1

Make the cornbread: Place a 9-inch cast iron skillet inside the oven and preheat to 400℉.

2

In a large bowl, whisk together the pumpkin puree, cashew milk, melted butter, honey and eggs. In a separate bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and stir to combine. Fold in the corn kernels.

3

Remove the pan from the oven and add the 1 tablespoon of butter to the pan, allowing it to melt, brushing the sides of the pan using a pastry brush. Transfer the batter to the pan and bake for 35-40 minutes until a toothpick comes out clean. Allow to cool completely, then cut into cubes.

4

Make the stuffing: Preheat the oven to 325℉ and spread the cubed cornbread out onto 2 large baking sheets. Bake, tossing occasionally until the bread has dried out and is lightly golden brown, about 40 minutes. Increase the oven to 350℉.

5

In a large skillet over medium heat, melt the 1/4 cup butter. Add in the onion and cook for 5 minutes until softened. Add the celery and carrots and cook for another 5-7 minutes until softened. Add the garlic and jalapeño and cook for 1 more minute. Add the sage and thyme and season with salt and pepper. Remove from heat.

6

In a bowl, whisk together the eggs and broth. In a large bowl, combine the cornbread, vegetable mixture and parsley, then pour the broth mixture over top and very gently stir to combine. Allow the cornbread to absorb all the liquid. Season again with salt and pepper.

7

Lightly butter a 9x13 inch baking dish and transfer the stuffing to the dish. Cover it with tinfoil and bake for 40 minutes. Increase the oven temperature to 425℉ and remove the foil from the dish. Bake for another 15-20 minutes until the top is golden brown.

8

Substitutions: Dairy-free: Use vegan butter and vegetable broth.