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Preheat oven to 400 F.
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Place your cornbread cubes in a large bowl and set aside.
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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.
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Melt 2 Tablespoons of vegan butter in a medium sized cast iron skillet over medium heat.
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Add the onion, salt and pepper to taste, and saute until translucent and caramelized. About 7-8 minutes.
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Add the caramelized onions and flax eggs to the bowl of cornbread cubes and stir.
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Melt the remaining butter in the skillet.
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Saute the fresh sage strips in the hot butter until just crispy, about 30 seconds.
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Pour the butter and sage strips over the cornbread and stir to combine.
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Add the unsweetened almond milk to the cornbread mixture and stir.
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Transfer the cornbread stuffing mixture back into the cast iron skillet.
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Bake for 30 minutes, or until the stuffing is completely set and golden brown on the top.