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Savory Gluten-Free Cornbread Stuffing with Herbs

gluten-free cornbread stuffing - featured image
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This savory gluten-free cornbread stuffing is packed with fresh herbs, sautéed onions, and classic veggies for a comforting, crowd-pleasing Thanksgiving side. It’s easy to make, customizable for dietary needs, and delivers bold flavor with a perfectly fluffy texture.

Ingredients

Scale
  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs, room temperature
  • 1 cup milk or dairy-free milk (almond or oat milk)
  • 1/4 cup olive oil or melted butter
  • Homemade gluten-free cornbread (about 8 cups, cubed)
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 cups chicken or vegetable broth (low sodium recommended)
  • 1 large egg, lightly beaten
  • Salt & pepper to taste
  • 2 tablespoons olive oil or butter (for sautéing)

Instructions

  1. Preheat oven to 375°F. Grease a 9×9-inch baking pan.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk eggs, milk, and olive oil or melted butter. Pour wet ingredients into dry and stir just until combined.
  4. Pour batter into prepared pan. Bake for 25-30 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool completely, then cut into 1-inch cubes.
  5. Heat olive oil or butter in a large skillet over medium heat. Add onion and celery; cook for 5-7 minutes until softened.
  6. Add garlic and cook for 1 minute until fragrant. Stir in sage, thyme, and parsley; cook for another minute, then remove from heat.
  7. In a large bowl, combine cubed cornbread and sautéed veggie-herb mixture. Gently toss.
  8. In a separate bowl, whisk together broth and beaten egg. Gradually pour over cornbread mixture, tossing gently until evenly moistened.
  9. Season with salt and pepper. Add more herbs or mix in cooked sausage or mushrooms if desired.
  10. Transfer mixture to a greased 2-3 quart casserole dish. Spread evenly and gently press down.
  11. Cover with foil and bake at 350°F for 20 minutes. Remove foil and bake another 15-20 minutes, until top is golden and edges are crisp. Broil for 2 minutes at the end for extra crunch if desired.
  12. Let stuffing cool for 10 minutes before serving.

Notes

Bake cornbread a day ahead and let it dry out for best texture. Use fresh herbs for maximum flavor, but dried herbs work in a pinch. For dairy-free, use non-dairy milk and olive oil. For vegan, substitute eggs with flaxseed egg. Add mushrooms, sausage, or jalapeños for variations. Store leftovers in the fridge up to 3 days or freeze up to 1 month.

Nutrition

Keywords: gluten-free stuffing, cornbread stuffing, Thanksgiving side, savory herbs, holiday recipes, easy stuffing, vegetarian option, dairy-free option

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