Healthy Vegetarian Cornbread Stuffing

Healthy Vegetarian Cornbread Stuffing

This vegetarian cornbread stuffing is the best side dish to have at Thanksgiving! Easy to make vegan and gluten-free, this savory recipe will easily become one of your favorites.

Sharing this delicious stuffing I whipped together for my Friendsgiving 👯‍♀️ My first time attempting it & I LOVED how it turned out 🤤 Perfectly savory but also crunchy & nutty from the cornbread & pecans 😋 Used my cornbread recipe from last year & it was perfect 👌🏽 Definitely need to add this to your Thanksgiving menu! ✔️ Pro tip: Prep the cornbread a day or two early to save time 😉

Healthy Vegetarian Cornbread Stuffing
Healthy Vegetarian Cornbread Stuffing

Healthy Vegetarian Cornbread Stuffing⁠

🔪 Prep Time: 30 minutes | 🍳Cook Time: 50 minutes

🕒Total Time: 1 hour & 15 minutes

🍴Serving Size: 6


Cornbread Deets –


  • 1 1/4 cup Corn Meal (@wholefoods)
  • 1/2 cup Whole Wheat Flour (@bobsredmill)
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • Pinch of Salt


Stuffing Deets –

  • 1 1/2 cup Vegetable Broth (@traderjoes)
  • 1 cup Unsweetened Almond Milk
  • 1 Pasture-Raised Egg
  • Salt & Pepper, to taste
  • 2 small Onions, cubed
  • 2-3 small Carrots, sliced
  • 2 cloves Garlic, minced
  • 1 Jalapeno, sliced
  • 4-5 Stems Thyme, chopped
  • Handful of frozen Green Beans
  • Handful of chopped Pecans

How to make cornbread stuffing


Cornbread –

  1. Preheat oven to 350°.
  2. Add your dry ingredients into a bowl and mix.
  3. In another bowl, add in your butter, vanilla and egg. Whisk together. Then mix in your yogurt and honey.
  4. Incorporate the wet and dry, mixing with a wooden spoon. Finally, mix in your milk until a batter forms.
  5. Transfer to an 8”x8” parchment-lined baking sheet. Spread evenly and bake for 15 mins.

Stuffing –

  1. Preheat oven to 400°.
  2. In a bowl, whisk together broth, milk, egg, salt and pepper.
  3. Cut your cornbread into cubes and add the pieces to the bowl. Toss carefully with a wooden spoon to coat in broth mixture. Let it sit for 15 mins.
  4. Meanwhile, saute your onion and carrots in some olive oil for 5-6 mins. Then add in garlic, jalapeno, and thyme. Cook for 2-3 mins. Season with salt and pepper.
  5. Transfer your soaked cornbread to an 8″x10″ baking dish. Add in your sauteed veggies, green beans, and pecans. Mix evenly and spread flat. Bake for 40 mins.

Notes & Tips:

  • Keeps up to a week in the fridge!
  • To save time, prep your cornbread a day or two early. Refrigerate after baking and cooling. Then use when ready for the stuffing.

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