gluten free vegan cornbread stuffing
SERVES: 8-10
stuffing mix-ins
  • 1/4 cup dairy free butter
  • 3 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 3/4 teaspoon sea salt
  • 1 1/4 cups low-sodium vegetable broth or chicken broth {if not vegan}
  • 2 tablespoons dairy free butter, melted
  1. Preheat oven to 350 degrees. Prepare 8x8-inch baking pan by spraying with cooking spray or lining with parchment paper.
  2. In large mixing bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. Add almond milk, vinegar and melted coconut oil to flour mixture. Stir until ingredients are well combined.
  3. Pour batter into prepared baking pan. Bake for 23-25 minutes, until golden brown. Allow to cool in pan. Once cooled, cut cornbread into cubes {can be made the day before}. Reserve about 1 cup cornbread cubes.
  4. To make stuffing, start by preheating oven to 375 degrees. Butter 8x8-inch baking dish with dairy free butter or nonstick cooking spray.
  5. Once oven is preheated, place cornbread cubes on large baking sheet and bake 15-20 minutes to toast cornbread, turning once.
  6. While cornbread is toasting, add dairy free butter to large skillet. Over medium heat, melt butter and add celery, onion and garlic. Sauté until veggies are tender.
  7. Add chopped herbs, salt and vegetable broth. Simmer to soften herbs. Once cornbread is toasted, add cornbread cubes to large mixing bow, expect reserved cup. Top remaining with vegetable/broth mixture and stir gently.
  8. Pour mixture into prepared baking dish. Top with reserved cornbread cubes. Pour melted dairy free butter over top of stuffing.
  9. Bake stuffing 45-50 minutes, until baked through and golden brown. Serve warm.
Recipe by Sarah Bakes Gluten Free at