Wheat Free Southern Cornbread Stuffing

Total time9 hr 5 min

Prep time20 min

Cook time45 min

This Southern-style stuffing leans hard into cornbread, crumbled and dried out overnight so it soaks up all the savory goodness without turning mushy. Butter-softened onion and celery, fresh sage, thyme, and a touch of garlic build a deeply savory base, then a rich broth-and-egg custard binds everything into a tender, custardy interior with a golden, crisp top. A final drizzle of melted butter over the top before baking gives it that deep-golden, slightly crackly crust everyone fights over at the table. It bakes up moist in the center and crisp at the edges, with warm herbal notes in every bite. Since it's built on cornbread rather than a wheat-based loaf, it's a solid pick for a wheat free spread at your next holiday dinner.

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Ingredients

8 servings

For the stuffing base

6 cups crumbled day-old cornbread (about one 9-inch pan)
Mori's Place Gluten-Free Corn Bread
See all
Chef's tip
Let it cool slightly before slicing; gluten-free cornbread can be more crumbly.
3 cups cubed day-old white bread, cut into ½-inch pieces
4 tbsp unsalted butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
3 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme leaves
½ tsp dried rubbed sage
½ tsp black pepper
1 tsp salt

For the custard

2 large eggs, beaten
2 ½ cups low-sodium chicken broth
½ cup whole milk

For the top

2 tbsp unsalted butter, melted, for the top

Instructions

1
The night before (or at least 8 hours ahead), spread the crumbled cornbread and cubed white bread in a single layer on two large rimmed baking sheets. Leave uncovered at room temperature until completely dried out and stale — the pieces should feel firm and dry to the touch with no soft spots.
2
When ready to bake, preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.

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