The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love this Gluten-Free Cornbread Stuffing
This gluten-free cornbread stuffing delivers all the savory, herb-packed comfort of traditional stuffing without leaving anyone at the table feeling left out.
I love how the cornmeal adds a subtle sweetness that plays beautifully with earthy sage and thyme.
The texture? Perfect balance of crispy edges and tender centers.
Plus, you can make the cornbread a day ahead, which means less stress on the big day.
The walnuts bring a lovely crunch that keeps every bite interesting.
It’s honestly so good that gluten-eating guests won’t even notice the difference — they’ll just ask for seconds.
Ingredients for Gluten-Free Cornbread Stuffing
Let’s talk about what goes into this crowd-pleasing stuffing. The beauty of this recipe is that most ingredients are pantry staples you probably already have on hand, plus a few fresh aromatics that really make the dish shine.
For the Gluten-Free Cornbread:
- 1 cup (120g) cornmeal
- 1 cup (120g) gluten-free flour
- 2 tsp (10g) baking powder
- 1/2 tsp (2g) salt
- 2 eggs
- 3 tbsp (45ml) butter, melted
- 1 cup (240ml) unsweetened almond milk
For the Stuffing:
- 1 large onion, chopped
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 tsp (5g) dried thyme
- 1 tsp (5g) dried sage
- 1 1/2 cups (375ml) broth (chicken or vegetable)
- 1/2 cup (60g) chopped walnuts
The gluten-free flour blend matters here — I prefer ones with xanthan gum already mixed in for the best texture. Don’t stress if your cornmeal is coarse or fine; both work perfectly. For the broth, go with whatever you love most. Vegetable broth keeps things vegetarian-friendly, while chicken broth adds that classic savory depth. Fresh herbs are amazing if you have them — just use about three times the amount since dried herbs pack more concentrated flavor.
How to Make this Gluten-Free Cornbread Stuffing
Start by making the cornbread base, which honestly does most of the heavy lifting for you. Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan.
Whisk together 1 cup (120g) cornmeal, 1 cup (120g) gluten-free flour, 2 tsp (10g) baking powder, and 1/2 tsp (2g) salt in a large bowl. In another bowl, beat 2 eggs, then stir in 3 tbsp (45ml) melted butter and 1 cup (240ml) unsweetened almond milk.
Pour the wet ingredients into the dry ones and mix just until combined — a few lumps are totally fine. If you’re making large batches regularly, a gluten-free stand mixer can help ensure thorough mixing without overworking the batter. Bake for 20 minutes until golden and a toothpick comes out clean. Let it cool completely, then cut into rough cubes.
Pro tip: I actually like making this cornbread a day ahead since slightly stale bread soaks up flavors better.
Now for the fun part — turning that cornbread into stuffing magic. Lower your oven to 350°F (175°C) and grease a 9×13 baking dish. Toss those cornbread cubes into a large mixing bowl with 1 large chopped onion, 3 diced celery stalks, 2 minced garlic cloves, 1 tsp (5g) dried thyme, 1 tsp (5g) dried sage, and 1/2 cup (60g) chopped walnuts.
Pour 1 1/2 cups (375ml) broth over everything and gently fold it all together — you want the cornbread to absorb the liquid but not turn to mush. Transfer to your prepared dish and bake for 25 minutes until the top gets crispy and golden.
The edges should have that perfect contrast of crunchy exterior and soft, flavorful interior that makes stuffing so irresistible.
Substitutions & Variations
Why stick to the exact recipe when you can make this stuffing work with whatever’s hiding in your pantry?
I swap the walnuts for pecans, pine nuts, or even toasted pumpkin seeds. No almond milk? Regular milk works perfectly. For extra richness, I’ll toss in dried cranberries or chopped apples with the aromatics.
Want more herb action? Fresh rosemary or parsley make beautiful additions. The broth‘s flexible too — vegetable, chicken, or turkey stock all deliver great flavor.
You can even add cooked sausage or mushrooms for a heartier version. This recipe’s basically begging for your creative touches.
What to Serve with Gluten-Free Cornbread Stuffing
Now that you’ve got this customizable cornbread stuffing ready to steal the show, you’ll want the perfect supporting cast on your dinner table.
I always pair it with roasted turkey or herb-crusted chicken – the savory flavors complement each other beautifully.
Add some roasted Brussels sprouts with crispy edges, creamy mashed potatoes, and tangy cranberry sauce for color contrast.
Don’t forget gravy! The stuffing soaks it up like a dream.
For lighter options, try roasted carrots or green bean almondine.
The nutty walnuts in this stuffing play especially well with roasted root vegetables.
Final Thoughts
After testing countless stuffing recipes over the years, this gluten-free cornbread version has become my go-to for good reason.
It delivers all the comfort you crave without any of the gluten hassle. The texture hits that perfect balance — crispy edges with tender, flavorful centers that soak up every drop of savory broth.
I love how forgiving this recipe is. Forgot to make cornbread yesterday? No problem. Want extra herbs? Go for it.
The walnuts add unexpected richness, but swap them for cranberries if you’re feeling festive. Your holiday table deserves stuffing this good, and your gluten-free guests will thank you.
