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If you’re someone loves the cozy flavor of stuffing, you’re in the right place. I’ve always loved the way classic stuffing makes the whole kitchen smell. The heady aromas of sage, thyme, rosemary, onion mingling together and that unmistakable savory warmth that just feels like the holidays. And since so many use cornbread as the base for their holiday stuffing, I couldn’t stop thinking…What if I baked the flavor of stuffing directly into my cornbread itself?

That idea is what inspired my Stuffing-Flavored Vegan Cornbread, a savory, herb-packed twist on my popular and highly rated vegan cornbread recipe that so many make year after year. My original cornbread is known for its soft crumb, perfect moisture level, and just the right amount of sweetness. It’s wonderful with chili, soups, or simply with vegan butter, but this version takes that beloved base and transforms it into something uniquely holiday-centric.

This cornbread still bakes up tender and golden, but every bite brings the comforting, herby aroma of classic stuffing. Whether you serve it as a side or cube it up to make the ultimate homemade vegan stuffing, this recipe brings together the best parts of two timeless holiday staples.

Why you’ll love this recipe?

Based off my highly rated vegan cornbread recipe everyone already trusts.
Stuffing flavor baked directly in for an irresistible holiday aroma.
Savory, herby, cozy that’s perfect for Thanksgiving, Christmas or winter dinners.
Easy to bake ahead for stuffing or cornbread dressing.
Vegan and dairy-free, but no one will know!

This is one of those “Make it once and it becomes tradition” kind of recipes.

How to use this cornbread for stuffing:

Cube into 3/4 to 1 inch pieces.
Dry in a 250°F oven for 45–60 minutes or leave out overnight.
Use in any stuffing recipe the same way you’d use cornbread cubes.

The herbs baked directly into the crumb give your stuffing a richer depth than store-bought mixes ever could.

Make-ahead tips:

For stuffing, bake 1–2 days ahead for easier drying.
Storage: keeps 3 days at room temp or freezes beautifully.
To rewarm for serving: 300°F for about 10 minutes restores the perfect texture.

FAQs

Does it still taste like cornbread?

Yes! It’s sweet, buttery cornbread, but with a savory holiday twist.

Can I tone down the herbs?

Yes! Use 1/2 tsp poultry seasoning instead of 1 for a more subtle stuffing flavor.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend and keep everything else the same.

Is poultry seasoning vegan?

Yes! Despite its name, it’s only herbs.

Can I reduce the sugar?

You can safely cut it to 1/3 cup total, but I feel the original amount balances the savory herbs nicely.

Can I add fresh herbs?

Absolutely, but since they’re more flavorful than dried herbs, I suggest using a smaller amount like 1/2 teaspoon each of fresh sage, thyme, and/or parsley finely minced. Adding fresh onion could work but I feel it might upset the texture balance and could make the batter wetter so I would stick with onion powder.

Serving ideas:

This stuffing-flavored cornbread is great with:

Vegan roasts
Mushroom gravy
Holiday soups
Winter chilis
Mashed potatoes
Or baked into a traditional cornbread dressing

My Stuffing-Flavored Vegan Cornbread is my love letter to two holiday classics, the herby comfort of stuffing and the soft, golden crumb of my delicious cornbread. It’s familiar yet elevated, easy yet special, and perfect for anyone who wants to bring a little extra holiday magic to the table.

Whether you’re serving it as a side or turning it into the base of the best vegan stuffing you’ve ever tasted, this cornbread is a guaranteed seasonal favorite! Don’t forget to rate and review if you try it!

Stuffing-Flavored Vegan Cornbread

Recipe by Kreg Sterns

5.0 from 3 votes

Course: Breakfast, Easy Eats, Holiday, Recipes, SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Dry Ingredients
1 cup yellow cornmeal
1 cup all purpose flour
1⁄2 cup cane sugar
1⁄4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon cornstarch
1 teaspoon poultry seasoning (like Bell’s brand)
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
1 teaspoon onion powder
1/4 teaspoon dried sage
1 tablespoon dried parsley flakes
Wet Ingredients
1 cup vegan sour cream (or plain vegan yogurt)
1 cup plain vegan milk (use something creamy)
1⁄4 cup plain vegetable oil

Directions

Preheat the oven to 425°F.
Grease or spray a 9×9 or 8×8 square baking pan.
Combine all the dry ingredients in a medium bowl and whisk to combine. In a large bowl whisk all the wet ingredients together. Using a rubber spatula, fold the dry ingredients gently into the wet just until combined. You don’t want to see any streaks or clumps of flour but you also don’t want to over-mix.
Pour the batter into the prepared greased pan (scraping it all from the bowl) and tap the pan on the counter firmly a few times to even out the batter and remove any large air bubbles then bake for about 18-22 minutes for a 9 inch pan or about 22-24 minutes for an 8 inch pan or until a cake tester inserted comes out clean. The top should be golden brown but don’t over-bake!
Brush the top with melted vegan butter if desired then cut into squares and enjoy. This is best served warm but you can freeze this or store in the fridge and warm up pieces as needed.

Recipe Video

Notes

This recipe can be made as corn muffins, corn sticks or in a cast iron pan. Obviously, cooking time will need to be adjusted for different pan sizes. You can search online for standard baking times for different pan sizes.
Use your favorite vegan milk and sour cream. You could probably use a plain unsweetened vegan yogurt as well. If my vegan sour cream is too thick, sometimes I’ll thin it out with a little bit of vegan milk or cream until it’s regular sour cream texture.
I prefer fine yellow cornmeal for cornbread. You can find it in most supermarkets in the baking aisle.