Southern Cornbread Dressing

Just in time for the holidays! My first recipe up on the blog is Gluten Free Cornbread Dressing. 

This is a semi-homemade recipe, so I promise it’s not difficult. I think there are many people who find dressing intimidating, and it absolutely does not have to be! This is a simple yet delicious recipe! My family loved it even more than our gluten containing dressing and wondered what we did different the first time we had it! 

I went gluten free in the fall of 2020, and one of the first things my mom and I started trying to figure out was how to make a delicious gluten free dressing for our family Thanksgiving. 

We found a wonderful cornbread mix-Bob’s Red Mill brand. Picture of the package below. 

My family really enjoys this cornbread by itself; even more than gluten containing ones! Just because it is gluten free doesn’t mean it’s bad. 🙂 

You will also need a few slices of gluten free loaf bread for this recipe. We usually use Canyon Bakehouse country white bread, but feel free to use whatever you have or prefer. 

Ingredients:

-one package of prepared Bob’s Red Mill gluten free cornbread mix (prepare according to package instructions)

-2 to 3 slices of gluten free loaf bread 

-1 10.5 oz can of Gluten free cream of chicken soup (we usually get the Great Value brand or Pacific brand at Walmart) 

-1 10.5 oz can of Gluten free cream of mushroom OR celery soup (depends what flavor you like better) 

-3 eggs beaten 

-2 tablespoons dried sage 

-1 tablespoon dried parsley 

-1 teaspoon dried thyme 

-1 teaspoon dried rosemary 

-1/2 teaspoon salt 

-1 teaspoon black pepper 

-onion powder to taste  

-butter for greasing pan 

-chicken broth if needing more liquid 

Steps:

1. Preheat your oven to 375 degrees and butter a 9×13 inch pan 
2. Crumble up prepared and cooled cornbread into large bowl 
3. Tear 2-3 pieces of GF loaf bread into small pieces and add to bowl with cornbread 
4. Add sage, parsley, thyme, rosemary, salt, pepper, and onion powder and mix well 
5. Add in GF cream of chicken soup and EITHER GF cream of mushroom or GF cream of celery soup
6. Add eggs 
7. Mix all ingredients well 
8. If you need more liquid, you can add some chicken broth to get to your preferred texture 
9. Pour mixture into buttered pan and bake for about 45 minutes until dressing is set 
10. Serve immediately and enjoy!! 

Notes:

-you can absolutely use fresh herbs instead of dried, however, you would need to increase the amount some as fresh herbs aren’t as strong as dried 

-you could also sauté diced onion and celery if you prefer that instead of using the cream of celery soup or onion powder 

-you could use two cans of GF cream of chicken instead of using the GF cream of mushroom or celery soup 

Crumbled cornbread

Adding the loaf bread

Adding the spices

Adding the cream of soups and eggs

All mixed up

Before baking

The finished product!