Gluten Free Cornbread Dressing

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Dietary: Gluten-Free, Peanut-Free, Soy-Free, Tree-Nut Free

You don't call it 'stuffing' if it's not stuffed in a bird - but whatever you call it, it's delicious. Gluten Free Sweet Yellow Cornbread, veggies, and broth quickly bake up a crusty, comforting side to your special meals!

Prep: 5 min
Total Time: 1 h 10 min
Yield: 6-8 servings


  • 1 pkg Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix, prepared and cut into 1" cubes
  • 1/4 cup salted butter
  • 3/4 cup yellow onions, diced
  • 1 stalk celery, diced
  • 3/4 cup chicken broth
  • 2 1/2 Tbsp parsley, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • pinch of thyme, (optional)


  • Preheat oven to 400º F.
  • Butter a 9" pan with salted butter, set aside.
  • Melt 1/4 cup salted butter in a skillet and add the onions and celery. Cook for approximately 5 minutes until they start to soften.
  • Combine the cornbread, onion/celery mixture, broth, parsley, salt & pepper in a bowl.
  • Pour into prepared pan. Cover with aluminum foil and bake at 400º F. for 1/2 hour, lower heat to 350º F and bake another 30 minutes.
  • Remove the foil the last 15 minutes so dressing gets a little crunch on the outside.
  • Recipe by Janet Balsbaugh, author of Home-Style Gluten Free and Dairy Free Cookbook