Vegan Southern Cornbread Dressing

​This creamy Southern holiday classic doesn’t need gravy and for me can be a meal all on its own.
BY KE’ANNA DODDS

​Now some people love mac and cheese, or mashed potatoes, or the roasted vegetables for the holidays; but my absolute favorite dish has always been cornbread dressing. Every year we’ve tried to change our holiday menu, but I always need my dressing and then the menu goes back to usual. 
Creating the perfect recipe that resembles my childhood adorned dish is not an easy one by any means. But I do think with this one I did pretty great job. It’s not dry, it still has that creamy texture, and is the perfect base if you are the type to like to add extra fixins’ (i.e. mushrooms, roasted vegetables, etc.)

What is the difference between dressing and stuffing?

​The difference is one is used as a side dish that never enters the cavity of a bird and the other (stuffing) is put into the bird. Everyone has their preference of what they choose to call this dish, but for me and mine, it’s dressing!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card

For the Vegan Cornbread Dressing:

• Yellow cornmeal
• Flour
• Baking powder
• Salt
• Sugar
• Oat milk
• Apple cider vinegar
• Trinity – in Creole cooking the Holy Trinity is referred to a mix of celery, onions, and green bell peppers
• Vegetable stock
• Tahini
• Italian seasoning
• Salt
• Pepper

Do I have to use tahini?

​You don’t have to use tahini. Tahini simply adds in that extra creaminess to the dish. If you prefer not to use it the dish may end up being a little dry. Also, an alternative is almond butter, but you may want to add a little less as some almond butters may add too much sweetness and/or nutty flavor that is not traditionally a part of the Southern classic.

How to Make Vegan Southern Cornbread Dressing

Here’s how to make cornbread dressing the vegan southern way.

​Mix the oat milk and acv together and set aside. Mix together all of the dry ingredients for the cornbread.

​Bake cornbread in a greased pan at 400F degrees for 12-15 minutes. Let it cool, then crumble into fine crumbs.

​Add the remaining ingredients to the baking dish of crumbled cornbread and mix well. Bake at 350F degrees for 1 hour or until a toothpick comes out clean and the dish is golden brown.

Scoop or slice and serve warm.

Tips for Success

These tips will help you make sure your Cornbread Dressing turns out perfect:
 

• Be sure to completely cook your cornbread first then re-bake it. Don’t just add all of the ingredients together, the cornbread may soak up all of the moisture and it will end up dry.
• Don’t forget your tahini or creamy element. This adds more moisture.
• Use oat milk for a “whole” milk like consistency.

Serving Suggestions

Serve the Cornbread Dressing alongside:

• Any of your favorite holiday dishes

How to Store Leftovers

​Cornbread Dressing can be stored in the refrigerator for 5 days in an airtight container.

Can This Recipe Be Frozen?

​Yes! You can freeze this dressing in an airtight freezer container or Ziplock bag for up to 3 months.

Enjoy! If you make this Vegan Southern Cornbread Dressing  recipe, please snap a photo and tag #ruekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!

Disclaimer: Although www.ruekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. www.ruekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.