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Gluten-free Cornbread Dressing | Kristy's Cottage blog

Gluten-free Cornbread Dressing

Our holiday table wouldn't be set without this delicious side dish!

Servings 8


  • 1 loaf gluten-free cornbread
  • 1/2 C gluten-free flour
  • 1/4 C corn meal
  • 1 onion, thinly diced
  • 2 TBSP fresh, minced garlic
  • 2-3 stalks celery, thinly sliced with leaves
  • sea salt and black pepper to taste
  • 1 TBSP poultry seasoning
  • pinch thyme
  • 1 quart chicken broth divided
  • 1 stick butter


  1. Crumble cornbread into a large mixing bowl. Mix in gluten-free flour and corn meal; set aside.

  2. In a large cast iron skillet, melt about 4 TBSP of the butter; saute onion, celery, and garlic in hot butter. While vegetables cook, add about half the amount of the spices; stir well.

  3. Once the vegetables are tender (about 10 minutes), remove and place them in a large, shallow baking dish. Stir in the crumbled cornbread and remaining spices; mix until ingredients are well combined.

  4. Add 2 cups of the chicken stock and stir.

  5. For added, moisture and flavor, add several pats of butter (I use about 4 TBSP) on top of your stuffing before you place it in the oven!

  6. Bake in a pre-heated 325-degree oven for about 45 minutes. Stir occasionally; add additional broth, if needed, to keep the stuffing from drying out.

  7. When the stuffing is finished baking, it should be fluffy: neither overly moist nor dry.