Here’s a delicious recipe for Gluten-Free Cornbread Stuffing that gets baked in the oven. This comforting side dish is perfect for gatherings and can accommodate family and friends who have gluten sensitivities. This recipe can also be made dairy-free, vegetarian, and vegan.

a slice or gluten-free cornbread stuffing on a white plate.

Quick Overview of This Recipe

🍞 Recipe: Gluten-Free Dairy-Free Cornbread Stuffing
⏰ Total Time: 1 hour 15 minutes
🍽 Serves: 10
🔥 Per Serving: 238 calories | 6.5 g protein | 31 g carbs | 10 g fat | 1 g fiber
🌽 What’s Inside: Gluten-free cornbread, onion, celery, green apple, garlic, sage, thyme, eggs (or flax egg), broth, butter or vegan butter
🌿 Good to Know: Gluten-free, dairy-free, vegetarian, and easily made vegan; festive, cozy, and full of clean, real-food ingredients
🍂 Why It Works: All the flavor and comfort of traditional stuffing, made lighter and allergy-friendly. The cornbread base adds a touch of natural sweetness, while the herbs and apple bring balance and depth. Make this recipe easily using a gluten-free boxed cornbread mix, or one from scratch!

Stuffing is a staple for many of us during the holidays, and who doesn’t like cornbread?

I know you and your family are going to love this Gluten-Free Cornbread Stuffing recipe that combines both the savory flavors of stuffing with the mild natural sweetness of cornbread.

Best of all, you can use a homemade gluten-free cornbread or one from a box…nobody will know the difference!

Key Ingredients

ingredients for gluten-free cornbread stuffing on a counter.
  • Gluten-free cornbread is the base for this delightful recipe. Slightly sweet and fully savory, the cornbread creates the ideal texture for this dish. You can use any boxed or homemade cornbread recipe that you like, just make sure the ingredients meet your dietary needs. I like this brand of gluten-free cornbread mix.
  • Celery and onion are sautéed to add a pleasant crunch that is subtle, yet satisfying. This gluten-free stuffing recipe is a great way to get in some veggies with your holiday meal.
  • You’ll also need additional ingredients like chicken broth or vegetable broth, garlic, butter (use vegan butter for dairy-free diets), plus seasonings.

Please see the recipe card at the end of this post for the exact measurements.

Recipe Steps

sautéing apple and veggies for stuffing in pan.

Step One: Start by sautéing your apple and veggies to soften them.

ingredients for cornbread stuffing in bowl.

Step Two: Combine the softened veggies, cornbread, and other ingredients in a mixing bowl.

stuffing ingredients in bowl ready to be baked.

Step Three: Add the egg and broth and stir to combine.

gluten-free cornbread stuffing in baking dish ready for oven.

Step Four: Pour the stuffing ingredients into your baking dish and bake until done.

The top will be slightly golden brown and crispy. Allow the cornbread to cool before serving. Enjoy!

I hope you agree that this gluten-free cornbread dressing is the best way to enjoy regular stuffing that is perfect for any gluten-free diet.

a slice of gluten-free cornbread stuffing on a spatula.

Recipe Benefits

  • This recipe yields up to 10 servings, making it perfect for your holiday table, especially for larger families.
  • With just a few alterations, this dish can easily fit into dairy-free, vegetarian, and vegan lifestyles.
  • Cornbread dressing is a classic side that pairs well with most meats including turkey. Add this stuffing to your Thanksgiving dinner menu for a perfect side dish.

Recipe FAQs

Can I prep the cornbread ahead of time; can I use frozen cornbread in this recipe?

You can (and should) prep the cornbread ahead of time before making the stuffing to ensure you have enough time for it to cook and cool. This can be done up to 4 days before you make the stuffing. If you want to make the cornbread more than 4 days ahead of time, you can freeze it. Just be sure to allow a full 48 hours for the frozen cornbread to defrost in the refrigerator before making the stuffing. Do not use frozen cornbread to make stuffing.

What can I use as an egg substitute to make this recipe vegan-friendly?

I suggest using flaxseed. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, and allow the mixture to sit until thickened.

Can I cook this cornbread stuffing inside the turkey instead of in a separate baking pan?

This recipe is designed to be cooked in a separate pan outside of the turkey. I have not tested it by cooking it inside the turkey.

Should the stuff be covered while baking?

Yes, it should be covered with foil for the first half of baking to ensure that it doesn’t dry out.

Should cornbread be moist or dry for stuffing?

You can use almost any type of cooked cornbread to make stuffing. If it is very moist, you can reduce the amount of broth in the stuffing recipe. If it is dry, you can add a bit more. This allows for individual variation.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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a slice or gluten-free cornbread stuffing on a white plate.

Gluten-Free Cornbread Stuffing Recipe

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5 from 1 review

Print Recipe

Here’s a delicious recipe for Gluten-Free Cornbread Stuffing that gets baked in the oven. This comforting side dish is perfect for gatherings and can accommodate family and friends who have gluten sensitivities. This recipe can also be made dairy-free, vegetarian, and vegan.

  • Total Time: 75 Minutes
  • Yield: 10 Servings 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 6 cups gluten-free and dairy-free cornbread, crumbled (ensure it’s a day old or very well dried; see instructions)
  • 4 tablespoons unsalted butter (use vegan butter for dairy-free and vegan diets)
  • 1 large onion, finely chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 green apple, cored and chopped
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 2 1/2 cups reduced-sodium chicken broth (use vegetable broth for vegan diets)
  • 2 large eggs (or a flaxseed egg substitute for a vegan version: mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, let sit until thickened)

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Lightly spray a large baking dish with nonstick cooking spray and set aside. I used an 8-inch by 11-inch casserole dish.
  3. If your gluten-free cornbread is fresh, you’ll need to dry it out a bit so the stuffing doesn’t get mushy. Spread the crumbled cornbread on a baking sheet and bake for about 10-15 minutes in the preheated oven, checking to avoid burning. It should be very dry but not toasted. If your cornbread is more than a day old, you probably won’t need to dry it.
  4. In a large skillet, melt the butter over medium heat on the stovetop. Add the onions and celery, and cook until they begin to soften, about 5-7 minutes.
  5. Stir in the garlic and apple and cook for an additional 1-2 minutes, until fragrant. Turn off the heat and set the skillet aside.
  6. In a large bowl, combine the dried cornbread, sautéed vegetables, sage, and thyme. Mix well. Season with salt and pepper to taste.
  7. In a separate bowl, whisk together the broth and eggs (or flaxseed mixture).
  8. Pour the liquid mixture over the cornbread mixture and stir until well combined. Let it sit for a few minutes so the cornbread soaks up the liquid.
  9. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  10. Cover with aluminum foil and bake in the preheated oven for about 25-30 minutes.
  11. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy.
  12. Remove the stuffing from the oven and allow it to cool for a few minutes before serving.

Notes

  1. Store any leftovers in an airtight covered container in the refrigerator for up to 4 days. Reheat before serving.
  2. Want to add sausage to this recipe? Sauté 1 pound of sausage with the onions and carrots. You may need to add an extra ½ cup of broth to the recipe to keep it moist.

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 238
  • Sugar: 2.6 g
  • Sodium: 559.4 mg
  • Fat: 9.9 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 30.8 g
  • Fiber: 1 g
  • Protein: 6.5 g
  • Cholesterol: 73.4 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.