Homemade Cornbread Stuffing Recipe

This Homemade Cornbread Stuffing Recipe has only 11 ingredients, it is so easy to prepare and tastes amazing! You can make the cornbread from scratch but remember to make two cornbread recipes so you can serve one sliced. 

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

What’s The Difference Between Stuffing and Dressing?

I honestly never heard the term cornbread dressing until we moved to Florida, I have always referred to this delicious Thanksgiving side as stuffing.

Technically by definition, a stuffing was meant traditionally to be stuffed inside the turkey or chicken for Thanksgiving while the dressing was usually baked in a pan. 

It is also believed that folks in the southern states use the term dressing and folks in the northern states use stuffing. 

Whatever you decide to call it, your holiday table should be graced with my amazing recipe,  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 and use it to make Tofu Turkey.

Ingredients For Cornbread Stuffing (Gluten-Free, Vegan)

• Gluten-Free Vegan Cornbread
• Onion
• Garlic
• Celery
• Carrot
• Dried herbs, thyme, sage, rosemary
• Vegetable Broth

This recipe is certainly a winner and it doesn’t last for too long at my Thanksgiving table, it is delicious served with Mashed Potatoes, Sweet Potato Casserole, Mac And Cheese, Lentil Meatballs, Cranberry Sauce and Gravy. 

This Vegan Gluten-Free Cornbread Stuffing Is 

Yummy

Sweet

Savory

Bursting with flavors

Festive

A Crowd Pleaser

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

How To Make Cornbread Stuffing Gluten-Free, Vegan?

If you decide to prepare your cornbread from scratch, you can try my amazing, Vegan Gluten-Free Cornbread Recipe or my Vegan Skillet Cornbread. 

1. Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl.
2. 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.
3. Combine vegetables with cornbread pieces in the bowl. Mix in a vegetable broth carefully to moisten, and season with salt to taste.
4. Spread stuffing mix evenly in a lightly oiled dish and lightly press. Bake for 30 minutes or until the top is crisp and brown.

Note that if you don’t like your cornbread stuffing sweet, reduce the sweetener in the cornbread to only 1 tablespoon.

Add sliced and sauteed Beyond sausage to the mix. 

If you make this Cornbread recipe snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!