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Cornbread Recipes

Vegan Cornbread Dressing

By: Brooklynn Campbell

If 2020 has given us anything it is time in our homes and kitchens. As the holiday season approaches and many of us are still working from home we have the opportunity to create an unforgettable holiday season to soothe our souls from a rather tumultuous year. This extra time can either allow us to get back to those traditional family recipes or to create new ones that will last for generations to come. As many of our friends and family are going vegan Thanksgiving may seem a difficult task to tackle. So, I got to work on an all-time favorite of cornbread dressing using CottonCreations vegan cornbread mix so that my holiday table will be friendly for all those who come to give thanks.

Featuring Cotton Creations Vegan Cornbread Mix



Cotton Creations Vegan Cornbread mix

1 1/2 cups vegan milk

3/4 cup vegan butter, melted

1/2 medium or 1 small yellow onion, diced

2 cloves garlic, mined

4 stalks celery, diced

2tbsp olive oil

1 tsp poultry seasoning 

1 tbsp fresh thyme leaves

1 tbsp fresh sage, minced

Salt and pepper to taste

1 1/2 cups vegetable stock, warmed


  1. Prepare Cotton Creations vegan corn bread mix according to the directions on the bag. Reserve the vegan honey and candied pecans for a sweet treat. Allow the corn bread to cool completely, cover and chill 8 hours or overnight in the refrigerator.

  2. Crumble the chilled cornbread into desired size crumbs. For a softer dressing leave crumbles as they are. If you prefer a more sturdy dressing toast the cornbread crumbles on a cookie sheet in a 250 degree oven for 20-25 minutes. Careful not to burn the cornbread, you want it to soak up all the veggie juices and stock later on.

  3. Heat olive oil in a large skillet over med-low heat, add onion and sauté until translucent...about 5 minutes. Add garlic and cook till fragrant... about 2 minutes. Add celery and a pinch of salt and cook until vegetables are soft, watch the heat in the pan and adjust as to not burn the onions and garlic.

  4. Add poultry seasoning, thyme and sage to pan, turn heat to low and season with salt and pepper. Allow the seasoning to fuse in with your veggies on low heat, about five minutes.

  5. Add cornbread crumbles to skillet with veggies and mix thoroughly. Allow mixture to sit 10-15 min.

  6. Meanwhile heat vegetable stock in a small sauce pan over low heat. Slowly add stock to cornbread mixture until it no longer absorbs any liquid. If you add too much don’t worry, you can transfer the mixture to your prepared casserole dish with a slotted spoon.

  7. Prepare an 8”x8” or medium sized casserole dish with cooking spray or coconut oil. Add cornbread mixture to the dish, cover with foil and cook in a 375 degree oven for 30-35 minutes.

  8. Remove foil and cook another 20-25 min or until the top of the dressing is golden brown. If you need a little help browning you can do this on your lowest broiler setting at the last 5 minutes of cooking , just keep a good eye on your dish so it does not burn.



* Side Note:

When sautéing the veggies feel free to get creative and add traditional family favorites or create something magical. Finley diced honey crisp apple, roasted chestnuts, a melody of browned mushrooms or get herby with some fresh rosemary. Just remember the more you add to your pan the more vegetable stock you may need later on, just increase the liquid as needed and follow the same absorption rule.


Vegan Cranberry Orange Corn Muffins

By: Brooklynn Campbell

The whole cranberry and orange combo is one of my favorites come holiday time. Nothing beats the tart crispness of fresh cranberries from the bog. Scones, breads, cookies, I’ve even had a cranberry and orange old fashion that changed my life. Using the versatility of CottonCreations vegan corn bread mix I felt the sturdiness of the sweet corn mixture would be perfect to compliment the zippy tartness of fresh orange and whole cranberries.

Featuring Cotton Creations Vegan Cornbread Mix



*1 bag of Cotton Creations Vegan Honey Pecan Cornbread mix

*3/4 cup of vegan butter (melted)

*1 1/2 cup of vegan milk... I use plain oat milk

*1 cup of frozen whole cranberries...(do not defrost)

*Zest and juice of one medium orange

*1/2 cup powdered sugar

*Additional 1tbsp vegan butter softened


  1. Preheat oven to 350 degrees. Line a large muffin pan with tins and spray with a non-stick spray.

  2. Make cornbread mixture according to the instructions on the package. Once vegan butter, vegan milk and dry mix is incorporated add the zest of an orange, 1 tbsp of fresh orange juice and frozen cranberries. Fold ingredients together until the zest is speckled in the batter. Spoon mixture into muffin tins making sure to get cranberries in each tin and fill to the top.

  3. Bake muffins 25-30 min or until the muffin tops are golden brown and a toothpick inserted in the middle muffin comes clean.

  4. Allow muffins to cool until the pan is cold enough to handle and turn the muffins out onto to a cooling rack.

  5. While the muffins cool whisk together softened vegan butter, the vegan honey packet, powdered sugar and remaining orange juice to make a glaze. If the glaze is too thin add more sugar, too thick and a splash of oat milk until desired consistency.

  6. Glaze the tops of cooled muffins and sprinkle with candied pecans.

Just a few quick notes:

I use fresh frozen whole cranberries in this recipe. If you can’t find frozen but there are fresh cranberries in the produce section of your store opt for fresh and place them in an airtight container, freeze overnight or even for a few days.

For this recipe I used a medium orange that yielded about 2 tbsp of zest and a 1/4 cup of juice. Oranges are best in the colder weather months, but if your citrus is smaller use two.

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