Gluten Free Cornbread Dressing
A Southern holiday classic: crumbled cornbread baked with sage, onion and celery until crisp on top and soft inside.
- Time1 hr 30
- LevelMedium
- Costabout £0.96 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Grease a 20 cm square tin. Mix the cornmeal, flour, baking powder and salt. Whisk the first 2 eggs, buttermilk and 40 g melted butter, then stir into the dry mix.
- 2
Pour into the tin and bake for 25 minutes until golden and firm. Cool completely, then crumble into a large bowl.
25 min - 3
Turn the oven to 180°C (160°C fan). Melt the 60 g butter in a pan and cook the onion and celery for 10 minutes until soft. Add the garlic, sage and thyme for 1 minute.
11 min - 4
Add to the crumbled cornbread with the beaten eggs, stock and pepper. Mix gently. It should be very moist, like a thick porridge.
- 5
Spoon into a buttered 2 litre baking dish. Bake for 40 minutes until the top is crisp and golden and the middle is set.
40 min - 6
Rest for 5 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
