Sweet Stuffing

My favorite Thanksgiving dish is cornbread stuffing, and I'm only a little biased seeing as I am the gal behind Honey Crumble Cornbread Mix...

But truly.  I love stuffing, and while I prefer to relegate the savory dish to Turkey Day (keeps it special/sacred), I love playing around with the premise, and HOT DOG I hit a home run this past weekend with a sweet stuffing variation:

Banana Chocolate Pecan Cornbread Stuffing



1 batch of Brittany Lynn's Honey Crumble Cornbread, prepared to the package instructions

2 bananas (1 smashed, 1 sliced prettily)
1/2 cup pecans (chopped)
1 3.5 oz dark chocolate bar (75% or more)
2 cups dairy free milk
1/8 tsp sea salt
1/8 tsp allspice
1/4 tsp nutmeg
1/2 tsp cinnamon


  1. Bake Brittany Lynn's Honey Crumble Cornbread per the package instructions (or try your own Southern Style Cornbread)
  2. Preheat oven to 325.
  3. Mash one banana and add it to a large bowl.  Chop 3/4 of the chocolate bar; preserve 1/4 for topping, and add the rest to the large bowl.  Chop 1/2 cup of pecans, preserving 1/4 for topping.  Slice one banana, reserve for topping.
  4. Add the pre-baked cornbread, crumbling it into the bowl; the cinnamon, salt, nutmeg, and allspice; and your dairy free milk of choice.  Mix well.
  5. Grease a 8-9″ square or deep dish pie plate and pour in your sweet stuffing/dressing batter.  Top with reserved sliced bananas, chopped pecans, and chocolate chunks.  
  6. Bake uncovered at 325 for 30-45 minutes or until edges begin to crisp (the center will remain moist).
  7. Serve with your brunch meal of choice or eat as a dessert. 

sweet stuffing

avec scrambled eggs and an arugula, strawberry, beet, and pecan salad drizzled with strawberry and vanilla balsamic vinegar