2tablespoonregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
2cupdiced cornbread that is a few days old
Instructions
Easy Vegan Cornbread Stuffing Recipe
Bring a large skillet with vegan butter to medium heat. Once the butter has melted and is sizzling, add the chopped onion, carrots, celery, and corn. Cook, stirring occasionally, for 10-15 minutes or until the veggies are golden and tender.
Add the herbs and spices and cook for 2 more minutes, stirring. Then, add the coconut milk and flour, mix until the sauce thickens and then remove the skillet from the heat.
Pour the vegetable mixture into a 9 inch casserole dish and add the cornbread pieces. Carefully fold the vegan cornbread into the mixture and serve warm.
Option to cover with foil and bake for 10-16 minutes and then uncover and broil for 2 minutes at the end.