Today I am sharing a recipe as part of both our Very Tasty Thanksgiving series as well as my ongoing vegetarian Thanksgiving series I am doing with Free People this month. These simple vegan and gluten-free cornbread muffins are sure to please just about everyone as your feast, especially if you have a southern-hailing hubby, like I do. Plus, I include a recipe for a simple cornbread stuffing you can make with the muffins. So either double the recipe, or use the leftovers and enjoy!

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These corn bread muffins are simple, easy to make and you can have some fun with extra add-ins like jalapeños (or other peppers), shredded cheddar (or vegan cheese), corn, etc. I added some diced poblano peppers from our CSA share and they were great. They gave a subtle hint of spice and a nice pop of color.

Because these Gluten-Free Cornbread Muffins don’t contain different flours and starches, just a finely ground corn meal, they tended towards being a more crumbly cornbread, which I like. I enjoy the flavor and texture of the corn meal. They were certainly delicious and they held together, but be prepared for some crumbs on your lap. The crumbly muffins gave me the idea to create an easy-to-make stuffing recipe with the leftovers and it turned out great! In addition to eating as is or making stuffing, they would be great crumbled over top of chili, stew or soup.

I basically just added some onions, celery, peppers, some herbs, etc – and it was perfect. There was a nice crisp from the toasted cornbread and the veggies and it was so full of flavor. I’ve even served this in the morning by reheating it in a cast iron skillet and serving a fried egg over top and a little hot sauce.  Head over to the Free People blog BLDG 25 now to get both recipes.