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Corn-free “Cornbread” Stuffing – A Great Addition to Your Paleo and Gluten-Free Table

From Amy Myers MD

Are you looking for a “Cornbread” Stuffing recipe that tastes great, has the texture of cornbread…but won’t create any leaky gut side effects? This recipe is truly delicious. You can just make the “Cornbread” too!

ttIt is made with a combination of coconut flour, arrowroot flour and tiger flour -( which is naturally gluten free and from a root vegetable. Found on Amazon and Vitacost).

You will love this new addition to your holiday table!


For the corn-free cornbread
  • 1/2 cups tiger nut flower

  • 1/2 cups coconut flour

  • 1/4 cups arrowroot flour

  • 2 tspn baking powder aluminum free

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 1 cup coconut milk

  • 3 tbsp palm shortening

  • 3 tbsp honey

  • 1 tbsp apple cider vinegar raw

  • 1 tbsp grass-fed gelatin powder

For the stuffing
  • 1 Prepared cornbread chop into 1-inch pieces

  • 1 onion diced

  • 3 stalks celery thinly sliced

  • 1 tbsp olive oil

  • 1/4 cups dried cranberries

  • 1 tsp rosemary finely minced

  • 1 tsp fresh sage finely minced

  • 1 tsp dried thyme

  • 1/2 cups chicken broth

  • sea salt to taste

  • ground black pepper to taste


Prepare the corn-free cornbread
  1. Preheat the oven to 325 degrees Fahrenheit. Line an 8×8 inch baking dish with parchment paper.

  2. In a large bowl, combine the first 6 “cornbread” ingredients: tiger nut flour through sea salt. Whisk together.

  3. In a medium bowl, combine the rest of the ingredients and whisk together until smooth. If you need to, heat the coconut milk gently to get the shortening to dissolve.

  4. Add the wet ingredients to the dry ingredients and mix together. Allow to sit 5 minutes to thicken, then transfer to the prepared baking dish.

  5. Bake in a preheated oven at 325 degrees Fahrenheit for 40-50 minutes, or until the center of the cornbread is set. If the edges start to brown too much but the center is not set yet, reduce the heat to 300 degrees and bake until the center is set.

  6. Allow to cool, then chop the bread into 1-inch pieces.

Prepare the stuffing:
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Sauté the diced onion and sliced celery in olive oil for 8-10 minutes over medium heat. Don’t allow the onion to burn.

  3. Add the dried cranberries and herbs and cook for another 2 minutes.

  4. In a large bowl, combine the sautéed vegetables and most of the chicken broth. Stir in most of the chopped “cornbread” and mix gently, taking care not to break up the “cornbread” too much. Add a few more tablespoons of chicken broth if you like a “wetter” stuffing.

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