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Cornbread Stuffing

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

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  • 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


  • 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



  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.


  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.