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Gluten-free cornbread stuffing in an oval bowl with serving spoon.

Gluten-Free Cornbread Stuffing

Easy gluten-free cornbread stuffing recipe. Each bite is flavorful thanks to the cornbread, vegetables, broth, and sage.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings

Ingredients

For the Cornbread*

  • 1 ½ cups gluten-free cornmeal (8 ounces; 226 grams)
  • ½ cup gluten-free flour, see note (2 ½ ounces; 70 grams)
  • 2 tablespoons granulated sugar see note (1 ounce; 28 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk (6 ounces; 170 grams)
  • 2 large eggs (about 4 ounces out of shell; 114 grams)
  • ⅓ cup vegetable oil (2 ⅓ ounces; 66 grams)

For the Gluten-Free Cornbread Stuffing

  • 2 teaspoons olive oil
  • 3 stalks celery, finely diced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons dried sage or 3 tablespoons chopped fresh sage leaves
  • ¼ teaspoon salt, plus more to taste
  • 3 cups no-salt-added or low-sodium broth (chicken, turkey, beef, or vegetable)

Optional Ingredients

  • 1 pound cooked and crumbled sausage, see note
  • 2 large eggs, whisked
  • ½ cup dried fruit (cranberries, raisins, or chopped dried apricots)

Instructions

For the Cornbread

  1. Heat oven. Preheat the oven to 425°F. Grease an 8-inch square cake pan with gluten-free cooking spray.

  2. Whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter will be thick. If it's too thick to spread, add two tablespoons of additional milk.

  3. Spread batter into pan. Bake until golden brown, about 20 minutes. A cake tester inserted into the center of the cornbread should come out clean. Let the cornbread cool, about an hour or overnight.

  4. Preheat oven to 350℉. Cut the cooled cornbread into cubes, about 1-inch. Spread cubes onto a large ungreased baking sheet. Gently turn cubes and toast until cubes are golden-brown and aromatic, about 20 minutes. Halfway through, turn the cubes so they toast evenly on all sides.

For the Stuffing

  1. Preheat oven to 350℉. Grease a 9x13-inch baking dish. Set aside.

  2. Place the olive oil in a large skillet and heat over medium-high heat until oil shimmers but doesn't smoke. Cook the celery until tender, about five minutes, stirring frequently. Add the onions. Cook until tender and fragrant, about five minutes. Add the garlic, sage and salt. Stir to combine. Cook for an additional minute.

  3. Combine the cooled, toasted cornbread and cooked vegetables in a large mixing bowl. If using sausage and/or dried fruit, add them now. Gently stir everything together.

  4. Add the chicken broth, one cup at a time, and stir gently. The cornbread will break up as you stir. When stuffing is damp, not soggy, stop adding broth. Taste. Add more salt if needed. If using eggs, stir them in after you've adjusted the stuffing for salt.
  5. Spoon the stuffing into the prepared baking dish. Cover the pan with foil.
  6. Bake until hot and steaming, about 30 minutes. Carefully remove the foil. Return the pan to the oven. Cook until the top browns, about 10. Serve hot.
  7. Store stuffing covered in the refrigerator for up to three days.

Recipe Notes

*Cornbread Notes

  • Gluten-Free Cornbread Mix Option:  If you prefer to use a mix, prepare the mix as directed. Once cool, toast as directed in step four. You need about 8 cups of cubed cornbread for the recipe.
  • Gluten-free flour. Use your favorite gluten-free flour blend. I tested the recipe with Bob's Red Mill 1:1 gluten-free baking flour. 
  • Prepare it in advance: The cornbread can be prepared up to four days in advance. Allow it to cool completely after toasting. Then transfer to a zip-top bag or container with a lid. 

*Stuffing Notes

  • Sausage:  Use Italian sausage or breakfast sausage. To cook it, remove the sausage from the casing and cook in a hot pan with one teaspoon of olive oil. Remove the cooked sausage from the pan and set aside. Carefully drain the excess oil from the pan, leaving about 2 teaspoons of oil in the pan. Cook the celery, onions, and garlic in the pan.