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