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Whether you call it stuffing or dressing, now this classic side dish is available to everyone. We love the deep flavor of cornbread in this entirely plant-based recipe. Our secret to getting that traditional flavor without chicken broth or turkey stock is adding in poultry seasoning—despite the name, there is no poultry in it!

Eatingwell.com, October 2018; updated November 2022


Recipe Summary

35 mins
1 day 2 hrs 10 mins


Vegan Cornbread


Instructions Checklist
  • 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.

  • To prepare stuffing: Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.

  • 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.

Nutrition Facts

1/2 cup
159 calories; protein 3.1g; carbohydrates 21.4g; dietary fiber 2.7g; sugars 3.9g; fat 7.2g; saturated fat 0.9g; vitamin a iu 90.2IU; vitamin c 1.9mg; folate 15.7mcg; calcium 42.8mg; iron 1.8mg; magnesium 29.4mg; potassium 140.3mg; sodium 301.6mg; thiamin 0.1mg; added sugar 2g.

1 1/2 fat, 1 starch, 1/2 vegetable