Cornbread dressing (aka “dressing”) is a staple here in the south. Growing up, I think I might have eaten stuffing once, but dressing was always on the menu, no matter what day of the year. This savory dish will melt in your mouth and leave you craving extra helpings.
My recipe for cornbread dressing is free of wheat, gluten, and dairy, but has the full flavor of traditional cornbread dressing.
Because I’m always feeding a crowd, I doubled my recipe and used Krusteaz Gluten Free Honey Cornbread Mix and Hodgson Mill Gluten Free Cornbread Mix.
I used the ingredients on the box and adjusted the cooking time.
This recipe calls for my easy homemade chicken and vegetable stock.
Southern Cornbread Dressing
This rich and savory cornbread dressing is free of wheat, gluten, and dairy.
Preheat oven to 375 degrees (or temp indicated on cornbread mix)
Prepare cornbread as instructed on box. Bake until golden brown and done all the way through.
Once your cornbread is out of the oven and cooled down, crumble your corn bread and place into large mixing bowl
Puree/pulse half of your vegetables from the stock you have made, and then pour veggies over your cornbread crumbles in the bowl. Add stock liquid, one cup at a time until desired consistency (stirring in between each cup) has been achieved. Use a hand mixer to smooth out your mixture (lumps are perfectly fine, too).
Pour dressing mix into a baking pan (8x8 or bigger if doubling recipe) and bake for 1.5 hours, checking ever half hour for doneness. Use a toothpick to check if done.
Please be aware that since you are not cooking with any gluten, the dressing may seem a little loose (will be brown and crispy on the top and bottom) after it is done baking, but will set up once it is has cooled down.