Who else remembers this yummy cornbread stuffing recipe from two years ago?! ME!
It was SO SO good, I had to share it with you again, and this time I’m back with even more tips and tricks to leave you feeling inspired to run to the store, grab the ingredients and make it ASAP.
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In the thanksgiving of my dreams, I have sweet cornbread drenched with honey butter. There’s also fresh cranberry sauce with a hint of bourbon, sweet potato casserole, fresh green bean casserole and creamy silky smooth mashed potatoes. Finally, pumpkin pie!
Turkey is of course optional because let’s face it, Thanksgiving is all about the people you’re with, the wine you’re drinking and all of your favorite side dishes.
Today’s thanksgiving inspired meal involves putting two of my favorites sides together: cornbread + stuffing. Or as some people refer to it: dressing.
Truth be told, I never loved stuffing until a few years ago when I started creating my own and now it’s one of my favorite sides EVER. Frankly, I wish could dive in this dish like an Olympic swimmer.
What makes this gluten free cornbread stuffing healthy?
- Homemade GLUTEN FREE cornbread! This cornbread stuffing recipe is made with gluten free oat flour and it IS FANTASTIC 😍 seriously oat flour is life and you can easily make your own by simply blending oats in a blender until they resemble flour. Check out my tutorial with all of my best tips & tricks. So easy!
- You can easily make this cornbread stuffing dairy free if you’d like. 🙏🏼Even though I’m neither dairy free or gluten free, I am still totally in love with this stuffing. It’s flavorful, healthier than the regular version that’s laden with butter and cream, and literally the best I’ve ever had (and I don’t say that lightly!)
- It’s vegetarian! This vegetarian stuffing is packed with walnuts, cranberries, onion, celery, sage and thyme. It’s sweet, savory and SO addicting. I ate it for days straight last week with nearly every meal. #noshame
How do you dry cornbread for stuffing?
It’s easy! I included all of the details for drying out the homemade cornbread (or store-bought cornbread) within the recipe, and you’ll simply cut it into cubes and bake it in the oven.
Is drying the cornbread absolutely necessary?
If you’re trying to save time, just skip drying the cornbread. I made it just a few weeks ago without drying the cornbread first and it was still PERFECT.
How to make stuffing ahead of time
This healthy stuffing can be made a day or two ahead of time, so keep that in mind when prepping for the big Thanksgiving day. Simply make the stuffing as directed but instead of baking it, cover it with foil and place in the fridge until ready. Once ready to bake, follow the recipe as instructed! It will come out delicious either way.
I REALLY hope you get a chance to try it out because like I said, it’s my favorite stuffing in the WORLD.
If you make this recipe leave a comment below to let me know how you liked it! Be sure to tag #ambitiouskitchen on Instagram so that I can see your creations. xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Gluten Free Cornbread Stuffing
Ingredients
- For the gluten free cornbread:
- 3 tablespoons melted butter (or sub melted coconut oil or olive oil)
- 2 eggs, at room temperature
- 2 tablespoons honey (or pure maple syrup)
- 1 cup unsweetened almond milk
- 1 cup gluten free oat flour (or if not GF, use whole wheat pastry flour or all purpose flour)
- 1 cup yellow cornmeal (medium grind)
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the stuffing:
- 2 tablespoons butter (or can sub olive oil)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh chopped sage
- 1 large white onion, chopped
- 3 stalks celery, diced
- ½ teaspoon salt
- 1 egg, lightly beaten
- 1 1/2 cups vegetarian broth (plus another 1/2 cup if you like a very moist stuffing)
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup chopped walnuts or pecans
- Freshly ground salt and pepper
- 1 tablespoon butter, diced into small pieces (or olive oil)
Instructions
- To make the cornbread: Preheat oven to 400 degrees Fahrenheit. Grease a 10 inch skillet or a 9x9 inch baking pan with nonstick cooking spray.
- In a large bowl, mix together the wet ingredients: melted butter, eggs, honey and almond milk until well combined.
- Stir in the dry ingredients: oat flour, cornmeal, baking powder and salt.
- Pour into the greased skillet and bake for 15-22 minutes, or until tester comes out clean. Allow cornbread to cool completely in skillet. (NOTE: You can make this a day ahead if you'd like, then continue with the next step the next day.)
- Next, reduce head in oven to 350 degrees F. Cut the cornbread into 1/2 inch cubes and place them on a baking sheet. Spray the tops of the cornbread with nonstick cooking spray or drizzle with olive oil. Bake for 15 minutes to dry out bread. Optional to skip drying out the cornbread if you are short on time!
- While the cubes are baking, place a large skillet or pan over medium heat. Add in butter, garlic, thyme, sage, onion, celery and salt. Saute for 4-5 minutes until onion has softened.
- Transfer mixture to a large bowl and add in the cornbread cubes, beaten egg, vegetarian broth, cranberries and walnuts. Gently toss to combine, making sure to try and keep some of the cornbread cubes intact.
- If you want to make it in the turkey: Stuff the cavity of the turkey.
- Otherwise to bake separately: add the stuffing into a greased 9x9 inch baking dish and dot the top with butter pieces or drizzle with a bit of olive oil. Cover with foil and bake at 350 degrees F for 20-25 minutes. Enjoy! Serves 8-10.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Love this gluten free stuffing! Looks delicious and yummy! Thanks for sharing.
I made this cornbread today and have some questions. The cornmeal all settled at the bottom, the middle is cakey and the top was passed golden brown but not quite burnt? I want to make this stuffing for thanksgiving but am wondering if I should remake it. Any suggestions?
I’m sorry I didn’t get to this! Make sure you toast your cornbread for the stuffing really well beforehand so that it gets crispy that way there aren’t issues.
Could you use chicken bone broth to make this higher protein? And if you would not recommend what brand vegetable broth do you use?
Sure! Otherwise, I like Pacific Foods broths.
Can the cornbread be made ahead of time and frozen until ready to assemble? Thanks!
Sure! Just be sure to thaw the cornbread before drying it out in the oven and using it in the recipe.
If I bake this in a 9×11 aluminum disposable pan will that change the time and temp?
Use the same temp but you may want to check it closer to 12-15 minutes to ensure that it’s not overcooking due to the larger pan size!
Thank you for sharing this valuable content
I tried this and it came out great! I can’t wait to make it again. Thank you!
So happy to hear that!
I brought this to my Friendsgiving and it was a huge hit! If you can find them I recommend using fresh cranberries, it’s delicious!
Absolutely! Glad everyone loved this!
this would be really delicious
Best Recipe thanks for sharing,
I agree!! great recepies!!!
I made this cornbread yesterday, Trust me it was very delicious 😍
So happy you loved it!
So great
wow such helpfull article its really usefull thanks a lot
Can you sub regular milk for almond milk?
Sure!
Then information given most useful on website thanks for visit.
Would it be OK to use almond flour,chickpea flour or rice flour instead of oat flour?
I haven’t tested this recipe with anything besides GF, Oat or regular flour so I cannot say how it would turn out with either of these.
Question! If I want to make this ahead of time to bring to my in laws house who are hosting thanksgiving, how would you suggest I do that? Fully bake ahead of time the morning of, but maybe pop more butter on top to broil for a little before serving?
You’ll simply make the stuffing as directed but instead of baking it, cover it with foil and place in the fridge until ready. Once ready to bake, follow the recipe as instructed! It will come out delicious either way. Enjoy!
i made it last weekend and turned out great! Thank you!
YUM! So glad this recipe turned out amazing for you!
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Absolutely!
Major flow in this recipe: you should not ask us to toss the cornbread cubes in a bowl because half of them disintegrated. The cubes are delicate and should be put in a baking dish with the egg/broth mixture poured overtop. This recipe has taken me HOURS to prepare and I am so unimpressed with this mushy mess.
Hi, Anita. Thanks so much for the feedback. That’s never happened to me (you can see they didn’t fall apart in the photos above) so I’m wondering if maybe your cornbread dried out and was more crumbly? Sorry that happened, though!
wow this was so good i like it thank you
Cornbread is one of my all time favorite things to eat. It’s flavorful, healthy and very filling. Plus, it’s gluten free! This cornbread stuffing recipe is made with cornbread, onion, celery and a little bit of chicken stock for flavor. It’s delicious!
Cornbread is a staple of Thanksgiving and winter meals everywhere. It adds a delicious texture and a variety of flavors flagle to the dish. But did you know that cornbread can be used to make great stuffing?