Preheat the oven to 375 degrees f and grease a large (13” x 9”) casserole dish with oil. Add ¼ cup olive oil, onion, celery, apples, garlic and sage. In a large bowl, whisk together the cornmeal, gluten free flour, sugar, salt, and baking powder.
Lightly grease a 9x13 inch pan.
Start by creating the cornbread: Preheat the oven to 425°f for the stuffing. Add remaining cornbread ingredients and mix until combined. Add ¼ cup olive oil, onion, celery, apples, garlic and sage.
