Gluten Free Cornbread Stuffing


**Revised 11/24/2014**

This is my favorite cornbread stuffing that I make using dried herbs, fresh veggies and a box of gluten free cornbread mix. The recipe is fairly simple. Bake the cornbread according to instructions on the box. Sauté all of the herbs and veggies, mix with crumbled cornbread and bake. I used Bob’s Red Mill Gluten Free Cornbread mix for this recipe.

Simple and delicious.

It is a great year-round side dish for most any meal.

(original publication 2008)

Gluten Free Cornbread Stuffing

6-8 servings


  • 1 box gluten free corn bread, crumbled
  • 3 stalks celery, chopped fine
  • 1 onion chopped fine
  • 2 cups chicken broth
  • 2 Tbsp olive oil
  • 1 Tbsp sage
  • 1 Tbsp oregano
  • 2 tsp poultry seasoning
  • 1/4 cup melted butter
  • 1/4 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)


  • Preheat oven to 425 deg F.
  • Sauté onions and garlic in olive oil in a large skillet over medium heat.
  • Add all remaining ingredients (except cornbread) and mix together with a fork.
  • Bake uncovered for 25 minutes or until top is golden brown.Scoop crumbled cornbread into a 9x13 baking dish, add sauté mixture and toss together lightly with a fork (so the bread doesn't get mushy). Drizzle with melted butter.
Prep Time: 15 - 20 Minutes
Cook Time: 25 - 30 Minutes
Total Time: 40 - 50 Minutes
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