried Sage or fresh about 6 leaves sliced and chopped
- Salt to taste preference
- 4 Eggs
- 4 cups broth use chicken or vegetable broth
Instructions
- Make a double batch of cornbread with Masa Harina
- Preheat your oven
- Crumble the prepared cornbread and add it to a bowl
- Chop celery and onions, add to a pan with olive oil or coconut oil and seasonings. Sauté until they are tender.
- Add cooked vegetables to your crumbled cornbread along with eggs and broth.
- Add the prepared batter into a large oven-safe casserole dish
- Bake at 350 degrees until golden, about 30 minutes