Cornbread Stuffing (Vegan, Gluten Free). (2024)

Nov 21, 2023 by Kelly Roenicke · 33 Comments

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You’re going to love this traditional cornbread stuffing, now made gluten free and vegan! This classic dish deserves a place on your Thanksgiving table!

Cornbread Stuffing (Vegan, Gluten Free). (1)

What’s your favorite part of the Thanksgiving meal? Mashed potatoes, sweet potatoes, green bean casserole, stuffing…or something else?

There are so many good things to eat on Thanksgiving, and thankfully, many of them can be made to accommodate many dietary needs and food allergies.

When I asked my Facebook followers what recipe they were struggling the most with for Thanksgiving, the answer was stuffing, mostly because if you have multiple food allergies, it’s really hard to find a safe bread. If you find a bread that’s gluten free, well, it probably contains eggs. Or else there’s a cross contamination issue withanother allergen. It’s just really difficult to find store bought bread that works for everyone.

This cornbread stuffing is easy to make and just delicious. You make the cornbread, so you control what goes into that…the non-dairy milk, the brand of gluten free flour (or regular flour if you don’t need to be gluten free). Use your favorite yellow cornmeal that’s safe for your dietary needs. Then you will dry out the cornbread.

Once the cornbread is dry, you simply add celery, onions, vegan buttery spread, parsley, and broth. It all comes together to make a pan of delicious, comforting, cornbread stuffing. It’s the perfect side dish for Thanksgiving. Or any occasion, really!

This dressing is moist, flavorful, and has crispy, delicious edges. It has become one of my favorite recipes! I hope you’ll love it, too.

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Ingredient Notes
Tips for Success
Serving Suggestions
Storage/Freezing
More Thanksgiving Side Dishes
Recipe

Cornbread Stuffing (Vegan, Gluten Free). (2)

Ingredient Notes

Cornmeal – You need to use finely ground yellow cornmeal for best results. There are quite a few brands of this item out there, so be sure to find one that works for your particular needs.
Flour – This recipe works with a gluten free flour blend, like my homemade blend, or if you don’t need to be gluten free, you can use white spelt flour or all-purpose flour.
Non-Dairy Milk – Use a neutral tasting non-dairy milk that works for your dietary needs. You can try oat milk, rice milk, coconut milk, or soy milk. If you don’t have a plant based milk that works for you, water will be fine!
Parsley – Flat leaf Italian parsley has a nice flavor in this dish, but you could use curly parsley as well.

Tips for Success

After making the cornbread, you do need to let it dry out, so you’ll want to plan ahead for that. You can either let it dry out by leaving it uncovered for a day or so, or you can dry it in the oven at 200 degrees for about 90 minutes.
If you need to make a double batch of this, you will want to use two pans so that the stuffing isn’t too soggy. The browned, crispy edges are the best part!

Cornbread Stuffing (Vegan, Gluten Free). (3)

Serving Suggestions

Serve this stuffing with other delicious, traditional side dishes, like:

Nut Free Sweet Potato Casserole
Dairy Free Creamed Spinach
Vegan Au Gratin Potatoes

Storage/Freezing

Store leftover stuffing in the refrigerator. It should stay fresh for about 5 days.

You could also freeze leftovers. Store in a freezer safe container for up to 3 months.

Cornbread Stuffing (Vegan, Gluten Free). (4)

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More Thanksgiving Side Dishes

Roasted Brussels Sprouts and Mushrooms.
Nut Free Vegan Sweet Potato Casserole.
Dairy Free Creamed Spinach Gratin.
Easy Brown Sugar Glazed Carrots.

Disclosure: This post contains paid affiliate links.

Recipe

Cornbread Stuffing (Vegan, Gluten Free).

Kelly Roenicke

Everyone loves this gluten free and vegan classic cornbread stuffing. This comforting recipe is perfect for Thanksgiving!

4.89 from 9 votes

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Side Dish

Cuisine gluten free, vegan.

Servings 8

Calories 311 kcal

Ingredients

For the cornbread:

▢ 6 Tablespoons vegan buttery spread melted
▢ 1½ cups yellow cornmeal
▢ 1 cup gluten free flour blend or regular all-purpose flour if you are not gluten free
▢ 3½ teaspoons baking powder
▢ 5 Tablespoons unsweetened applesauce
▢ 2 Tablespoons sugar
▢ 1¼ teaspoons salt
▢ 1⅛ cup non-dairy milk of your choice or water

For the stuffing:

▢ ¼ cup vegan buttery spread
▢ 1 large sweet onion chopped
▢ 4 stalks celery chopped
▢ ½ cup fresh Italian parsley chopped
▢ 1 teaspoon Italian seasoning
▢ 1 teaspoon salt
▢ ¼ teaspoon pepper
▢ 2 ½ cups vegetable broth or chicken broth if you are not vegan

Instructions

Preheat the oven to 350 degrees F. Lightly grease a 9×13 pan.
In a large bowl, whisk together the cornmeal, gluten free flour, sugar, salt, and baking powder.
Add the applesauce, vegan buttery spread, and non-dairy milk.
Stir until combined, then pour into the prepared pan, smoothing out with a spoon.
Bake at 350 degrees F for 20-24 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Once the cornbread is cool, slice into cubes. Set it out to dry on a cookie sheet for a day, or dry it out in the oven at 200 degrees for about 90 minutes.
To make the stuffing: Preheat the oven to 375 degrees.
Put the vegan buttery spread in a large skillet and melt it over medium low heat. Add the chopped onions and celery, and cook until they start to soften, about 10 minutes.
Add half of the chopped parsley, broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low.
Put the dried cornbread cubes into a 9×13 pan or casserole dish. Pour the broth mixture over the cornbread and mix together. Sprinkle the remaining parsley on top.
Bake at 375 degrees F for 25-30 minutes, until the top is golden brown.

Notes

This recipe can be easily doubled! Just cook it in two separate pans so that there is enough of the crunchy top.

Store leftovers in the refrigerator. They should stay fresh for about 5 days.

Nutrition

Calories: 311kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 3gSodium: 1097mgPotassium: 393mgFiber: 5gSugar: 7gVitamin A: 990IUVitamin C: 1.7mgCalcium: 145mgIron: 1.9mg

Keyword vegan Thanksgiving recipe

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