clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Cornbread Stuffing

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing.



1/2 cup Unsalted Butter
6 Celery Stocks, chopped (approximately 2 cups)
1 medium Yellow Onion, chopped
3 tsp. Dried Ground Sage
3 tsp. Dried Thyme
2 tsp. Sea Salt
1/2 tsp. Coarse Ground Black Pepper
Gluten Free Cornbread, crumbled


Make a batch of my Gluten Free Cornbread at least a few hours in advance. I like to make it a day or two in advance so it gets a bit stale for the stuffing.

Preheat your oven to 325 degrees.

Melt 1/4 cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until the spices are blended with the celery and onions. Cook a couple of minutes more until the spices become fragrant.

Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it's up to you how much you want to crumble your cornbread.

Place the mixture into a covered baking dish. Slice the remaining 1/4 cup butter on top of the stuffing.

Bake at 325 degrees for 30 minutes.

Remove the lid from the baking dish and let cool slightly before serving.


I like to make the gluten free cornbread a day or two in advance.

If your celery and onion mixture gets too dry add a bit more butter or some olive oil.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: gluten free, meals, dinner, side dish, vegetables, holidays, thanksgiving, christmas