cornbread stuffing

what did you make for your thanksgiving dinner?! i got off easy by being able to grub off of my parents two turkeys and smorgasbord of apps, sides, desserts… but i couldn’t go empty handed!

the app i brought, Bacon Wrapped Apricots with Sage, turned out to be so incredibly tasty… but really, is anything wrapped in bacon not good?!

i also brought along some cornbread stuffing, honey roasted vegetables AND ginger chocolate mini cakes. but i cant overwhelm you with all of the goodness in just one day, so the other two recipes will be coming through the week.

for now:


Cornbread Ingredients:
3 c. cornmeal
2 T. ground flax seeds
1/2 t. each baking soda, baking powder, and salt
1 t. each of dried parsley, sage, rosemary, and thyme
2 c. plain coconut milk
1/4 c. coconut milk yogurt
1 T. olive oil

Cornbread Directions:
Whisk dry ingredients together then add wet.
Mix the batter thoroughly then leave it to rest for about twenty minutes.
Spread the batter on a cookie sheet with a silpat on or some cooking spray.
Cook at 400 degrees for about a half hour or until it looks done.

While the cornbread is cooking, you can work on the rest of the dish–>
The ‘while the cornbread is cooking’ Ingredients:
1 medium onion, diced
3 c. butternut squash, diced
4 stalks of celery, diced
4 carrots, diced
1 large shallot, minced
1 T. coconut oil
1 T. honey
2 t. balsamic vinegar
salt & pepper to taste
The ‘while the cornbread is cooking’ Directions:
Heat the coconut oil over low-medium heat.
Add onions and honey and cook until onions are translucent.
Add squash and continue to cook until it begins to soften.
Add the celery, some salt and pepper, and balsamic vinegar, cook and stir for about 5 more minutes.
Add the carrots, shallots, and 2 1/2 cups water.
Bring this to a boil then turn down to a simmer for about 5 minutes.
The REST of the Ingredients:
1/4 c. nutritional yeast
1 t. each of dried parsley, sage, rosemary, and thyme
salt and pepper to taste
The REST of the Directions:
When the cornbread is done, cut it into pieces and toss into a big bowl.
Add nutritional yeast, herbs, salt and pepper.
Stir in the veggie mixture.
Put in an oven safe dish, press everything down, cover with foil.
Bake in 400 degree oven for 15-25 minutes, then remove foil and broil for about 5 minutes.

2 responses to this post.

  1. Posted by Susan on 2011/11/28 at 15:52

    Your delicious cornbread stuffing will be with the rest of our Turkey Day leftovers for dinner tomorrow night…Now that will be a quick and easy after-work meal!



  2. […] disclaimer « cornbread stuffing […]



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