Cornbread Stuffing Recipe
User Reviews
5
Cornbread Stuffing Recipe
Description
This Cornbread Stuffing Recipe starts with baking cornbread made from cornmeal, flour, baking powder, eggs, buttermilk, and oil. Once baked and cooled, the cornbread is crumbled into a large bowl and combined with stuffing cubes and crushed saltine crackers for varied texture. Meanwhile, celery and onion are cooked in butter until softened and translucent, adding aromatic depth.
The vegetables are combined with a warmed mixture of chicken broth seasoned with salt, black pepper, and poultry seasoning. Beaten eggs are incorporated to bind the ingredients together. When baked at 350°F, the mixture firms to a moist yet structured consistency with a balance of sweet, savory, and herbaceous notes from the cornbread and seasonings.
Serve this stuffing alongside roast poultry or as a comforting side dish at family gatherings. The recipe yields a hearty dish with both tender bits of bread and flavorful vegetables throughout.
Ingredients
for the cornbread:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 egg
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
for the stuffing:
- 1/2 cup butter
- 2 cups celery chopped
- 1 onion chopped, medium
- 1 stuffing cubes 7.5 ounce package
- 1 saltine crackers crushed coarsely, sleeve
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons poultry seasoning
- 5 egg beaten
Instructions
- Preheat the oven to 350.
- To make the cornbread, in a medium bowl, whisk together the cornmeal, flour, salt, and baking powder. In a small bowl, whisk together the eggs, buttermilk, and oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into a greased pie pan or cake pan, and bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10-15 minutes. Do not turn off the oven.
- While the cornbread is cooling, melt the butter in a large saucepan over medium heat. Add the onion and celery, and cook, stirring occasionally, until softened and translucent.
- In a separate saucepan, heat the chicken broth, salt, pepper, and poultry seasoning, until warm.
- Crumble the cooled cornbread into a large bowl. Add the stuffing cubes and saltine crackers, and mix to combine. Pour the vegetables and butter over the top and stir to combine. Add the chicken broth mixture and stir to combine. Taste the mixture and add more salt or poultry seasoning if needed. Add the eggs to the mixture and stir until blended.
- Pour the stuffing mixture into a greased 9 x 13 pan. Bake 45-50 minutes, until set and lightly browned on the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 117mg | 39% |
| Sodium | 956mg | 40% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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