Cornbread Stuffing
This Cornbread Stuffing starts with homemade cornbread and combined with fresh veggies and simple spices for a delicious holiday side dish recipe.
Servings: 8 - 10
Ingredients
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg beaten
For the Stuffing:
- ¼ cup butter
- 1 large onion diced
- 3 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ½ cup chopped fresh parsley
- 2 large eggs beaten
- 1 ½ chicken broth
Instructions
For the Cornbread:
- Preheat the oven to 425°F. Grease a 9-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, oil, and egg.
- Add wet ingredients to dry ingredients, stirring just until combined.
- Pour batter into the prepared pan.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely before making the stuffing.
For the Stuffing:
- Diced the cool cornbread into bite size cubes.
- Preheat the oven to 350°F. Spread cornbread cubes on a baking sheet and toast for 10-15 minutes until lightly golden. Set aside.
- In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 5-7 minutes.
- Add garlic, sage, thyme, rosemary, salt and pepper. Cook for another minute until fragrant.
- In a large bowl, combine toasted cornbread cubes, vegetable mixture, and fresh parsley.
- Pour beaten eggs and 1 1/2 cups of broth over the mixture. Gently toss to combine. Add more broth if needed, the mixture should be moist but not soggy.
- Transfer to a greased 9x13 inch baking dish.
- Cover with foil and bake at 350°F for 30 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and crispy.
Notes
For a softer stuffing, use more broth. For a crispier top, leave uncovered for longer during baking.
Make sure to let the cornbread cool all the way before cutting it into cubes, this helps prevent it from crumbling. Toasting the cubes gives them a nice texture and keeps the stuffing from getting too mushy. If you want to save time, you can even make the cornbread a day ahead!
The amount of chicken broth you use can vary depending on the texture you prefer. Start with 1 ½ cups and add more if needed. The goal is to keep the mixture moist but not overly soggy, as this can affect the final texture after baking.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 340kcal | Carbohydrates: 37g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 735mg | Potassium: 201mg | Fiber: 3g | Sugar: 9g | Vitamin A: 645IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 2mg
