Whether you are enjoying it baked or cooked in a cast iron skillet, nothing beats a gluten free homemade cornbread served straight from the oven and smothered in butter, drizzled with honey, or as a side to chili, stew, or a hearty soup.
Except, of course, if you need a savory and gluten free cornbread stuffing recipe alternative for your Thanksgiving meal – then this one is totally for you.
My gluten free cornbread stuffing is a wonderfully versatile side dish option to your traditional Thanksgiving spread, as it can handle all manner of dietary substitutions. So, if you’re down about missing out on Thanksgiving stuffing this year – don’t worry; I have you covered.
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First, what's the difference between stuffing and dressing?
Technically, the only difference between everyone's favorite holiday casserole “stuffing” or “dressing” is how it’s cooked. Stuffing is the term used if you're cooking it in the chest cavity of the bird, while dressing is baked outside the bird.
Either way, I call it stuffing. I've never baked it in the bird, since I am worried it might not cook inside the raw turkey to a full 165°F, making it safe for human consumption.
What makes this gf cornbread stuffing one of the best holiday side dishes?
My recipe for old fashioned gluten free cornbread has long been one of the most popular recipes on this site. Made with cooked onion, herbs, spices, eggs, and stock, this tasty but healthier alternative to traditional bread stuffing is quick and easy to prepare and suitable for guests with various dietary restrictions.
It can be made with yogurt, buttermilk, half sour cream and half milk, and non-dairy yogurt or Earth Balance “butter.” Perhaps the best part about this cornbread (other than how it tastes, of course!) is that there's no rice flour. Just cornmeal, which is naturally gluten-free.
Why choose cornbread stuffing that's gluten free?
Old-fashioned cornbread stuffing (or dressing) has been enjoyed in the Old South since as early as the 18th century and has since been made more palatable with the addition of buttermilk and other herbs and ingredients.
However, modern methods of making cornmeal have also introduced chemicals (like leavening agents) and impacted its overall flavor and quality, leading to more sugars and salt needing to be added to make it tasty.
A homemade, gluten free version of the classic favorite is much healthier, less processed (or refined), and also more inclusive of guests with gluten intolerance or celiac disease.
Is my gluten free cornbread stuffing recipe easier than my “regular” stuffing?
I have two gluten free stuffing recipes. My classic gluten free stuffing with gluten free bread takes a little longer to prepare, and the only way to truly flavor the bread cubes is first to toast them.
This savory cornbread stuffing recipe can be baked days ahead of time, wrapped tightly, stored in the refrigerator or freezer, and then flavored with aromatics and cooked vegetables before being baked.
Gluten free cornbread stuffing ingredients
This recipe is so simple – you will just need my gluten free cornbread batter (or premade cornbread cubes), extra virgin olive oil, unsalted butter, one yellow onion, eggs, celery, salt, ground black pepper, ground sage, dried thyme and chicken or vegetable stock for flavor.
Baking and serving tips
This easy-to-make side dish has a preparation time of 15 minutes and a cook time of 50 minutes. There are a few stages to the baking process, though. First, you bake the cornbread batter at 400°F for roughly 22 minutes.
You can then let the cornbread cool, wrap it, and store it in the refrigerator or freezer until needed a few days later, or slice it into cubes, and combine it with the remaining aromatics and ingredients to finish baking it for your Thanksgiving meal.
This final mixture is baked at 350°F for 25 minutes to set the eggs and turn the cubes a lovely golden brown.
Serving suggestions
My gluten free cornbread stuffing recipe pairs well with my gluten free Turkey Gravy, gluten free Creamed Corn, Green Bean Casserole and can also be enjoyed with my delicious gluten free Cream of Mushroom soup.
You can prepare it as a weekday meal by adding some ground pork. Cook the pork with vegetables, and proceed with the recipe as written.
You can also make and enjoy this recipe with family and friends after the Thanksgiving holidays – served with some leftover holiday ham. Just cube the ham and add it with the aromatics. You simply can't go wrong.
The proof is in the pudding
Whether you’re a first-timer to making cornbread stuffing or a seasoned hand, my gluten free cornbread stuffing recipe will become a firm favorite at family gatherings and Thanksgiving celebrations.
If you are new to gluten free meal preparation, then my all purpose gluten free flour blend recipe page is a good place to start for notes and instructions on which gf flour blend to use for different pastries, cakes, pies, or bread you’d love to bake.
Try them out, and let me know your thoughts. I’d love to hear from you in the comments section below.
Gluten Free Cornbread Stuffing
Ingredients
- 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 ½ cups chopped celery hearts (from about 5 stalks)
- 1 ½ 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 (150 g (weighed out of shell)) eggs beaten
- Chopped fresh parsley for sprinkling (optional)
Instructions
- 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.
Notes
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Gluten free cornbread stuffing FAQs
This gluten free cornbread stuffing recipe is easily vegan-friendly. The cornbread recipe can be made using shortening, coconut or vegetable oil instead of butter, and a “chia egg” instead of a regular egg. You’ll need an egg alternative to bind all the ingredients together.
Mix 1 tablespoon of ground chia seeds with 1 tablespoon of lukewarm water for the chia egg; allow the mix to form a gel before adding it to the batter.
Butter can also be replaced with an Earth Balance buttery stick, and the yogurt with dairy-free plain yogurt.
Aromatics, herbs, and spices make a flavorful cornbread stuffing dish. You can play with fresh, dried, or fresh-frozen thyme, sage, marjoram, and rosemary. If you opt for fresh herbs, remember to double the quantity to pack as solid and flavorful a punch as the dried ones. You can also swap out the vegetable stock with chicken stock and the onions with leeks.
I often let my cornbread dry out over a couple of days before making my stuffing, but it’s not essential. Once completely cooled, I store it in an airtight container at room temperature for two to three days.
If you aren’t making the full gluten free cornbread stuffing recipe within three days of baking your cornbread, transfer it to the refrigerator to be safe once dry. If you freeze it, then defrost it briefly in the microwave to prevent it from drying out in the oven when baked.
If it isn’t gobbled up straight away, this cornbread stuffing can be stored in a zip-top storage bag or airtight container in a freezer for up to three months.
Gluten Free Cornbread Stuffing
Ingredients
- 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 ½ cups chopped celery hearts (from about 5 stalks)
- 1 ½ 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 (150 g (weighed out of shell)) eggs beaten
- Chopped fresh parsley for sprinkling (optional)
Instructions
- 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.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Leanne says
Just made this for our Canadian Thanksgiving, and was so pleased with the results! To simplify we used Bob’s Redmill pkg. for the corn bread, which is gluten & lactose free. Let it dry on counter overnight, then made the recipe as is. Tasted very close to regular home made stuffing! This recipe will be our go to for Thanksgiving and Christmas!
Nicole Hunn says
That’s so great to hear, Leanne! Thank you so much for sharing that, and I’m glad it worked out for you with the cornbread mix. I hope you have a happy Thanksgiving!
Tracy Patracuolla says
I have a question about drying out the cornbread. In the cornbread recipe you indicate that if you use only cornmeal (no GF Flour Blend) then the cornbread should be eaten soon after baking. Is it ok to bake a cornmeal only batch on Tuesday and dry it out for Thanksgiving? I am nervous that it could mold if drying out for a day or two.
Nicole Hunn says
Yes, when my cornbread recipe is made with only cornmeal it is much drier than when it’s made with a combination of flours. That’s the reason for that recommendation in the cornbread recipe. In cooler, drier temperatures, assuming you are experiencing those this time of year like I am in NY, the cornbread will not mold that quickly. If you place it in or near a warm, moist environment, anything will spoil faster.
Katie says
I made my own gluten free corn bread in a 8×8 dish, making for 10, 5 eggs etc.. How many cups of corn bread?
Nicole Hunn says
I’m honestly not sure, Katie. My cornbread recipe that the recipe is built around makes 8 servings.
Merideth says
Hello, I’m planning to make The “Gluten-Free Cornbread Stuffing” this coming weekend for Canadian Thanksgiving. (The recipe looks delicious!). Could you please clarify one point though? Do I need to dry out the cornbread before using it in the stuffing or not? In this recipe it indicates that the cornbread just needs to cooled before using. However in your recipe “Old-Fashioned Gluten-Free Cornbread” you have a note saying “After baking a pan of gluten-free cornbread, I let it dry out for a couple of days. Then, I chop it up and add rosemary, thyme, sage, vegetable broth, and a few more ingredients.”
Could you please let me know?
Thanks a lot!
Merideth
Nicole Hunn says
Yes, Merideth, for the stuffing recipe, you make the cornbread and then follow the stuffing directions which include drying it.
Rebekah Calder says
I just made your cornbread recipe today for the first time and I was so confident that I made a double batch! It turned out great!
I made it as muffins and have already put 15 in a freezer bag so they’re ready after baby comes next month 😃. That way we don’t eat them all before any make it to the freezer 😆.
Question… I would really like to be able to have GF stuffing for Thanksgiving/Christmas but doubt that I’ll be up to making it postpartum. Do you think there is any way I could make it ahead, freeze it and then reheat it on the day of?
Denise says
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!
Faith says
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!
Nicole Hunn says
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. :)
Mari Ross says
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?
Nicole Hunn says
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.
Michele Kosow says
My cornbread seems to be dry and not tasty by itself. is that what should expect?
Nicole Hunn says
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.
Jennifer Miu says
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 :)
Nicole Hunn says
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 says
That is what i figured. Thank You!
Janelle says
Would it work to make the cornbread a few days ahead of time?
Nicole Hunn says
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.
Terri Harbaugh says
How long would I bake the stuffing?
Nicole Hunn says
Hi, Terri, So sorry I hadn’t added the specific baking time! It’s about 25 minutes. I’ve added that to the recipe.
Becky Holdford says
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!
Nicole Hunn says
Agreed, Becky!! ??
Mare Masterson says
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.
Nicole Hunn says
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 says
Interesting! Hummmmmm.