Lydia’s Cornbread Muffin & Stuffing Recipes
Gluten-free, vegan and delicious! Sure to be a hit at your healthy Thanksgiving meal, Lydia’s corn muffin & cornbread stuffing recipes contain no added yeast and is Ayurvedic-friendly!
Lydia’s Cornbread Muffins
Makes 12 muffins
- 1 cup Lydia’s Instant Coconut “Melk” (prepared)
- 1 tablespoon organic apple cider vinegar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 cups organic cornmeal (finely ground)
- 1 teaspoon Lydia’s Red Alea Salt
- 2 tablespoons Lydia’s Unrefined Coconut Nectar
- 1/4 cup organic plain apple sauce
- 1/4 cup Lydia’s Herbs de Provence Vegan Butter (melted)
Preheat oven to 375ºF.
Line your muffin tin with non-coated natural paper liners.
Mix the vinegar with Lydia’s prepared Instant Coconut “Melk”, and set aside.
In a large bowl, combine the corn meal, baking powder, baking soda, and Lydia’s Red Alea Salt. Mix well.
In a separate medium-sized bowl, whisk together the apple sauce, Lydia’s Herbs de Provence Vegan Butter, Lydia’s Unrefined Coconut Nectar, and Lydia’s prepared Instant Coconut “Melk”/vinegar mixture.
Slowly pour the wet mixture into the dry mixture while stirring on low speed until thoroughly blended.
Pour the mixture into the prepared muffin tin and bake for 20-25 minutes until the top is firm and the edges are slightly browned.
Remove from the pan and let cool on a wire rack for 10 – 15 minutes.
Serve warm with Lydia’s Cinnamon Spice Vegan Butter, crumble over chili, or use in Lydia’s Cornbread Stuffing recipe!
Lydia’s Cornbread Stuffing
- 10-12 cornbread muffins (day-old), cut into 1-inch cubes
- 2 stalks celery, diced
- 1 small bunch mustard greens, finely chopped
- 1 small red bell pepper, diced
- 1 tablespoon fresh thyme, roughly chopped
- 1 tablespoon fresh sage, roughly chopped
- 1 tablespoon fresh marjoram, roughly chopped
- 1 teaspoon Lydia’s Italian Seasoning
- 1/2 – 3/4 cup low-sodium organic vegetable broth
- 2 tbs Lydia’s Herbs de Provence Vegan Butter
- Lydia’s Black Lava Salt to taste
- Lydia’s Cayenne Pepper to taste
Preheat oven to 350°F.
Spread corn bread on a cookie sheet lined with non-coated, natural parchment paper and bake until barely golden browned and nicely crisped (but not rock hard), 20–30 minutes.
Cool slightly, then transfer to a large bowl.
Add all of the other ingredients to the cornbread cubes and mix well. Add more broth or Lydia’s Herbs de Provence Vegan Butter if too dry.
Spread evenly into a glass baking pan and press down a little with a spatula. Bake at 350º for 20-30 minutes, until the vegetables are tender and the top is golden brown.
Lydia’s Cornbread Stuffing is the perfecting pairing with a vegan holiday loaf, or any festive meal that calls for the robust taste of a traditional cornbread stuffing!
