Soulful & Satisfying: A 7-Day Plant-Based Thanksgiving Celebration - Day 2

Day 2: Cornbread for the Soul: Plant-Based and Perfect

No soul food Thanksgiving table is complete without cornbread. This golden, crumbly bread has been a staple in Southern kitchens for generations, offering a warm, comforting companion to greens, beans, and hearty mains. Cornbread is more than a side dish—it’s a celebration of heritage, resilience, and togetherness.

Today, we’re honoring this tradition with a plant-based twist. We’ll share a foolproof cornbread recipe and show you how to transform it into an irresistible cornbread dressing. And if you’re short on time, there’s a shortcut: vegetarian-friendly Jiffy Corn Muffin Mix.

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The Jiffy Shortcut

If you love the simplicity of Jiffy Corn Muffin Mix, look for their vegetarian version with the green label. This mix skips the lard used in the traditional variety, making it a great base for plant-based cornbread. Just pair it with non-dairy milk and an egg substitute like a flax egg to keep it vegan-friendly.

Recipe 1: Plant-Based Cornbread

Ingredients:

- 1 cup cornmeal

- 1 cup all-purpose flour (or gluten-free blend)

- 1/4 cup granulated sugar (optional, for sweetness)

- 1 tbsp baking powder

- 1/2 tsp salt

- 1 cup non-dairy milk (e.g., almond, soy, or oat)

- 1 tsp apple cider vinegar

- 1/4 cup vegetable oil or melted vegan butter

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or muffin tin.

2. In a small bowl, mix non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to curdle (creating a vegan "buttermilk").

3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

4. Add the "buttermilk" and vegetable oil to the dry ingredients. Stir until just combined—don’t overmix.

5. Pour the batter into the prepared dish or muffin tin. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cornbread cool slightly before serving or using in the dressing.

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Recipe 2: Plant-Based Cornbread Dressing

Ingredients:

- 6 cups crumbled plant-based cornbread (day-old is best)

- 1 cup diced onion

- 1 cup diced celery

- 1/2 cup chopped mushrooms (optional)

- 1/4 cup vegan butter or olive oil

- 2 cups vegetable broth (plus more if needed)

- 1 tbsp ground flaxseed + 3 tbsp water (flax egg substitute)

- 1 tbsp poultry seasoning (or a mix of sage, thyme, and rosemary)

- 1 tsp garlic powder

- 1/2 tsp smoked paprika

- Salt and black pepper to taste

Instructions:

1. Prepare the Flax Egg:

- Combine ground flaxseed and water in a small bowl. Stir and let sit for 5-10 minutes to thicken.

2. Sauté the Vegetables:

- Heat vegan butter or olive oil in a skillet over medium heat. Add onion, celery, and mushrooms (if using) and sauté until softened, about 5 minutes.

3. Mix the Dressing:

- In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, and seasonings (poultry seasoning, garlic powder, smoked paprika, salt, and pepper).

- Stir in the flax egg and vegetable broth gradually until the mixture is moist but not soggy.

4. Bake the Dressing:

- Preheat your oven to 375°F (190°C).

- Spread the mixture evenly in a greased baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and slightly crispy.

5. Serve Warm:

- Let the dressing rest for 5-10 minutes before serving. Enjoy the comforting, herbaceous flavors!

Cornbread: The Soul of Thanksgiving

Cornbread and cornbread dressing are more than just dishes; they’re a celebration of tradition. Whether you make it from scratch or use a shortcut, these recipes bring warmth, flavor, and nostalgia to your holiday table.

Tomorrow, we’ll dive into the heart of the Thanksgiving feast: plant-based proteins that rival the turkey. Stay tuned for a recipe packed with bold, smoky flavors!