Cornbread Stuffing
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5
2 reviews
Excellent
Cornbread Stuffing
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This Cornbread Stuffing starts with homemade cornbread and combined with fresh veggies and simple spices for a delicious holiday side dish recipe.
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Ingredients
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg beaten, large
For the Stuffing:
- 1/4 cup butter
- 1 onion diced, large
- 3 celery diced, stalks
- 2 cloves garlic minced
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- 1 teaspoon salt
- 1/2 teaspoon rosemary dried
- 1/4 teaspoon black pepper
- 1/2 cup parsley chopped, fresh
- 2 egg beaten, large
- 1 1/2 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 Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
80mg
(27%)
Sodium
735mg
(31%)
Potassium
201mg
(4%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
645IU
(13%)
Vitamin C
6mg
(7%)
Calcium
183mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 735mg | 31% |
| Potassium | 201mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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