Cornbread Gluten Free StuffingThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This healthy cornbread gluten free stuffing can be enjoyed by all! You’ll take homemade dried cornbread cubes and infuse them with a flavorful stuffing mixture made of dried herbs and sauteed veggies. It’s a great recipe for the holiday season or anytime of year. Easily make this vegan, too!
One casserole dish that I look forward to every Thanksgiving (besides pumpkin pie, of course) is stuffing! I typically make it from scratch because most stuffing recipes are not vegetarian, vegan, gluten-free, or healthy.
We’re all familiar with the boxed versions we see on the grocery store shelves in November. Full of sodium and artificial ingredients, these make for an easy side dish, but not a healthy one. Regular stuffing is made with white bread which might not work for everyone. If you’re expecting guests at your holiday meal that follow a gluten-free diet, then the store bought versions just won’t do.
If you have been looking for a gluten-free cornbread stuffing recipe that is easy and has the perfect amount of flavor, you’ve come to the right place! This homemade gluten-free stuffing checks all the boxes, as it can be made dairy free, vegan, and even sugar free! It will quickly become a family favorite.
It’s super flavorful and has all the traditional seasonings that bring comforting vibes. You can whip this up with only 20 minutes of prep time and 45 minutes of cook time. It will impress your family and loved ones and make a beautiful addition to your holiday table.
👩🏽🍳 Why You’ll Love This Cornbread Gluten Free Stuffing
- Healthy: Unlike some other stuffing recipes, this savory cornbread stuffing is baked in the oven, rather than inside the turkey cavity. It’s lower in calories and fat than traditional stuffing – each serving has only about 160 calories and 8 grams of fat!
- Versatile: You can mix things up in this gluten free cornbread dressing recipe, adding in your own mix-ins, swapping herbs, and making it your own!
- Delicious: This gluten free recipe is way better than the boxed stuff! It has great texture and flavor,
- Great For The Holidays: This is the perfect side dish to compliment your Thanksgiving meal and can even be adjusted for Christmas time too.
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Make this recipe for gluten free cornbread stuffing mix with classic fall ingredients that you know and love. Check out the recipe card for exact measurements.
To Make The Gluten Free Cornbread
- Gluten-Free Flour: Many cornbread recipes use regular flour, but making a homemade cornbread ensures that the bread remains gluten free!
- Yellow Cornmeal: Go with an organic cornmeal for the healthiest option, since many corn products nowadays are GMO.
- Sugar & Salt: Staple ingredients for any cornbread! In Southern states they tend to add a good amount of sugar but for this gluten free southern cornbread dressing we will tame it a bit.
- Baking Powder & Baking Soda: These leavening agents create air bubbles that will help the bread rise and fluff.
- Almond Milk, Apple Cider Vinegar, Butter: These 3 ingredients serve as the wet ingredients in this cornbread and form a buttermilk alternative.
For The Rest Of The Stuffing Ingredients
- Veggies & Oil: Sauteed onion, celery, and garlic with olive oil for a fragrant, delicious mixture that makes this the ultimate cornbread stuffing.
- Herbs & Spices: Combine sage, rosemary, thyme, salt, and black pepper to create that traditional savory flavor popular among Thanksgiving recipes.
- Vegetable Stock: This easy recipe calls for vegetable stock, which can be found at any store and adds great flavor.
- Ground Chia Seeds: You will combine ground chia seeds with water to form a thick chia paste!
- Parsley: Garnish your gluten free cornbread stuffing with parsley, if desired.
🍲 Ingredient Substitutions
- Bread: If you’d rather, you can use regular gluten free bread instead of cornbread.
- Milk: Any milk will work in this recipe. Try it out with other non-dairy milk options. If you do not need this to be a gluten free dairy free cornbread stuffing, regular milk is fine too.
- Sugar: If you prefer this vegetarian stuffing to be refined sugar free, use coconut sugar, raw honey, or maple syrup.
- Oil: You can saute the veggies with any oil that you have on hand. Avocado oil or coconut oil are good substitutions.
- Veggies: Try this recipe out with other vegetables like shallots, leeks, fennel or carrots.
- Herbs: Try out other herbs to play with the flavor profile of this gluten-free cornbread dressing. Dried basil, tarragon, or caraway can be tasty. You can also switch things up by using fresh thyme, fresh rosemary, and fresh sage!
- Stock: If you don’t need to make this a vegan gluten free cornbread stuffing, you can use chicken broth or chicken stock.
🔪 How To Make Cornbread Gluten Free Stuffing
It might feel challenging to make homemade stuffing for the first time, but with these detailed step by step directions you’ll have this ready in no time! Here is how to make this gluten free cornbread stuffing recipe:
Preheat & Mix Dry Ingredients: Preheat the oven to 350F/180C. Prepare the cornbread by whisking the flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl.
Mix Wet Ingredients, Combine: Next whisk together the almond milk, apple cider vinegar and melted butter. Pour the wet ingredients into the large bowl with the dry ingredients and gently fold to combine.
Transfer & Bake: Transfer the cornbread mixture to an 8 inch square tin that is lined with parchment paper or cooking spray. Smooth off the top and bake for 20 minutes or until an inserted skewer comes out clean and the top is golden brown.
Let Cool: Remove from the oven and allow to cool to room temperature on a cooling rack.
Dice & Dry Out: When cornbread is cold dice into ¾ inch cubes. Allow the cornbread to dry out overnight or transfer the cubed cornbread to a large baking sheet and bake in a preheated 200 F oven for 35-40 minutes.
Saute Veggies: Meanwhile prepare the broth by heating the oil in a pot or large skillet over medium heat and sauté the diced onion and celery until soft. Next, add the garlic, ground sage, dried rosemary and thyme. Saute for 1-2 minutes.
Bring To Boil, Then Simmer: Add the vegetable broth to the onion mixture and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from the heat and allow to cool.
Prep Stuffing Ingredients: 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 the cooked vegetables and broth through the dried diced cornbread and season with salt and pepper.
Bake: Transfer the cornbread stuffing cubes to a baking dish and bake in the oven for 25 minutes.
Garnish & Serve: Sprinkle with chopped parsley if using and serve.
💭 Expert Tips
- Flavorful Stuffing: It’s important to dry out the cornbread before making the stuffing to avoid it being too soggy. Dried cornbread absorbs more of the liquid which produces a more flavorful savory cornbread dressing.
- Do Not Overmix: Don’t over mix when you pour the broth over the bread. You want to allow the bread to soak up the broth, but you don’t want to break up the pieces of bread so that they become mushy.
- Make Ahead Of Time: Cornbread can be made ahead of time, diced and allowed to dry out overnight to save time when preparing the stuffing. Then the next day you’ll be set up for an easy process.
- Cook Time: Be sure to evenly dice the cornbread into small cubes for even and consistent cooking time.
- Keep It Simple: Make sure you don’t add too many ingredients to this cornmeal stuffing recipe – the bread should be the star, so you should always have more bread than other ingredients.
- How To Fix Mushy Bread: If your stuffing turns out too moist or mushy, pour it onto a large baking sheet and spread it out. Baking it at 350 degrees until it has dried out is the best way to get it to the right consistency.
- Cranberry Cornbread Stuffing: Add in dried cranberries for a punch of sweetness to this savory gluten free recipe.
- Citrus Cornbread Stuffing: Transform this homemade gluten-free cornbread recipe into something bold and vibrant with the addition of fresh orange zest and a splash of orange juice replacing part of the broth. You can also use lemon zest.
- Other Mix-Ins: Feel free to add in other mix-ins that you enjoy. Mushrooms and herbs are a great combination, or nuts & seeds like pumpkin seeds and chopped walnuts add texture and flavor to this stuffing. You can also make this a sweet cornbread stuffing by adding diced apples, fresh herbs, and raisins.
🍽 Serving Suggestions
Serve this gluten free cornbread dressing as a side dish for your Thanksgiving dinner, or anytime that you are craving something comforting and flavorful. Pair with other festive sides like healthy mashed potatoes and cranberry sauce from dried cranberries. For a main course, try out this delicious vegan turkey or vegan Wellington. And yes, this stuffing will hold its own against even the most extravagant main dish. Don’t forget about some healthy keto apple pie for dessert!
🙌 Dietary Adaptations
This gluten free cornbread stuffing can be easily modified for dietary needs and personal preference.
Vegan Option: To make this vegan cornbread stuffing, substitute the butter for a vegan butter. It is that easy!
Sugar-Free Option: Leave the sugar out of this gluten-free stuffing recipe, use unsweetened almond milk, and ensure the vegetable stock has no added sugar.
Here is how to store and keep this gluten free southern cornbread dressing recipe:
To Store in the Fridge: Store leftover gf cornbread dressing in an airtight container or secure tightly with plastic wrap in the fridge for up to 3 days.
To Freeze: Cornbread can be baked, cooled, and frozen for up to 2 months.
To Reheat: To reheat your stuffing, allow frozen cornbread to thaw in the fridge. Place in a baking pan with a small amount of water, cover with aluminum foil, and heat until thoroughly warmed.
Unfortunately, most store bought cornbread stuffings do contain gluten. It can actually be very hard to find a gluten free cornbread dressing mix. And when you do find gluten free mixes in stores, they often do not have the healthiest ingredients and are high in sugar. This is why I prefer to make my own homemade version!
Most cornbread recipes call for a mix of cornmeal and wheat flour, thus making it not gluten free. However, it is easier to find gluten free versions of cornbread than it is to find stuffing mixes so you may have some luck. With a homemade stuffing from cornbread, you are always able to control the quality of ingredients and customize the recipe more to meet specific preferences and dietary needs.
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.
In general, yes! But it depends on how you make it. When you make cornbread gluten free stuffing with wholesome vegetables and nourishing herbs, it becomes a healthier side dish to enjoy! Gluten can be very inflammatory, so this gluten-free version is much more gentle on the body. Corn contains essential minerals such as zinc, iron, copper, magnesium, and manganese – and B vitamins, too! Onions contain vitamin C, potassium, and prebiotic fiber to promote healthy digestion (for those without sensitivities) and can lower inflammation. Chia seeds are loaded with fiber, antioxidants, and healthy fats. All in all, this gf cornbread stuffing recipe can be considered very healthy!
🥣 More Gluten Free Side Dishes!
- Gluten Free Apple Cake
- Vegan Gluten Free Focaccia
- Gluten Free Pasta Salad
- Roasted Green Beans And Potatoes
- Vegan Apple Crisp
- Vegan Sweet Potato Casserole
- Mashed Potato Fritters
Love this plant based gluten free recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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Cornbread Gluten Free Stuffing
For The Gluten Free Cornbread
- 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.
- Cornbread can be made ahead of time, diced and allowed to dry out overnight to save time when preparing the stuffing.
- This dish can be vegan friendly by using vegan butter.
- Evenly dice the cornbread.
- Fresh herbs can be used instead of dried if preferred.
- Chicken broth can be used instead of vegetable broth of preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Cornbread can be baked, cooled and frozen for up to 2 months.
- Any plant based milk can be used for this recipe.
- It’s important to dry out the cornbread before making the stuffing to avoid the stuffing being too soggy. Dried cornbread absorbs more of liquid which produces a more flavorful stuffing.
- Dried cranberries can be added to the stuffing for added flavor.