Spicy Cornbread Stuffing | Vegetarian Recipe | Vegetarian Times Skip to main content

Spicy Cornbread Stuffing

A pan of homemade cornbread provides the base for this zesty, garlicky dish.


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2 cups fine yellow cornmeal
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1 Tbs. baking powder
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1 tsp. salt
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⅛ tsp. ground black pepper
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1 ½ cups low-fat buttermilk
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2 large eggs, beaten
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6 green onions, chopped (1 ½ cups)
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1 ½ tsp. olive oil

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1 12-oz. pkg. soy chorizo, such as Soyrizo, crumbled
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3 small yellow onions, finely chopped
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2 large celery ribs, finely chopped
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4 cloves garlic, minced
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⅓ cup chopped fresh parsley
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2 Tbs. finely chopped fresh sage
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1 Tbs. finely chopped fresh thyme
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2 large eggs
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1 ½ cups low-sodium vegetable broth
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2 tsp. smoked paprika
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2 Tbs. olive oil


1. To make Cornbread: Preheat oven to 350°F. Whisk together cornmeal, baking powder, salt, and pepper in large bowl. Stir in buttermilk and eggs, then fold in green onions.

2. Heat oil in 10-inch cast iron skillet over medium-high heat. Pour in Cornbread batter. Transfer skillet to oven, and bake 25 minutes, or until Cornbread is firm and golden. Cool. Unmold, and cut into 1-inch cubes. Spread cubes on baking sheet to dry overnight. Transfer to large bowl.

3. To make Stuffing: Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Spread Cornbread cubes on large baking sheet, and toast 20 minutes. Cool, then return to bowl.

4. Sauté chorizo in skillet over medium-high heat 5 minutes, or until crumbles begin to crisp. Stir in onions, celery, and garlic. Reduce heat to medium, and cook 10 minutes, or until onions and celery have softened, stirring frequently. Stir in parsley, sage, and thyme, then stir chorizo mixture into Cornbread cubes.

5. Beat eggs in separate bowl, then whisk in broth and smoked paprika. Season with salt and pepper, if desired. Stir egg mixture into Cornbread mixture until moistened.

6. Spread Stuffing in prepared baking dish, and drizzle with oil. Bake 30 to 45 minutes, or until top is lightly browned, and sides look dry and crisp. Let stand 10 minutes before serving.

Nutrition Information: 

9 g
Total Fat: 
8 g
Saturated Fat: 
1 g
24 g
63 mg
504 mg
6 g
4 g
Serves 12

Comments on this Recipe

What can I substitute for the buttermilk? I don't do dairy. Thanks!!!

Hi Diane, for each cup of buttermilk called for, I substitute a cup of nondairy milk (soy, almond, etc.) with 1 Tbs. of apple cider vinegar or lemon juice stirred in. Let it sit for a few minutes before adding to the recipe. So for this recipe, use 1 1/2 cups nondairy milk and 1 Tbs. plus 1 1/2 tsp. of apple cider vinegar or lemon juice. Enjoy!

PLEASE tell me I can make this all the day before -perhaps stop after step 4? Any suggestions will be greatly appreciated. [=

Would the recipe still taste good if I substitute morning star sausage instead of soy chorizo? My mom cant handle spicy foods and I figured the morning star sausage isn't spicy at all but would still add a sausagy flavor.

Hi Krystal, substituting a different kind of veg sausage should work just fine. Enjoy!

Has anyone actually made and tried this yet? I'm thinking of making it for Christmas.

This was delicious! I had some cornbread in the freezer. After thawing in the fridge, it took no time at all to make this. I will definitely make this at the holidays or when we have company over in the winter. To save time, make a batch of cornbread in advance and freeze. The rest comes together quite quickly.

It looks like a good recipe but the problem I have is that Soyrizo, which I used to buy, is not organic and all the soy produced in the USA is genetically modified unless it is organic. I would like to find an organic substitute for the Sohyrizo.