Homemade Cornbread Stuffing


Corn bread

1 cup room temperature butter (see butter recipe)
2 cups unsweetened almond milk
2/3 cup unsweetened applesauce
1 cup sifted unbleached white flour
1 cup sifted whole wheat flour
2 cups cornmeal
1 teaspoon Himalayan salt
2 teaspoons ener-g baking soda

Stuffing Mixture

3 celery stalks cut down the middle and finely diced
1 finely diced onion
2 cups homemade vegetable broth (see broth recipe)
1 teaspoon dried thyme
1 teaspoon marjoram
2 teaspoons sage
1/2 teaspoon Himalayan salt
4 tablespoons homemade butter (see butter recipe)
2 tablespoons chopped parsley


Bake your cornbread and allow it to completely cool. Once your cornbread has cooled, take your bread and with your hands, crumble it into medium pieces, and then sit to the side. Preheat your oven to 350 degrees, and in a pan, melt your butter and lightly sautee your onions and celery until they are light brown. Once you are finished, turn off your burner, and put the onions and celery in a bowl. In your bowl,  mix the remaining ingredients in and briefly stir. Once you are finished, slowly pour your mixture over your crumbled bread until all of the bread is covered. Then, place mixture in the oven and bake until the top is lightly brown and crispy at the top.

Genobia Simpson

Genobia Simpson

Genobia is a wife and mother, and her duty has always been in the kitchen. But now, as the Lord has given her a greater understanding of what it means to live a healthy lifestyle, she is able to supply nutritious meals and natural remedies (when necessary) for her family. She now has a great passion to share this wonderful truth with others who may not know where to start, how to prepare simple plant-based recipes, how to avoid sickness/diseases, and how to apply natural remedies.

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