Gluten-Free Cornbread Stuffing: Perfect Holiday Side Dish
Finding a gluten-free cornbread stuffing recipe that’s both delicious and easy to prepare can be challenging.
This classic dish, perfect for Thanksgiving and other holiday meals, combines the sweet flavour of cornbread with savoury herbs and vegetables, creating a side dish that everyone will enjoy – gluten-free or not!
Whether paired with turkey, mashed potatoes, or a festive salad, this stuffing will undoubtedly be a highlight at your holiday table.
Why Gluten-Free Cornbread Stuffing Stands Out
This gluten-free cornbread stuffing recipe offers a delightful twist on traditional stuffing. Here are a few reasons it shines:
- Gluten-Free Friendly: Perfect for those with gluten sensitivities.
- Balanced Flavours: Sweet and savoury notes combine beautifully.
- Simple Ingredients: Easy-to-find components make preparation a breeze.
- Versatile: Works well as a side for various dishes.
- Family Favourite: Loved by gluten-free and gluten-tolerant eaters alike.
If you’re searching for another gluten-free Thanksgiving side, consider trying gluten-free gravy, dairy-free mashed potatoes, or a kale apple salad for a well-rounded meal.
Ingredients for Gluten-Free Cornbread Stuffing
Here’s what you need to create this delectable dish:
For the 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

For the Stuffing:
- 1 cup unsalted butter
- 2 large yellow onions (diced)
- 5 ribs celery (diced)
- 6 cloves garlic (minced)
- 3 tablespoons fresh parsley (chopped)
- 3 tablespoons fresh sage (chopped)
- 2 tablespoons fresh thyme (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs
Step-by-Step Guide to Making Gluten-Free Cornbread Stuffing
Step 1: Prepare the Cornbread
- Preheat the oven to 400°F. Place cubed butter in a cast iron skillet and let it melt while the oven preheats.
- In a large bowl, whisk cornmeal, gluten-free flour, sugar, salt, baking powder, and baking soda.
- Add eggs, buttermilk, and milk. Mix well until smooth.
- Pour the melted butter into the batter, reserving about 1 tablespoon in the skillet. Whisk until combined.
- Reduce oven temperature to 375°F. Pour batter into the skillet and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool, cube the cornbread, and let it dry overnight on a sheet pan. For same-day preparation, bake the cubes at 300°F for 35-45 minutes.
Step 2: Sauté the Vegetables
- Melt butter in a skillet over medium heat. Add onions and celery; sauté for 2-3 minutes until softened.
- Stir in garlic and herbs. Cook for another 2-3 minutes, ensuring the mixture is fragrant and well-combined.
Step 3: Combine Ingredients
- Transfer cornbread cubes to a large bowl. Add sautéed vegetables and gently mix to avoid breaking the cornbread.
- In a separate bowl, whisk eggs, broth, salt, and pepper. Pour over the cornbread mixture, tossing gently to combine.
Step 4: Bake the Stuffing
- Preheat the oven to 350°F. Grease a casserole dish with non-stick spray.
- Pour the stuffing mixture into the dish. Bake for 45-50 minutes. Cover with foil if the top browns too quickly.
Expert Tips for Success
- Use homemade gluten-free cornbread for the best flavour.
- Allow cornbread to dry thoroughly for optimal texture.
- Fresh herbs make a significant difference; take the time to chop them finely.
- Handle the mixture gently to maintain the structure of the cornbread.
- Adjust seasoning to taste for a more personalised dish.
FAQs About Gluten-Free Cornbread Stuffing
What’s the difference between stuffing and dressing?
Stuffing is traditionally cooked inside the bird, while dressing is baked separately in a casserole dish. This recipe works best as dressing to ensure even cooking.
Do I need to dry out the cornbread?
Yes, drying out the cornbread ensures it absorbs the broth mixture without becoming mushy.
Can I use store-bought gluten-free cornbread?
While homemade cornbread yields better flavour, store-bought options can work in a pinch.
Can this recipe be made vegan?
Yes, use vegan butter and a flax egg substitute to make this stuffing vegan-friendly.
Can I prepare this dish ahead of time?
Absolutely! Fully assemble the stuffing and refrigerate it for up to 24 hours before baking.
Serving Suggestions
Pair this gluten-free cornbread stuffing with holiday favourites such as:
- Cheesecloth turkey or roasted chicken
- Gluten-free green bean casserole
- Mashed sweet potatoes
- Homemade cranberry sauce
Make-Ahead and Storage Tips
- Cornbread Prep: Bake and cube cornbread up to two days in advance. Store on a baking sheet, covered loosely with foil.
- Freezing Stuffing: Assemble the dish and freeze for up to two months. Thaw overnight and reheat at 350°F for 30 minutes.
More Gluten-Free Holiday Recipes
- Dairy-Free Mashed Potatoes
- Gluten-Free Turkey Gravy
- Vegan Green Bean Casserole
- Balsamic Roasted Brussels Sprouts
This gluten-free cornbread stuffing will become a staple in your holiday repertoire. Its perfect balance of flavours and easy preparation ensures it’s a crowd-pleaser every time.
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