Cornbread Stuffing (Gluten-Free,Vegan)

This fabulous cornbread stuffing is not only flavorful but its gluten-free and vegan. If you have never tried cornbread stuffing, then you should, you are in for a pleasant treat!

Cornbread Stuffing Gluten-Free Vegan

Yield: 6-8 servings

Prepared from scratch, this stuffing is delicious and bursting with fresh ingredients. A perfect side dish that will compliment your festive meal. You can make the cornbread a day ahead. 

The base is my Gluten-Free Cornbread recipe, that is so moist and delicious. I added celery, carrots, garlic along with fresh onions and aromatic herbs.

This recipe is certainly a winner and it doesn’t last for too long.

It’s yummy

Bursting with flavor


My awesome cornbread stuffing is a great way to please your craving of cornbread and stuffing.


6 cups cornbread, cut in bite sized pieces

1 tablespoon olive oil or 1/4 cup water

1 medium onion, finely chopped

1 cup celery, chopped

4 cloves garlic, minced

1 cup carrots, diced

1 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon rosemary

1 cup vegetable broth

1/2 teaspoon sea salt or to taste


Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl.

Heat olive oil or water in a skillet; add onions and saute; until soft. Stir in celery, garlic, and carrots stirring constantly for 3 minutes. Add sage, thyme, and rosemary. Combine vegetables with cornbread pieces in the bowl. Mix in vegetable broth carefully to moisten, and season with salt to taste. Spread stuffing mix evenly in a lightly oiled dish and slightly press. Bake for 30 minutes or until top is crisp and brown.

Previous Recipe Holiday Recipe Round-up from
Next Recipe Cornbread (Gluten-Free,Vegan)
  1. I made this cornbread stuffing for my Thanksgiving dinner. It was terrific! Everyone enjoyed it. I baked the cornbread 2 nights ago and it smelled fantastic while it was in the oven that I could hardly wait for to taste it. The combination of vegetables, herbs and veggie broth is wonderful with the cornbread – very nice! Of course, i always have to do my own spin on every recipe… and for this one I added minced parsley, green bell pepper, chopped zucchini and whole kernel corn to the mix. Seems like i could have gone on and on… brussel sprouts, mushrooms. Fantastic recipe! Really, it was everyone’s favorite part of the meal! Thank you for sharing.

    • Michelle Blackwood

      Juliana, I’m so happy you and your guests enjoyed it. Wow I really love all the veggies you added and I’m elated that it was such a hit!

      • Yes, I had to let you know how much we all enjoyed your cornbread stuffing recipe. I will definitely be trying others in your archive! Thanks again and Happy Holidays!

  2. Audrey @ Unconventional Baker

    Lovely holiday staple, Michelle. I’m big on spices and love that your recipe has a good amount of those in there <3 Especially the sage! Love it.

  3. Awww yisssss! Forget everything else, I’ll just have a batch of this stuffing, and maybe some pumpkin pie. But this stuffing. Excellent recipe, thanks for sharing!

  4. Does the recipe for the cornbread make enough (6cups) for the stuffing or do you need to double the cornbread recipe?

  5. So far I have just made the cornbread…smells great, and the batter was tasty. Please note: the recipe tells you to set aside the flax and water mixture, but DOES NOT tell you to mix it in with the wet or dry ingredients. :)
    I will be making the stuffing for my Canadian Vegan Thanksgiving dinner with my American family next Thursday….sounds delicious!

    • Michelle Blackwood

      Awe Lorraine, thanks a lot for letting me know. Happy Thanksgiving to you, will make the corrections now!

Please Tell Me What You Think of This Recipe

Your email address will not be published. Required fields are marked *