Gluten Free Cornbread Stuffing – Iowa Girl Eats

Gluten Free Cornbread Stuffing is full of aromatic garlic and herbs, plus a craveable, cornmeal crunch. Nobody would ever guess it’s gluten free!

File Gluten Free Cornbread Stuffing under the “OMG-Good” section of your holiday recipe binder, because that’s exactly what you’ll be saying after your first bite.

Intensely flavored with garlic and herbs, plus that unmistakable cornbread crunch, it’ll be a standout side dish on your gluten free holiday dinner table. Scooped next to a slice of smoked turkey (my husband’s specialty!) with a drizzle of gluten free gravy? No other side dishes needed!

(Ok, obviously saving some room for you and you, too!)

Gluten Free Cornbread Stuffing

Honestly I didn’t even like stuffing until I had to go gluten free. Maybe it was a case of not being able to have something that made me want it, but after refusing to touch the stuff my entire life, it’s now a must-have at Thanksgiving and Christmas, especially.

This Gluten Free Cornbread Stuffing not only has an amazing texture thanks to cornmeal inside the homemade cornbread cubes that make up the base of the stuffing, but it’s also packed with fresh herbs, lots of garlic, and savory sausage. IRRESISTIBLE, and nobody would ever guess it’s gluten free.

The best part though? All the elements can be prepped ahead of time then tossed together right before baking. One less thing on your holiday dinner to-do list!

What’s the Difference Between Stuffing and Dressing?

Typically stuffing is cooked inside a turkey or chicken while it roasts, while dressing is cooked in a casserole dish, though I have found the usage of these terms can be a regional preference. Kind of like how we say “pop” in the Midwest, while other areas of the country call it “soda” or “coke”.

So while this recipe is baked in a casserole dish, we’re calling it stuffing. Because that’s what you’ll be doing when you eat it. Stuffing your face with it. So glad we could clear that up.

Is Cornbread Gluten Free?

Cornbread gets it’s golden brown hue and crunchy texture from yellow cornmeal. While corn IS gluten free, most cornbread recipes also include regular, all-purpose flour which makes them NOT gluten free. My cornbread recipe swaps all-purpose flour with a gluten-free flour blend. Easy!

That said, store-bought stuffing mixes like Stove Top Cornbread Stuffing can be deceiving. It may appear to be gluten free because of the word “cornbread” in the name, but the cornbread is made with regular wheat flour so it’s actually not gluten free.

Boxed stuffing mix doesn’t hold a candle to homemade anyway — trust me when I tell you that homemade stuffing is a total upgrade!

Ingredients Needed

For the Cornbread:

The cornbread cubes that form the base of this stuffing are made using my Gluten Free Cornbread recipe minus the sugar. Here’s what you’ll need:

• Butter: I use salted butter — you can use dairy free / vegan butter if you need to.
• Milk: any kind except buttermilk. I’ve used everything from unsweetened almond milk to whole milk.
• Honey: a small bit of honey helps brown the top and balance out the recipe.
• Eggs: help moisten the cornbread and bind it together.
• Gluten-free baking flour blend: I’ve tested this recipe with Bob’s Red Mill Gluten Free 1:1 Baking Flour Blend, but any GF baking blend that already includes a binder such as xanthan gum should work.
• Gluten-free yellow cornmeal: finely ground or medium ground gluten free cornmeal will both work in this recipe.
• Baking powder and baking soda: make the gluten free cornbread tall and fluffy.
• Salt: a pinch to help balance the flavors.

For the Sausage + Vegetable Mixture:

• Sausage: I like Jimmy Dean pork sausage — I’ve tested this recipe using both their regular and sage flavors. Both are delicious.
• Butter: the scent of vegetables and herbs sauting in melted butter is unmatched.
• Aromatics – onion, celery, garlic: for lots of cozy flavor.
• Fresh herbs – sage, rosemary, thyme: spring for fresh herbs, if you’re able! Freeze dried herbs also work great in this recipe.
• Gluten free chicken stock or broth: to moisten the stuffing.
• Eggs: to bind the stuffing together.

Can I Use a Boxed Cornbread Mix?

Unless the gluten free cornbread mix specifically says “unsweetened”, I don’t recommend using a boxed gluten free cornbread mix because the dressing will skew sweet.

While the thought of a sweet and savory gluten-free cornbread dressing may seem appealing, I find the combo just doesn’t work!

That said, this recipe is made with my homemade gluten free cornbread recipe that I altered to be only lightly sweetened. It can be whipped up in minutes AND made up to five days ahead of time.

How to Prep Gluten Free Cornbread Stuffing Ahead of Time

Looking to save some time on the holiday? I’ve got you! Here’s your gluten free stuffing recipe prep-ahead outline:

• For the cornbread: bake up to 5 days ahead of time. Cool completely then cover and store on the counter.
• For the cornbread croutons: make up to 5 days ahead of time. Cool completely then store in an airtight storage container or gallon Ziplock bag on the counter.
• For the sausage: brown then drain and refrigerate up to 3 days ahead of time.
• For the vegetable and herb mixture: saute then refrigerate up to 3 days ahead of time.
• To Prep the complete stuffing recipe: follow the full recipe up to the baking step 1 day ahead of time. Let the baking dish sit at room temperature for 30 minutes before baking according to directions.

Ok — let’s get cooking!

Try Wild Rice Stuffing!

How to Make Gluten Free Cornbread Stuffing

Step 1: Bake a batch of gluten free cornbread

Start by baking a batch of my gluten-free cornbread recipe then let the cornbread cool. Again, this is my regular gluten free cornbread recipe made without sugar, and can be made up to 5 days ahead of time.

Step 2: Cut the baked cornbread into cubes

Next, cut the cooled cornbread into 1″ cubes. This will be about 3/4 of the cornbread — save the rest to pair with chili!

Step 3: Toast the cornbread cubes

Spread the cornbread cubes out onto a half sheet pan lined with parchment paper then bake for 30-45 minutes at 275 degrees, or until they’re toasted and dried, stirring every 15 minutes.

The cornbread cubes don’t need to be rock hard like croutons, just toasted.

Set the cornbread cubes aside to cool.

Step 4: Brown pork sausage

Meanwhile heat a large skillet over medium-high heat then add pork sausage and brown, breaking the sausage into bigger, bite-sized pieces vs finely breaking it up as it cooks. Drain then set aside.

I like Jimmy Dean regular or sage sausage — both flavors are gluten free!

Step 5: Saute fresh herbs and vegetables

Place the skillet over medium heat then melt butter in the skillet. Add chopped onions and celery, season with salt and black pepper, then saute until the vegetables are tender, 10-12 minutes. Your kitchen will smell INSANE!

It’ll smell even better after adding lots of fresh minced garlic and herbs including sage, thyme, and rosemary. Saute until the garlic has softened and the mixture is very fragrant, 2-3 minutes.

Step 6: Whisk the wet ingredients together

Next, whisk together gluten free chicken stock or broth and eggs. These two ingredients will help moisten and bind the stuffing together. I definitely wouldn’t call this an excessively wet stuffing, so I’ll share some tips below on how to make it more creamy if you prefer that texture.

Step 7: Combine

To a large mixing bowl add the toasted cornbread cubes, browned sausage, and vegetable/herb mixture then drizzle half the chicken broth / egg mixture over the top. Use a spatula to fold the ingredients together until the liquid has been absorbed.

Add the remaining liquid then fold again until its been absorbed. It’s ok if some liquid remains in the bottom of the bowl.

Step 8: Bake

Pour the stuffing mixture (including any liquid that remains at the bottom of the bowl) into a nonstick sprayed baking dish then cover with foil and bake for 25 minutes in a 350 degree oven. Carefully remove the foil then bake for another 10-15 minutes or until the top is golden brown.

Gluten Free Cornbread Stuffing Tips

1. Don’t use a box cornbread mix: I’m a person who has to experience something herself to truly believe it, but trust me when I tell you that you don’t want to use a sweet, gluten free cornbread box mix or recipe for this stuffing. The results are unappetizing, unfortunately!
2. For a wetter stuffing: As written, this cornbread stuffing is on the dryer side. If you prefer a wetter/creamier stuffing you can either bake the stuffing in a smaller baking dish (the ones shown in this post are 9×13″) and/or add up to an additional 1/2 cup gluten free chicken stock or broth.
3. Choose fresh herbs: Fresh herbs really make this stuffing recipe special for the holidays! Dried is fine in a pinch, but if you’re able, I’d love for you to experience this recipe with fresh herbs.
4. Check labels: Check labels and ingredient lists for gluten. This is especially important for the cornmeal, as not ALL cornmeal is gluten free. While corn is inherently gluten free it’s commonly grown/transported/processed in fields/trucks/facilities where gluten-containing grains are present. That said, I like Arrowhead Mills and Bob’s Red Mill gluten free cornmeal.

This gluten-free stuffing recipe is the perfect side dish that will truly make your holiday menu feel complete (and like I said, shhh, nobody will EVER guess it’s gluten free!) Enjoy, and happy holidays!

More Gluten Free Holiday Side Dishes

Gluten Free Cornbread Stuffing

Description

Gluten Free Cornbread Stuffing is full of aromatic garlic and herbs, plus a craveable, cornmeal crunch. Nobody would ever guess it’s gluten free!

Ingredients

• 1lb gluten free pork sausage (I like Jimmy Dean)
• 4 Tablespoons butter
• 1 yellow onion, chopped
• 3 stalks celery, finely chopped
• salt and pepper
• 4 cloves garlic, pressed or minced
• 2 Tablespoons minced fresh sage
• 1 Tablespoon minced fresh thyme
• 1 Tablespoon minced fresh rosemary
• 1-1/2 — 2 cups gluten free chicken stock or broth
• 2 eggs
• For the Gluten Free Cornbread:
  • 1/2 cup (1 stick) butter, melted then slightly cooled
  • 3/4 cup milk, any kind
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup gluten free flour baking blend WITH binder (see notes)
  • 1 cup gluten free yellow cornmeal (see notes)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

1. For the Gluten Free Cornbread: Preheat the oven to 350 degrees then spray an 8×8 baking pan with nonstick spray and set aside. To a large mixing bowl add the melted butter, milk, honey, and eggs then whisk to combine. To a medium-size mixing bowl add the gluten free flour blend, cornmeal, baking powder, baking soda, and salt then whisk to combine. Add the dry ingredients to the wet ingredients then whisk until smooth.
2. Scrape the batter into the prepared baking dish then bake for 28-30 minutes, rotating the pan 180 degrees halfway through, or until deeply browned on top and a toothpick inserted into the center comes out clean. Do not underbake. Let the cornbread cool completely. Can be made up to 5 days ahead of time.
3. For the Stuffing: Preheat the oven to 275 degrees then line a half sheet pan with parchment paper.
4. Slice ~3/4 of the cornbread into 1” cubes to create 6 cups cornbread cubes (save the remaining cornbread to eat!) Spread the cubes out onto the prepared baking sheet then bake for 45-50 minutes, or until the cornbread is dry and toasted — NOT rock hard like croutons — stirring every 15 minutes. Set aside to cool slightly. Can be done ahead of time (see notes).
5. Turn the oven up to 350 degrees then spray a 9×13” baking dish, or 2 medium-sized baking dishes (like 8×8″ or 9×9″), with nonstick spray.
6. While the cornbread cubes are toasting, heat a large skillet over medium-high heat then add the sausage and brown, leaving it in bigger, bite-sized pieces vs finely breaking the sausage down into crumbles. Drain then set aside.
7. Place the skillet back onto the burner then turn the heat down to medium. Melt the butter inside then add the onion and celery, season with salt and pepper, and saute until the vegetables are tender, 10-12 minutes. Add the garlic and fresh herbs then saute until very fragrant, 2-3 more minutes.
8. Scrape the vegetable and herb mixture into a large mixing bowl then add the drained sausage and toasted cornbread cubes. Fold with a spatula to combine.
9. Add 1-1/2 cups chicken stock or broth and the eggs to a small mixing bowl then whisk to combine. Drizzle half the mixture over the cornbread/vegetables then fold with a spatula until the cornbread has absorbed the liquid. Drizzle the remaining chicken broth/egg mixture over the top then continue to fold until the liquid has been absorbed — a little remaining in the bottom of the bowl is fine. Add up to an additional 1/2 cup chicken stock/broth if you prefer a wetter stuffing.
10. Scoop the cornbread stuffing inside the prepared baking dish then cover with foil and bake for 25 minutes. Carefully remove the foil then continue to bake uncovered for 10-15 additional minutes or until the top is golden brown and crispy. Scoop onto plates then serve.

Notes

• I tested this recipe using Bob’s Red Mill Gluten Free Medium Grind Cornmeal and Arrowhead Mills Gluten Free Cornmeal. Your results — especially the level of browning on top of the cornbread after baking — may vary if using different brands.
• I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour as the flour.
• How to Prep Ahead of Time:
  • For the cornbread: bake up to 5 days ahead of time. Cool completely then cover and store on the counter.
  • For the cornbread croutons: make up to 5 days ahead of time. Cool completely then store in an airtight storage container or gallon Ziplock bag on the counter.
  • For the sausage: brown then drain and refrigerate up to 3 days ahead of time.
  • Vegetables and herb mixture: saute then refrigerate up to 3 days ahead of time.
  • Complete stuffing recipe: follow the cornbread stuffing recipe up to the baking step 1 day ahead of time. Let the baking dish sit at room temperature for 30 minutes before baking according to directions.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Photos by Ashley McLaughlin