Gluten-free Dairy-free Soy-Free Vegetarian Cornbread Dressing Recipe
Your favorite gluten-free cornbread recipe (if vegan, recipe will be vegan -dairy and egg free-)
1 pkg. Pamela’s Cornbread and Muffin Mix*
(not suitable for someone with serious allergy to soy or milk as it is produced on the same lines. However, it does not contain soy or milk ingredients)
1/4 cup sugar
8 tbsp. olive oil
2 eggs
1 cup water

1 tbsp. olive oil
1 large onion, minced
2 large carrots or 3 small to medium carrots, diced
1/2 corn from fresh cob Or 1/2 cup frozen corn
3 tbsp. fresh assorted herbs, diced (I used rosemary, lemon thyme, and chives)
1 tsp. or more smoked paprika or chipotle pepper
Dried Italian seasoning to taste
1/4 to 1/2 cup fresh diced fresh basil
2 tbsp. nutritional yeast flakes
salt and pepper to taste
1/2 to 3/4 cup vegetable stock (from GF bullion is fine)

1/4 cup pecans
salt and sugar to sprinkle

Make cornbread the day before you plan to make your stuffing according to directions for sweet cornbread but using my ingredients. Or, make a few hours beforehand. Cool on rack and cut into cubes. I cut 1 inch cubes and think smaller ones might be better- like 1/2 inch cubes. Dry cubes on a baking sheet in a single layer in 250F oven, turning after 20 or 30 minutes and continuing to bake another 30 minutes or until satisfactorily dry.

Preheat oven to 375
Place pecans on a cookie sheet and sprinkle them with salt and sugar. Place in oven and remove when they start to brown and release their fragrance. (10 minutes or so)

Heat olive oil in cast iron pan and add onion. As it starts to get translucent add diced carrots. When they start to lose their “bite” and get slightly softened, add your corn, fresh herbs (not including basil), paprika and Italian seasonings, combining thoroughly. As soon as corn is done, put your dried cornbread cubes in a bowl and pour the sauteed veggies and herbs on top of them. Mix gently, and add your fresh basil, nutritional yeast and salt and pepper. Fold in and then moisten with vegetable stock until it is moist but not soggy. Return to your cast iron pan and bake, covered, for 25 minutes. Remove cover and bake another 5-10 minutes if you want a tasty toasty crust. Top with pecans and serve.