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This gluten-free cornbread stuffing will become your new favorite holiday side dish! Sweet skillet cornbread tossed with veggies and savory herbs makes this irresistible cornbread a favorite for everyone, gluten-free or not!
Need another gluten-free Thanksgiving side? Try classic gluten-free stuffing, gluten-free gravy, or Boursin mashed potatoes next.
We’re rounding out Thanksgiving week with another gluten free stuffing recipe! Except this time, it’s a gluten free cornbread stuffing! That means it’s made with gluten free cornbread rather than gluten free sandwich bread.
The cornbread is a little sweeter and has a different texture than traditional stuffing, which is why I love chorizo cornbread stuffing too.
Serve it alongside cheesecloth turkey and it will be the centerpiece of your Thanksgiving side dishes alongside delicata squash salad, cheesy scalloped potatoes, and healthy cranberry sauce.
Ingredients You Need
Here are the simple ingredients to make gluten free stuffing with cornbread. Jump to the recipe card for exact measurements.
- Cornbread: make this homemade gluten-free skillet cornbread for best results. Make it up to 2 days in advance or right before.
- Onion, garlic and celery: classic stuffing vegetables and flavors.
- Broth: to soften the stuffing and add texture.
- Fresh herbs: a mixture of sage, thyme, and parsley makes the perfect stuffing.
- Butter: vegan butter works too for dairy-free stuffing.
- Eggs: to bind it all together and add structure.
Need a Thanksgiving dessert? Try paleo pumpkin bars, gluten-free coffee cake, or dairy-free chocolate pie.
How to Make Gluten Free Cornbread Stuffing
Here are the simple steps, with photos, to make this gluten-free cornbread stuffing. Skip to the recipe card for the printable version.
Step 1. Make the Cornbread. Start by making the cornbread up to 2 days in advance. Cube and dry it out overnight or bake it for 30 minutes to harden.
Step 2. Saute Vegetables. Melt the butter in a skillet and cook the onion, celery, and garlic. Add the fresh herbs and stir to combine.
Step 3. Mix. Add the gluten-free cornbread cubes and cooked veggies to a large bowl and stir gently to combine.
Step 4. Mix Broth. Whisk the broth, eggs, salt, and pepper in another mixing bowl.
Step 3. Pour Over the Stuffing. Pour the broth mixture over the gluten-free cornbread mixture.
Step 4. Bake. Carefully transfer the mixture to a greased casserole dish. Bake at 350 for 45-50 minutes. Tent with foil if the top is becoming too brown.
Expert Tips
- Definitely make the homemade gluten-free cornbread! It’s worth it!
- Make the cornbread a day or so ahead of time.
- Be careful when you mix the stuffing mixture as not to break up the cornbread too much.
- Use fresh herbs! It’s worth every second of chopping.
- Use the gluten-free cornbread recipe to make chorizo cornbread stuffing.
Recipe FAQs
Cornbread stuffing is cooked in a casserole dish on its own while dressing is cooked inside the bird. I always recommend made stuffing on the side to ensure the bird cooks properly and the stuffing cooks through.
Just like sourdough stuffing, it’s best to dry out the cornbread so it doesn’t become soggy as it bakes. You can dry it out for up to 2 days or just cube it and bake it again for 30 minutes to harden slightly.
You can use a gluten-free cornbread mix if you want, but the homemade version is so worth it. Krusteaz, King Arthur, Bob’s Red Mill, and Trader Joe’s all carry gluten-free cornbread mixes.
Use a vegan or plant based butter in the cornbread recipe and the stuffing. Swap the eggs for a vegan egg substitute like Just Eggs or flax eggs.
Serving Suggestions
This gluten-free cornbread stuffing is the perfect holiday side with cheesecloth turkey, gluten-free turkey gravy, and gluten-free dairy-free green bean casserole.
Here are a few other gluten-free sides to pair with it:
- Salads: shaved brussels sprout salad, Thanksgiving salad, kale apple salad.
- Potatoes: Crock pot mashed potatoes or Boursin mashed potatoes.
- Vegetables: roasted root vegetables, cauliflower gratin, homemade broccoli casserole.
Make-Ahead Tips
Make the cornbread in advance: follow the instructions to make and cube the cornbread. Lay it out on a sheet pan and loosely tent with foil for up to 2 days.
Fully make the stuffing and freeze: follow the instructions to fully make the gluten free cornbread stuffing. Cool completely, cover tightly with plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat for 30 minutes at 350.
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Gluten Free Cornbread Stuffing
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Ingredients
Gluten Free Cornbread
- 1/2 cup unsalted butter cubed
- 2 cups yellow cornmeal
- 1 cup all purpose gluten free flour
- 1/3 cup sugar
- 2 teaspoons kosher salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 4 large eggs lightly beaten
- 2 cups buttermilk
- 1 cup whole milk
Cornbread Stuffing
- 1 cup unsalted butter
- 2 large diced yellow onion 3 cups
- 5 ribs diced celery 2 cups
- 6 cloves garlic minced
- 3 tablespoons fresh chopped parsley
- 3 tablespoons fresh chopped sage
- 2 tablespoons fresh chopped thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees. Place the cubed butter in the bottom of a 12-inch cast iron skillet. Place the skillet in the oven while it’s preheating to melt the butter while you prepare the batter.1/2 cup unsalted butter
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the eggs, buttermilk, and milk.2 cups yellow cornmeal, 1 cup all purpose gluten free flour, 1/3 cup sugar, 2 teaspoons kosher salt, 3 teaspoons baking powder, 1 teaspoon baking soda, 4 large eggs, 2 cups buttermilk, 1 cup whole milk
- Carefully remove the skillet from the oven and pour the melted butter into the batter, leaving about 1 Tablespoon in the pan. Whisk the butter into the batter. Reduce the oven temperature to 375°F.
- Pour the batter into the hot skillet. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if it’s starting to brown too much on the top.
- Let it cool then cut it into large cubes and let it dry out overnight on a sheet pan. Alternately, bake the cubed bread again in the oven at 300°F for 35-45 mins to dry them out the same day. Let them cool on the baking sheet and then transfer to a large bowl.
- To make the stuffing, preheat the oven to 350°F. Spray a 9×13 inch casserole dish with non-stick spray and set aside.
- Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.1 cup unsalted butter, 2 large diced yellow onion, 5 ribs diced celery, 6 cloves garlic minced, 3 tablespoons fresh chopped parsley, 3 tablespoons fresh chopped sage, 2 tablespoons fresh chopped thyme
- Transfer the herb and veggies mixture to the bowl with the cornbread cubes and gently mix, being careful not to break the cornbread.
- Whisk the eggs, stock, salt and pepper together in a medium bowl then pour it over the cornbread mixture. Carefully stir to combine then transfer to a 9×13 inch baking dish.1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, 2 1/2 cups chicken or vegetable broth, 2 large eggs
- Bake uncovered in the pre-heated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it’s becoming too brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried many a gluten-free stuffing recipes and this is the best one out there! Thank you for this!
Hi, can I use fresh cranberries?
Thanks
Hello! Fresh cranberries should work because they’ll heat and burst in the oven, but it will be a different flavor as they’re more bitter.