- Prep Time: 20 minutes
- Cook Time: 1hr-1hr 35 minutes
- Total Time: 1hr 50-2hr 5 minutes
- Servings: 8-10
Ingredients
- For the Cornbread:
- 2 1/4 cups all-purpose flour
- 2 cups medium grind cornmeal
- 1 cup granulated sugar
- 2 tbsp baking powder
- 2 tsp kosher salt
- 2 1/4 cups Ripple Original Milk
- 2/3 cup olive oil
- 2 tsp apple cider vinegar
- For the Stuffing:
- 1 recipe cornbread, cut into 2-inch cubes
- 2 tbsp vegan butter
- 2 cups yellow onion, diced
- 2 cups celery, sliced
- 2 cups Granny Smith Apple, cored and diced
- 1 tbsp garlic, minced
- 2-2 1/2 cups vegetable broth
- 1 1/2 cups dried cranberries
- 1 1/2 cups pecan halves
- 1 tbsp fresh sage, minced
- 2 tsp fresh thyme leaves
- 1 3/4 tsp kosher salt
- 1 1/2 tsp ground black pepper
Directions
- For the Cornbread:
- Preheat oven to 350°F.
- Coat a 9×13-inch baking pan with cooking spray. Set aside.
- In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, and salt.
- Whisk to combine.
- Add milk, olive oil, and apple cider vinegar to the dry ingredients.
- Whisk until just combined.
- Pour batter into the prepared baking pan and bake until the edges are golden brown and a toothpick inserted into the center comes out clean, 45-50 minutes.
- Let the cornbread sit out overnight to dry-out before cutting into cubes.
- For the Stuffing:
- Preheat oven to 375°F.
- In a large skillet set over medium heat, melt the butter.
- Add in the onion and cook until soft; about 3-5 minutes.
- Add the celery, apples, and garlic.
- Continue to cook until the apples soften slightly, about 5 minutes.
- Remove from heat and set aside.
- In a large mixing bowl add the cubed cornbread, along with the apple mixture, cranberries, pecans, sage, thyme, salt, and pepper.
- Stir to combine.
- Begin to add in the vegetable broth 1 cup at a time and gently stir the cornbread to coat. The mixture should be wet, but not soggy.
- Transfer the stuffing to a 9×13-inch baking pan that has been coated with cooking spray.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake until cornbread is golden brown, about 25 minutes.
