Preheat the oven to 375 degrees F and grease a large (13” x 9”) casserole dish with oil.

Stir together the cornmeal, flour, baking soda and sea salt until combined. In a mixing bowl, whisk together the coconut milk, avocado oil, cider vinegar, and eggs. Stir the flour mixture into the bowl with the wet mixture until thick and combined. Pour in the honey and mix until combined. Transfer the cornbread batter to the prepared baking dish and smooth into an even layer.

Bake 30 to 35 minutes, until cornbread is golden-brown around the edges. Remove cornbread from the oven and allow it to cool at least 30 minutes.

Chop the cornbread into 2-inch cubes, and place on a large baking sheet. Drizzle with avocado oil, and bake at 350 for 15 minutes, until golden-brown.

Heat the avocado oil in a large skillet with a deep lip or pot and add the onion and chopped mushrooms. Sauté, stirring frequently, until onion has softened and mushrooms turn golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes. Add the broth, dried herbs, and sea salt to the skillet and remove from the heat. Add the cornbread and stir into the broth mixture (note: if your skillet isn’t large enough for this, use a large mixing bowl). Stir in the beaten egg carefully, leaving as much of the cornbread hunks intact as possible.

Transfer the cornbread mixture to a large casserole dish (I use the same one I use to bake the cornbread). Bake for 35 to 45 minutes, or until much of the liquid has been absorbed by the stuffing. Serve with your main entree and sides at your Thanksgiving feast!