Vegetarian Cornbread Stuffing Recipe
User Reviews
5
Vegetarian Cornbread Stuffing Recipe
Description
The recipe begins by preparing a jalapeño cheddar cornbread batter mixing melted butter, honey, eggs, cornmeal, flour, baking soda, salt, buttermilk, sour cream, chopped scallions, jalapeños, cheddar cheese, and corn kernels. This is baked in a buttered 10-inch cast iron skillet until a toothpick comes out clean. The cornbread can be baked ahead and stored up to two days at room temperature covered.
Sautéed vegetables including onion, celery, garlic, and thyme are cooked until translucent and fragrant, adding a savory base to the stuffing. A mixture of vegetable stock, half and half, and eggs is used to bind the stuffing, seasoned with kosher salt and black pepper. Green beans are incorporated during assembling, adding a fresh and slightly crisp element.
The combination results in a moist, flavorful stuffing that balances the richness of cheese and cream with bright, gently spicy jalapeños and aromatic herbs. This vegetarian stuffing serves well as a side for holiday meals or everyday dinners seeking a hearty vegetable-forward option.
Ingredients
To make the Jalapeno Cheddar cornbread:
- 1/2 cup butter 4 ounces or 1 stick, melted and cooled, plus more for greasing the skillet
- 1/4 cup honey
- 2 egg at room temperature, large
- 2 cups cornmeal yellow
- 1 cup all-purpose flour 8 ounces
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sour cream
- 1/2 cup scallions both green and white parts - chopped
- 1/2 cup jalapeño chopped (with the seeds, if you can handle the heat, chopped
- 1/2 cup sharp cheddar cheese shredded
- 1 cup corn drained, Del Monte no-salt added whole kernel
For the sautéed vegetables:
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 3 celery stalks
- 2 cloves garlic
- 1 tablespoon thyme chopped
For the filling:
- 1 ¾ cup vegetable stock
- 1 cup half and half
- 2 egg large
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
To Assemble:
- 1 green beans drained, Del Monte, canned, cut
- 1 teaspoon thyme chopped, fresh
Instructions
- To make the cornbread:Pre-heat oven to 350 degrees. Lightly butter a 10-inch cast iron skillet with butter. Set aside.
- In a large mixing bowl, whisk butter and honey until no lumps remain. Whisk in the eggs and set aside.Mix the dry ingredients, yellow corn meal, all-purpose flour, baking soda, and salt, in a bowl.
- Gradually whisk in the dry ingredients into the butter and honey mixture and mix until combined.
- Stir in the buttermilk and sour cream. Fold in the chopped scallions, jalapenos, cheddar, and corn to the mixture. Transfer the mixture into the prepared 10-inch cast iron skillet.
- Bake until a toothpick inserted comes out clean, about 35-40 minutes. Once it cools down, let it sit on the kitchen counter, covered with a clean kitchen cloth, upto 2 days.
- To make the sauteed vegetables: Heat olive oil in a small pan. Add in the onion and celery and cook, stirring frequently, until translucent, 5-7 minutes. Stir in the garlic and thyme, and cook for 30 more seconds. Set aside to cool.
- To make the filling: Whisk together vegetable stock, half and half, eggs, and salt and pepper in a bowl.
- To soak the cornbread: Place the cubed cornbread in a large mixing bowl and pour the filling over it. Using a spatula, gently fold in the bread into the liquid making sure to not break the cornbread cubes. Let it soak for 15 minutes.Stir in the sauteed onion mixture and green beans.
- Meanwhile, preheat the oven to 400 degrees.
- Transfer the stuffing into a 9X13 inch casserole dish. Using the back of a spatula, smooth the top.
- Bake until golden brown, for 40-45 minutes.
- Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 158mg | 53% |
| Sodium | 1280mg | 53% |
| Potassium | 479mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 1035IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 233mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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