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Home » Side Dishes » Gluten-Free Cornbread Stuffing

November 3, 2017 (last updated March 4, 2021)

Gluten-Free Cornbread Stuffing

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overhead view of square glass pan with gluten-free corn bread stuffing

The countdown to Thanksgiving continues. Gluten-free cornbread stuffing is definitely my favorite thing at Thanksgiving. I love the combination of a sweet cornbread with the savory flavors of traditional stuffing.

I prefer not to put the stuffing in the turkey. A big turkey has enough trouble cooking with out drying out. When you add stuffing it has to cook even longer. So here’s a recipe for gluten-free cornbread stuffing that bakes on its own.

Gluten-Free Cornbread

square glass pan of cut gluten-free cornbread with one piece on top, glass bowll of butter and honey bear on left and glass measuring cup in background

For the gluten-free cornbread you have a couple of options. In some markets you can find ready-made gluten-free cornbread stuffing cubes. Or you can use a gluten-free mix to make cornbread. There are several companies that make them – King Arthur Flour is a good one. The mixes will give you about the right amount of cornbread for this recipe. If you’re feeling ambitious you can bake the cornbread from scratch-here’s my gluten-free cornbread recipe. See below for the best method for baking the cornbread for stuffing.

Important note for baking the cornbread:

If you are not using ready-made cornbread cubes, here’s the trick for making cubes from cornbread: Instead of baking it in a regular baking dish, spread the batter in a thin layer on a large baking sheet with low sides and bake for about 20-25 minutes. Then, once it’s cooled for about 20 minutes, cut into 1/2″ cubes. Split the cubes between 2 baking sheets and toast in a 400° oven for 10 minutes.

Gluten-Free cornbread cubes in white bowl on yello napkin. Wood spoon and bowls with salt & cornmeal in background.

Stuffing Variations

  • Vegan cornbread stuffing – Use a neutral oil like sunflower or avocado in place of the butter and use vegan low-sodium broth. I highly recommend Imagine Low-Sodium “No-Chicken” broth. It is the best vegan broth I have tried.
  • Add 1 cup cooked, crumbled sausage
  • Add 1 cup diced apples and 1/2 chopped walnuts sautéed in butter
Continue to Content
overhead view of square glass pan with gluten-free corn bread stuffing

Gluten-Free Cornbread Stuffing

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This gluten-free cornbread stuffing is the perfect balance of savory and sweet for your Thanksgiving or holiday meal.

Ingredients

  • 2 cups minced onion (about 1 medium-sized onion)
  • 2 cups finely chopped celery
  • 4 Tbsp unsalted butter
  • 8 cups toasted cornbread cubes*
  • 1 tsp dried thyme
  • 1 tsp ground sage 1 tsp salt
  • ¼ tsp ground black pepper
  • 3 eggs
  • 2½ cups low-sodium chicken or vegetarian broth

Instructions

  1. Melt the butter in a large skillet. When the butter starts to bubble add the celery and onion.
  2. Cook over low-medium heat, tossing often, for 5-7 minutes until the celery and onion are translucent. The key here is to soften the onion and celery, not brown. Remove the celery and onion from the pan and transfer to a bowl and be sure to scrape out all the butter.
  3. In a large mixing bowl, beat the eggs and broth together. Mix in the celery, onion, spices, salt and pepper. Gently toss in the cornbread cubes. Let sit for 10-15 minutes.
  4. Pour the stuffing into a 9″ x 13″ roasting pan and bake for 45 minutes.

Notes

See the main page of this post for options for cornbread cubes.

Recommended Products

  • Low Sodium Vegetarian No-Chicken Broth
    Low Sodium Vegetarian No-Chicken Broth

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© Janet Harlow
Cuisine: American
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Posted In: Side Dishes · Tagged: corn, holiday, thanksgiving

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