Dairy Free Cornbread Stuffing. This cornbread dressing is perfect for all cornbread lovers and the perfect stuffing. Preheat oven to 325˚ f.
The cream is a bit harder because it adds fat and texture to the dish. Cook, stirring occasionally, until the vegetables are golden and tender, about 5 minutes. Use vegetable stock instead of chicken stock.
Top with water (or orange juice) and maple syrup.
Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven. It’s incredibly flavorful with a southwestern spin on this classic dish. And the recipe is this best ever cornbread stuffing, that just happens to be gluten free and dairy free. Cube your cornbread into bite sized pieces and spread evenly on a greased baking sheet.
