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A baked dish of golden-brown gluten-free cornbread stuffing with herbs, served in a white casserole dish with a wooden spoon and fresh rosemary nearby.
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5 from 2 votes

Gluten-Free Cornbread Stuffing

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.
Prep Time50 minutes
Cook Time25 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: gluten-free cornbread dressing, gluten-free cornbread stuffing, gluten-free dairy-free cornbread stuffing
Servings: 12 servings
Author: Audrey Roberts

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

  • 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

Serving: 1g | Calories: 283kcal | Carbohydrates: 34g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 744mg | Potassium: 250mg | Fiber: 3g | Sugar: 6g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 2mg