Go Back
–+ servings
Print
A serving of cornbread stuffing with cranberries, butternut squash, apples and more in a white bowl on a brown background.

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.

Course Side Dish
Cuisine American, Holiday
Keyword butternut squash stuffing, cornbread stuffing, crockpot stuffing, slow cooker stuffing, thanksgiving side dish slow cooker
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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.