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Gluten-Free Cornbread Dressing Recipe

This post is linked to: Gluten-Free Holiday Event over at Cook IT Allergy Free
This recipe featured in: Virtual Thanksgiving Potluck over at Williams-Sonoma

Down South it’s “dressing,” up North it’s “stuffing.” Whatever name you give it, no holiday feast is complete without it. Sidled up next to a scoop of whipped potatoes and smothered in gravy, this gluten-free version of an old classic is sure to be a crowd pleaser. This “cooked outside the bird” cornbread dressing has been modified to be egg-free and dairy-free as well.

This Thanksgiving we will be feasting with family that do not have dietary restrictions so I wanted to make a cornbread dressing that would be just like the "real deal," but agreeable with disagreeable tummies around table.

For the most part, I cook from scratch and stick to basic ingredients. However, there are times when I whip out a mix for the sake of saving time and ease of preparation—birthdays are one, holidays another. In the notes for this recipe I have included the ingredients in the Bob's Red Mill Gluten-Free Cornbread Mix I use. You may want to skim it over to ensure it's a safe one to serve at your table. Folks with a corn sensitivity should obviously avoid it. See notes for gluten-free brands and substitution suggestions.

Grandma Maxine's Cornbread Dressing
Gluten-Free, Egg-Free, Dairy-Free

The inspiration for this recipe comes from my friend Heather and her grandmother. Last year we spent the holiday with Heather and her family and she made the BEST cornbread dressing I'd ever had. It was a recipe handed down to her from her grandma Maxine. She handed it on to me, and with a few modfications it is now egg-free and dairy-free. Thank you Heather. And thank you grandma Maxine!

For the Cornbread:
Prepare 1 package (20 oz.) Bob’s Red Mill Gluten-Free Cornbread Mix according to package directions using the following substitutions and bake in a 13x9" pan to achieve a drier bread:

1-1/2 cups water or unsweetened NON-DAIRY MILK in place of cow’s milk
1/3 cup GRAPESEED OIL or extra light olive oil in place of butter
2 GEL “EGGS” in place of chicken eggs (see notes)

For the Dressing:
8 cups of 1/2” cubed CORNBREAD
1 tablespoon OLIVE OIL
1 medium ONION, minced
1-1/2 cups gluten-free chicken or vegetable BROTH
1/2 cup Soy-Free Earth Balance Natural BUTTERY SPREAD
1/4 cup FLAX SEED MEAL (or chia meal)
2 teaspoons gluten-free POULTRY SEASONING
1 teaspoon SALT (or to taste ... more if using low-sodium broth)
1 teaspoon PEPPER
1 can WATER CHESTNUTS, 1/4" dice (optional)


1. Preheat oven to 350˚F.

2. Spread cubed cornbread in a single layer on a large baking sheet. Bake 12-15 minutes or until cubes are dry, but not browned.

3. In medium bowl, whisk broth, melted buttery spread, and flax meal. Set aside 10-15 minutes.

4. Sauté onion in oil until tender.

5. In large bowl, toss cubed cornbread, onion, poultry seasoning, salt, and pepper. Add broth mixture and gently toss to combine.

6. Transfer dressing to oiled 13x9” baking dish. Bake 40-50 minutes. For a crispy top, broil on low the final 2-3 minutes.


Flax or Chia Meal: Gel “eggs” are commonly used to bind baked goods in egg-free baking. To make one “egg”: Whisk 1 tablespoon flax meal or white chia meal with 1/4 cup water. Set aside 10-15 minutes until a thick gel forms. Flax or chia meal is easily made by grinding the seeds in a coffee/spice grinder. When using chia for baked goods, select white seeds versus black if you prefer your baked good not be speckled with black. You may purchase flax seed already ground such as Bob’s Red Mill Golden Flaxseed Meal.

Non-Dairy Milk: Tempt® Unsweetened Hemp or So Delicious Unsweetened Coconut are good allergy-friendly bets.

Broth: There are number of gluten-free options. Here are a few. When in doubt, only buy products labeled “gluten-free.”

Poultry Seasoning: Brands known to be gluten-free are Penzey’s Poultry Seasoning and McCormick’s Poultry Seasoning.

Bob’s Red Mill: Most Bob’s Red Mill products are manufactured in a facility that also use tree nuts and soy. If tree nut and soy are a concern select an alternative product(s). Ingredients in Bob’s Red Mill Cornbread Mix – whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), sea salt, xanthan gum.

Earth Balance Natural Buttery Spread: Ingredients in the soy-free version; Expeller-pressed natural oil blend (palm fruit, canola, safflower and olive), water, contains less than 2% salt, sunflower lecithin, pea protein, natural flavor (derived from corn, no msg, no alcohol, no gluten), lactic acid (non-dairy source), naturally extracted annatto for color.

An Allergy-Friendly Reminder. A food allergy can be a serious matter. If you are dealing with severe allergies or intolerances, always read labels or check with the manufacturer prior to consumption of any food product. Ingredients and processes are subject to change at anytime, which means a once “safe” product or ingredient may not be “safe” the next time. For the sensitive guests, establish an “allergy-safe” zone in the kitchen with dedicated utensils and cutting boards. Keep this area free of gluten, nuts and/or other potential allergen(s).

More Dressing & Stuffing Recipes to Try

Rosemary Sage Stuffing Paleo Style over at Real Sustenance
Surprise Dressing over at Gluten-Free Easily
Gluten-Free Stuffing over at Cook IT Allergy Free
Cranberry Apple Dressing over at Elana's Pantry (not egg-free)
Wild Rice Stuffing over at The Whole Life Nutrition Kitchen
Gluten-Free Sage Dressing over at Adventures of a Gluten-Free Mom
Perfect Homemade Stuffing Crockpot Recipe over at A Year of Slow Cooking
Cornbread Stuffing over at And Love it Too!
Gluten-Free Stuffing with Pancetta Sage Sausage over at The W.H.O.L.E. Gang
Cornbread Dressing over at The Sensitive Pantry


Reader Comments (21)

Wow! You even manage to make dressing/stuffing look pretty. LOL And I love your recipe. I like the idea of the water chestnuts for the crunch (or do they still stay crunchy when you cook them?)/

What an awesome round-up of recipes from everyone too! Thanks for the link-love. Now I am going to check out everyone else's recipes too!!

November 13, 2011 | Unregistered CommenterKim(Cook It Allergy Free)

This sounds incredible, Lexie! I love cornbread on its own but can you believe I've never had cornbread stuffing? Who cares about a bird when you could eat this? ;)

November 13, 2011 | Unregistered CommenterRicki

Kim, I had to sneak the "optional" water chestnuts in. I had asked my family if mushrooms and water chestnuts would be good add-ins to this stuffing, the idea was shot down with rapid fire. Boo! "Keep it simple and traditional" they all said. I did, but last minute, as I finished up this posts I added those water chestnuts back in. And yes, they do stay crunchy : ) xoLexie

November 13, 2011 | Unregistered CommenterLexie

Ricki, wholeheartedly agree. Turkey is overrated. It's the sides I load up on : ) xoLexie

November 13, 2011 | Unregistered CommenterLexie

Your recipes always look so delicious Lexie!!! Thanks for sharing, I LOVE dressing... can you tell I'm from the south? :)

I love cornbread dressing/stuffing and I love water chesnuts, Lexie! :-) Now why didn't I think of serving my stuffing in my silver bowls? Genius presentation. ;-)


November 14, 2011 | Unregistered CommenterShirley @ gfe

Mmmmm Lex! Your stuffing looks amazing! Happy Thanksgiving :) xo

November 14, 2011 | Unregistered CommenterMaggie

My family fav is cornbread stuffing! Love it.

November 14, 2011 | Unregistered CommenterCarol, Simply Gluten Free

wow -- this looks amazing!

November 15, 2011 | Unregistered CommenterCharis @ MannaTreats

Lexie, your cornbread stuffing looks awesome! I just made some the other day, but I like your addition of water chestnuts for crunch!

November 15, 2011 | Unregistered CommenterJeanette

Maggie, Carol and Charis

: )


November 16, 2011 | Registered CommenterLexie

Jeanette, I am so in awe of where you have taken your blog. Beautiful. And yay! A lover of chestnuts. A woman after my own heart. Good luck getting these boys in my house to eat them. : )


November 16, 2011 | Registered CommenterLexie

Oh, Lexie! What a beautiful recipe. Thank you for including mine on the list as well.

Happy Thanksgiving!



November 16, 2011 | Unregistered CommenterSunnyB @andloveittoo

This really sounds incredible! My family loves cornbread stuffing!

What a great idea! I hope you will link this post to my Thanksgiving Traditions link up!

November 17, 2011 | Unregistered CommenterJDaniel4's Mom

this sounds great Lexie, I found another cornbread recipe to use in place of Bob's Red Mill's mix, but am looking forward to trying the rest of the recipe!! & your picture makes it even more delicious ;)

November 22, 2011 | Unregistered CommenterAllergic Adventures

So glad I found this recipe! I am trying to go light on the gluten for my father this year, and decided on cornbread stuffing, but I've never made it before. Most of the other recipes still call for other bread in addition to cornbread. While I don't need it egg or dairy free, I'm going to use the majority of your recipe and if mine looks anything like yours does in the picture, it'll be fantastic! Thanks for sharing and I'm so glad I found it this morning!

Laura, let me know how it all turns out : ) I haven't made it with real eggs and real milk and I am sure there are others who'd like to know the outcome. My cornbread is in the oven as I type : ) Baking it in a 13x9" pan may help it come out drier (which is good). I just added that tip.



November 23, 2011 | Registered CommenterLexie

Allergic Adventures ... tell us what mix you use? : )

November 23, 2011 | Registered CommenterLexie

I love this recipe. Since it is Healthy, it is also deliciously awesome!

Thanks for sharing this.


December 18, 2012 | Unregistered CommenterNancy Olson

I love cornbread dressing so I tried this. I did change a few things. I used the bob mills cornbread mix. I had fresh sage,rosemary and thyme so i chopped it up and added minced garlic. I saved some of the sage and added it to the onion/celery mixture. After I slightly cooked the mixture i added a can gf cream of chicken soup. and then added the remaining herb mixture. I added the rest of the ingriedents. It turned out so good. The soup added the extra flavor. thanks

November 12, 2014 | Unregistered Commenterrenee

Renee, that sounds divine—the addition of the cream of chicken soup. For those that would like to try Renee's adaptation, there is a recipe for cream of chicken soup in my cookbook. http://astore.amazon.com/lexieskitchen-20/detail/0615900739

November 12, 2014 | Registered CommenterLexie

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