This gluten-free cornbread stuffing is simple to prepare at home for Thanksgiving or any special meal. It’s a savory, meatless side that’s moist, flavorful, and comforting—perfect alongside turkey, gravy, or roasted meats.
This gluten-free cornbread stuffing combines homemade cornbread with sautéed celery and onion, warm herbs, and butter for a classic holiday casserole. Using gluten-free cornmeal gives the dish an authentic cornbread flavor while keeping it safe for those avoiding gluten.
Make the cornbread a day or two ahead so it dries slightly—this helps the bread absorb the aromatics and butter. The recipe is forgiving and easy to scale for larger gatherings.
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Ingredients
- ½ cup unsalted butter
- 6 celery stalks, chopped (about 2 cups)
- 1 medium yellow onion, chopped
- 3 tsp dried ground sage
- 3 tsp dried thyme
- 2 tsp sea salt
- ½ tsp coarse ground black pepper
- Gluten-free cornbread, crumbled (made in advance)
Instructions
1. Make a batch of gluten-free cornbread at least a few hours in advance—preferably a day or two so it has time to dry slightly.
2. Preheat the oven to 325°F (163°C).
3. In a skillet, melt ¼ cup (4 tablespoons) of the butter over medium heat. Add the chopped celery and onion and cook until tender and translucent.
4. Stir in the sage, thyme, salt, and pepper. Cook another couple of minutes until the spices are fragrant and evenly combined with the vegetables.
5. Add the crumbled cornbread to the skillet and gently toss to combine. Break the cornbread into the size of crumbs you prefer—larger or smaller pieces both work.
6. Transfer the mixture to a covered baking dish. Slice the remaining ¼ cup of butter and scatter it over the top of the stuffing.
7. Bake at 325°F for 30 minutes, covered. Remove the lid and let cool slightly before serving.
Supplies
- Skillet for sautéeing
- Measuring cups and spoons
- Mixing bowl or spatula
- Covered baking dish (casserole dish)
Frequently Asked Questions
Cornbread stuffing can contain gluten if the cornmeal or cornbread mix is processed with wheat or contaminated. Choose cornmeal and cornbread recipes labeled gluten-free to ensure the stuffing is safe for those avoiding gluten.
Yes. Make the cornbread a day or two ahead so it dries slightly, then prepare the celery and onion mixture and combine it with the crumbled cornbread. Refrigerate until ready to bake. Reheat in a 350°F oven for about 30 minutes.
Cornbread stuffing is traditional with Thanksgiving turkey, cranberry sauce, and sweet potatoes, but it also pairs nicely with pork chops, roasted chicken, or steak—making it a versatile side year-round.
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Gluten Free Cornbread Stuffing
- Author: Elaine VanVleck
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A classic, easy-to-make gluten-free cornbread stuffing that’s ideal for holidays or weeknight dinners. Bright herbs and sautéed vegetables mingle with crumbled cornbread for a warm, comforting side.
Ingredients
- ½ cup unsalted butter
- 6 celery stalks, chopped (about 2 cups)
- 1 medium yellow onion, chopped
- 3 tsp dried ground sage
- 3 tsp dried thyme
- 2 tsp sea salt
- ½ tsp coarse ground black pepper
- Gluten-free cornbread, crumbled
Instructions
1. Prepare gluten-free cornbread ahead of time and let it dry slightly.
2. Preheat oven to 325°F (163°C).
3. Melt ¼ cup butter in a skillet and cook celery and onion until tender. Add sage, thyme, salt, and pepper and cook until fragrant.
4. Stir in crumbled cornbread until combined.
5. Transfer to a covered baking dish and top with sliced remaining butter.
6. Bake at 325°F for 30 minutes. Remove the cover and let rest briefly before serving.
Notes
Making the cornbread a day or two ahead improves texture. If the celery and onion mix seems dry, add a little more butter or olive oil before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: Gluten Free
Top Tip
Prepare the gluten-free cornbread a day or two ahead. Slightly stale cornbread absorbs the aromatics and butter better, resulting in a moister, more flavorful stuffing.
