Gluten-Free Cornbread Stuffing
Published
My family begs for this gluten-free cornbread stuffing during the holidays. It’s incredibly moist, tender, and slightly sweet, thanks to the homemade cornbread, which perfectly balances the savory flavors. With its rich buttery taste and comforting texture, this stuffing is guaranteed to be the star of your holiday table.
One of my favorite parts of our Thanksgiving meal is this stuffing recipe. It’s easy to make, and the cornbread adds a sweet, rich depth that sets it apart from traditional gluten-free stuffing. Don’t worry—the process is not too far off for a traditional Gluten-Free Stuffing, but with a fun, Southern-inspired twist that will make your Thanksgiving meal even more special.
Gluten-Free Cornbread Stuffing
Ingredients
Gluten-Free Cornbread
- 1 1/2 cups milk , Dairy-free use unsweetened almond, cashew, or coconut milk.
- 1 tablespoon white vinegar
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 tablespoon honey
- 1 cup gluten-free all-purpose flour with xanthan gum , I like Pillsbury gluten-free.
- 1 1/2 cups gluten-free cornmeal, I like Arrow Mills gluten-free.
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, melted, Dairy-free use Smart Balance butter.
Stuffing
- 6 slices gluten-free sandwich bread, cut into medium-sized cubes, I like Schar Artisan White Bread, which is also dairy-free .
- 2 large eggs,, whisked
- 1 tablespoon olive oil
- 1 cup diced celery
- 1/2 teaspoon minced garlic, 1/4 teaspoon of powdered garlic can be used in place of the minced garlic.
- 2 1/2 cups gluten-free chicken broth, I make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sage
- 1 teaspoon rosemary
Instructions
Gluten-Free Cornbread Step (bake the day before)
- Start by making your own buttermilk. To make the buttermilk, add the milk and white vinegar to a measuring cup and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
- Pre-heat oven to 425°F and grease an 8″x 8″ square baking pan or 8″ cast iron skillet with gluten-free cooking spray.
- Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, sugar, and salt to a large bowl and mix together until combined.
- Add the honey, whisked eggs, and buttermilk to the cornmeal mixture and mix until combined.
- Pour in the melted butter and mix until fully combined.
- Pour the batter into the greased baking pan or skillet.
- Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool completely. Cut the cornbread into cubes and place them on a baking sheet to dry out overnight. You can also dry out the cornbread in the oven by baking the cubes in the oven for 30-40 minutes at 250°F. I also like to dry out the cubed gluten-free bread slices the same way.
Stuffing Step
- Preheat your oven to 350°F and spray a 2.5-quart casserole dish with gluten-free cooking spray.
- Add the dried out gluten-free cornbread and gluten-free bread pieces to a large bowl.
- Add the olive oil, celery, and minced garlic to a medium-sized skillet and saute over medium/high heat until soft, about 6-8 minutes
- Add the spices to a small bowl and stir to combine. Pour seasoning blend and whisked eggs over the bread and gently stir.
- Pour chicken broth over the bread mixture and gently mix until the bread is evenly moistened.
- Add sauteed celery and garlic to the bread mixture and stir.
- Pour the stuffing mixture into the greased casserole dish.
- Bake the stuffing on the middle rack for 25-30 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your oven because all ovens are different. Enjoy!
- Keep leftovers in an air-tight container and refrigerate for up to three days. The cornbread stuffing can be easily reheated in the oven or microwave.
Notes
- Use the spoon & level method: spoon flour into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag, as it can pack the flour and affect the texture.
- While cornmeal is naturally gluten-free, some brands process it on shared equipment with wheat. To be safe, choose brands labeled gluten-free, like Arrowhead Mills or Bob’s Red Mill.
- Always verify that your broth is certified gluten-free. I like using Orrington Farms Chicken Flavored Broth Base, which is available at Walmart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Cornbread Step by Step
Gather the Ingredients: Gather all the ingredients together.
Make the Cornbread: Start by making the cornbread the day before baking the stuffing. This allows the cornbread to dry out a bit. Preheat the oven to 425°F and grease an 8”x8” square baking pan or 8” cast iron skillet with cooking spray. Make buttermilk by combining 1 ½ cups milk (or dairy-free alternative) and 1 tbsp white vinegar in a measuring cup. Let the mixture sit for 5 minutes.
Mix the Dry Ingredients: Grab a large mixing bowl and combine 1 cup gluten-free flour, 1 ½ cups gluten-free cornmeal, 2 tbsp granulated sugar, 2 tsp gluten-free baking powder, ½ tsp baking soda, and 1 tsp salt.
Add the Wet Ingredients: To the dry ingredients, add 2 whisked large eggs, 1 tbsp honey, and the buttermilk to the dry ingredient mixture. Mix until the ingredients are all combined and the batter forms.
Add the Butter: Pour in ½ cup melted butter (or dairy-free alternative). Keep mixing until the butter is fully incorporated.
Fill the Pans: Pour the cornbread batter into the greased skillet or pan.
Bake the Cornbread: Place the skillet in the oven on the middle rack and bake the cornbread for 20-25 minutes. Test the doneness by inserting a toothpick into the center of the cornbread until it comes out clean. Remove the cornbread from the oven and let it cool completely.
Cut and Store the Cornbread: Cut the cornbread into cubes and spread them out on a baking sheet to dry overnight. If you’re short on time, you can speed up the process by baking the cubes at 250°F for 30-40 minutes until they’re crisp and dry. I also like to use the same method for drying out cubed gluten-free bread slices for extra texture and flavor.
Make the Stuffing: Preheat the oven to 350°F and lightly coat a 2.5-quart casserole dish with gluten-free cooking spray. In a large mixing bowl, combine the cubed cornbread from the entire pan with six slices of cubed gluten-free sandwich bread, ensuring an even mix of textures and flavors.
Sauté the Aromatics: Heat 1 tbsp olive oil in a skillet over medium-high heat and saute 1 cup celery and ½ tsp minced garlic for 6-8 minutes, until soft.
Combine the Seasonings: In a small bowl, combine 1 tsp salt, 1 tbsp onion powder, 1 tbsp thyme, 1 tbsp sage, and 1 tsp rosemary.
Coat the Bread Cubes: Pour the seasoning mix and 2 large whisked eggs over the bread cubes. Stir to thoroughly coat each cube.
Moisten the Stuffing: Pour 2 ½ cups gluten-free chicken broth over the bread mixture and gently mix to evenly disperse the moisture. Add in the sauteed celery.
Transfer to the Baking Dish: Evenly spread the stuffing mixture into the prepared casserole dish.
Bake to Perfection: Place the dish on the middle rack and bake for 25-30 minutes, or until the top is golden brown and lightly crisp. Keep an eye on it, as oven temperatures can vary. Serve the cornbread stuffing alongside your other favorite holiday dishes, and enjoy!
Serving Suggestions
I love serving this gluten-free cornbread stuffing alongside all the classic holiday dishes. It pairs beautifully with roast turkey, gravy, and cranberry sauce, balancing out the savory and slightly sweet flavors. For an extra comforting touch, I sometimes drizzle a little melted butter over the top before serving. If you’re making it for a big meal, try pairing it with mashed potatoes, roasted Brussels sprouts, or green bean casserole for a well-rounded spread.
Storage Instructions
Assemble the stuffing up to a day in advance, cover it tightly with plastic wrap, and refrigerate. Bake it fresh when you’re ready!
Keep leftovers in an air-tight container and refrigerate for up to three days. The cornbread stuffing can be easily reheated in the oven or microwave.
To freeze, transfer the stuffing to a freezer-safe bag and freeze. Defrost overnight in the fridge and reheat in the oven or microwave until warmed through.
I did a test run on this a few weeks ago, DELICIOUS! Definitely will be on the Thanksgiving table!
My question, can I make my cornbread several days ahead and dry it? We are traveling for the holiday and I am trying to get as much done in my own kitchen as possible!
Hi Laura, that should work.
Hi, Audrey, I see a measured amount of GF dried bread cubes for the stuffing, but no actual measurement for amount of dried GF corn bread cubes for this stuffing recipe. How much cornbread cubes for the recipe? Thanks, I’ll make this!
PS I have made so many of your recipes over the years, and love them! Love ALL your paleo muffin recipes❣️. Happy Thanksgiving to you and yours!
Hi Dianna, use the entire baked GF cornbread, plus the measured amount of GF dried bread cubes!
can this be made in a crcockpot?
Hi Guadalupe, we have not tested this recipe in a crockpot.
This cornbread is delicious as-is or prepared for dressing. Super easy to make!
I used powdered buttermilk with water and added a teaspoon of dried rosemary and this was amazingly delicious and so fluffy and light. You would never guess it was Gluten Free! Fabulous!!!