To make it faster to dry out the cornbread before making the stuffing, I made corn muffins. For ease, I used Pamela's gluten-free Cornbread and Muffin Mix, but left out the sugar and used ⅓ cup olive oil instead of ½ cup butter. Most regular cornbread mixes contain wheat flour, so be sure the box says "Gluten-Free" and check the ingredient label.