Gluten-Free Cornbread Dressing Recipe

by Alexa November 14, 2011November 16, 2016

November 14, 2011November 16, 2016

This gluten-free cornbread dressing recipe is a guaranteed crowd pleaser—it’s easily made egg-free and dairy-free, too!

Down South it’s “dressing,” up North it’s “stuffing.” Whatever name you give it, no holiday feast is complete without it. Sidled up to a scoop of whipped potatoes smothered in gravy, this gluten-free cornbread dressing recipe is a take-off of an old classic. 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 prep—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 (affiliate link) 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.

Yum

Gluten-Free Cornbread Dressing Recipe

The inspiration for this recipe comes from my friend Heather. Last year we spent the holiday with her 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 (optional) and dairy-free. Thank you Heather. And thank you Grandma Maxine!

Ingredients

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.
SUB: 1-1/2 cups water in place of cow’s milk
SUB: 1/3 cup cooking oil in place of butter
SUB: 2 gel eggs in place of eggs (see notes)

For the Dressing:

8 cups 1/2-inch cubed cornbread (above)
1 tablespoon cooking oil
1 medium onion, minced
1-1/2 cups gluten-free vegetable broth
1/2 cup Earth Balance Natural buttery spread
1/4 cup golden flax meal
2 teaspoons gluten-free poultry seasoning
1 teaspoon salt or to taste
1 teaspoon ground pepper
1 can water chestnuts, 1/4" dice (optional)

Instructions

Directions:
Preheat oven to 350F.
Spread cubed cornbread in a single layer on a large baking sheet. Bake 12-15 minutes or until cubes are dry, but not browned.
In a medium bowl, whisk broth, melted buttery spread and flax meal. Set aside 10-15 minutes.
Sauté onion in oil until tender.
In large bowl, toss cubed cornbread, onion, poultry seasoning, salt and pepper. Add broth mixture and gently toss to combine.
Transfer dressing to oiled 13x9” baking dish. Bake 40-50 minutes.
For a crispy top, broil on low the final 2-3 minutes.

Notes

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).

https://www.floandgrace.com/20111113gluten-free-cornbread-dressing-recipe-html/

This recipe featured in: Virtual Thanksgiving Potluck over at Williams-Sonoma

Alexa

FLO & GRACE™ is a wellness lifestyle magazine. Our mission is to inspire women to seek the good in life and to take charge of their health and happiness. We do this by delivering expert insights, dishing up nourishing recipes, advocating natural approaches to health and healing, stimulating creative juices with do-able DIYs, and promoting products, services and places that support midlife women and our mission.

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34 comments

Kim(Cook It Allergy Free) November 14, 2011 - 3:11 am

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!!

Ricki November 14, 2011 - 3:31 am

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? 😉

Lexie November 14, 2011 - 3:59 am

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

Lexie November 14, 2011 - 4:01 am

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

Cassidy @ Cooking Gluten (& Dairy) Free November 14, 2011 - 2:35 pm