Gluten-free cornbread stuffing is easy to make and tastes just as delicious as any other stuffing recipe. Made with dried cornbread, chicken stock, onions, celery, butter, and hatch chilies, this recipe has a hint of sweetness along with spiciness that makes it extra addictive!
The holidays are not the time to compromise on flavor or tradition when serving a gluten-free menu. Our recipe for gluten-free cornbread dressing is just one of many popular recipes to pass around the dinner table this season. Baked in under an hour with minimal ingredients, you’ll quickly have a new family favorite stuffing recipe to enjoy for years to come.
While stuffing tops my favorite Thanksgiving sides, desserts rank pretty high too. For the holidays, you’ll have to check out Christmas Fudge Recipe, Christmas Wreath Bundt Cake (Gluten-Free), and Gluten-Free Apple Cake. All quick to create and easy to serve.
Let’s clarify the difference between dressing and stuffing before we get started cooking. Traditionally, stuffing is “stuffed” into a turkey while dressing is cooked in a separate pan. Since we rarely stuff our turkey, we go back & forth calling it both stuffing and dressing.
- 2 packages gluten-free cornbread mix, prepared per box instructions
- 3 large hatch peppers, roasted, peeled, and chopped (if you can’t find hatch peppers you can swap poblano peppers like shown above)
- 2 large onions, diced
- 2 cups chopped celery
- 1/2 cup butter
- 4 cups chicken stock check for gluten free
- salt and pepper
How To Make
Prepping the cornbread is the first step in making a successful batch of stuffing. This recipe was tested with Simple Truth Organic Gluten Free Cornbread Baking Mix, which has a nice flavor and binds well with the other ingredients. Simply swap with your favorite gluten-free cornbread mix if desired.
Prepare the cornbread per box instructions then bake in a 15” x 10” pan. Cool then cut into small squares and place onto 2 baking sheets.
Let sit on the counter for 2 days, or until dry. Easily dry the cornbread in the oven by placing the 2 baking sheets in a 250° oven for 30 minutes or until dry.
Roast the peppers
Adding roasted peppers is a trick my brother-in-law from New Mexico passed along. He always uses hatch peppers, but here in Wisconsin, they are tough to come by. The spice of the peppers combined with the cornbread makes this the best dressing recipe.
To roast, heat the oven to 450°. Lightly oil the peppers and place onto a baking sheet. Bake for 25-35 minutes or until the peppers are blistering and charred. Place into a bowl with a lid for 5-10 minutes then peel the outside layer off. Remove stem and seeds and chop.
Pro Tip: If cooking the dressing right away, set oven to 350° after roasting the peppers.
Next, melt the butter in a large stock pot. Add onions and celery then cook until the onions are translucent. Add chopped peppers and slowly pour in the chicken stock. Season with salt and pepper if desired.
Add cornbread cubes to the roasting pan. Pour the chicken stock and vegetable mixture over then gently stir.
Bake at 350° for 45 minutes – 1 hour, stirring once halfway through. Be cautious not to over stir or the cornbread will break apart and get mushy.
Once baked, the cornbread is ready to serve. Transfer to a serving bowl or serve in the roasting pan.
- Use High-Quality Ingredients: Using fresh and high-quality ingredients, especially when it comes to vegetables and stocks, can greatly enhance the flavor of your cornbread dressing.
- Properly Roast the Peppers: Make sure to place the peppers on a baking sheet with enough space between them. This allows them to roast evenly and develop that desirable charred flavor. After roasting, covering them in a bowl helps to steam them, making it easier to peel off the outer layer.
- Sauteing Onions and Celery: When cooking the onions and celery in butter, aim to sauté them until the onions are translucent. This helps to develop their flavors and ensures they’re not overly crunchy in the finished dish.
- Seasoning: Seasoning the vegetables and stock mixture with salt and pepper is important to enhance the overall taste of the dressing. Be cautious not to oversalt, as the cornbread can also contribute to the saltiness.
- Combining Cornbread and Mixture: When combining the cornbread cubes with the chicken stock mixture, gently fold them together to avoid breaking the cornbread cubes. This will help maintain a good texture in the finished dish.
- Baking Time and Temperature: The baking time of 45 minutes to 1 hour at 350°F is just an estimate. Keep an eye on the dressing as it bakes. It’s done when the top is golden brown and the center is set. If you notice the top browning too quickly, you can cover it with foil to prevent over-browning.
- Stirring Carefully: As mentioned, stirring is important, but do it gently and not too frequently. This helps to evenly distribute the flavors without breaking apart the cornbread cubes. It’s okay if some parts are a bit softer while others are more firm.
- Adjust Consistency: If you find that the dressing is too dry during baking, you can add a bit more chicken stock to achieve your desired consistency.
Yes, you can definitely use regular cornbread mix if you don’t require a gluten-free option. Just follow the box instructions accordingly.
If you can’t find hatch peppers, you can use other types of peppers, such as poblano or bell peppers. They might have slightly different flavors, but they can still work well in the recipe.
If you’re short on time, you can speed up the drying process by placing the sliced cornbread in a low-temperature oven (around 200°F or 93°C) for a few hours, checking and flipping occasionally. Just be cautious not to over-dry or burn the cornbread.
Yes, you can prepare the dressing ahead of time. After baking, you can refrigerate it and reheat before serving. The flavors often meld and intensify when prepared in advance.
Certainly, you can use store-bought cornbread if you prefer. Just make sure it’s a similar texture and flavor to the homemade cornbread for the best result.
Gluten-Free Cooking Tips For Those Not Familiar
- If cooking pasta dishes, always cook gluten-free pasta in a separate pot from regular pasta and drain it in a different colander.
- Use different prepping and serving utensils for gluten-free and gluten-containing dishes.
- Always use a clean pan when cooking gluten-free recipes, especially if the same pan has been used to prep a non-gluten-free dish. When in doubt, line your pan with tin foil to protect your loved one from possible cross-contamination.
- Double check labels of spices, sauces, condiments or any other mix-in before stirring into a gluten-free recipe.
- If thickening a gluten-free sauce such as gravy, verify what is being used to thicken it.
- Cook gluten-free recipes in a separate area of the kitchen or prepare them first before cooking other non-gluten-free dishes.
- Save ingredient labels or product boxes for guests who may request to read them before tasting a new dish.
- Serve gluten-free dishes on a separate table if possible.
Most importantly, be supportive of your family and friends this season as they navigate the holidays gluten-free. If you are unsure of how to prepare a dish or the specific types of foods to offer, always ask or request the guest to bring a dish or two to share.
We hope everyone enjoys our version of gluten-free dressing along with any other recipes around the table. Happy Holidays from our family to yours!
More Holiday Side Dishes
Keep these side dishes in mind as you create your holiday menu this year.
- Sweet Potato Crunch
- Gluten Free Scalloped Potatoes
- Gluten Free Cheesy Potatoes
- Charred Broccoli
- Roasted Acorn Squash Wedges
- Crockpot Green Bean Casserole Recipe
- Brussels Sprout Apple Salad
- Roasted Butternut Squash with Cranberries and Walnuts
- Sauteed Butternut Squash
- Brussels Sprouts
- Gluten-Free Thanksgiving Desserts
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Cornbread Stuffing Recipe
- Small 18 inch oval roaster or large baking pan
- large stock pot
- large bowl with lid or plate to cover bowl
- 2 packages gluten free cornbread mix, prepared per box instructions, sliced, then left to dry for 2 days may dry bread in the oven
- 3 large hatch peppers, roasted, peeled, and chopped
- 2 large onions, diced
- 2 cups chopped celery
- 1/2 cup butter
- 4 cups chicken stock or vegetable stock ✅
- salt and pepper
- ⭐️Prepare the cornbread. Prepare the cornbread per box instructions. Bake in a 15'' x 10'' pan. Cool then cut into small squares and place onto 2 baking sheets. Let sit on the counter for 2 days, or until dry. See notes for drying bread in the oven.2 packages gluten free cornbread mix, prepared per box instructions, sliced, then left to dry for 2 days
- ⭐️Roast the peppers. Heat the oven to 450°. Lightly oil peppers and place onto a baking sheet. Bake for 25-35 minutes or until the peppers are blistering and charred. Place into a bowl with a lid for 5 minutes then peel the outside layer off. Remove stem and seeds and chop. If cooking dressing right away, set oven to 350°.3 large hatch peppers, roasted, peeled, and chopped, oil
- ⭐️Heat the butter and chicken stock. In a large stock pot, melt the butter. Add onions and celery and cook until the onions are translucent. Add chopped peppers and chicken stock. Season with salt and pepper if desired.3 large hatch peppers, roasted, peeled, and chopped, 2 large onions, diced, 2 cups chopped celery, 1/2 cup butter, 4 cups chicken stock or vegetable stock, salt and pepper
- ⭐️Combine the cornbread and chicken stock mixture. Add cornbread cubes to the roasting pan. Pour the chicken stock and vegetable mixture over. Gently stir.
- ⭐️Bake. Bake at 350° for 45 minutes – 1 hour, stiring once halfway through. Do not overstir or the cornbread will break apart and get mushy.
- Easily dry the cornbread in the oven by spreading cooked cornbread on two baking sheets then placing in a 250° oven for 30 minutes or until dry.
- Make ahead up to 2 months in advance by preparing the recipe and freezing uncooked. When ready to serve, thaw completely then follow the baking instructions.
- Be cautious not to over-stir or the cornbread will break apart and get mushy.