Gluten-Free Cornbread Dressing

Gluten-Free Cornbread Dressing

Gluten-Free Cornbread Dressing

In this recipe for my Gluten-Free Cornbread Dressing, I use my award winning Gluten Free Cornbread recipe and Gluten-Free Biscuits. There are several biscuit recipes you can use here on the site, or you may substitute gluten-free bread cubes, if you prefer (see recipe note below for quantity).

Enjoy Gluten-Free Cornbread Dressing ~ A traditional recipe for the perfect holiday side dish!

Gluten-Free Cornbread Dressing
Prep time
Cook time
Total time
This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts.
Recipe type: Bread, Side Dish
Cuisine: Southern
  • 1 recipe Gluten Free Gigi’s Gluten Free Vegan “Buttermilk” Biscuits (about twelve 2-inch biscuits or about 4 cups cubed bread)
  • 1 recipe Gluten Free Gigi’s Gluten Free Cornbread
  • 1 Tablespoon oil
  • 1 cup celery, cut into small dice
  • ½ medium sweet onion, cut into small dice
  • 1 cup dried cranberries reconstituted in ½ cup warm water, optional
  • 5 cloves minced garlic
  • ½ Tablespoon dried ground sage
  • ½ teaspoon each: salt and black pepper
  • 3 cups Broth (use veggie broth for vegan OR other broth of your choice, either homemade or store-bought)
  • 3 real eggs OR your choice of egg-free egg alternative - click to find a few options
  1. Preheat your oven to 350F.
  2. Grease a 9x13-inch baking pan.
  3. Crumble biscuits and cornbread into breadcrumbs. You will have about 8 cups of breadcrumbs. (You can do this in a large zip top bag with little mess.)
  4. If frozen previously, there is no need to thaw the bread. Simply remove the frozen bread from fridge before sautéing the celery, onions, and garlic and allow to sit at room temperature until the veggies are ready.
  5. Add oil to a skillet over medium heat; sautee onion and celery until tender, about 5 minutes.
  6. Add garlic, cook, and stir for 2 minutes more. (Watch the garlic carefully, as it burns easy.)
  7. Place the breadcrumbs in a large mixing bowl; add cooked veggies.
  8. Add salt, pepper, and sage.
  9. Stir in broth and eggs.
  10. Spoon into prepared baking pan and bake approximately 45 minutes, or until set in center and golden brown around edges.
  11. You may also use this for stuffing a turkey, if you like.

Thought you’d like to know…

  • Biscuits and Cornbread can be made up to 1 month in advance and frozen in gallon zipper bags. To freeze: cool bread to room temperature, then place the cornbread in one bag and the biscuits in another. Knead through the bag to crumble the bread, then squeeze the air out of each bag and freeze. They will be ready to add to your stuffing when the holidays roll around!

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Iris

    Love the video, Gigi!

    • Gluten Free Gigi

      Thanks SO much for taking time to watch! I know you are busy with your own awesome project!
      Gigi ;)

  • Ellen (gluten free diva)

    Great post! Just in time for the holidays AND for the Gluten Free Thanksgiving cooking class I’m teaching tonight. I will definitely recommend your video series to my students

    • Gluten Free Gigi

      Thanks so much for visiting!! I wish I could attend your class! I appreciate the recommendation to your students!
      Gigi ;)

  • Tracy

    I would love to try this recipe. Can you use all buttermilk biscuits and leave out the corn? We are unable to have corn in our house and I am trying to figure out how to make stuffing for the upcoming holiday. Thanks for being here for us:0)

    • Gluten Free Gigi


      I’m so happy that you stopped by!

      Of course you can use all biscuits or other “white” bread and omit the cornbread. As a matter of fact, I’ve been known to serve up two pan dressings at my Thanksgiving table, and one of those is without the cornbread.

      Here’s what I do:
      Use all biscuits, add a cup or two of mushroom slices if you like them, use the onions, etc. in the original recipe, and I like to toss in a cup of peeled, diced apple. A bit of wine is nice in place of part of the broth mixture, too, for this combination. Bake as directed in the original recipe, and voila! You have corn-free stuffing! :)

      I hope that helps… And thank YOU for being here! It’s inspiring to me to get comments from folks like you!

      I’d love to hear how this turns out if you give it a try… Here’s to a fantastic gluten free holiday!!!

      Gigi ;)

  • Millie Bulkeley

    Today I made your Cornbread and it turned out great! I can’t wait to combine it with GF bread for my turkey dressing. I am not gluten intolerant, but two of my best friends are, and they are both coming to my home for Thanksgiving dinner. I am trying to prepare everything gluten-free so they can relax and enjoy too!

    Thanks for your help. Hugs, Millie

    • Gluten Free Gigi

      Millie, thank you so much for letting me know that the cornbread turned out great for you! It truly is a no-fail recipe! :)

      You are the best for making delicious gluten free holiday food for your best friends who are gluten free!

      I hope you’ll come back here and let me know how the meal turned out!

      You are so very welcome! Happy Thanksgiving!

      xo, Gigi ;)

  • michelle smiechowski

    I love this website!!

    • Gluten Free Gigi

      Hi, Michelle.

      Thanks so much! I’m happy you love what you’re finding here.

      Gigi ;)

  • Nancy

    I’ve just recently gone gluten free – I love to cook and bake so it is not as hard as I expected. Money wise it is expensive getting started with the flours in this economy so I have been going slowly. I really love your site. Thank you so much for sharing all your wonderful receipes.

    • Gluten Free Gigi

      Hi, Nancy.

      You’re absolutely right! Gluten free baking really isn’t that difficult at all. I’m so happy to hear your positive attitude and hope you will continue to follow along here to see it’s also possible to keep it affordable, too!

      Thank you for your kind words. I love sharing this information and am so happy you’re finding it helpful!

      Gigi ;)