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Delicious Gluten Free Southern Cornbread Stuffing
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Are you ready to get stuffed like a turkey with the best gluten free southern cornbread stuffing?

Gluten free cornbread recipe for cornbread stuffing

This cornbread stuffing, or as Southerners call it…dressing, is a version of my grandmother’s beloved recipe.  The main difference is that my grandmother added a few crumbled biscuits to the mix, which is what I’ve grown up with and devoured every Thanksgiving.

This year I decided to make a stuffing/dressing that was an all cornbread base so that it was gluten free.  My brother found out he had a pretty bad wheat allergy a few years ago, so I always make sure there are plenty of GF options for him at Thanksgiving.

While we’re at it, learn how to host an EPIC Thanksgiving Dinner with tons of recipes, and a FREE downloadable guide for how to prep THIS stuffing in advance, plus time all of your baking and cooking the two weeks out, the week of, and the day of!

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Click the image above and a black screen with the guide should pop up.  Click on the arrow pointing downward in the upper right-hand corner to download to your computer!

Gluten Free Cornbread recipe for cornbread stuffing

The best way to make stuffing is to make the base ingredients yourself.  You certainly can buy pre-made cornbread at the store, but sometimes you can’t control if it’s on the sweeter side.  Sweet cornbread in this recipe is a NO-NO✋!

It takes just a few minutes to put the cornbread together and it’s best made at least two days in advance so it can dry out.  The cornbread needs to be dry so it can absorb plenty of butter, onions, celery, and broth.  You could also make the cornbread up to a month in advance and freeze it.  Just be sure to thaw it out two-three days in advance.


If you are making this stuffing on the day of your gathering, break up the pieces of cornbread and spread on a sheet pan.  Place in a 350 degrees oven for 5-7 minutes or until the surface feels dry.  Let cool before adding celery, onions, and broth.

Gluten free cornbread muffins

Gluten free cornbread muffins baked for cornbread stuffing

Once you are ready to put your stuffing together, start by sautéing butter, onions, celery, fresh sage, rosemary, and parsley on medium heat until softened…mmmm.  The aroma is just heavenly!

Sauteed onion, celery, butter, and herbs for cornbread stuffing

Now measure 4 and 1/2 cups of cornbread that has been crumbled somewhat or diced into equal sized portions.  I prefer to crumble myself, but a dice is nice too.  Now add the butter, onion, and celery mixture along with one egg about 4 cups of chicken or turkey broth.

If you have any turkey drippings, now would be a good time to steal some from the turkey pan and add it to the batter!

You want your mixture to look nice and moist as shown below.  If you don’t add enough liquid, your stuffing will be sad and dry.  If the liquid isn’t absorbing immediately, give it a couple of minutes to absorb the liquid, then add the rest and let it absorb again if needed.

Gluten free southern cornbread stuffing with chicken broth

Now add your mixture to a buttered casserole dish and drizzle more melted butter on top to create a nice crispy crust!

Gluten Free Southern Cornbread Stuffing before baking

Bake at 375 degrees for about 40-45 minutes or until nice and golden brown.

Gluten Free Southern Cornbread Stuffing baked

Learn how to prep this stuffing as well as prepare your recipes two weeks out, the week, and the day of in advance with this FREE guide!  Read all about How to Host an EPIC Thanksgiving Dinner with lots of recipes.

Free Downloadable Thanksgiving Planning Guide

Gluten Free Southern Cornbread Stuffing filled with herbs and broth


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Delicious Gluten Free Southern Cornbread Stuffing
5 from 2 votes

GF Southern Cornbread Stuffing

This traditional Southern stuffing/dressing recipe is a packed with fresh herbs, onions, celery, butter, and flavorful broth!
Course Thanksgiving
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10


For the cornbread

  • 4 1/2 cups cups cornmeal
  • 4 eggs
  • 2 cups buttermilk or 2 cups milk plus 2 Tbsp apple cider vinegar 480 grams
  • 1/2 cup grapeseed or canola oil 54 grams
  • 2 tsp baking soda
  • 3 tsp salt 11 grams

For the dressing

  • 1 cup celery diced
  • 1 cup onions diced
  • 1 egg
  • 2 Tbsp fresh rosemary finely chopped
  • 2 Tbsp fresh sage finely chopped
  • 2 Tbsp fresh parsley finely chopped
  • 1 stick butter plus more for brushing
  • 3 to 3 1/2 cups chicken or turkey broth
  • 1/2 cup turkey drippings optional
  • 1 tsp salt


  1. For the cornbread:
  2. Preheat the oven to 450 degrees.  Mix the dry ingredients together with a whisk until combined.

  3. Mix the 4 eggs until combined, then add the buttermilk and oil and stir until incorporated.
  4. Bake in a greased muffin pan until golden brown about 15 minutes or until the cornbread springs back when pressed.

  5. The cornbread muffins need to dry out for about 1-2 days for best results. You can make the muffins up to one month in advance and individually wrap them in plastic wrap and place them in the freezer. Make sure to thaw them for 1-2 days to dry out before making the stuffing.
  6. For the stuffing:
  7. Heat a large sauté pan over medium heat. Melt the butter and sauté the onions, celery, and fresh herbs until the onions are softened and translucent, about 5-8 minutes.

  8. Meanwhile in a large bowl, crumble with your hands or dice the cornbread into equal-sized portions.
  9. Let the onions, celery, and butter mixture cool a bit, then add to the cornbread.
  10. Add the salt, egg, then the chicken or turkey broth, and turkey drippings if you are using them. Stir until combined.
  11. Place in a buttered casserole dish and drizzle more melted butter on top to help form a nice crunchy crust.
  12. Bake at 375 degrees for about 40-45 minutes or until it's nice and golden brown on top.

Bon Appetit Ya’ll,

Leslie O.



Gluten Free Sothern Cornbread stuffing with fresh rosemary, sage, and parsley

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  1. Paula Boenigk says:

    I have been doing my dressing in the divided brownie pans for several years because we like crispy edges.
    Can I make this up in advance and freeze it? Do you recommend freezing it cooked or uncooked. I am cooking for 10 and do most of it myself BECAUSE I WANT TO. I make pecan pies and a mushroom pie and freeze them this week. So I was hoping to do the dressing also this week. i just don’t have the time or the oven space. I already use crook pots to keep potatoes and mashed sweet potatoes warm. I will do one with turkey broth and
    one with veggie broth for the vegetarians . I have really good turkey broth from fresh market. Also I do my turkey breast and pork tenderloin on Wed and save the broth. When I warm up the dressing I use the fresh broth.

    • I would recommend freezing it uncooked and bake it the morning of and set aside. You can reheat it in the oven covered with aluminum foil while the turkey is resting. That’s awesome that you have some great turkey broth, you can’t always find it. Saving the broth from the turkey totally transforms dressing/stuffing. It sounds like you are an entertaining pro! Hopefully I’ll get to see you for the holidays Aunt Paula! xoxox

  2. Sandra Watts says:

    This looks so good. I pinned!

  3. Kendall says:

    Hi this recipe is very helpful!
    Did you spray your muffin pan with oil or leave it ungreased? Also to dry out the cornbread did you leave them open on counter for a day or in a Tupperware?

    • Great questions! Yes, it’s a good idea to put a bit of oil in the muffin tins when you bake your cornbread. To dry out your cornbread you can partially cover the cornbread but leave the lid partially open to help dry out.

    • If you only have one day to dry them out, you can also break them apart and leave them uncovered on your counter to really speed up the process. Breaking them up would be your best bet to drying them fast.

  4. Meg Schell says:

    Can i use this recipe as stuffing and cook it in the bird?

    • You certainly can use this stuffing inside the bird, however, you won’t get it as crispy if it’s cooked the entire time in the bird. You would want to remove the stuffing from the cavity of the bird when the bird is done and place it in a buttered casserole dish while the bird is resting (turkeys need to rest for 30-45 min before carving). Finish baking the stuffing until it’s crisp on top. Whenever you cook stuffing inside a turkey, part of the stuffing won’t be fully cooked, so don’t skip baking it by itself for food safety reasons.

      If you find this to be too tricky, simply spoon out 1/4 to 1/2 cup turkey drippings from the roasting pan and drizzle it on top before baking the stuffing in a casserole dish. This will give it that great turkey flavor.

  5. Tanya says:

    I usually bake my traditional bread stuffing with turkey wings on top and it’s amazing!
    Do you think this could work with this recipe as well? Or you think it may get soggy? 🙂

    • That sounds delicious! If it doesn’t get crispy on top while baking, remove the wings the last few minutes to get it nice and crisp. Bake until the top is crispy, that way you still get the flavor of the turkey wings. Let me know how it turns out if you make it this way!

      • Tanya says:

        Thank you! Yes, the wings give such a nice flavor! Chicken wings work well too. 🙂
        I usually take the wings off and crisp up the stuffing for a few minutes. Thanks again. 🙂

  6. Kathy says:

    I don’t see any gluten free flour in the cornbread recipe. Is it left out by accident, or is this cornbread made only with cornmeal? I’ll be making the recipe for my grandson. I’ll also substitute the eggs for an egg replacer as he is also allergic to eggs. I can’t wait to surprise him with this dish.

    • Hi Kathy! Great question. This recipe is an all-cornmeal recipe. The eggs are pretty important for binding the cornbread together. What type of egg replacer are you planning on using? The good news is, if the cornbread falls apart a bit, it won’t matter much because you are going to break them up anyway. I ask for mainly for reasons of flavor.

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