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An easy recipe for gluten-free cornbread stuffing. This gluten-free stuffing recipe includes the cornbread recipe and also has a dairy-free option.
Gluten-Free Cornbread Stuffing
I always make my family’s favorite gluten-free cornbread stuffing for the holidays! Cornbread stuffing is made just like traditional Gluten-Free Stuffing but is made with a mixture of gluten-free cornbread and gluten-free bread. Don’t worry, I have included my easy recipe for Gluten-Free Cornbread.
You can see just how easy it is to make homemade gluten-free cornbread stuffing in the recipe video.
How To Make Gluten-Free Cornbread Stuffing
Gluten-Free Cornbread Steps:
- Start by making your own buttermilk. To make the buttermilk, add the milk and white vinegar to a small bowl 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, and salt to a large bowl and mix together until combined. (photo 1)
- Add the honey, whisked eggs, and buttermilk. (photo 2)
- Pour in the melted butter and mix until fully combined. (photo 3)
- Pour the batter into the greased baking pan or skillet. (photo 4)
- 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. (photo 5)
- 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 olive oil, celery, and minced garlic to a medium-sized skillet and saute over medium/high heat until soft, about 6-8 minutes. (photo 1)
- Add the dried out gluten-free cornbread and gluten-free bread pieces to a large bowl.
- Add the spices to a small bowl and stir to combine. Pour seasoning blend and whisked eggs over the bread and gently stir. (photo 2)
- 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. (photo 3)
- Pour the stuffing mixture into the greased casserole dish. (photo 4)
- Bake for 25-30 minutes until the top of the stuffing is golden brown and lightly crisp. I like to bake my stuffing on the middle rack. Please watch your oven because all ovens are different. Enjoy! (photo 5)
- Keep any 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.
Tips For Making The Best Gluten-Free Cornbread Stuffing
- Make the gluten-free cornbread the day before so it has plenty of time to dry out.
- You can dry out the gluten-free cornbread and gluten-free bread in the oven by baking the cubes in the oven for 30-40 minutes at 250°F. Do not skip this step.
- Always check the label of your chicken broth to make sure it’s gluten-free. I make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
- The cornbread stuffing is a fluffy stuffing. If you want a more moist stuffing, add another 1/4 to 1/2 cup of gluten-free chicken broth.
- If you don’t have minced garlic, you can use 1/4 teaspoon of powdered garlic in its place.
Can You Make The Stuffing Ahead Of Time?
Cornbread stuffing can be easily made ahead of time. You can follow all of the steps until the point to bake it. Just cover the uncooked stuffing with plastic wrap and refrigerate. Then bake the cornbread stuffing when you are ready.
Can You Freeze The Cornbread Stuffing?
Cornbread stuffing is easy to freeze as well. Once the stuffing has been completely cooled, add to a plastic freezer bag and freeze. Defrost the stuffing overnight in the refrigerator. The stuffing can be reheated in the oven or the microwave.
Gluten-Free All-Purpose Flour and Gluten-Free Cornmeal For The Cornbread
I used Pillsbury gluten-free flour and Arrow Mills gluten-free cornmeal for my cornbread recipe. Pillsbury is my favorite cup for cup gluten-free flour blend. A cup for cup flour blend is one that already has xanthan gum included.
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free all-purpose flour blend you choose.
Tip For Measuring Gluten-Free Flour
I have found the best way to measure gluten-free flour is the “spoon & level” method. Using a large spoon scoop out the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
Is Cornmeal Gluten-Free?
Cornmeal is naturally gluten-free because it is made from dried corn kernels, but not all packaged cornmeals are gluten-free. Cornmeal is often produced by manufacturers who also process wheat on their machinery and cross-contact can easily occur during manufacturing.
It is safest to buy cornmeal that is labeled gluten-free. I buy Arrowhead Mills or Bob’s Red Mill gluten-free cornmeal.
Dairy-Free Cornbread
I have also included a dairy-free option for my gluten-free cornbread recipe. For the dairy-free option, I used unsweetened almond milk with 1 1/2 tablespoons of white vinegar to make the buttermilk and Smart Balance butter.
What is the difference between stuffing and dressing?
The difference between stuffing and dressing is that stuffing is baked inside of the turkey. Most people bake stuffing in a baking dish, so it’s really called dressing. Either way, cornbread stuffing or cornbread dressing is delicious!
Easy Gluten-Free Cornbread Stuffing
One of my favorite parts of our Thanksgiving meal is my gluten-free cornbread stuffing! Making homemade gluten-free stuffing is super easy and can even be made ahead of time.
More Thanksgiving Side Dish Recipes To Try!
- Gluten-Free Sweet Potato Casserole {Dairy-Free Option}
- Gluten-Free Southern Baked Macaroni and Cheese
- Gluten-Free Dinner Rolls {Dairy-Free Option}
- Gluten-Free Green Bean Casserole {Dairy-Free Option}
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Gluten-Free Cornbread Stuffing {Dairy-Free Option}
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.
Video
Notes
- Make the gluten-free cornbread the day before so it has plenty of time to dry out.
- You can dry out the gluten-free cornbread and gluten-free bread in the oven by baking the cubes in the oven for 30-40 minutes at 250°F. Do not skip this step.
- Always check the label of your chicken broth to make sure it's gluten-free. I make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
- The cornbread stuffing is a fluffy stuffing. If you want a more moist stuffing, add another 1/4 to 1/2 cup of gluten-free chicken broth.
- If you don't have minced garlic, you can use 1/4 teaspoon of powdered garlic in its place.
- For the dairy-free option, I used unsweetened almond milk and Smart Balance butter.
- The stuffing can be made ahead of time. Cover the unbaked stuffing with plastic wrap and refrigerate.
- The stuffing can be frozen once it is completely cooled. Defrost in the refrigerator overnight and reheat in the microwave or oven.
- Place leftovers in an airtight container and refrigerate.
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!!