Vegetarian Cornbread Stuffing Recipe

Savory, flavorful and veggie-packed vegetarian cornbread stuffing made with a day old jalapeno cheddar cornbread and green beans. A healthy homemade stuffing for any occasion.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 45

Cook Time 2

Total Time 2 45

Servings servings

Calories 592kcal

Author Aysegul Sanford

Ingredients

To make the Jalapeno Cheddar cornbread:

1/2 cup 4 ounces or 1 stick butter, melted and cooled plus more for greasing the skillet
1/4 cup honey
2 large eggs at room temperature
2 cups yellow corn meal
1 cup 8 ounces all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sour cream
1/2 cup scallions both green and white parts - chopped
1/2 cup chopped jalapeños chopped (with the seeds, if you can handle the heat)
1/2 cup sharp cheddar shredded
1 cup Del Monte No-salt added Whole Kernel Corn drained

For the sautéed vegetables:

1 tablespoon olive oil
1 medium onion chopped
3 stalks of celery
2 cloves of garlic
1 tablespoon chopped thyme

For the filling:

1 ¾ cup vegetable stock
1 cup half and half
2 large eggs
1 teaspoon kosher salt
½ teaspoon black pepper

To Assemble:

1 can Del Monte cut green beans drained
1 teaspoon fresh thyme chopped

Instructions

To make the cornbread:Pre-heat oven to 350 degrees. Lightly butter a 10-inch cast iron skillet with butter. Set aside.
In a large mixing bowl, whisk butter and honey until no lumps remain. Whisk in the eggs and set aside.Mix the dry ingredients, yellow corn meal, all-purpose flour, baking soda, and salt, in a bowl.
Gradually whisk in the dry ingredients into the butter and honey mixture and mix until combined.
Stir in the buttermilk and sour cream. Fold in the chopped scallions, jalapenos, cheddar, and corn to the mixture. Transfer the mixture into the prepared 10-inch cast iron skillet.
Bake until a toothpick inserted comes out clean, about 35-40 minutes. Once it cools down, let it sit on the kitchen counter, covered with a clean kitchen cloth, upto 2 days.
To make the sauteed vegetables: Heat olive oil in a small pan. Add in the onion and celery and cook, stirring frequently, until translucent, 5-7 minutes. Stir in the garlic and thyme, and cook for 30 more seconds. Set aside to cool.
To make the filling: Whisk together vegetable stock, half and half, eggs, and salt and pepper in a bowl.
To soak the cornbread: Place the cubed cornbread in a large mixing bowl and pour the filling over it. Using a spatula, gently fold in the bread into the liquid making sure to not break the cornbread cubes. Let it soak for 15 minutes.Stir in the sauteed onion mixture and green beans.
Meanwhile, preheat the oven to 400 degrees.
Transfer the stuffing into a 9X13 inch casserole dish. Using the back of a spatula, smooth the top.
Bake until golden brown, for 40-45 minutes.
Serve.

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