Home » Recipes » Vegan Cornbread Stuffing (GF)
posted by Jessica Hylton on Nov 14, 2016 (last updated Nov 19, 2020) 12 comments »
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5 (from 3 ratings)
This Vegan Cornbread Stuffing will be a star at your Thanksgiving dinner! It’s a healthier side dish that isdeliciously simple, loaded withlots of flavour and is also gluten free!
Believe it or not, this isonly the second time I’ve made my own stuffing. The first time was a million plus years ago. Somehow, I never got into it, but after making this gluten free cornbread stuffing aka cornbread dressing, I am NEVER going back to the boxed stuff. Let me tell you, this stuffing wentfast among my family. Okay, so maybe I ate most of it, but ANYWAY. You willnot believe just how easy this stuffing is to make. Mix together, then bake.
That’s IT.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Let’s talk about how well seasoned this stuffing is. I’m talking sage, parsley, celery, onions, garlic, thyme…the last goes on. Every bite gives you a mouthful of flavourful wonderfulness. I’m not sure if those two are real words, but it’s the best description I have for this right now.
Next, let’s talk about that cornbread. I used my jalapeño gluten free cornbread muffins for this and let me tell you, you need to make it. It tastes like 8 minutes prep (seriously) then you can either let it sit overnight to dry out, or stick it in the oven to dry it out. It’s the perfect cornbread recipe to soak up all that flavour from the seasonings, jalapeño and vegetable broth.
This gluten free cornbread stuffing is 100% the right ratio of moist and seasoning. It’s also vegan so you can pretty much everyone can enjoy this. This is definitely a perfect recipe to serve at your Thanksgiving dinner and I PROMISE you, you won’t regret it.
P.S. feel free to customise this beauty to your heart’s content. More broth, less broth, more seasonings or additions – it’s your world.
NUTRITIONAL BENEFITS
This cornbread is loaded with fibre thanks to the flax eggs and gluten free cornbread. It’s also a lot healthier than standard cornbread.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
|WHAT YOU’LL NEED//SHOP MY FAVORITEINGREDIENTS & PREP PRODUCTS|
If you try this Vegan Cornbread Stuffing please let me know in the comment section below, or tag me on instagram with the hashtag#jessicainthekitchen!For more exclusive recipes follow me onInstagramAND onSnapchat: jessinkitchen.
MORE GLUTEN FREE VEGAN THANKSGIVING RECIPES
Vegan Cornbread Muffins
Vegan Meatloaf
Cornbread Stuffing
Servings: 6 servings
Prep Time: 12 minutes mins
Cook Time: 25 minutes mins
Total Time: 37 minutes mins
Add this vegan cornbread stuffing to the menu for your next holiday celebration and watch it disappear! No one can resist tender, sweet cornbread baked with fresh herbs, celery, and onions.
5 (from 3 ratings)
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Ingredients
- 9-10 cups of 1 batch gluten-free cornbread muffins, dried out for a day and broken into 1 inch pieces
- 1 tablespoon coconut oil
- 4 stalks celery, chopped
- 1 teaspoon fresh sage, chopped finely
- 1 teaspoon fresh thyme, chopped finely
- 1 small onion, chopped finely
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups vegetable broth, or more for your preference
- 3 cloves garlic, minced finely
- 1 flax egg
Instructions
Preheat oven to 400 degrees.
Ensure your cornbread is dried out. If it's still a bit moist, stick it in the oven on a baking sheet while the oven is preheating for about 15 minutes or so until dried out. It should feel like just gone stale bread.
In a pan over medium heat, melt the coconut oil and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 5 to 8 minutes. Remove from heat.
In a casserole dish, add the cornbread pieces. Add the cooked down veggies. Add the flax egg and combine everything. Add the vegetable broth and stir everything together once more to incorporate. If you want more liquid, just add some more vegetable broth by the ¼ cup until it's moist enough for you. Alternatively, if you prefer drier cornbread, add a cup at a time until your preferred moist level.
Bake for 25 minutes until cornbread is set and top becomes golden brown and slightly crusty.. Remove, cool slightly and serve. Enjoy!
Notes
To store: Store leftover cornbread stuffing in an airtight container or covered in the baking dish for up to a week. Reheat in the oven at 350ºF until it’s heated through.
To freeze: You can freeze your cornbread stuffing in an airtight container for up to a month. Thaw it in the refrigerator overnight before reheating according to the instructions above. If needed, you can add vegetable broth before baking it keep it moist.
Calories: 717kcal, Carbohydrates: 172g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Sodium: 3109mg, Potassium: 53mg, Fiber: 1g, Sugar: 2g, Vitamin A: 236IU, Vitamin C: 2mg, Calcium: 517mg, Iron: 9mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American
Course: Side Dish
Author: Jessica Hylton
Fall Gluten Free Recipes Vegan Vegetarian Winter
originally published on Nov 14, 2016 (last updated Nov 19, 2020)
12 comments Leave a comment »
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12 comments on “Vegan Cornbread Stuffing (GF)”
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Bethany @ athletic avocado — Reply
I’ve actually never made my own stuffing (GASP)! Your version looks incredible! Love that it uses your flavorful cornbread muffins in place of bread! So much flavor!
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tonya conteh — Reply
Beautiful presentation! And it’s gluten free?! Perfect! Pinned!
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Jessica — Reply
Thanks so much Tonya!!
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Megan - The Emotional Baker — Reply
I only started making stuffing about two years ago. Now it’s my family’s favorite dish! Next I have to try a cornbread version – this looks great!
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Jessica — Reply
Thanks so much Megan!! So awesome re the stuffing too!
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Alexandra Kay — Reply
I’m obsessed with your recipes !! The best.
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Jessica — Reply
Aw thanks so much Alexandra!!
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Elizabeth — Reply
This looks so delicious! I’m adding this to my Thanksgiving menu. I don’t heat my flax though, what would you recommend instead of the flax egg?
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Jessica — Reply
Hi Elizabeth,
Thank you! You could just use a different egg replacer like the one by Bob’s Red Mill!! I hope you enjoy so much!!
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Schenell — Reply
Wow this was soooo good. The corn bread to start was stellar, better than traditional, I really loved that pumpkin addition The stuffing was perfectly seasoned as I followed your recipe to the T, it was my first time having corn bread stuffing and it wont be my last. This will be added to my christmas menu and also looking forward to the holiday recipes that your creative mind will bless us with lol
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Gavin | Jessica in the Kitchen — Reply
We’re so happy that you enjoyed this recipe Schenell! Thank you so much for reading and leaving such a nice comment!
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Jaclyn McGuire — Reply
This is my second time making this stuffing this week and it’s so good and easy. I used the standard cornbread recipe instead of the muffins so I was able to make it in one pan. It tastes so good!
