One of the big hits every year at our Thanksgiving feast is the caramelized onion cornbread dressing that is both gluten free and vegetarian. To help ensure that it’s gluten-free, I make my own cornbread from a recipe that I’ve had for years.
I usually make the cornbread the day before Thanksgiving. That saves time on the big day.
Also, this buttermilk cornbread is so yummy that I make a double batch so I can snack on it while making Thanksgiving dinner! Spoiler alert: If you’re a fan of Southern cornbread, then you may want to use your own cornbread recipe for the dressing. (My cornbread recipe is a sweet cornbread.)
If gluten free is not a concern for you, then use any cornbread recipe or mix you want, or purchase some premade corn muffins.
This cornbread dressing is so good that you may find yourself making excuses to make it after the holidays. No need to have to wait another year before eating it again! I like to pair it with roast chicken.
You may also find yourself making the buttermilk cornbread year-round. It’s easy and super-tasty.
Gluten-Free Buttermilk Cornbread
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup gluten-free flour mix
- 1 cup cornmeal
- 1/8 tsp salt
Butter an 8 x 8 baking pan.
Preheat oven to 375 degrees Fahrenheit.
Melt butter in the microwave in a large mixing bowl.
Stir in sugar and eggs. Mix until well blended.
- In separate small bowl, mix buttermilk and baking soda. Stir into the butter mixture.
Mix in gluten-free flour mix, cornbread and salt. Stir until blended.
Pour mixture into prepared baking pan.
Bake in preheated oven for 35-40 minutes. Toothpick inserted in the middle should come out clean.
After the cornmeal has cooled, time to make the dressing!
Gluten-Free Vegetarian Caramelized Onion Cornbread Dressing
- 2 tbsp butter
- 2 large yellow onions, chopped
- 1 batch cornbread cut into cubes
- 12 fresh sage leaves, finely chopped
- 1/2 cup vegetable stock or broth
- 1/3 cup cream
- 1 egg
Butter an 8 x 8 square or equivalent baking pan.
Place the 2 tablespoons butter in a skillet over medium heat.
- Once the butter is melted, add the onions.
Cook the onions, stirring frequently, for 30-60 minutes until onions are caramelized (soft and have a rich yellow color).
Remove from heat and place the cornbread cubes in a mixing bowl.
Preheat the oven to 375 degrees Fahrenheit.
Add the caramelized onions and chopped sage leaves to the cornbread cubes, lightly stirring to mix together.
In a separate bowl, whisk together the vegetable stock, cream and egg.
Pour the wet mixture over the cornbread mixture, stirring to combine. If the mixture seems too dry, add a bit more cream.
- Dump the mixture into the buttered baking dish.
Place in oven and bake for 30-40 minutes until the top is browned and crusty.