Gluten-Free Cornbread Dressing Recipe

This gluten-free cornbread dressing recipe is a guaranteedcrowd pleaser—it's easily made egg-free and dairy-free, too!

by ALEXANovember 14, 2011

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Down South it’s “dressing,” up North it’s “stuffing.” Whatever name you give it, no holiday feast is complete without it. Sidled up to a scoop of whipped potatoes smothered in gravy, this gluten-free cornbread dressing recipe is a take-off of an old classic.This “cooked outside the bird” cornbread dressing has been modified to be egg-free and dairy-free as well.

This Thanksgiving we will be feasting with family that do not have dietary restrictions so I wanted to make a cornbread dressing that would be just like the “real deal,” but agreeable with disagreeable tummies around table.

For the most part, I cook from scratch and stick to basic ingredients. However, there are times when I whip out a mix for the sake of saving time and ease of prep—birthdays are one, holidays another. In the notes for this recipe I have included the ingredients in the Bob’s Red Mill Gluten-Free Cornbread Mix(affiliate link) I use. You may want to skim it over to ensure it’s a safe one to serve at your table. Folks with a corn sensitivity should obviously avoid it. See notes for gluten-free brands and substitution suggestions.

The inspiration for this recipe comes from my friend Heather. Last year we spent the holiday with her and her family and she made the BEST cornbread dressing I’d ever had. It was a recipe handed down to her from her Grandma Maxine. She handed it on to me, and with a few modfications it is now egg-free (optional) and dairy-free. Thank you Heather. And thank you Grandma Maxine!

Gluten-Free Cornbread Dressing Recipe

Nutrition facts:200 calories20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the Cornbread:
Prepare 1 package (20 oz.) Bob’s Red Mill Gluten-Free Cornbread Mix according to package directions using the following substitutions and bake in a 13x9" pan to achieve a drier bread.
SUB: 1-1/2 cups water in place of cow’s milk
SUB: 1/3 cup cooking oil in place of butter
SUB: 2 gel eggs in place of eggs (see notes)
For the Dressing:
8 cups 1/2-inch cubed cornbread (above)
1 tablespoon cooking oil
1 medium onion, minced
1-1/2 cups gluten-free vegetable broth
1/2 cup Earth Balance Natural buttery spread
1/4 cup golden flax meal
2 teaspoons gluten-free poultry seasoning
1 teaspoon salt or to taste
1 teaspoon ground pepper
1 can water chestnuts, 1/4" dice (optional)

Instructions

Preheat oven to 350F.
Spread cubed cornbread in a single layer on a large baking sheet. Bake 12-15 minutes or until cubes are dry, but not browned.
In a medium bowl, whisk broth, melted buttery spread and flax meal. Set aside 10-15 minutes.
Sauté onion in oil until tender.
In large bowl, toss cubed cornbread, onion, poultry seasoning, salt and pepper. Add broth mixture and gently toss to combine.
Transfer dressing to oiled 13x9” baking dish. Bake 40-50 minutes.
For a crispy top, broil on low the final 2-3 minutes.

Notes

Flax or Chia Meal: Gel “eggs” are commonly used to bind baked goods in egg-free baking. To make one “egg”: Whisk 1 tablespoon flax meal or white chia meal with 1/4 cup water. Set aside 10-15 minutes until a thick gel forms. Flax or chia meal is easily made by grinding the seeds in a coffee/spice grinder. When using chia for baked goods, select white seeds versus black if you prefer your baked good not be speckled with black. You may purchase flax seed already ground such as Bob’s Red Mill Golden Flaxseed Meal.

This recipe featured in:Virtual Thanksgiving Potluckover at Williams-Sonoma

35 comments

ALEXA

Alexa writes from the foot of the Rockies where she lives with her husband and two teen boys.

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35 comments

Kim(Cook It Allergy Free)November 14, 2011 - 3:11 am

Wow! You even manage to make dressing/stuffing look pretty. LOL And I love your recipe. I like the idea of the water chestnuts for the crunch (or do they still stay crunchy when you cook them?)/

What an awesome round-up of recipes from everyone too! Thanks for the link-love. Now I am going to check out everyone else's recipes too!!

RickiNovember 14, 2011 - 3:31 am

This sounds incredible, Lexie! I love cornbread on its own but can you believe I've never had cornbread stuffing? Who cares about a bird when you could eat this? 😉

LexieNovember 14, 2011 - 3:59 am

Kim, I had to sneak the "optional" water chestnuts in. I had asked my family if mushrooms and water chestnuts would be good add-ins to this stuffing, the idea was shot down with rapid fire. Boo! "Keep it simple and traditional" they all said. I did, but last minute, as I finished up this posts I added those water chestnuts back in. And yes, they do stay crunchy : ) xoLexie

LexieNovember 14, 2011 - 4:01 am

Ricki, wholeheartedly agree. Turkey is overrated. It's the sides I load up on : ) xoLexie

Cassidy @ Cooking Gluten (& Dairy) FreeNovember 14, 2011 - 2:35 pm