Combine the gluten free flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
In a small bowl, combine the butter, eggs and milk.
Add the wet ingredients to the dry ingredients and combine.
Spread the cornbread mixture into two greased 8" x 8" baking dishes.
Bake for 25-30 minutes.
Gluten Free Stuffing
Turn the oven temperature down to 350°F.
Slice the gluten free bread into cubes.
Place in an even layer on two baking sheets and place in the oven for 8-10 minutes, remove from the oven and set aside.
Place a large pot on the stove over medium heat, add the butter.
Once the butter has melted, add the celery and onion.
Saute 4-5 minutes, then add the garlic, sage, thyme, salt and pepper, saute 1-2 minutes, then pour 1 cup of the chicken or vegetable broth into the pot.
Simmer for 6-8 minutes.
Slice the cornbread into cubes.
Add the cornbread to the vegetables, along with the toasted bread cubes.
Add the whisked eggs and remaining chicken or vegetable broth.
Toss together and transfer to a roasting pan.
Place in the oven and bake for 45 – 55 minutes.
If using frozen gluten free bread, add at least 5 minutes to the time for toasting the bread cubes.
If you prefer a moister stuffing, add an additional 1-2 cups chicken broth. I recommend checking midway through the baking time to see if the stuffing is to the texture of your liking before adding more broth than the recipe calls for.
Instead of baking this gluten free stuffing, it can also be stuffed in a turkey for roasting.