Cornbread Stuffing

5 from 2 votes

Cornbread Stuffing

This Cornbread Stuffing recipe is a delicious twist on a classic side dish. It combines the sweetness of cornbread with the savory flavors of fresh herbs and aromatic vegetables. Easy to prepare and perfect for any holiday table, this stuffing is sure to be a hit with your family and guests.

Prep Time30

Cook Time1 20

Total Time1 50

Course: Side Dish

Cuisine: American

Keyword: cornbread stuffing, stuffing recipe

Servings:

Calories: 321kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

For Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
¼ cup granulated sugar
½ taspoon salt
1 cup milk
¼ cup unsalted butter melted
2 large eggs

For Stuffing

½ cup unsalted butter
1 large onion chopped
3 stalks celery chopped
2 garlic cloves minced
1 tablespoon fresh sage chopped
1 tablespoon fresh thyme chopped
¼ cup fresh parsley chopped
1-2 cups vegetable broth or chicken broth, low sodium
2 large eggs beaten
salt and pepper to taste
½ cup dried cranberries

US Customary - Metric

Instructions

Cornbread

Set your oven to 400°F (200°C) and grease an 8x8-inch baking pan.
In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
Mix in milk, melted butter, and eggs until well combined.
Pour into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Allow the cornbread to cool completely, then cut it into 1-inch pieces. Place the pieces on a baking sheet and transfer the baking sheet back to the oven to toast the cornbread for about 10 minutes.

Stuffing

Turn down the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
In a large skillet over medium heat, melt the butter and sauté the onions, celery, and garlic until soft and translucent (approximately 7-10 minutes).
Mix in thyme and sage, parsley and cook for an additional 1-2 minutes.
Transfer the sautéed vegetables and herbs to the bowl of cornbread pieces, mixing well.
Gradually stir in the broth, ensuring the mixture is moist but not soggy. Mix in beaten eggs, and add salt and pepper to taste. Gently toss in the dried cranberries.
Transfer the mixture to your prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 20-25 minutes, or until the top is golden and crisp.
Allow the stuffing to sit for a few minutes, then serve warm as a hearty side dish.

Notes

Cornbread Prep: Make the cornbread a day ahead to save time on the day of cooking.
Vegetable Substitutions: Feel free to substitute or add other vegetables like mushrooms or bell peppers for a different flavor profile.
Herb Variations: Dried herbs can be used, but in smaller quantities as they have a more concentrated flavor.
Broth Tip: Adjust the amount of broth based on the desired moistness of the stuffing. Start with less and add more as needed.
Cranberry Twist: The dried cranberries can be replaced with raisins or chopped dried apricots for a different sweet and tart element.
Make-Ahead: Assemble the stuffing a day in advance and keep it refrigerated. Bake it just before serving for the best taste and texture.

Nutrition