Thanksgiving Cornbread Stuffing With Gravy [Vegan]

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A vegan model of conventional southern cornbread stuffing!

Cook dinner cornbread first. You can also make it a day upfront. Put together an iron skillet by spraying it with cooking spray and sprinkling it with cornmeal. Preheat oven to 450°F
Combine cornmeal, flour, salt, baking powder, rice milk, and canola oil in a mixing bowl. Pour into skillet and prepare dinner for 20 to 25 minutes or till the highest is golden brown. Let set for about 5 minutes earlier than you take away it from the pan.
I ought to add, this stuffing works greatest with this explicit cornbread recipe. I attempted it with my entire wheat cornbread recipe, and it would not style proper.
Now for the dressing.
In a saucepan, place butter, celery, and onions and simmer on medium-low warmth till mushy.
Preheat oven 350°F and toast bread cubes for about 10 minutes or till nicely toasted.
Combine onions and celery, bread cubes, cornbread, bread flakes, poultry seasoning, parsley, onion, sage, pepper, carrot, and broth in a mixing bowl.
Place into an 8-inch casserole dish, sprayed with cooking spray. Cowl with tin foil. The oven is already preheated. Place into oven and prepare dinner for about 45 minutes.
To make the gravy. In a shaker jar, put 1 cup of broth, flour, and corn starch. Shake till blended. Pour into the saucepan with the opposite cup of broth. Deliver to a boil, continuously stirring till thickens.