Easy Cornbread Stuffing

Make mouthwatering homemade cornbread stuffing loaded with fresh herbs, sautéed aromatics, and ‘buttery’ broth to be a holiday table standout! It’s moist with crispy edges, perfectly sweet & savory, and 100% vegan (not that you’d know!)

Wholesome, Satisfying, Vegan Cornbread Stuffing

Here at PBOAB, we’re BIG fans of cornbread. So much so we’ve already shared recipes for spicy jalapeno and skillet cornbread recipe. But, did you know you can also use cornbread to turn into a sweet-savory, decadent, crowd-pleasing homemade cornbread stuffing, AKA cornbread dressing?

We’ve already shared our favorite vegan sausage & apple stuffing, mushroom stuffing, and low-carb cauliflower stuffing. Now, it’s the turn of wonderfully sweet, savory cornbread. When combined with the other ingredients, this easy vegan/ vegetarian cornbread stuffing is made to impress and will be one of the best additions to your Thanksgiving meal (Christmas, too!).

This vegan cornbread dressing requires just 11 simple pantry ingredients (plus salt & pepper), is free from eggs and dairy, can easily be made gluten-free, is easy to make, and can even be prepped in advance! Plus, there are several ways to customize it to your liking – with cranberries, pecans, vegan sausage (or all three!).

The result is a delicious vegan Thanksgiving stuffing alongside your favorite Thanksgiving dishes, like green bean casserole, candied sweet potatoes, mashed potato, gravy, etc.

The Ingredients

• Cornbread: You can use store-bought (though it may be a little sweet) or homemade cornbread (plain or with flavor – like jalapeno cornbread for a little spice) – day old is best, but not entirely necessary unless preferred. Make sure it’s gluten-free if necessary. For a mixture of texture/flavor, combine cornbread and rustic bread.
• Vegan butter: Use high-quality vegan butter, like Miyoko’s or Earth Balance.
• Olive oil: Just a little (or another neutral cooking oil) to sauté the aromatics.
• Celery: If you aren’t a fan of celery, use a leek instead.
• Aromatics: This easy cornbread stuffing recipe uses onion (yellow or white – or shallots) and garlic (use garlic powder in a pinch) for its flavor-packed base.
• Herbs: Rely on a simple, traditional, yet flavor-packed combination of fresh sage, thyme, and rosemary to make the best homemade stuffing with cornbread.
• Broth: Use either vegetable broth or no-chicken broth, regular or low-sodium.
• Plant-based milk: Any unsweetened milk will work. E.g., soy milk, oat, almond, etc.
• Sea salt & black pepper: To season to taste.

What Could I Add to Vegan Cornbread Dressing?

• Cornbread cranberry stuffing: Add little bursts of tangy sweetness and ruby color by sprinkling in up to ½ cup of dried cranberries at the end of step 4.
• Apple cornbread stuffing: We prefer using a sweet-tart or tart apple, finely diced and sauteed with the aromatics to add texture and flavor.
• Cornbread sausage stuffing: Saute ½-1 cup vegan sausage (chopped or crumbled based on the type) or tempeh sausage crumbles for rich, savory flavor.
• Cornbread mushroom stuffing: Add earthy, tender savoriness with sliced or crumbled, then sauteed mushrooms (cremini, baby bella, etc.)
• Spice: Add diced jalapeno or add a pinch of red pepper flakes.
• Carrots: Finely chopped or shredded carrots add color, texture, and subtle flavor.
• Kale: Finely chopped and sautéed for color, texture, and nutrients.
• Nuts/Seeds: Sprinkle over some chopped pecans/walnuts or pumpkin seeds/sunflower seeds in the last few minutes of baking for crunch.
• Parsley: To stir in before baking for extra fresh herbiness.

How to Make Stuffing With Cornbread

• 1) First, melt the vegan butter in the microwave or on the stove and mince the fresh herbs, then combine those with the vegetable broth and some salt and pepper in a medium bowl. Stir well and set aside.

• 2) Then, peel and finely dice the onions, thinly slice (or mince) the garlic, and dice the celery. Then, heat the oil in a skillet over medium-high heat.

• 3) Once hot, add the onion and garlic and sauté until fragrant (2-3 minutes). Then, stir in the celery and cook for 5 minutes.

Reduce the heat slightly if they brown too much – a little is fine.

• 4) Then, preheat the oven to 375F/190C, transfer the cornbread to a 9×13-inch baking dish, and top it with the sautéed mixture. Pour over the herby, ‘buttery’ broth and use a wooden spoon to break the cornbread into chunks.

Alternatively, you can dice the cornbread or rip it into chunks at the end of step 3.

• 5) Evenly pour the plant-based milk over the mixture, cover the dish with aluminum foil, and bake it for 10 minutes.

The mixture should be moist but not overly soggy. If it’s too dry, add more broth/plant-based milk. If it’s too wet, add more bread.

• 6) Remove the foil and bake for 20 minutes, or until the cornbread stuffing is crispy and golden brown on top.

For a crispier/dark top, broil the vegan cornbread stuffing at the end for a minute or two. Then, leave it to rest for a few minutes before serving. Enjoy!

FAQs

Top Recipe Tips and Notes

• Using fresh vs dry cornbread: We’ve tried the recipe with fresh cornbread and loved it, too. However, if you’d prefer a less mushy cornbread stuffing, use 1-2-day-old cornbread (but not ‘stale’) or dry it in the oven first (refer to FAQs for method).
• Don’t over-mix: Otherwise, the stuffing can become dense/heavy.
• Adjust the liquid amount: Generally, it’s advised to use just enough liquid that the mixture holds its shape when squeezed and the cornbread is moist but not leaking. However, the exact consistency is a matter of personal taste, so adjust the amount of broth.
• If the stuffing is a little dry: Pour over a small amount of additional warm broth + melted vegan butter (try ½ cup broth + 1-2 tbsp vegan butter). Then bake it for 10-15 minutes, covered with foil. For a crispier top, broil it at the end. Serve it with vegan gravy for even more moisture.

Can I Make Cornbread Stuffing Ahead?

If you’re making the cornbread, we actually recommend making it a day or two in advance and leaving it to naturally dry at room temperature (to become a little dry). You can also prepare the sautéed mixture a day before and store it in the refrigerator.

When you’re ready to bake the cornbread stuffing, simply assemble and bake, adding a few extra minutes if needed.

If you plan to bake the entire thing in advance to reheat when needed (which you can do up to 2 days in advance), we recommend underbaking it by a few minutes to avoid overbaking it when reheating it.

Storage Recommendations

Allow the cornbread stuffing to cool and store it, covered, in the fridge for up to 4 days.

You can also freeze the leftovers, wrapping them tightly and storing them for 2-3 months. Then either bake directly from frozen (at 325F/163C for about 45-60 minutes covered, then uncover until browned/crispy) to reheat OR thaw in the fridge overnight first.

To reheat the cornbread, you can do so in small portions in the microwave at 50% power or back in the oven at 350F/175C for 15-20 minutes (broil it at the end for a crispier top). If needed, add a splash of broth or plant-based milk to keep it from drying out.

More Vegan Thanksgiving Side Dishes

• Shaved brussels sprouts salad
• Healthy Thanksgiving fruit salad
• Air fryer pumpkin
• Vegan mashed sweet potatoes
• Roasted brussels sprouts with cranberries
• Glazed carrots
• Fall roasted pumpkin salad

Photos by Alfonso Revilla