Gluten Free Cornbread Stuffing

Cornbread

• 2 oz. cream cheese, softened
• 1/4 c. brown sugar
• 1 c. milk (can use dairy free)
• 2 Tbsp. butter, melted
• 1 egg
• 2 tsp. olive oil
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. cornmeal
• 1 c. gluten free flour blend (I used oat, almond, and tapioca)
• 1/2 c. cheese, shredded

Stuffing

• 1 - 2 Tbsp. olive oil
• 2 large carrots, diced
• 3 celery hearts, diced
• 1 medium onion, diced
• 4 Tbsp. butter
• 1 egg
• 1 c. broth (chicken, beef, or vegetable)
• Optional: 2 Tbsp. of fresh herbs- parsley, sage, thyme, rosemary

1. Preheat the oven to 400 degrees. In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the brown sugar, milk, and butter. Next, beat in the egg, olive oil, baking powder, salt, cornmeal, and flour. Fold in the cheese. Pour into a greased 8x8 or 9x9 baking dish. Bake for 18-22 minutes. Then, reduce the heat to 350 degrees and bake for an additional 5-8 minutes. An inserted toothpick should come out clean.
2. In a medium skillet, heat the olive oil over medium-high heat. Sauté the carrots, celery, and onion for minutes. Season with salt and pepper. Then, stir in the butter.
3. In a large mixing bowl, add the cubed cornbread and the sautéed veggies. In a small bowl, whisk the egg and broth. Next, pour over the cornbread and veggies. Add herbs. Stir until combined. Spread mixture into the greased cornbread baking pan. Bake for 28-30 minutes, until top is beginning to brown.