Easy Cornbread Stuffing
User Reviews
5
Easy Cornbread Stuffing
Description
This stuffing recipe starts with fresh or 1-2-day-old cornbread cut into chunks, layered in a baking dish with a sauté of onion, garlic, and celery cooked in olive oil. A mixture of melted vegan butter, fresh sage, thyme, rosemary, vegetable broth, salt, and pepper is poured over the cornbread and vegetable base. Plant-based milk is added before covering and baking initially to hydrate the stuffing.
After baking covered, the foil is removed for additional baking to crisp the top, creating contrast between the moist interior and golden, crunchy crust. The use of fresh herbs adds aromatic depth, and the combination of savory vegetables brings complexity. The recipe balances moisture to keep the stuffing from becoming soggy or overly dry.
This cornbread stuffing can be enhanced with dried cranberries for sweetness if desired. Using day-old cornbread or drying it in the oven helps prevent mushiness. Avoid over-mixing to maintain light, crumbly texture, and adjusting broth quantity allows control over final moistness. It’s ideal as a flavorful side for holiday or comfort meals.
Ingredients
- ½ cup vegan butter melted
- 2 tablespoons sage minced, fresh
- 2 tablespoons thyme minced fresh
- 1 teaspoon rosemary minced fresh
- 1 cup vegetable broth or no-chicken broth
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 large onion finely diced, yellow
- 6 garlic thinly sliced, cloves
- 1 cup celery finely diced
- 1 cornbread about 8 cups, homemade or store-bought
- ½ cup plant-based milk
Instructions
- In a medium bowl, add the plant-based butter, sage, thyme, rosemary, vegetable broth, salt and pepper. Mix well and set aside.
- In a large pan, heat up the olive oil over medium high heat. Add the onion and garlic and cook until fragrant. Add the celery, mix well and cook for 5 minutes.
- Preheat the oven to 375 degrees F.
- Put the cornbread on a 9x13 baking dish and top with the onion and celery. Pour the vegan butter herb mixture and with a wooden spoon and break the cornbread into chucks. Evenly pour the plant-based milk over, cover with aluminum foil and bake for 10 minutes.
- Remove the aluminum foil and bake for 20 minutes or until crispy and golden brown.
Notes
- Dried cranberries can be added in step 4 for a touch of sweetness.
- Using 1-2-day-old cornbread or drying fresh cornbread in the oven helps achieve a less mushy texture.
- Avoid over-mixing the stuffing to prevent it from becoming dense or heavy.
- Adjust broth amount to get a moist but not overly wet consistency; the stuffing should hold its shape when squeezed gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 77g | 26% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 4g | 200% |
| Cholesterol | 68mg | 23% |
| Sodium | 1202mg | 50% |
| Potassium | 392mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 270mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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