Gluten Free Cornbread Stuffing is a sweet, savory and ultra comforting side dish to serve for Thanksgiving and the holidays. With a shortcut cornbread recipe and plenty of make ahead tips, homemade stuffing has never been so easy!
Cool Cornbread if baking same day. Cut in half lengthwise and then cut into small cubes. Dry out on baking sheet in single layer, at 350ºF for 10-15 minutes. Then remove from heat and place pan on wire rack to cool. Cornbread can be made up to 3 days in advance.
I did test this recipe with my Vegan GF Cornbread, but found it was slightly too moist for this recipe. I’d stick with a GF package mix for this recipe.
Day Before: Prepare the stuffing recipe the night before, but do not bake. Cover tightly with plastic wrap and store in the fridge. The next day, remove from the fridge 30 minutes prior to baking, then bake uncovered until golden brown. If baking straight from the fridge, you may have to add a few minutes to the baking time.
2-3 Days in Advance: Stuffing recipe can be baked as instructed, cooled, covered tightly with plastic wrap and stored in the fridge for up to 3 days. On the day of serving, remove the plastic wrap, tent with aluminum foil and reheat in a 325 degree oven for 25-30 minutes, or until warmed through.
STORAGE – Store leftovers in an airtight container or left in the same baking dish wrapped in plastic wrap in the fridge for up to 4 days.
Keywords: cornbread stuffing, gluten free cornbread stuffing, cornbread dressing recipe