I often let my cornbread dry out over a couple of days before making my stuffing, but it’s not essential. Once completely cooled, I store it in an airtight container at room temperature for two to three days.  If you aren’t making the full gluten free cornbread stuffing recipe within three days of baking your cornbread, transfer it to the refrigerator to be safe once dry. If you freeze it, then defrost it briefly in the microwave to prevent it from drying out in the oven when baked.