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Gluten Free Cornbread Stuffing

Gluten Free Cornbread Stuffing
Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

Do you call everyone’s favorite holiday casserole “stuffing,” or is it “dressing” to you? I think that stuffing is technically the term to use if you’re cooking it in the chest cavity of the bird. 🦃 And dressing is what is baked outside the bird, like we’re doing here.

You’ll correct me if I’m wrong. Either way, I call it stuffing. I’ve never baked it in the bird. It makes me too nervous.

Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

My recipe for old fashioned gluten free cornbread has long been one of the most popular recipes on this site. And now, in the holiday season, it’s enjoying its moment in the sun. It’s a wonderfully versatile recipe, since it can handle all manner of substitutions.

Don’t have plain yogurt? Use buttermilk. I’ve done it and it works beautifully. Or try half sour cream and half milk. That works, too. To make it nondairy, try plain nondairy yogurt and nondairy Earth Balance in place of butter. Perhaps the best part about this cornbread (other than how it tastes, of course!) is that there’s no rice flour. Just cornmeal.

Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

When I make a more classic stuffing with bread, the only way to truly flavor the bread cubes is first to toast them. This savory gluten free cornbread stuffing needs nothing of the sort. Just bake the simple cornbread (up to days ahead of time, wrapped tightly and stored in the refrigerator or freezer), cook the aromatics, combine with eggs and stock and bake.

You can make this stuffing into a weekday meal, if you like, by adding some ground pork. Cook the pork with the vegetables, and proceed with the recipe as written. Or make it after the holidays with some leftover holiday ham. Just cube the ham and add it with the aromatics. You simply can’t go wrong.

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Prep time: Cook time: Yield: Serves 8 as a side dish


1 recipe old fashioned gluten free cornbread

3 tablespoons (42 g) extra virgin olive oil

1 tablespoon (14 g) unsalted butter

1 medium yellow onion, peeled and diced

1 1/2 cups chopped celery hearts (from about 5 stalks)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground sage

1 tablespoon dried thyme

2 cups (16 fluid ounces) chicken or vegetable stock

3 eggs (150 g, weighed out of shell), beaten

Chopped fresh parsley for sprinkling (optional)


  • Preheat your oven to 400°F. Line an 8-inch square baking pan with parchment paper and set it aside. Grease a medium-size casserole dish and set it aside.

  • Prepare the cornbread batter according to the recipe instructions, scrape it into the prepared 8-inch square baking dish and smooth the top. Place in the center of the preheated oven and bake until golden brown on top and a toothpick inserted in the center comes out clean (about 22 minutes). Remove from the oven and allow to cool. Reduce the oven temperature to 350°F.

  • In a large skillet, place the olive oil and butter over medium heat. Once the butter is melted, add the diced onion and chopped celery, and mix to combine. Add the salt and pepper, and mix to combine. Cover and cook for about 6 minutes, or until the vegetables are fork tender. Uncover and add the sage and thyme and mix to combine. Remove the skillet from the heat and set it aside to cool briefly.

  • Remove the cornbread from the baking dish and slice into cubes with a sharp knife. In a large bowl, place the cornbread cubes, add the cooked vegetables and mix gently to combine. Beat the stock with the eggs, and pour the mixture into the bowl. Mix gently again to combine. Transfer the mixture to the prepared casserole dish and spread into an even layer.

  • Place in the center of the 350°F oven and bake until the eggs are set and the tops of the cornbread cubes are golden brown (about 25 minutes). Sprinkle with the optional fresh parsley. Serve immediately.

  • Adapted from Classic Gluten Free Stuffing.


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  • Mare Masterson

    I actually do a mix of cornbread and regular bread stuffing with sausage. Question, which bread in Bakes Bread book is closest to a hard roll (Kaiser roll)? That is what my mom used for stuffing.

    • Hi, Mare, I would suggest you make the pretzel rolls, and bake them until they’re rather dark. That would make amazing stuffing!!

      • Mare Masterson

        Interesting! Hummmmmm.

  • Becky Holdford

    We always called it dressing. Nobody in my family ever put it in the bird. Doesn’t matter what you call it, aslong as it’s good!

  • Terri Harbaugh

    How long would I bake the stuffing?

    • Hi, Terri, So sorry I hadn’t added the specific baking time! It’s about 25 minutes. I’ve added that to the recipe.

  • Janelle

    Would it work to make the cornbread a few days ahead of time?

    • Absolutely yes, Janelle! Just make the cornbread, wrap it tightly and freeze it (if it’s more than 2 days), or refrigerate it for 2 days or less.

  • Jennifer Miu

    Have you ever put this together the day before, or even the morning of, instead of just before it goes in the oven? I’m trying to make the day of as stress free as possible. I am worried about it being too mushy.
    I already made the cornbread itself :)

    • I really do not recommend that, no, Jennifer. You can definitely cook the aromatics ahead of time, though, store them in a tightly sealed container in the refrigerator, and then all you’ll have to do the day-of is just assemble and bake.

      • Jennifer Miu

        That is what i figured. Thank You!

  • Michele Kosow

    My cornbread seems to be dry and not tasty by itself. is that what should expect?

    • Most definitely not, Michele. Perhaps you overbaked it? If you made any substitutions, I’d always assume the problem lies there. Beyond that, did you measure by weight, and not volume? Without knowing more, though, I’m afraid that’s all I can guess.

  • Mari Ross

    I saw a packaged cornbread & cranberry stuffing at the store that was of course not GF, but looked delicious. I was thinking of adding dried cranberries to this recipe. Do you think that would work? Would I need to adjust anything else to accommodate?

    • That sounds delicious, Mari! So sorry I didn’t get to your comment before Thanksgiving. I don’t see a reason to change anything else, no.

  • Faith

    I’m not a “stuffing” lover so I usually skip it or just make the fam a box of (*gasp*) Stovetop Stuffing mix, but I had a change of heart this year and I made your recipe for the family on Thanksgiving. I’m the only G.F. person but no one even knew it was g.f. and everyone loved it. I was nervous about adding a whole Tbs each of the seasonings-and it was very savory but not too much. Very nice-thanks for the recipe Nicole! You may have converted me to a stuffing lover after-all!

    • I love that, Faith! Nothing wrong with a box of stuffing mix, by the way. No shame in that. It’s just that, well, you can’t eat it. So glad you showed them how GF is done. :)

  • Denise

    I have cealic diease and was looking of a stuffing recpie.I made this recpie at thanksgiving It was a hit with everyone my guests could not believe it was gluten free!

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