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The Best Gluten-Free Cornbread Dressing!

Updated on April 5, 2013

What Would Thanksgiving Be Without Gluten-Free Cornbread Stuffing?

Cornbread dressing just like your grandmother used to make ... but 100 percent gluten free! Yes, it is possible, and more delicious than you remember! This cornbread dressing is something to be truly thankful for this Thanksgiving!

Gluten-Free Cornbread

A good gluten-free dressing must naturally start with a good gluten-free cornbread!

4 cups cornmeal

1 1/2 tablespoon baking powder

2 tsp salt

2 eggs

2 cups buttermilk (or more)

1/4 cup oil

Pour the oil into a 9x12 baking pan. Turn the oven on 450* and put the pan in the oven to preheat while mixing the batter. Don't skip preheating the oil! This gives a nice crispy crust to the cornbread.

Mix the rest of the ingredients well. The batter should be thin and runny (add more buttermilk as needed). Pour batter carefully into hot oil and return to oven. Bake 12-15 minutes, until golden on top and crispy brown on the edges.

Bake the cornbread a day or two ahead to eliminate things to do on Thanksgiving Day!

Pyrex Bakeware Oblong Baking Dish - 4.8 quart, 9x12 casserole dish

Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear

A kitchen staple for more than 80 years, Pyrex bakeware is as relevant today as it was in 1915. Made of a durable, high temperature material, Pyrex bakeware is classically beautiful and versatile enough to use in the refrigerator, freezer, oven, microwave, dishwasher and on the table in style.


Gluten-Free Cornbread Dressing

1/2 cup butter

already-baked cornbread

2 eggs

1-1/2 cups celery, diced

3/4 cups chopped onion

1/4 cup dried parsley

1 tsp salt

1 tsp garlic powder

1 tsp poultry seasoning

1/2 tsp pepper

1-1/2 to 2 cups chicken or turkey broth

Melt 2 tbsp butten in skillet and saute onions until soft. Remove onions; melt the rest of the butter.

Crumble the cornbread into a well-greased 9x12 casserole dish (or get your little helper to pulverize it in a bowl, as the picture suggests). Pour in the melted butter and mix well. Add other ingredients (except broth) and mix well. Once everything is mixed and ready, add broth until well-moistened.

Bake @ 400* for approximately 45 minutes. Most of the broth should cook out, leaving it moist but not soggy.

Enjoy a Gluten-Free Thanksgiving!


One More Idea ...

If you don't care for cornbread, or at least not for GF cornbread,

try the very same recipe with ... cooked rice! It's delicious!


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    • Ann Hinds profile image

      Ann Hinds 5 years ago from So Cal

      We only eat cornbread dressing and thanks for the recipe to make my own cornbread. Happy Thanksgiving!

    • profile image

      dellgirl 5 years ago

      Thanks for sharing this, my daughter is looking for a Gluten-Free Cornbread Dressing recipe. I'm passing this along to her right now. Thanks again.~ Blessed~

    • Louis Wery profile image

      Louis Wery 7 years ago from Sarasota, Florida USA

      Good to see a gluten-free selection among the Thanksgiving side dishes. Happy Thanksgiving!

    • tandemonimom lm profile image

      tandemonimom lm 7 years ago

      @TreasuresBrenda: LOL - maybe two smaller dishes of dressing, one of each?

    • tandemonimom lm profile image

      tandemonimom lm 7 years ago

      @Dianne Loomos: My aunt made it one year with a mix of regular and wild rice. It was delicious!

    • TreasuresBrenda profile image

      Treasures By Brenda 7 years ago from Canada

      Sounds interesting. We don't eat cornbread...but we could try! My son might prefer this to mine which includes MUSHROOMS which he cannot stand (but his Mom is too stubborn to change the dressing that she loves!)

    • Dianne Loomos profile image

      Dianne Loomos 7 years ago

      I'm not big on cornbread but the rice version sounds wonderful!

    • SusanDeppner profile image

      Susan Deppner 7 years ago from Arkansas USA

      This looks like a very simple, yummy cornbread dressing recipe, so yes, I just might try it! My mother cooked cornbread in an iron skillet and preheated the oil as you did. When I read that, it brought back a pleasant flash of a memory. Thanks!