Cornbread Stuffing

This Cornbread Stuffing is a wholesome and delicious twist on traditional stuffing made with a blend of homemade cornbread, wholesome flour, butternut squash, and a medley of seasonal ingredients. It’s easy to make with oven and slow cooker instructions for a festive feast that’s both hearty and heartwarming.

Updated November 2023

Cornbread Stuffing: A Delectable Twist for Your Holiday Feast

Are you ready to elevate your holiday table with a dish that combines the heartiness of cornbread with the savory goodness of stuffing? This Cornbread Stuffing recipe is a delightful twist on a classic holiday dish that brings together the rich flavors of our homemade cornbread, butternut squash, sweet potatoes, apples, and more.

Whether you’re hosting a festive gathering or just want to add a comforting side to your dinner, you can’t go wrong with this crowd-pleaser stuffing recipe that can be completely hands-off with a slow cooker option along with the traditional oven method.

Ingredients You’ll Need:

Crafting the Perfect Cornbread Base

• Homemade Cornbread: Start with a foundation of our gluten-free cornbread recipe, ensuring a moist and flavorful stuffing. Feel free to use 4-5 cups of your own cornbread recipe or mix instead.
• Gluten-Free 1-to-1 Baking Flour: For a gluten-free option, use a quality 1-to-1 baking flour or substitute with finely ground oat flour, cassava flour, or traditional all-purpose flour if you’re not gluten-free.
• Cornmeal: Add a delightful texture and enhance the corn flavor.
• Vegan Butter: Melted to perfection, offering a rich and dairy-free alternative. Ghee or unsalted butter works too if you’re not dairy-free.
• Maple Syrup: Infuse a touch of sweetness. Sub with vegan honey or a sugar-free alternative for a healthier twist.
• Butternut Squash: Mashed and roasted for a subtle sweetness and velvety texture.
• Almond Milk with Vinegar: Create a homemade dairy-free buttermilk alternative for added moisture.

Making the Stuffing: A Symphony of Flavors

• Sweet Potatoes, Apples, Cranberries, Pecans: Elevate your stuffing with a harmonious blend of sweet and tart flavors.
• Onion: Finely chopped for a savory undertone.
• Herbs: Dried sage, thyme, rosemary, and oregano add depth and fragrance.
• Eggs: Lightly beaten to bind the ingredients together.
• Broth and Apple Cider: The liquid base that ensures a moist and flavorful stuffing.
• Cubed Vegan Butter: Distribute cubes on top for a buttery infusion.

Instructions: How to make Cornbread Stuffing

Making the Cornbread: Oven Method

• Preheat and Prepare: Preheat the oven to 400°F (204°C) and prepare a 9-inch baking pan.
• Whisk Dry Ingredients: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
• Combine Wet Ingredients: In a large bowl, combine melted vegan butter, honey, egg, butternut squash, and buttermilk.
• Mix Batter: Slowly add dry ingredients to wet ingredients, stirring until just combined.
• Bake: Pour batter into the prepared pan and bake for 20 minutes or until the center is cooked and the top is lightly golden.
• Serve and Store: Serve with chili, honey, or your favorite spread. Wrap and store in the fridge for up to 5 days.

Making the Sweet Potato Stuffing: Oven Method

• Preheat and Prepare: Preheat the oven to 350°F and grease a 9×9 baking dish.
• Combine Ingredients: In a large mixing bowl, combine cornbread cubes, sweet potatoes, apples, cranberries, onion, pecans, and dried herbs.
• Add Wet Ingredients: Pour in the broth, apple cider, and beaten eggs.
• Gently Stir: Gently stir and transfer to the prepared baking dish.
• Top with Butter and Bake: Place cubes of butter on top and bake for 35 to 40 minutes or until golden. Tent with foil if needed.
• Serve: Serve and enjoy.

Slow Cooker Method: Make the Cornbread:

• Line and Prepare Slow Cooker: Line the slow cooker with aluminum foil and spray with non-stick cooking spray.
• Whisk Dry Ingredients: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
• Combine Wet Ingredients: In a large bowl, combine melted vegan butter, honey, egg, butternut squash, and buttermilk.
• Mix Batter: Slowly add dry ingredients to wet ingredients, stirring until just combined.
• Cook in Slow Cooker: Pour batter into the lined slow cooker and cook on low for 3 1/2 to 4 hours or on high for 1 1/2 – 2 hours.
• Cool and Serve: Once cooked, let cool for 15 minutes, then cut and serve or store in an airtight container for up to 2 days.

Slow Cooker Method: Make the Stuffing:

• Prepare Crock-Pot: Spray the inside of the crock-pot with cooking spray.
• Combine Ingredients: Add cornbread cubes, sweet potatoes, apples, cranberries, onion, pecans, and dried herbs.
• Add Wet Ingredients: Pour in the broth, apple cider, and beaten eggs.
• Gentle Stir: Stir gently and place cubes of butter on top.
• Slow Cook: Cook in the crockpot on low heat for 2-3 hours or on high heat for 1-1.5 hours.
• Serve: Stir with a fork when finished and serve and enjoy.

Tips for Success: Mastering the Cornbread

• Prep Ahead: Make the cornbread a couple of days in advance and let it sit on the counter to dry out for enhanced texture.
• Gentle Stirring: When combining wet and dry ingredients, stir until just combined. Avoid overmixing to maintain the desired texture.
• Golden Perfection: Keep an eye on the cornbread while baking to ensure the center is cooked and the top is lightly golden.
• Customize Herbs: Tailor the dried herbs to your taste preferences for a personalized flavor profile.
• Tent with Foil: If the stuffing is browning too quickly in the oven, tent it with foil to prevent over-browning.
• Serve Fresh: For the best taste and texture, serve the stuffing fresh out of the oven.

Serving Suggestions: Pairing Perfection

Serve this delightful Cornbread Stuffing as a side dish alongside your favorite holiday main course. Its versatility makes it a great companion for roast turkey, ham, or even as the star of a vegetarian feast. Here are some suggestions for what to serve with this delightful casserole:

• Roasted Turkey or Chicken: This Thanksgiving Turkey or Whole Roasted Chicken is a classic pairing for holiday feasts, the savory flavors of roasted poultry complement the sweetness of the sweet potato casserole.
• Baked Ham: The smoky and savory notes of our honey baked ham harmonize well with the sweet and nutty flavors in the sweet potato stuffing.
• Grilled Salmon or White Fish: For a lighter option, consider serving the butternut squash stuffing alongside grilled or baked salmon or a mild white fish. The contrasting flavors create a balanced meal.
• Quinoa or Wild Rice Pilaf: Incorporate a nutritious grain dish for added texture and variety. Quinoa or wild rice pilaf pairs well with the apple stuffing.
• Green Beans Almondine: A side of crisp-tender sautéed green beans with slivered almonds adds freshness and a contrasting texture to the meal.
• Brussels Sprouts with Balsamic Glaze: Roasted Brussels sprouts drizzled with a balsamic glaze provide a savory and slightly tangy element to balance the sweetness of the slow cooker stuffing.
• Cranberry Sauce or Chutney: The tartness of our homemade cranberry sauce or chutney complements the sweetness in the stuffing, creating a dynamic flavor profile.
• Garlic Mashed Cauliflower: A low-carb alternative to traditional vegan mashed potatoes, this garlic cauliflower mash adds a savory component to the meal.
• Mixed Green Salad: Our simple green goddess salad with a light vinaigrette can refresh the palate between bites of the rich and flavorful stuffing.

Variations and Substitutions: Make it Your Own

Feel free to experiment with the recipe. Add in your favorite nuts, swap out the dried fruits, or customize the herbs to suit your taste. The beauty of this stuffing lies in its adaptability.

Storage and Freezer Instructions: Preserving the Deliciousness

• Fridge Storage: Wrap the cornbread in plastic and store in an airtight container for up to 5 days.
• Freezer-Friendly: Freeze the cornbread for up to 2 days, maintaining its freshness for later use.

FAQs: Answering Your Questions

• Can I use regular flour instead of gluten-free? Absolutely! You can substitute with traditional all-purpose flour if you’re not following a gluten-free diet.
• How do I make this stuffing egg-free? Simply choose an egg substitute of your preference to achieve the same binding effect.

More easy holiday recipes you will love:

Slow Cooker Mashed Potatoes

Roasted Butternut Squash

Healthy Sweet Potato Casserole

5 from 1 vote

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Cornbread Stuffing

Prep Time

20 mins

Cook Time

2 hrs

Total Time

2 hrs 20 mins

 

This Cornbread Stuffing is a wholesome and delicious twist on traditional stuffing made with a blend of homemade cornbread, wholesome flour, butternut squash, and a medley of seasonal ingredients. It's easy to make with oven and slow cooker instructions for a festive feast that's both hearty and heartwarming.

Course: Side Dish

Cuisine: American, Holiday

Keyword: butternut squash stuffing, cornbread stuffing, crockpot stuffing, slow cooker stuffing, thanksgiving side dish slow cooker

Servings: 6 servings

Calories: 295 kcal

Author: Kelly

Ingredients

For our homemade cornbread: (Feel free to use 4-5 cups of your own cornbread recipe / mix)

• 1-1/4 cup gluten-free 1-to-1 baking flour you can also sub with gluten-free finely ground oat flour, cassava flour or all-purpose flour if you’re not gluten-free
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/3 cup vegan butter melted. You can also sub with ghee or unsalted butter if you’re not dairy-free.
• 3 tablespoons maple syrup you can also substitute with vegan honey, sugar-free maple syrup or sticky liquid sweetener of your choice such as sugar-free maple syrup, allulose or yacon syrup for a lower sugar option.
• 1 large egg lightly whisked. You ca also sub with egg substitute of your choice for an egg-free option
• 2/3 cup butternut squash cooked and mashed well I roasted mine
• 3/4 cup + 2 tablespoons unsweetened almond milk , combine with 1 tbsp vinegar and let it sit for 10 minutes, until curdled. Used as a homemade dairy-free buttermilk option. Buttermilk works too if you’re not dairy-free.

For the stuffing:

• 1 homemade cornbread recipe above , chopped into 1-inch squares (we like to make the cornbread 2 days ahead of time and leave it on the counter to dry out). Feel free to use about 4-5 cups of your favorite cornbread recipe or mix if you prefer for faster prep
• 2 sweet potatoes peeled and chopped
• 2 apples chopped
• 1/2 cup fresh or frozen cranberries
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 onion. finely chopped
• 2 large eggs , lightly beaten. You can also use egg substitute of your choice for an egg-free option.
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup apple cider
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 3 tablespoons vegan butter , cut into cubes. You can sub with ghee or unsalted butter if you're not dairy-free

Instructions

Oven Method:

Make the cornbread:

1. Preheat oven to 400°F (204°C). Grease and lightly flour a 9”inch baking pan. Set aside.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the buttermilk.
3. Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
4. Pour the batter into the prepared baking pan.
5. Bake for 20 minutes, or until the center is cooked, using a toothpick to test, and the top is lightly golden.
6. Cut and serve with chili, honey or your favorite buttery spread.
7. Wrap in plastic wrap and place in an airtight container in the fridge for up to 5 days.

Make the Cornbread (Slow cooker method)

1. Preheat the oven to 350 degrees F. Brush a 9x9 baking dish with melted butter, olive oil or spray with nonstick spray.
2. In a large mixing bowl, add the cornbread cubes, sweet potatoes, apples, cranberries, onion, pecans and dried herbs.
3. Pour in the broth, apple cider, and beaten eggs.
4. Stir gently and transfer to the prepared baking dish. Place the cubes of butter on top of the stuffing.
5. Bake the stuffing for 35 to 40 minutes, or until golden. If the stuffing is getting too browned, you can tent it with foil.
6. Serve and enjoy.

Slow Cooker Method:

Make the Cornbread

1. Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the buttermilk.
3. Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
4. Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
5. Cook on low for 3 1/2 to 4 hours or on high for 1 1/2 - 2 hours or until edges are golden brown and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).
6. Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, honey or your favorite buttery spread.
7. Wrap in plastic wrap and place in an airtight container for up to 2 days.

Make the Stuffing (Slow cooker method)

1. Spray inside of crock-pot with cooking spray.
2. Add in the cornbread cubes, sweet potatoes, apples, cranberries, onion, pecans and dried herbs.
3. Pour in the broth, apple cider, and beaten eggs.
4. Stir gently and place the cubes of butter on top of the stuffing.
5. Cook in the crockpot on low heat for 2-3 hours (mine was done after about 2.5 hours or high heat for 1 - 1.5 hours. Stir with a fork when finished.
6. Serve and enjoy.

Recipe Notes

• Fridge Storage: Wrap the cornbread in plastic and store in an airtight container for up to 5 days.
• Freezer-Friendly: Freeze the cornbread for up to 2 days, maintaining its freshness for later use.

Nutrition Facts

Cornbread Stuffing

Amount Per Serving (1 serving (1/6 recipe))

Calories 295 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 28g9%

Fiber 5g20%

Sugar 17g19%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.