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Bottomless Cornbread Stuffing

Stuffing (aka Dressing) is more of a method than a recipe. Here is a simple version that you can add your favorite things to! We made this in our Weekly Cooking Class!

Cornbread Stuffing with Simple Gravy on a Gray Plate
Cornbread Stuffing with Simple Gravy on a Gray Plate


· 1 medium Onion, diced

· 3 large Celery Stalks, diced

· 3 large Carrots, diced

· 1 teaspoon Dried Sage

· 1 teaspoon Dried Thyme

· Optional: 1 teaspoon Cardamom

· 1 tablespoon Onion Powder

· 1 tablespoon Garlic Powder

· 1 tablespoon Ground Flax

· 3 tablespoons Water

· ½ cup + Vegetable Broth

· Optional: Raisins, Cubed Apples, Walnuts . . .

· Optional: More herbs & spices!


1. Prepare Simple Cornbread, allow to cool slightly, cut into 1 to 1 ½ inch cubes and set aside.

2. Preheat oven to 400 degrees.

3. Prepare flax egg by whisking flax and water in a small dish and set aside.

4. Sauté onions on medium heat using water or vegetable broth to prevent sticking, 2 to 3 minutes.

5. Add carrots, celery, and spices and mix well. Continue to sauté until vegetables soften, 8 to 10 minutes.

6. In a medium to large casserole dish gently combine cornbread cubes, sautéed vegetables, flax egg, and vegetable broth, being careful not to break up the cornbread too much.

7. Bake for 25 to 30 minutes or until the edges of cornbread peeking out of the top of the mixture turn golden.

Cornbread Stuffing
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