Cornbread has a special place in my heart. I always make it for holidays, and have recently fallen in love with cornbread stuffing as well. For stuffing, it comes together in a flash. I love that this recipe brings all the comfort of homemade food in a lot less time.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Sweet and Savory Cornbread Stuffing (Vegan, Gluten Free):
- 1/2 cup vegan butter* divided
- 1 medium yellow onion chopped
- Fine sea salt to taste
- Pepper to taste
- 1 pound cubed vegan and gluten free cornbread** about 6 cups of 1” cubes
- 16 fresh sage leaves cut into ¼” strips
- 2 flax eggs
- 1/2 cup unsweetened almond milk
Preheat oven to 400 F.
Place your cornbread cubes in a large bowl and set aside.
Make your two flax eggs by combining 2 Tablespoons of ground flaxseed with 5 Tablespoons of water, stirring, and allowing to rest for 5 minutes. It will be a gel like consistency when it’s ready.
Melt 2 Tablespoons of vegan butter in a medium sized cast iron skillet over medium heat.
Add the onion, salt and pepper to taste, and saute until translucent and caramelized. About 7-8 minutes.
Add the caramelized onions and flax eggs to the bowl of cornbread cubes and stir.
Melt the remaining butter in the skillet.
Saute the fresh sage strips in the hot butter until just crispy, about 30 seconds.
Pour the butter and sage strips over the cornbread and stir to combine.
Add the unsweetened almond milk to the cornbread mixture and stir.
Transfer the cornbread stuffing mixture back into the cast iron skillet.
Bake for 30 minutes, or until the stuffing is completely set and golden brown on the top.
*I used Earth Balance vegan butter sticks. This is my favorite vegan butter replacement and I prefer the sticks for baking and cooking because they have a lower water content than the tub does. The tub has more water in it to make it more spreadable, which makes it not as ideal for baking and sauteing.
**This is normally about 1/2 of a loaf of homemade skillet cornbread.