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!
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.
To make this with store-bought cornbread: If you'd like you can make this recipe with store-bought cornbread (it may not be gluten free though). Just continue with the recipe with step 3: drying out the cornbread after cutting into cubes, etc.