Gluten-Free Cornbread Stuffing
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.The holidays aren’t complete without a warm, hearty stuffing, and my Gluten-Free Cornbread Stuffing never disappoints! I make it with homemade dried cornbread cubes, sautéed veggies, and flavorful dried herbs for the perfect combination of savory and soft. It’s easy to make vegan, and perfect for the holiday season or any time of year!
One casserole dish that I look forward to every Thanksgiving – besides my healthy pumpkin pie of course, is stuffing! I typically make it from scratch because most stuffing recipes are not vegetarian, vegan, gluten-free, or healthy.
This stuffing recipe came to life a couple of years ago after I attended my best friend’s Christmas party. With her family’s dietary restrictions being similar to mine, I knew I had to create a gluten-free version that everyone could enjoy. Now, it’s a must-have at my holiday table, and it pairs beautifully with my vegan turkey roast.
👩🏽🍳 Why I Love This Recipe
I love this gluten-free cornbread stuffing recipe because it was inspired by a special holiday memory with my best friend’s family. Their dietary needs, similar to mine, motivated me to create this side dish, and now you can make it too with my simple, step-by-step directions.
Every November, I see those boxed stuffing mixes lining grocery store shelves. While they’re convenient, as a nutritionist and health coach, I know they’re packed with sodium and artificial ingredients, not exactly my idea of a wholesome dish. Traditional white bread stuffing doesn’t work for everyone, especially gluten-free guests, so I always skip the store-bought options and make my own from scratch.
If you’ve been searching for a gluten-free cornbread stuffing recipe that’s easy to make and packed with flavor, you are in the right website 😉 My homemade stuffing has all the traditional seasonings that bring those comforting holiday vibes. With just 20 minutes of prep and 45 minutes of cook time, my homemade stuffing ticks all the boxes: it can be made dairy-free, vegan, and even sugar-free. It’s a Christmas and Thanksgiving dish that’s become a favorite in my family, and I know you’ll love it too!
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🥘 Ingredients
I love making this gluten-free cornbread stuffing with classic fall ingredients we all know and love. These are the main ones:
To Make The Gluten Free Cornbread
Gluten-Free Flour: I always use gluten-free flour to make sure the cornbread is safe for everyone at the table.
Yellow Cornmeal: I like using organic cornmeal for the healthiest option.
Baking Powder & Baking Soda: These leavening agents make the cornbread fluffy and light. They’re the secret to getting that perfect rise!
Almond Milk, Apple Cider Vinegar, Butter: These simple wet ingredients create a dairy-free buttermilk alternative.
For The Rest Of The Stuffing Ingredients
Veggies & Oil: I sauté onion, celery, and garlic in olive oil for a fragrant, flavorful base. It’s the heart of this stuffing recipe!
Herbs & Spices: I mix sage, rosemary, thyme, salt, and pepper to get that classic savory flavor that screams Thanksgiving.
Ground Chia Seeds: Mixing ground chia seeds with water makes a thick paste that works as a perfect binder in this recipe.
🍲 Substitutions
Bread: I sometimes use gluten-free bread instead of cornbread, it’s an easy swap that works just as well..
Milk: Any milk will do! I like using non-dairy options, but regular milk is great if gluten-free and dairy-free aren’t needed.
Sugar: If you prefer this vegetarian stuffing to be refined sugar free, use coconut sugar, raw honey, or maple syrup.
🔪 How To Make
Making my cornbread gluten free stuffing for the first time might seem tricky, but don’t worry, with these easy, step-by-step directions, you’ll have it ready in no time.
Preheat & Mix Dry Ingredients: I start by preheating the oven to 350°F (180°C). Then, I whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl to prepare the cornbread.
Mix Wet Ingredients, Combine: Next, I whisk together the almond milk, apple cider vinegar, and melted butter. Then, I pour the wet ingredients into the bowl with the dry ingredients and gently fold everything together until combined.
Transfer & Bake: I transfer the cornbread mixture to an 8-inch square tin lined with parchment paper or lightly sprayed with cooking spray. I smooth the top and bake it for 20 minutes, or until a skewer inserted in the center comes out clean and the top is golden brown.
Let Cool: I take the cornbread out of the oven and let it cool on a wire rack until it reaches room temperature.
Dice & Dry Out: Once the cornbread has cooled, I dice it into ¾-inch cubes. To dry it out, I either leave the cubes out overnight or bake them on a large baking sheet in a preheated 200°F oven for 35–40 minutes.
Saute Veggies: While the cornbread dries, I heat oil in a pot or large skillet over medium heat to prepare the broth. I sauté the diced onion and celery until soft, then stir in the garlic, ground sage, dried rosemary, and thyme, cooking for another 1–2 minutes until fragrant.
Bring To Boil, Then Simmer: I add the vegetable broth to the onion mixture and bring it to a boil. Then, I reduce the heat and let it simmer for 5 minutes before removing it from the heat to cool.
Prep Stuffing Ingredients: I preheat the oven to 350°F (180°C) and prepare the chia paste by mixing ground chia seeds with water in a small bowl. Once the paste forms, I stir it into the cooled broth. Then, I gently fold the cooked vegetables and broth mixture into the dried cornbread cubes, seasoning with salt and pepper.
Bake: I transfer the cornbread stuffing mixture to a baking dish and bake it in the oven for 25 minutes until golden and heated through.
Garnish & Serve: I finish by sprinkling the stuffing with chopped parsley for a fresh touch, then serve it warm.
💭 Expert Tips
My #1 Secret Tip for making the best gluten-free cornbread stuffing is to always dry out the cornbread before using it. The first time I made stuffing, I skipped this step, and it turned into a mushy mess! Now, I always let the cornbread dry overnight or bake it at a low temperature so it can soak up the broth perfectly without getting soggy. It makes all the difference!
Other Tips To Keep In Mind:
- Do Not Overmix: I’m always gentle when adding the broth to avoid breaking up the cornbread. Let it soak up the liquid without stirring too much to keep the texture just right.
- Make Ahead of Time: I like to make the cornbread a day ahead, dice it, and let it dry overnight. It saves time and makes the process so much easier the next day.
- Cook Time: I always dice the cornbread evenly into small cubes to ensure it cooks consistently. It’s a small step that makes a big difference!
- How to Fix Mushy Bread: If the stuffing turns out too wet, I spread it on a baking sheet and bake it at 350°F until it dries. It’s an easy fix that works every time!
📖 Variations
This gluten-free cornbread stuffing is a holiday favorite, and it’s so easy to customize. These are my favorites:
Cranberry Cornbread Stuffing: I love adding dried cranberries for a pop of sweetness that balances the savory flavors perfectly.
Citrus Cornbread Stuffing: Sometimes, I mix in fresh orange zest and a splash of orange juice in place of some broth, it makes the stuffing bright and bold. Lemon zest works great too!
Other Mix-Ins: I like to get creative with mix-ins like mushrooms and herbs, or nuts and seeds like pumpkin seeds and chopped walnuts for added texture. For a sweet twist, diced apples, fresh herbs, and raisins are my go-to additions.
🍽 Serving Suggestions
My easy gluten-free cornbread stuffing always has a place on my Thanksgiving table, nestled among all my favorite festive meals.
Other Sides: I love pairing it with creamy, healthy mashed potatoes and a tangy cranberry sauce from dried cranberries, it’s like the perfect harmony of savory and sweet. Together, these dishes bring back memories of cozy holiday dinners with my family, where every bite feels like a warm, comforting hug.
Main Dishes: I love serving this stuffing alongside my delicious vegan meatloaf or my hearty vegan Wellington, it’s a side that can hold its own against any show-stopping dish. And of course, no holiday meal is complete without dessert, so I always make room for a slice of my healthy pumpkin apple pie to end the night on a sweet note!
🫙 Storage Directions
Refrigeration: I keep leftover gluten-free cornbread stuffing in an airtight container or covered tightly with plastic wrap in the fridge for up to 3 days.
Freezing: I bake the cornbread, let it cool, and freeze it for up to 2 months, perfect for prepping ahead!
Reheating: When I’m ready to reheat, I let the frozen cornbread thaw in the fridge, place it in a baking pan with a little water, cover with foil, and heat until it’s warmed through.
❓Recipe FAQs
DOES CORNBREAD STUFFING CONTAIN GLUTEN?
Most store-bought cornbread stuffing mixes contain gluten, which can make it really hard to find a gluten-free option. Even when I do find gluten-free mixes, they’re often filled with unhealthy ingredients and loaded with sugar. That’s why I always prefer to make my own homemade version, it’s healthier, tastier, and so much more satisfying!
IS PEPPERIDGE CORNBREAD GLUTEN FREE?
Pepperidge Farm Cornbread Classic Stuffing contains wheat flour, so it is not gluten free. If you do prefer to use a box mix to save time, I recommend Bob’s Red Mill gluten free cornbread mix. It is relatively healthy and only contains 3g of sugar per serving, making it the best gluten-free cornbread mix I could find.
IS CORNBREAD STUFFING HEALTHY?
As a nutritionist and health coach, I can confidently say that this gluten-free cornbread stuffing is a much healthier option compared to traditional versions—depending on how you make it, of course! By using wholesome vegetables and nourishing herbs, this stuffing transforms into a side dish packed with nutrients. Gluten can be inflammatory for many people, so this gluten-free recipe is gentler on the body
CAN I MAKE THIS CORNBREAD STUFFING AHEAD OF TIME?
Yes! You can bake the cornbread a day or two in advance, dice it into cubes, and let it dry out overnight. When you’re ready to assemble the stuffing, simply follow the rest of the recipe steps.
🥣 More Gluten Free Side Dishes!
- Vegan Gluten Free Focaccia
- Vegetarian Baked Beans
- Gluten Free Pasta Salad
- Roasted Green Beans And Potatoes
- Sweet Potato Casserole without Eggs
- Mashed Potato Fritters
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🎥 Watch How to Make It
Gluten-Free Cornbread Stuffing
The holidays aren’t complete without a warm, hearty stuffing, and my Gluten Free Cornbread Stuffing never disappoints! I make it with homemade dried cornbread cubes, sautéed veggies, and flavorful dried herbs for the perfect combination of savory and soft. It’s naturally gluten-free, easy to make vegan, and perfect for the holiday season or any time of year!
Servings: 12
Calories: 164kcal
Ingredients
For The Gluten Free Cornbread
- 1 cup gluten free flour
- ¾ cup yellow cornmeal
- ⅓ cup sugar
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup unsweetened almond milk
- 3 tsp apple cider vinegar
- ¼ cup melted butter or vegan butter
For The Stuffing
- 2 tbsp olive oil
- 1 onion diced
- ¾ cup diced celery
- 2 cloves garlic minced
- 1 tsp salt
- ⅛ tsp pepper
- 1½ tsp ground sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cups vegetable stock
- 1 tbsp ground chia seeds
- 3 tbsp water
- 2 tbsp chopped parsley optional
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Prepare the cornbread by whisking the flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl.
- Next whisk together the almond milk, apple cider vinegar and melted butter.
- Pour the wet ingredients into the dry ingredients and gently fold to combine.
- Transfer to a lined 8-inch square baking dish.
- Smooth off the top and bake for 20 minutes or until an inserted skewer comes out clean.
- Remove from the oven and allow to cool on a cooling rack.
- When cornbread is cold dice into ¾ inch cubes. Allow the cornbread to dry out overnight or transfer the cubes to a baking tray and bake in the oven at 200 degrees F / 100C for 35-40 minutes to dry it out.
- Meanwhile, prepare the broth by heating the oil in a pot and sauté the onion and celery until soft.
- Next, add the garlic, ground sage, dried rosemary and thyme.
- Satué for 1-2 minutes before adding the vegetable broth and bringing to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove from the heat and allow to cool.
- Preheat the oven 350 degrees F / 180C.
- In a small bowl mix together the ground chia seeds and water to form a paste.
- Combine the chia seed paste with the broth.
- Gently fold through the dried diced cornbread and season with salt and pepper.
- Tranfer to a baking dish and bake in the oven for 25 minutes.
- Sprinkle with chopped parsley if using and serve.
Notes
- I always dry out the cornbread before using it. The first time I made stuffing, I skipped this step, and it turned into a mushy mess! Now, I always let the cornbread dry overnight or bake it at a low temperature so it can soak up the broth perfectly without getting soggy. It makes all the difference!
- I’m always gentle when adding the broth to avoid breaking up the cornbread. Let it soak up the liquid without stirring too much to keep the texture just right.
- I like to make the cornbread a day ahead, dice it, and let it dry overnight. It saves time and makes the process so much easier the next day.
- I always dice the cornbread evenly into small cubes to ensure it cooks consistently. It’s a small step that makes a big difference!
- If the stuffing turns out too wet, I spread it on a baking sheet and bake it at 350°F until it dries. It’s an easy fix that works every time!
Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 509mg | Potassium: 142mg | Fiber: 3g | Sugar: 7g
Thanks for this! It’s always great to have some gluten-free options on hand.
For sure! Hope you like it when you try it!
This looks amazing and such a treat! Thank you!
Thanks!! 🙂
This is just in time for fall and the upcoming holidays. Looking forward to trying this recipe.
You will love this recipe Mimi – enjoy!
Such a wonderful recipe for the upcoming holiday season! I love the flavors from the dried herbs and sauteed veggies. So good!
Thanks so much Tara!
As someone who follows a gluten-free diet, I’m always on the lookout for delicious alternatives to classic dishes, and this stuffing did not disappoint. The use of cornbread adds a wonderful depth of flavor and a slightly sweet note that beautifully complements the savory herbs and aromatics.
I’m so so happy to hear that Shadi! Thanks for letting me know!
This was great for my GF family members. They absolutely loved it. (as did the non GF eaters too!)
Awesome! Thanks Sisley!
Such a delicious stuffing for the upcoming holidays! I love the tips and tricks you included. Definitely perfect for my whole family!
Woohoo! Thanks so much Tara!
I am so glad to find this recipe! I have vegetarian family members that come over for Thanksgiving. Now I have a delicious stuffing recipe I can make for them!
Yay!! Thanks Katie! I can’t wait to hear how they like it!
Lovely stuffing perfect timing for planning the Thanksgiving menu can’t wait to try it!
Totally!! Enjoy! 🙂
This stuffing looks so simple and delicious! I’m definitely putting this on the menu!!
Thank you so much!! I hope you and your family love it!
Thanks so much for sharing this recipe! It can be so hard to find good vegan and gluten-free options for Thanksgiving, so the food is still delicious but everyone can be included. I can’t wait to share this with my family this year!
Totally!! This is an all-inclusive recipe for sure! 🙂 I hope you and your family love it!