Gluten Free Cornbread Stuffing

5 from 1 vote

This gluten free cornbread stuffing is the perfect side dish for Thanksgiving or holiday meals. The classic stuffing flavors and sweet cornbread will make it a favorite you come back to every year. No one will know it's gluten free!

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Prep Time30

Cook Time45

Total Time1 15

Servings:

Author: Molly Thompson

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

Dairy-Free. Use diary-free milk and buttermilk in the cornbread and vegan butter in the cornbread and stuffing.

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.

Nutrition

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