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Active Time:35 minsAdditional Time:1 hr 35 minsTotal Time:1 day 2 hrs 10 minsServings:12Yield:6 cupsJump to Nutrition Facts
Active Time:35 minsAdditional Time:1 hr 35 minsTotal Time:1 day 2 hrs 10 minsServings:12Yield:6 cups
Active Time:35 mins
Active Time:
35 mins
Additional Time:1 hr 35 mins
Additional Time:
1 hr 35 mins
Total Time:1 day 2 hrs 10 mins
Total Time:
1 day 2 hrs 10 mins
Servings:12
Servings:
12
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsVegan Cornbread5tablespoonswater2tablespoonsflaxseed meal1 ¼cupswhole-grain cornmeal¾cupswhite whole-wheat flour2tablespoongranulated sugar1teaspoonbaking powder½teaspoonsalt¾cupunsweetened plain soymilk3tablespoonsavocado oil or canola oilStuffing2tablespoonsextra-virgin olive oil1 ½cupschopped onion1 ½cupschopped celery1 ½teaspoonspoultry seasoning½teaspoonsalt½teaspoonground pepper5cupscrumbled day-old Vegan Cornbread1cup"no-chicken" broth or low-sodium vegetable broth
Cook Mode(Keep screen awake)
Ingredients
Vegan Cornbread
5tablespoonswater
2tablespoonsflaxseed meal
1 ¼cupswhole-grain cornmeal
¾cupswhite whole-wheat flour
2tablespoongranulated sugar
1teaspoonbaking powder
½teaspoonsalt
¾cupunsweetened plain soymilk
3tablespoonsavocado oil or canola oil
Stuffing
2tablespoonsextra-virgin olive oil
1 ½cupschopped onion
1 ½cupschopped celery
1 ½teaspoonspoultry seasoning
½teaspoonground pepper
5cupscrumbled day-old Vegan Cornbread
1cup"no-chicken" broth or low-sodium vegetable broth
Directions
To prepare cornbread:Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
Combine water and flaxseed meal in a small bowl. Let stand until thickened, 3 to 5 minutes.
Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk soymilk, oil and the reserved flaxseed mixture in another medium bowl; add to the dry ingredients and stir until combined. Transfer batter to the baking dish, spreading evenly. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Set aside, loosely covered, for 1 day.
Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring, until soft and starting to brown, about 10 minutes. Remove from heat. Add poultry seasoning, salt and pepper; stir to coat. Stir in cornbread and then broth. Transfer to the prepared dish.
Bake, covered, for 25 minutes. Uncover and bake until crispy on top, 20 to 25 minutes more.
To make ahead
Store Vegan Cornbread, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.
Originally appeared: Eatingwell.com, October 2018; updated November 2022
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Nutrition Facts(per serving)159Calories7gFat21gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
