Vegetarian Cornbread Dressing Recipe for Flavorful Holidays

There’s something truly comforting about a big, steamy dish of cornbread dressing. Whether it’s gracing your holiday table or making a weeknight dinner feel extra special, this classic Southern side is all about flavor, tradition, and texture.

But what if you want to keep things vegetarian—without sacrificing any of the savory depth and homey goodness that makes dressing irresistible?

This vegetarian cornbread dressing recipe is here to deliver all the rich, herby flavor you crave, minus the meat or store-bought broth. We’ll use golden, crumbly homemade cornbread as the base, add a medley of sautéed veggies, plenty of fresh herbs, and a luscious vegetarian broth.

The result: a moist, tender, and fragrant dish that brings everyone together—no turkey required. Whether you’re hosting vegetarians, flexitarians, or curious omnivores, this dressing is bound to be a new favorite.

Let’s dive in!

Why You’ll Love This Recipe

• Classic Comfort Food: All the nostalgia of Southern cornbread dressing, made plant-based for everyone to enjoy.
• Simple Ingredients: No hard-to-find vegetarian products—just fresh vegetables, herbs, and homemade or store-bought cornbread.
• Crowd-Pleaser: Perfect for holidays or any cozy family meal. Even meat-eaters won’t miss the meat!
• Customizable: Use gluten-free cornbread, add nuts, or incorporate your favorite veggies.
• Make-Ahead Friendly: Prepare in advance and bake when you’re ready—ideal for busy cooks.

Ingredients

Equipment

• Large skillet or sauté pan
• Large mixing bowl
• 9×13-inch baking dish (or similar casserole dish)
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk
• Sharp knife and cutting board
• Oven mitts

Instructions

1. Prepare the Cornbread:

   Use your favorite vegetarian cornbread recipe, or a boxed mix without animal products. Ideally, bake a day ahead so it can dry out slightly—it helps absorb the broth and flavors.

   For a great homemade vegetarian cornbread, see our Vegan Bread Machine Recipe for Soft, Delicious Loaves and adapt with cornmeal!

   Crumble the cornbread into a large mixing bowl and set aside.

2. Sauté the Vegetables:

   In a large skillet over medium heat, melt 4 tablespoons butter. Add diced onion, celery, and carrot.

   Cook, stirring often, until the vegetables are soft and translucent (about 8-10 minutes). Add minced garlic and cook for 1 minute more.

3. Add the Herbs:

   Stir in the sage, thyme, and parsley (reserve a little parsley for garnish). Sauté for another minute until fragrant.

4. Combine with Cornbread:

   Add the sautéed vegetables and herbs to the bowl of crumbled cornbread. Gently toss to combine.

5. Season:

   Sprinkle in salt, pepper, and paprika (if using). Taste the mixture and adjust seasoning as needed.

6. Add the Broth:

   Pour 2 ½ cups vegetable broth over the cornbread mixture. Toss gently; the mixture should be moist but not soupy.

   Add more broth if your cornbread is very dry, up to 3 cups.

   “The key to perfect dressing is a moist, not soggy, texture. It should hold together when pressed, but not drip.” – Classic Southern Cooking Wisdom

7. Add Eggs:

   In a small bowl, beat 2 eggs. Pour over the dressing mixture and toss until everything is evenly incorporated.

   (For a vegan version, use 2 flax eggs: mix 2 tbsp ground flaxseed with 5 tbsp water, let thicken 5 minutes.)

8. Transfer to Baking Dish:

   Grease a 9×13-inch baking dish with the remaining butter. Spread the dressing mixture evenly in the dish.

   Dot the top with a few small pieces of butter for a golden, rich finish.

9. Bake:

   Preheat your oven to 375°F (190°C). Bake the dressing uncovered for 35-40 minutes, or until golden brown on top and set in the center.

   If you prefer a crispier top, broil for the last 2-3 minutes—watch closely to avoid burning.

10. Garnish and Serve:

    Allow to cool for 10-15 minutes. Sprinkle with remaining fresh parsley and serve warm.

Tips & Variations

• Make it Vegan: Use vegan butter and flax eggs. Ensure your cornbread is vegan (no eggs or dairy).
• Gluten-Free Option: Use gluten-free cornbread and double-check all broth and butter ingredients.
• Add-Ins: Try sautéed mushrooms, toasted pecans, diced apples, or even dried cranberries for a sweet-tart twist.
• Prep Ahead: Assemble the dressing (without baking) up to 1 day in advance. Cover tightly and refrigerate. Bake just before serving.
• Flavor Boost: For a richer flavor, add a splash of white wine to the sautéing vegetables or stir in a spoonful of miso paste to the broth.
• Texture: If you like a firmer dressing, bake a bit longer. For a softer, more pudding-like texture, add extra broth and bake covered for 10 minutes before uncovering.

Nutrition Facts

Note: Nutrition values will vary based on cornbread recipe and add-ins. For lower sodium, choose low-sodium broth and reduce added salt.

Serving Suggestions

• Holiday Side: This vegetarian cornbread dressing is perfect alongside roasted vegetables, mashed potatoes, and classic holiday fare. Pair with vegetarian gravy or try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a unique twist.
• Weeknight Main: Serve with a crisp green salad, a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating, or roasted Brussels sprouts for a satisfying meal.
• Leftovers: Reheat slices in a skillet with a touch of butter, or use as a base for a breakfast casserole—top with a fried or poached egg if desired.
• Picnic or Potluck: This dish travels well and can be served warm or at room temperature.

Conclusion

Vegetarian cornbread dressing is proof that you don’t need chicken broth or sausage to create a side dish that’s packed with Southern soul and flavor. With its golden, crumbly top and moist, herby center, this recipe is a celebration of vegetables and tradition.

Whether you’re hosting a vegetarian Thanksgiving, looking for a new family favorite, or simply craving comfort food, this dressing will win over even the most dedicated carnivores at your table.

If you’re inspired to explore more plant-based comfort foods, check out our Vegetarian Swiss Chard Recipes for Healthy Meals or keep cozy all season long with our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Happy cooking—and happy feasting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Cornbread Dressing”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This savory cornbread dressing is packed with vegetables and herbs, making it the perfect vegetarian side for any holiday table. Moist, flavorful, and easy to prepare, it’s a crowd-pleaser for all.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT1H”, “recipeYield”: “8 servings”, “recipeIngredient”: [“6 cups cubed day-old cornbread”, “2 tablespoons olive oil”, “1 medium onion, diced”, “2 celery stalks, diced”, “1 large carrot, diced”, “2 cloves garlic, minced”, “1 teaspoon dried sage”, “1 teaspoon dried thyme”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “2 cups vegetable broth”, “2 large eggs, lightly beaten”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a 9×13-inch baking dish.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, celery, and carrot; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, sage, thyme, salt, and pepper; cook 1 minute.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine saut\u00e9ed vegetables and cubed cornbread.”}, {“@type”: “HowToStep”, “text”: “Whisk together vegetable broth and eggs, then pour over cornbread mixture.”}, {“@type”: “HowToStep”, “text”: “Gently toss until well combined and moist.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to prepared baking dish and spread evenly.”}, {“@type”: “HowToStep”, “text”: “Bake for 35-40 minutes, until golden and set.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “210 kcal”, “proteinContent”: “6 g”, “fatContent”: “7 g”, “carbohydrateContent”: “32 g”}}