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Cornbread Stuffing

An incredible side dish for Thanksgiving, prepared with a homemade plant-based cornbread

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 75 minutes
  • Yield: 4 1x
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Ingredients

Cornbread

  • 1 cup cornmeal
  • 1/2 cup almond flour
  • 1/2 cup flour, whole wheat or gluten-free
  • 2 teaspoons baking powder
  • 1 cup plant-based milk
  • 1/4 cup maple syrup

Stuffing

  • 1 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • Black pepper, freshly ground, to taste
  • 1/4 cup poblanos, chopped
  • 1/4 cup sage, fresh, chopped
  • 1 tablespoon oregano, dry
  • 2 teaspoons garlic, fresh, minced
  • 1/4 cup white wine
  • 1/2 cup corn, frozen, thawed
  • 1/2 cup green onion, chopped
  • 1/2 cup kale, thinly sliced
  • 1/4 cup currants, dried
  • 1/2 cup plant-based milk
  • 1 1/2 tablespoon maple syrup
  • 1 batch Cornbread, coarsely crumbled

Instructions

Cornbread

  1. Preheat oven to 350°F.
  2. Mix together cornmeal, flours, and baking powder in a large bowl, and plant-based milk and maple syrup in a small bowl, then combine together in the large bowl (do not overmix).
  3. Pour batter into a nonstick 8×8 baking dish and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Set aside while preparing the stuffing.

Stuffing

  1. Sauté onions over medium heat for 3-4 minutes until softened, adding a drop or two of water as needed if sticking occurs. Add carrot, celery and black pepper and continue to cook until soft, about 5 minutes.
  2. Add poblanos, sage, oregano and garlic and cook 2-3 minutes.
  3. Add white wine to deglaze the pan, then corn, green onion, kale and currents. Cook until kale wilts, about 2-3 minutes. Remove pan from heat.
  4. In a small bowl, whisk plant-based milk and maple syrup. Set aside.
  5. Crumble cornbread and place in a large bowl. Add sautéed veggies and toss, then plant-based milk/maple syrup mixture and toss again. Adjust seasonings to taste.
  6. Line 11×9 pan with parchment paper. Add stuffing and bake for 15-20 minutes, until outside is crispy and inside is soft. For a golden crust, broil for 2-3 minutes before removing from the oven.

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.