Homemade Cornbread Stuffing

We adore this dairy-free take on cornbread stuffing for Thanksgiving! Made with our Unsweetened Almond milk, Buttery Spread, and Regenerative Organic Pasture Raised eggs, this perfectly fluffy stuffing is richly flavored for a delightful holiday side dish.

A delicious combination of flavors is what makes this stuffing our favorite. Leeks, cranberries, and pecans work together with classic cornbread to make a dish that just tastes like Thanksgiving. The optional cilantro garnish brings another layer of complexity, adding in a fresh earthy flavor that we adore. But if you'd rather leave the cilantro out for a more traditional stuffing, it's just as good with a more classic vibe!

We recommend making the cornbread a day or two ahead of Thanksgiving, so you can focus on the stuffing itself on the Big Day.

 

Prep Time: 30 minutes  •  Cook Time: 1 hour
Total Time: 1 hour 30 minutes


Serving Size: 6 side dish portions

 

Cornbread Stuffing recipe ingredients

 

INGREDIENTS

For the cornbread:

For the stuffing:

  • 1 Tbsp Buttery Spread, melted
  • 1 large onion, diced
  • 2 leeks, trimmed and sliced
  • 1/2 cup dried cranberries, soaked in warm water for 30 minutes
  • 1/2 cup pecans
  • 1 portion of cornbread, cut into 2 inch cubes
  • 1 large Regenerative Organic Pasture Raised eggs
  • 1 cup vegetable broth
  • 1 tsp freshly ground black pepper
  • 1/4 cup chopped cilantro for garnish (optional)

 

DIRECTIONS

  1. Preheat the oven to 400F

  2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl.

  3. Add the almond milk, eggs and melted Buttery Spread to the dry ingredients and mix well.

  4. Prepare an 8 x 8 baking pan with 1 Tbsp melted Buttery Spread. Pour the mixture into the pan and bake for 20-25 minutes until the top is golden brown and a skewer inserted comes out clean. Set aside to cool.

  5. Lower the oven temperature to 375F.

  6. While the cornbread is cooling, melt 1 Tbsp of Buttery Spread in a large skillet.

  7. Add the onions and leeks and sauté for approximately 5 minutes until softened. Set aside.




  8. In a large bowl, add the sautéed onion mixture, soaked dried cranberries, pecans, cubed cornbread, 1 egg, broth and black pepper. Mix the ingredients well until well incorporated.

  9. Place the contents into a 9 x 13 baking dish and place in the oven for 30 minutes.

  10. Remove the cornbread stuffing and garnish with cilantro.

  11. Serve and enjoy!

 

 

 

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