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Gluten-Free Cornbread Stuffing
5 from 3 votes

Gluten-Free Cornbread Stuffing

Gluten-free, dairy-free cornbread stuffing with onions and mushrooms is an amazing Thanksgiving side dish.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12 servings
Calories: 404 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the Cornbread:
  • 3 cups cornmeal fine or medium grind
  • 1 cup all-purpose flour gluten-free
  • 1 1/2 tsp baking soda
  • 2 tsp salt sea salt
  • 4 egg large
  • 1 coconut milk 15-oz can, full-fat, canned
  • 1/2 cup avocado oil
  • 1 Tbsp cider vinegar
  • 1/2 cup honey
For the Stuffing:
  • 1/2 red onion chopped
  • 8 ounces mushrooms quartered
  • 3 cloves garlic
  • 1 tsp rosemary dried
  • 2 tsp parsley dried
  • 2 tsp oregano dried
  • 3 cups chicken broth
  • 2 egg well beaten, large

Instructions

Make the Cornbread:
    Cup of Yum
  1. Preheat the oven to 375 degrees F and grease a large (13” x 9”) casserole dish with oil.
  2. Stir together the cornmeal, flour, baking soda and sea salt until combined. In a mixing bowl, whisk together the coconut milk, avocado oil, cider vinegar, and eggs. Stir the flour mixture into the bowl with the wet mixture until thick and combined. Pour in the honey and mix until combined. Transfer the cornbread batter to the prepared baking dish and smooth into an even layer.
  3. Bake 30 to 35 minutes, until cornbread is golden-brown around the edges. Remove cornbread from the oven and allow it to cool at least 30 minutes.
  4. Chop the cornbread into 2-inch cubes, and place on a large baking sheet. Drizzle with avocado oil, and bake at 350 for 15 minutes, until golden-brown.
Make the Stuffing:
  1. Heat the avocado oil in a large skillet with a deep lip or pot and add the onion and chopped mushrooms. Sauté, stirring frequently, until onion has softened and mushrooms turn golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes. Add the broth, dried herbs, and sea salt to the skillet and remove from the heat. Add the cornbread and stir into the broth mixture (note: if your skillet isn’t large enough for this, use a large mixing bowl). Stir in the beaten egg carefully, leaving as much of the cornbread hunks intact as possible.
  2. Transfer the cornbread mixture to a large casserole dish (I use the same one I use to bake the cornbread). Bake for 35 to 45 minutes, or until much of the liquid has been absorbed by the stuffing. Serve with your main entree and sides at your Thanksgiving feast!

Nutrition Information

Serving 1of 12 Calories 404kcal (20%) Carbohydrates 56g (19%) Protein 8g (16%) Fat 17g (26%) Fiber 2g (8%) Sugar 16g (32%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 404

% Daily Value*

Serving 1of 12
Calories 404kcal 20%
Carbohydrates 56g 19%
Protein 8g 16%
Fat 17g 26%
Fiber 2g 8%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.