Cornbread for Stuffing (Gluten-Free)

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  • 2 cups yellow cornmeal (stone ground is best)
  • 1 cup rice flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 4 eggs
  • 2 cups buttermilk


Preheat oven to 400°F.
In a large bowl, stir together cornmeal, rice flour, salt, baking soda, baking powder and sugar until incorporated.
Add eggs and buttermilk and stir until completely mixed.
Pour into a 9x13-inch baking dish sprayed liberally with non-stick cooking spray.
Bake for 25-35 minutes until brown and a knife inserted in center comes out clean.
Slice and serve immediately, or cool, crumble and let dry out overnight to use for stuffing.

Recipe from Central Market Shoreline - Culinary Resource Center
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