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Image of One-Pan Cornbread Stuffing (Gluten-Free, Dairy-Free)
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One-Pan Cornbread Stuffing (Gluten-Free, Dairy-Free)

Yield 6 -8

Simple to make, One-Pan Cornbread Stuffing (Gluten-Free, Dairy-Free) comes together easily and tastes amazing!


  • ¼ cup plus 2 tablespoons olive oil
  • 1 small yellow onion chopped
  • 4 celery stalks chopped
  • 2 small apples any kind, chopped
  • 2 cloves garlic minced or finely grated
  • 3 tablespoons finely chopped fresh sage plus more for sprinkling (or 1 tablespoon dried)
  • ½ teaspoon kosher salt divided
  • 4 cups stale One-Bowl Cornbread Muffins roughly chopped (about 4-5 muffins)
  • 8-16 oz chicken or vegetable stock


  • Heat the oven to 375F.
  • Heat a large, ovenproof skillet over medium heat. Add ¼ cup olive oil, onion, celery, apples, garlic and sage. Sprinkle with ¼ teaspoon salt, stirring to combine. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
  • Add the chopped cornbread, sprinkle with ¼ teaspoon salt, and stir to combine. Add the stock, stirring to allow the cornbread to absorb the liquid. Start with 8 oz of stock, then add more until the cornbread has absorbed the liquid and there's a little extra left in the pan.
  • Place the pan in the oven and cook, uncovered, until the liquid is absorbed and the stuffing is slightly browned, about 15-20 minutes.


Make the One-Bowl Cornbread Muffins up to a month ahead. Allow to cool completely, then freeze in a zip-top bag with as much air pushed out as possible. When ready to use, allow to come to room temperature, chop, then proceed with the recipe.
Feel free to add any other "extras" to make this stuffing your own. Dried cherries, chopped pecans, or cooked sausage would all make excellent additions.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!