Recipes » Side Dishes » Plant-Based Cornbread Stuffing
T. Colin Campbell Center for Nutrition Studies

Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).


  • 1 recipe cornbread
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 2 cups whole-grain bread crumbs 
  • 1 Tbsp dried sage
  • 1 tsp poultry seasoning
  • 1 tsp dried marjoram
  • 4 cups low-sodium vegetable broth, more or less as needed
  • Sea salt and black pepper to taste


  • 1. Preheat the oven to 275 °F.
  • 2. Cube the cornbread into ¾-inch pieces and place it on a baking sheet. Bake for 30 minutes, or until the cornbread is dry.
  • 3. While the cornbread toasts in the oven, heat a large skillet over medium-high heat. Add the onion and celery and sauté for 7–8 minutes until the onions are translucent and start to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
  • 4. Add the whole-grain breadcrumbs, sage, poultry seasoning, marjoram, and vegetable broth. Cook for 2 minutes.
  • 5. Remove the pan from the heat, and set aside.
  • 6. Turn the oven up to 350 °F.
  • 7. Add the cornbread to a bowl with the onion mixture, season with salt and pepper, and toss to mix well.
  • 8. Place the mixture into a 9x13-inch baking dish and bake for 30–35 minutes until browned.

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