This Gluten-Free Cornbread Dressing is a comforting, homey dish that’s perfect for holiday meals or any time you want some cozy flavors. It blends crumbled gluten-free cornbread with savory herbs, veggies like celery and onion, and rich broth to create a stuffing that’s fluffy, moist, and full of warmth.
I love making this dressing because it’s a great way to enjoy that classic, comforting taste without worrying about gluten. Using gluten-free cornbread makes it just as tasty and satisfying, and it always brings a smile to the table. One tip I like is to let the cornbread soak up the broth well before baking so every bite has that perfect balance of moisture and flavor.
My favorite way to serve this dressing is alongside roast chicken or turkey, especially during family gatherings. It’s a dish that feels like a warm hug on a plate, and thanks to its gluten-free twist, everyone can enjoy it together. It’s become a go-to recipe that I’m happy to share because it brings comfort and togetherness in every bite.
Key Ingredients & Substitutions
Gluten-Free Cornbread: This is the heart of the dressing. Day-old or toasted cornbread works best as it soaks up the broth without becoming soggy. You can use store-bought or homemade gluten-free cornbread. If you prefer, make it with a mix that has a firm texture.
Onion & Celery: These add crunch and flavor. I like to sauté them in butter until soft to bring out their sweetness. If you want a milder taste, reduce the onion or use shallots instead.
Broth: Chicken broth is classic, but vegetable broth makes it vegetarian-friendly. Use low-sodium broth so you can control the salt level better. Adjust the amount based on how moist you want your dressing.
Herbs: Fresh sage and thyme add that traditional dressing flavor. If you don’t have fresh, dried works well — just use less since dried herbs are more concentrated.
Butter & Eggs: Butter adds richness, and eggs help bind everything together so the dressing holds its shape but stays tender. For a dairy-free option, try olive oil or a plant-based butter substitute.
How Do I Get the Perfect Moisture Balance in Cornbread Dressing?
Getting the right moisture is key. Too dry, and your dressing will be crumbly; too wet, and it turns mushy.
- Start with day-old or toasted cornbread to absorb moisture well.
- Add broth gradually — begin with 2 cups and gently mix it in.
- Look for a texture that’s moist but still holds shape when gently pressed.
- If it feels dry, add a little more broth, a splash at a time.
- After mixing, let it sit a few minutes so the bread absorbs the liquid evenly.
When baking, don’t cover the dish, so the top gets nicely golden and crisp, contrasting the moist inside. These simple steps help you get a dressing that’s fluffy, flavorful, and perfectly balanced every time.
Equipment You’ll Need
- 9×13 inch baking dish – I use this to bake the dressing evenly and easily serve slices.
- Large mixing bowl – perfect for tossing all the ingredients together without mess.
- Skillet or saucepan – for sautéing the vegetables in butter, adding flavor and softness.
- Measuring cups and spoons – to measure the broth, herbs, and seasonings accurately.
- Whisk or spoon – for mixing the eggs into the cornbread mixture smoothly.
Flavor Variations & Add-Ins
- Make it spicy by adding chopped jalapeños or red pepper flakes for a little heat.
- Mix in cooked sausage, bacon, or diced ham to add meaty richness and extra flavor.
- Stir in sautéed mushrooms or chopped spinach for an earthy or leafy twist.
- Use different herbs like parsley, rosemary, or basil to change up the flavor profile.
Gluten-Free Cornbread Dressing
Ingredients You’ll Need:
For The Dressing:
- 8 cups gluten-free cornbread, crumbled (preferably day-old or lightly toasted)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- ½ cup unsalted butter
- 2 to 2 ½ cups chicken broth (or vegetable broth for vegetarian)
- 2 large eggs, beaten
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon crushed red pepper flakes for a hint of heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40-45 minutes to bake. If you are making or drying out your cornbread ahead of time, plan extra time to let it sit overnight or toast it before mixing. Overall, from start to finish, expect about an hour including baking.
Step-by-Step Instructions:
1. Prepare the Cornbread:
If you haven’t made your gluten-free cornbread yet, bake it first. Once cool, let it sit uncovered overnight or toast it lightly to dry it out. This helps the cornbread soak up broth without turning mushy.
2. Preheat Your Oven:
Set your oven to 350°F (175°C) so it’s ready when you finish preparing the dressing.
3. Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, then sauté until they’re soft and translucent—about 5 to 7 minutes. Remove from the heat and set aside.
4. Mix the Ingredients:
In a big mixing bowl, add your crumbled cornbread. Stir in the cooked onion and celery mixture along with the chopped sage, thyme, salt, pepper, and optional red pepper flakes.
5. Add Eggs and Broth:
Pour in the beaten eggs and slowly add 2 cups of broth, mixing gently. The texture should be moist but not soggy—add a little more broth if needed to reach this balance.
6. Transfer and Bake:
Gently fold everything together until combined. Transfer the mixture to a greased 9×13 inch baking dish, pressing lightly to spread it out evenly. Bake uncovered for 40-45 minutes, until the top is golden and lightly crispy.
7. Serve and Enjoy:
Remove the dish from the oven and let it cool 5-10 minutes. Garnish with fresh thyme leaves if you like, then serve warm alongside your favorite main dishes.
Can I Use Store-Bought Gluten-Free Cornbread?
Yes, you can! Just make sure it’s slightly firm or day-old so it soaks up the broth well without turning mushy. Toast it lightly if it feels too fresh or soft.
Can I Make This Dressing Ahead of Time?
Absolutely! Prepare the mixture, cover it, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover dressing in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally.
Can I Substitute Butter for Oil?
Yes, you can use olive oil or a dairy-free butter substitute if you prefer. Keep the same amount, and sauté the vegetables as usual to maintain flavor and moisture.