0
Shares

Buckwheat And Cornbread Stuffing

4.0/5 rating (2 votes)
  • Ready in: 20 minutes prep; bake 20 minutes; 15 minutes on stove
  • Serves: 6
  • Complexity: medium
Buckwheat And Cornbread Stuffing

This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish.This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

Ingredients

  • Cornbread:
  • 1 ½ cups cornmeal
  • ¾ cup buckwheat flour
  • 1 tbs. potato flour
  • 1 tbs. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 4 tbs. sunflower oil
  • ¼ cup maple syrup
  • 2 cups soymilk
  • Stuffing:
  • 4 T sunflower oil
  • 1 T garlic
  • 2 medium-size yellow onions
  • 4 stalks of celery
  • 1 cup dried cranberries
  • 1 T fresh sage
  • 2 t dried thyme
  • 2 cups veggie stock
  • ¾ cup toasted sunflower seeds
  • salt and pepper to taste

Directions

Cornbread

Combine all dry ingredients in a bowl. Whisk together all wet ones in a pitcher. Add the wet to the dry and mix well. Pour into an oiled 9”x 13” baking dish. Bake at 400 degrees for 20 minutes or until the center feels firm and a toothpick comes out clean. When the cornbread has cooled completely, cut it into 2-inch cubes. Now you are ready to make the stuffing.

Stuffing

Sauté the garlic, onions, and celery in oil in a stock pot. When all are tender, add in the cubed cornbread, herbs, cranberries, and veggie stock. Mix well while continuing to cook until the cranberries plump up. Add the desired salt and pepper, as well as the sunflower seeds, and cook until it all begins to brown—about 15 minutes on medium heat.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.