Cornbread Stuffing
User Reviews
5.0
3 reviews
Excellent
Cornbread Stuffing
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Made with buttermilk cornbread, an assortment of fresh herbs, sautéed vegetables, and a buttery chicken broth base. It's one of the ultimate side dishes for a holiday celebration!
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Ingredients
Cornbread
- 1 1/4 cups (202g) cornmeal (fine ground)
- 3/4 cup (108g) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups buttermilk
- 2 large eggs
- 1 1/2 Tbsp honey
- 4 Tbsp unsalted butter, melted
Stuffing
- 1 full batch prepared cubed cornbread, from recipe above (10 cups)
- 6 Tbsp unsalted butter
- 2 cups finely diced yellow onion
- 1 1/2 cups thinly diced celery
- 1 Tbsp minced fresh garlic (3 cloves)
- 1/4 cup chopped fresh parsley
- 2 tsp roughly chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 1 Tbsp chopped fresh sage
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1 large egg
- salt and black pepper
Instructions
- For the cornbread: Preheat oven to 400 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
- In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
- In a separate medium mixing bowl whisk together buttermilk, 2 eggs, honey and 4 Tbsp melted butter (butter will clump as whisking and that's fine).
- Pour buttermilk mixture into well in cornmeal mixture. Fold mixture just until combined and there aren't streaks of flour (batter should be slightly lumpy).
- Pour mixture into prepared baking dish and gently spread into an even layer.
- Bake in preheated oven until set and slightly golden brown on a top (a toothpick inserted into center should come out clean), about 21 - 25 minutes.
- Let cornbread cool at least 30 minutes then cut into 1/2 to 3/4-inch cubes.
- To prepare stuffing: Preheat oven to 375 degrees. Grease a 12 by 8 or 13 by 9-inch baking dish with non-stick cooking spray.
- Melt 6 Tbsp butter in a 12-inch skillet over medium heat. Add onion and celery and saute until nearly soft, about 8 to 10 minutes.
- Add garlic and let cook 1 minute longer. Remove from heat.
- In a medium mixing bowl whisk together chicken broth, milk, egg, and season with salt and pepper to taste.
- Place cornbread cubes in an extra large mixing bowl and add parsley, thyme, rosemary and sage. Add in sautéed veggie mixture.
- Drizzle 1/2 the chicken broth mixture over and immediately toss a few times then drizzle remaining broth mixture over and gently toss until mixture appears evenly moistened (if mixture seems dry pour and toss in a few extra tablespoons of chicken broth).
- Pour mixture into prepared baking dish and spread into an even layer.
- Cover with foil and bake 25 minutes. Uncover and continue to bake until cooked through and lightly golden brown on top, about 15 to 25 minutes longer. Serve warm.
Notes
- If there are leftovers I recommend adding a drizzling in a little broth or water when reheating (as cornbread tends to dry as it sits).
- Cooked pork sausage can also be added to the recipe. Cook and crumble 16 oz. sausage then add to stuffing mixture when adding sautéed vegetables.
- If you only have an 8 by 8-inch baking dish that will work to bake the cornbread as well. Just add a few extra minutes to bake time.
- If there are leftovers I recommend adding a drizzling in a little broth or water when reheating (as cornbread tends to dry as it sits).
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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