Gluten Free Cornbread Stuffing

Gluten Free Cornbread Stuffing is full of aromatic garlic and herbs, plus a craveable, cornmeal crunch. Nobody would ever guess it's gluten free!

Prep Time 30

Cook Time 1 30

Total Time 2

Course Side Dish

Cuisine American

Keyword gluten free

Method Baking

Servings

Calories 446kcal

Ingredients

1 lb gluten free pork sausage IJimmy Dean recommended
4 Tablespoons butter
1 yellow onion chopped
3 ribs celery finely chopped
salt and pepper
4 cloves garlic pressed or minced
2 Tablespoons minced fresh sage
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh rosemary
1 1/2 - 2 cups gluten free chicken stock or broth
2 eggs

For the Gluten Free Cornbread:

1/2 cup butter, melted then slightly cooled 1 stick
3/4 cup milk any kind
1/4 cup honey
2 large eggs
1 cup gluten free baking flour blend WITH binder see notes
1 cup gluten free yellow cornmeal see notes
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

For the Gluten Free Cornbread:

Preheat the oven to 350 degrees then spray an 8x8 baking pan with nonstick spray and set aside. To a large mixing bowl add the melted butter, milk, honey, and eggs then whisk to combine. To a medium-size mixing bowl add the gluten free flour blend, cornmeal, baking powder, baking soda, and salt then whisk to combine. Add the dry ingredients to the wet ingredients then whisk until smooth.
Scrape the batter into the prepared baking dish then bake for 28-30 minutes, rotating the pan 180 degrees halfway through, or until deeply browned on top and a toothpick inserted into the center comes out clean. Do not underbake. Let the cornbread cool completely. Can be made up to 5 days ahead of time.

For the Stuffing:

Preheat the oven to 275 degrees then line a half sheet pan with parchment paper.
Slice ~3/4 of the cornbread into 1” cubes to create 6 cups cornbread cubes (save the remaining cornbread to eat!) Spread the cubes out onto the prepared baking sheet then bake for 45-50 minutes, or until the cornbread is dry and toasted — NOT rock hard like croutons — stirring every 15 minutes. Set aside to cool slightly. Can be done ahead of time (see notes).
Turn the oven up to 350 degrees then spray a 9x13” baking dish, or 2 medium-sized baking dishes (like 8x8" or 9x9"), with nonstick spray.
While the cornbread cubes are toasting, heat a large skillet over medium-high heat then add the sausage and brown, leaving it in bigger, bite-sized pieces vs finely breaking the sausage down into crumbles. Drain then set aside.
Place the skillet back onto the burner then turn the heat down to medium. Melt the butter inside then add the onion and celery, season with salt and pepper, and saute until the vegetables are tender, 10-12 minutes. Add the garlic and fresh herbs then saute until very fragrant, 2-3 more minutes.
Scrape the vegetable and herb mixture into a large mixing bowl then add the drained sausage and toasted cornbread cubes. Fold with a spatula to combine.
Add 1-1/2 cups chicken stock or broth and the eggs to a small mixing bowl then whisk to combine. Drizzle half the mixture over the cornbread/vegetables then fold with a spatula until the cornbread has absorbed the liquid. Drizzle the remaining chicken broth/egg mixture over the top then continue to fold until the liquid has been absorbed — a little remaining in the bottom of the bowl is fine. Add up to an additional 1/2 cup chicken stock/broth if you prefer a wetter stuffing.
Scoop the cornbread stuffing inside the prepared baking dish then cover with foil and bake for 25 minutes. Carefully remove the foil then continue to bake uncovered for 10-15 additional minutes or until the top is golden brown and crispy. Scoop onto plates then serve.

Notes

I tested this recipe using Bob's Red Mill Gluten Free Medium Grind Cornmeal and Arrowhead Mills Gluten Free Cornmeal. Your results — especially the level of browning on top of the cornbread after baking — may vary if using different brands.
I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour as the flour.

How to Prep Ahead of Time:

For the cornbread: bake up to 5 days ahead of time. Cool completely then cover and store on the counter.
For the cornbread croutons: make up to 5 days ahead of time. Cool completely then store in an airtight storage container or gallon Ziplock bag on the counter.
For the sausage: brown then drain and refrigerate up to 3 days ahead of time.
Vegetables and herb mixture: saute then refrigerate up to 3 days ahead of time.
Complete stuffing recipe: follow the cornbread stuffing recipe up to the baking step 1 day ahead of time. Let the baking dish sit at room temperature for 30 minutes before baking according to directions.

Nutrition