Gluten Free Cornbread Stuffing Recipe


For the cornbread:

  • 1 cup gluten-free flour baking blend (with xanthan gum)
  • 1 cup gluten-free yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3/4 cup milk (any kind, or use dairy-free alternative)
  • 1/4 cup honey
  • 2 large eggs

For the stuffing:

  • 4 tablespoons unsalted butter (or dairy-free alternative)
  • 1 yellow onion, diced
  • 4 stalks celery, diced
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries (optional)
  • 12 cups crumbled gluten-free cornbread
  • 2 cups chicken or vegetable broth
  • 2 eggs, beaten


Make the cornbread:

  • Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  • Combine dry ingredients: In a mixing bowl, whisk together gluten-free flour blend, cornmeal, baking powder, baking soda, and salt.
  • Combine wet ingredients: In a separate bowl, whisk together the melted butter, milk, honey, and eggs.
  • Mix batter: Add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix).
  • Bake: Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and crumble: Let the cornbread cool completely, then crumble into bite-sized pieces.

Make the stuffing:

  • Sauté vegetables: Melt the butter in a large skillet over medium heat. Add the onion, celery, and garlic. Cook, stirring occasionally for 5-7 minutes until softened.
  • Add herbs: Stir in the sage, thyme, salt, and pepper. Cook for an additional minute until fragrant.
  • Combine ingredients: In a large bowl, combine the crumbled cornbread, sautéed vegetables, cranberries (if using), beaten eggs, and broth. Mix gently until everything is evenly moistened.
  • Bake: Transfer the stuffing mixture to a greased 9×13 inch baking dish. Cover with foil and bake at 350°F (190°C) for 20 minutes. Uncover and bake for an additional 15-20 minutes, or until heated through and lightly golden on top.


  • Make cornbread ahead: Bake the cornbread a day or two in advance for convenience.
  • Dairy-free: Use dairy-free butter and milk alternatives.
  • Add-ins: Customize with your favorite additions like chopped nuts, sausage, or dried fruits.
  • Bake in the turkey: If you’d like, stuff the turkey cavity with the mixture instead of baking it separately.


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