Gluten-Free Cornbread Stuffing with caramelized onion, mushrooms, and dried herbs is a fabulous side dish for Thanksgiving!
Whether you’re using it to stuff a turkey or to serve straight up, this simple and delicious gluten-free stuffing recipe is sure to please.
This post is sponsored by Raley’s.
In search of a gluten-free cornbread stuffing recipe to serve your family on Thanksgiving? WELL, you’re in the right spot, because this happens to be the BEST stuffing I’ve made, if I do say so myself!
Cooking for friends and family with dietary restrictions can be challenging, especially if you don’t have them yourself. Luckily, this recipe is both gluten-free and dairy-free, which I have found is a common combination of food intolerances among those with restrictions.
Bonus: It is also refined sugar-free!
I used all Raley’s private label ingredients for this recipe.
If you’ve been following along a while, you know I almost exclusively shop at Raley’s here in Reno, and in Tahoe when I’m up in the mountains.
Raley’s has three different brands in their private label collection: Raley’s, Raley’s Purely Made and Nob Hill Trading Co. One of my favorite parts about shopping at Raley’s is their dedication to nutritious, quality food at very reasonable prices.
Raley’s brand offers high-quality products at low prices, and are just as tasty as any other brand, if not tastier! You can easily stock your pantry with high-quality staples at an amazing value so that you never need to worry about what to make for dinner.
Raley’s Purely Made products are free from the 101+ artificial preservatives and ingredients on their banned ingredients list, less processed and organic where possible. Crafted with ingredients you don’t have to question, Raley’s Purely Made products are affordable and amazing quality!
Finally, The Nob Hill Trading Co. brand includes unique, gourmet products with global and local influences so that you can indulge in artisan flavor without gourmet price tags.
Raley’s makes cooking and baking more affordable without sacrificing freshness or health. All three private label brands are a better value than the national brand equivalent
Shop Raley’s brands in-store or online at raleys.com. Also, super convenient, especially around the holidays: Raley’s offers same-day pickup and delivery in as little as two hours.
Let’s talk Corn Bread Stuffing Ingredients!
Ingredients for Gluten-Free Cornbread Stuffing:
Flours: Cornmeal and Gluten-Free All-Purpose Flour. Cornmeal has that iconic nutty, sweet flavor with a bit of grit, and is naturally gluten-free. We use a combination of cornmeal and gluten-free all-purpose flour (the blend I use is a combination of rice flour, potato flour, tapioca flour, etc) to keep it nice and fluffy.
Eggs: Used to fluff up the bread and keep it held together, we use eggs to keep it all bound. I use Raley’s Purely Made Organic Eggs. I prefer using organic free-range eggs whenever possible, as they contain more nutrients than eggs from grain-fed chickens.
Canned Coconut Milk & Avocado Oil: Traditionally, corn bread is made using buttermilk (or regular milk) and butter. I use full-fat canned coconut milk and avocado oil to replace the dairy, which still results in a mouth-wateringly moist and delicious cornbread.
I use Raley’s canned coconut milk and avocado oil for the recipe, which make the cornbread nice and moist and taste buttery in spite of being dairy-free.
If you can do dairy, swap the canned coconut milk for buttermilk, milk, or cream, and/or replace the avocado oil with melted butter.
Cider Vinegar: Used to react with the baking soda for leavening and also to mimic the flavor of buttermilk, cider vinegar provides a very subtle tang. If you don’t have it on hand, replace it with something else that’s acidic like lemon juice or a different vinegar.
Honey: Used to sweeten the cornbread! Replacing cane sugar with honey also gives the cornbread a unique rich flavor and a delectable crisp on the outside. I use Raley’s private label honey for the cornbread, which made it turn out extra tasty!
Onions, Garlic, Mushrooms, Broth, Dried Herbs, Eggs: Used to add moisture and additional flavor to the stuffing, we create a sort of soup mixture to mix with the cornbread. This gives the stuffing that iconic sogginess, adds flavor, and helps hold the stuffing together.
I use Raley’s Purely Made organic dried parsley, crushed rosemary, dried oregano, and Himalayan sea salt for seasoning the stuffing. Similarly, I use Raley’s baby bella mushrooms and chicken broth. The combination of these fresh ingredients shines through in the stuffing and gives it a healthy appeal while still remaining nice and comforting.
Now that we’re experts on the ingredients, let’s discuss how to make cornbread stuffing.
This recipe can be broken down into three basic parts:
- Bake a batch of gluten-free cornbread and dry it out to make cornbread “croutons”
- Prepare the caramelized onions and mushrooms
- Bake the stuffing (or stuff the turkey)
Prep Tips:
This recipe can be made in parts to break up the process. You can bake the cornbread up to 3 days ahead of time, and/or prepare the stuffing the night before and wait to bake it before serving.
How to Make Cornbread Stuffing:
Step 1: Make the Cornbread:
- Preheat the oven to 375 degrees F and grease a large (13” x 9”) casserole dish with oil.
- Stir together the cornmeal, flour, baking soda and sea salt until combined.
- In a mixing bowl, whisk together the coconut milk, avocado oil, cider vinegar, and eggs.
- Stir the flour mixture into the bowl with the wet mixture until thick and combined.
- Pour in the honey and mix until combined.
- Transfer the cornbread batter to the prepared baking dish and smooth into an even layer.
- Bake 30 to 35 minutes, until cornbread is golden-brown around the edges.
- Remove cornbread from the oven and allow it to cool at least 30 minutes.
Step 2: Dry Out the Cornbread:
Chop the cornbread into 2-inch cubes, and place on a large baking sheet. Drizzle with avocado oil, and bake at 350 for 15 minutes, until golden-brown.
Step 3: Prepare the Stuffing:
- Heat the avocado oil in a large skillet with a deep lip or pot and add the onion and chopped mushrooms. Sauté, stirring frequently, until onion has softened and mushrooms turn golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
- Add the broth, dried herbs, and sea salt to the skillet and remove from the heat.
- Add the cornbread and stir into the broth mixture (note: if your skillet isn’t large enough for this, use a large mixing bowl).
- Stir in the beaten egg carefully, leaving as much of the cornbread hunks intact as possible.
- If you’re using the stuffing to stuff a turkey, transfer it to the turkey cavity.
- If you aren’t using the stuffing to stuff a turkey, transfer the cornbread mixture to a large casserole dish (I use the same one I use to bake the cornbread).
- Bake cornbread stuffing at 350 degrees F for 35 to 40 minutes, until much of the liquid has been absorbed and stuffing is set up. Serve and enjoy!
More Gluten-Free Side Dishes:
- Mediterranean Scalloped Potatoes
- Healthy Sweet Potato Casserole
- Healthy Green Bean Casserole
- Shaved Brussel Sprout Salad with Roasted Butternut Squash
- Dairy-Free Creamed Spinach
- Sweet Potatoes Au Gratin
- Rosemary Cumin Roasted Carrots
- Creamy Mashed Rutabaga with Caramelized Onions
- Roasted Kabocha Squash with Maple Cinnamon Tahini
Enjoy this cozy gluten-free cornbread stuffing recipe as part of your memorable Thanksgiving feast!
Ingredients
For the Cornbread:
- 3 cups cornmeal, fine or medium grind
- 1 cup gluten-free all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp Sea Salt
- 4 large eggs
- 1 15-oz can full-fat canned coconut milk
- 1/2 cup avocado oil
- 1 Tbsp cider vinegar
- 1/2 cup honey
For the Stuffing:
- 1/2 red onion, chopped
- 8 ounces mushrooms, quartered
- 3 cloves garlic
- 1 tsp dried rosemary
- 2 tsp dried parsley
- 2 tsp dried oregano
- 3 cups chicken broth
- 2 large eggs, well beaten
Instructions
Make the Cornbread:
- Preheat the oven to 375 degrees F and grease a large (13” x 9”) casserole dish with oil.
- Stir together the cornmeal, flour, baking soda and sea salt until combined. In a mixing bowl, whisk together the coconut milk, avocado oil, cider vinegar, and eggs. Stir the flour mixture into the bowl with the wet mixture until thick and combined. Pour in the honey and mix until combined. Transfer the cornbread batter to the prepared baking dish and smooth into an even layer.
- Bake 30 to 35 minutes, until cornbread is golden-brown around the edges. Remove cornbread from the oven and allow it to cool at least 30 minutes.
- Chop the cornbread into 2-inch cubes, and place on a large baking sheet. Drizzle with avocado oil, and bake at 350 for 15 minutes, until golden-brown.
Make the Stuffing:
- Heat the avocado oil in a large skillet with a deep lip or pot and add the onion and chopped mushrooms. Sauté, stirring frequently, until onion has softened and mushrooms turn golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes. Add the broth, dried herbs, and sea salt to the skillet and remove from the heat. Add the cornbread and stir into the broth mixture (note: if your skillet isn’t large enough for this, use a large mixing bowl). Stir in the beaten egg carefully, leaving as much of the cornbread hunks intact as possible.
- Transfer the cornbread mixture to a large casserole dish (I use the same one I use to bake the cornbread). Bake for 35 to 45 minutes, or until much of the liquid has been absorbed by the stuffing. Serve with your main entree and sides at your Thanksgiving feast!
Nutrition
Shirley
Tuesday 17th of November 2020
All this dish needs is the turkey and the gravy! I have always wanted to try making stuffing other that the store bought dry bread cubes.
Julia
Tuesday 17th of November 2020
Right?? It's just so satisfying! xoxo