Our holiday table wouldn't be set without this delicious side dish!
Crumble cornbread into a large mixing bowl. Mix in gluten-free flour and corn meal; set aside.
In a large cast iron skillet, melt about 4 TBSP of the butter; saute onion, celery, and garlic in hot butter. While vegetables cook, add about half the amount of the spices; stir well.
Once the vegetables are tender (about 10 minutes), remove and place them in a large, shallow baking dish. Stir in the crumbled cornbread and remaining spices; mix until ingredients are well combined.
Add 2 cups of the chicken stock and stir.
For added, moisture and flavor, add several pats of butter (I use about 4 TBSP) on top of your stuffing before you place it in the oven!
Bake in a pre-heated 325-degree oven for about 45 minutes. Stir occasionally; add additional broth, if needed, to keep the stuffing from drying out.
When the stuffing is finished baking, it should be fluffy: neither overly moist nor dry.