I want to make cornbread stuffing in advance. How far ahead of time can I prepare it, and how should I store it until I'm ready to bake?

I'm making my cornbread tonight and making the stuffing tomorrow. One day ahead usually is best. Two days would probably be fine... you should just fully cook it now and then heat it through on the day of.

Also, here is my recipe for cornbread, which also happens to be gluten-free: http://food52.com/recipes/19827-andouille-sausage-and-cornbread-stuffing

I always like to bake my cornbread 3 days before Thanksgiving. You can store the baked, cooled cornbread at room temperature wrapped in foil or plastic for two days. After two days, I cut my cornbread in to 1-inch cubes for stuffing and leave out on a sheet pan, also at room temperature. The cubes then get stale, which is exactly how I want them for when I cook the stuffing!