Servings
Font
Back
Cornbread Stuffing
5 from 3 votes

Cornbread Stuffing

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!

Prep Time
30 mins
Cook Time
52 mins
Additional Time
30 mins
Total Time
1 hr 52 mins
Servings: 10
Course: Side Dish
Cuisine: American

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 egg
  • 1 1/2 Tbsp honey
  • 4 Tbsp unsalted butter melted
Stuffing
  • 1 full batch cornbread from recipe above (10 cups, prepared, cubed
  • 6 Tbsp butter unsalted
  • 2 cups finely diced yellow onion
  • 1 1/2 cups thinly diced celery
  • 1 Tbsp minced garlic 3 cloves, fresh
  • 1/4 cup chopped fresh parsley
  • 2 tsp roughly chopped thyme fresh
  • 2 tsp chopped fresh rosemary
  • 1 Tbsp chopped sage fresh
  • 1 1/4 cups chicken broth low-sodium
  • 1/2 cup milk whole
  • 1 large egg
  • salt and black pepper

Instructions

    Cup of Yum
  1. For the cornbread: Preheat oven to 400 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
  3. 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).
  4. 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).
  5. Pour mixture into prepared baking dish and gently spread into an even layer.
  6. 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.
  7. Let cornbread cool at least 30 minutes then cut into 1/2 to 3/4-inch cubes.
  8. 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.
  9. 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.
  10. Add garlic and let cook 1 minute longer. Remove from heat.
  11. In a medium mixing bowl whisk together chicken broth, milk, egg, and season with salt and pepper to taste.
  12. Place cornbread cubes in an extra large mixing bowl and add parsley, thyme, rosemary and sage. Add in sautéed veggie mixture.
  13. 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).
  14. Pour mixture into prepared baking dish and spread into an even layer.
  15. 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).