Vegetarian-Friendly Cornbread Stuffing Recipe
Prep Time:
8 hours, 24 minutes
Cook Time:
1 hour, 42 minutes
Servings:
6 Servings
Ingredients
  • 1 cup milk
  • 2 teaspoons white vinegar
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoons unsalted butter
  • ¼ cup honey
  • 2 eggs
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 sticks celery, sliced
  • ½ fennel bulb, chopped
  • 2 apples, chopped
  • 3 tablespoons finely chopped sage leaves, divided
  • 2 cups vegetable broth
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup finely chopped parsley
Directions
  1. Preheat the oven to 375 F.
  2. Begin the cornbread: Place the milk and vinegar in a medium bowl, stir well, and set the bowl aside to rest for 5 minutes.
  3. Place the cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl and stir well.
  4. Melt 2 tablespoons butter in a small pan.
  5. Add the melted butter, honey, and eggs to the milk mixture and whisk well to combine.
  6. Pour the wet ingredients into the dry ingredients and stir well to mix. Stop stirring as soon as the dry ingredients are moistened. Do not overmix.
  7. Transfer the batter into a greased 9x9-inch baking dish and smooth out the top with a spatula.
  8. Bake for 20 to 25 minutes, until the top is firm and a toothpick inserted into the center comes out clean.
  9. Remove the cornbread from the oven and place it uncovered on a cooling rack to cool overnight or for 8 hours.
  10. Once the cornbread has cooled overnight, preheat the oven to 325 F.
  11. Use a spatula to carefully remove the cornbread from the pan and slice it into 1-inch cubes.
  12. Place the cubes in a single layer on a baking sheet and bake for 15 minutes until dry and browned. Turn the cubes and bake for 5 more minutes, then remove the cubes from the oven and set aside to cool completely.
  13. Raise the oven temperature to 350 F.
  14. Melt 6 tablespoons butter in a large skillet on medium heat.
  15. Add the garlic, onion, celery, and fennel and saute for 5 to 6 minutes, until softened.
  16. Add the apples and half of the sage and saute for 2 to 3 more minutes.
  17. Pour in the broth, add the salt and pepper, and cook for 2 to 3 more minutes. Remove the pan from the heat.
  18. Arrange the cornbread cubes in a 9x13-inch baking dish.
  19. Sprinkle the parsley and the other half of the sage on top of the cornbread.
  20. Using a ladle, evenly distribute the broth and vegetable mixture over the cornbread, using a spoon to gently mix everything together until the cornbread is evenly moistened.
  21. Bake, uncovered, for 50 to 55 minutes until the vegetables are tender and the top is browned but the center retains some moisture.
  22. Serve hot or warm.