Southern Gluten-Free Cornbread Stuffing (Vegan, Allergy-Free)

overhead view of gluten-free cornbread stuffing on white plate

5 from 5 reviews

The Southern twist on classic Thanksgiving stuffing (or dressing)! This super easy Gluten-Free Cornbread Stuffing recipe is vegan, allergy-free, and perfect for a holiday crowd! A traditional old-fashioned favorite with minimal ingredients, homemade cornbread, and grandma's touch of Southern hospitality!




  1. Prebake and crumble your gluten-free cornbread. Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven for about 10 minutes at 350°F.
  2. Preheat the oven to 425°F for the stuffing.
  3. Dry saute the veggies, herbs, and spices on the stove for 5 minutes to soften (you can use the cast iron skillet you'll be baking the stuffing in or a seperate skillet if not).
  4. In a large bowl, add the crumbled cornbread, sauteed veggie mixture, and 1 cup of broth (add more broth if the mixture is too dry). Mix everything together to coat and combine.
  5. Spread the moist stuffing mixture in a greased 11x7 inch baking dish or seasoned (at least 10.5 inch) cast iron skillet, cover with foil, and bake in the oven for 20-25 minutes.
  6. Remove the foil and bake for another 5 minutes to let the top of the stuffing crisp slightly.


*You can also make a batch of gluten-free skillet cornbread.


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