Y’all, we have some news. We’ve moved back down south! Which is why I didn’t post for months. Life was a little crazy for a long stretch. But now we have moved halfway across the country, sold our Iowa condo, bought a new house and are kind of settled in. We’ve been in our house for almost 6 weeks, so there’s still a lot to do.
We hosted Thanksgiving at our new house and I was in charge of making almost everything. I’ve tried my hand at making my mom’s incredible cornbread dressing before and it was a flop- 2 years in a row. I gave up on making it last year. This year, however, I had a lightbulb moment. I discovered a gravy recipe from about.com and have adapted it to fit our needs. The gravy is creamy, delicious, and could mimic the canned cream of chicken my mom’s recipe uses.
I didn’t even include it in my Thanksgiving post, because, well, I’ve failed miserably in the past. But not this time. This time I ROCKED IT! Finally!!!
My mom’s recipe uses chicken broth, eggs, cream of chicken soup, butter, cornbread, sage, and minced onion.
I decided to make my cornbread with gravy, but added sage and poultry seasoning to my gravy to give it the same flavor as my mom’s. I used vegan butter and vegetable broth.
The result? My father asked my mom IF SHE MADE THE DRESSING!
That was the moment I gave myself a secret high five and knew this recipe was good.
So if you’re looking for a savory and delicious cornbread dressing recipe for the holidays or for any day, I have just the recipe for you!
Southern Cornbread Dressing: Dairy and Egg Free
( Cornbread recipe adapted from here.
Southern Cornbread Dressing recipe adapted from my mom’s recipe.)
Make the cornbread the day before or first thing in the morning. I make it the night before as it frees up more time on the big day.
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup all-purpose unbleached flour
- 1 cup cornmeal
- 4 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 cup SO Delicious Lite Culinary Coconut Milk
- 1/4 cup canola oil
1. Preheat oven to 425 degrees.
2. Grease an 8×8 inch baking dish with vegan butter.
3. Boil the water in a small saucepan and add the ground flax seed. Stir well with a fork or whisk. Reduce the heat and simmer the ground flax seed in the water for 2-3 minutes or until thickened, stirring occasionally. Mine was ready in 2 minutes.
4. Set the flax egg to the side. You’ll use it in step 6.
5. Grab a clean bowl and combine the flour, cornmeal, baking powder, and salt. Mix well.
6. Add the ground flax seed mixture, coconut milk, and canola oil to the flour mixture. Mix until just until smooth.
7. Put the cornbread mixture into the greased pan. Bake for 20 to 25 minutes, or until toothpick or knife inserted in the middle comes out clean. Mine was done in 20 minutes.
STEP 2 to be completed the next day or once the cornbread has cooled completely:
1. Preheat oven to 350 degrees.
2. Make homemade gravy but double the recipe and add 1 tsp of poultry seasoning and 1/4 teaspoon sage.
3. Crumble cornbread in a bowl.
4. Add 1/2 of the gravy and a generous splash of vegetable broth. Stir well. Add more gravy and veggie broth until the cornbread mixture looks soupy. I used more gravy than broth because the gravy has all of the typical cornbread dressing flavor. You will not use all of the gravy- I had maybe 1/2 cup of gravy left. I splashed in veggie broth maybe 3 times.
5. Grease a larger baking dish (I have one in between the 8×8 and 9×12 pans and used the in between size.)
6. Pour in soupy cornbread mixture.
7. Bake for 20-30 minutes, or until dressing is firm but not dry. I used convection bake and mine was done in 23 minutes.
8. Use the extra gravy to pour over the dressing.