Sweet and savory cornbread stuffing

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This triple corn cornbread uses cornmeal, corn flour and whole corn to give you great textures. You can usually find yellow corn flour (a finer milled version of cornmeal called “masa”) in the Mexican food section of the grocery store. Otherwise, all-purpose flour works just as well.

Preheat oven to 350° F.

Serves 3-4 as a side.

Cornbread
¾ cup coarse cornmeal + 10 tablespoons soymilk to soak
½ cup fine corn flour (masa)
½ cup corn
1½ teaspoons baking powder
½ teaspoon salt
5 tablespoons sugar
¼ cup melted vegan margarine
2 tablespoons soymilk

Vegetables
¼ cup vegan margarine
½ onion, chopped
1 clove garlic, minced
1 cup sliced celery (about 5 small stalks)
1½ teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
¼ teaspoon salt
½ teaspoon pepper
½ cup vegetable stock
½ cup parsley, chopped

Equipment
Mixing bowl(s)
Rubber spatula
Spatula
Measuring cups/spoons
Parchment paper
8″ baking pan
Sautee pan
Knife
Cutting board
Serving dish

Directions

To make the cornbread, combine the cornmeal and 10 tablespoons of soymilk then microwave for two minutes and allow to rest for 15 minutes.

In a separate bowl, combine all the dry ingredients and mix thoroughly. Add the wet ingredients and the soaked cornmeal then mix just until combined. Transfer the mixture to a parchment-lined 8″ square baking pan and bake at 350° F for 35 minutes or until golden brown.

Allow the cornbread to cool completely to firm up.

Next, add the margarine, onions, garlic and celery to a sautée pan and cook on medium-low heat for 5 minutes. Add the dried spices, salt and pepper. Cook for another 2-3 minutes.

Add the stock then crumble the cornbread in large pieces over the vegetables. Cook for another 1-2 minutes then turn off the heat. Add the chopped parsley and transfer to a serving dish.

*All nutritional information has been taken from NutritionData.Self.com and is approximate. Values will vary depending on the ingredients, brands and quantities used.

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