Cornbread stuffing is a classic dish often enjoyed during holiday gatherings. With its crunchy texture and rich flavors, it’s a hearty side that pairs perfectly with turkey, chicken, or any roast. This recipe combines cornbread with savory vegetables and herbs, creating a delightful accompaniment to any meal.
Why Make This Recipe
Making cornbread stuffing at home allows you to control the ingredients and flavors, ensuring a fresh and delicious outcome. This recipe is great for using up leftover cornbread and can be customized to fit your taste. Plus, it’s a wonderful way to bring warmth and comfort to your dining table, especially during special occasions.
How to Make Cornbread Stuffing
Creating cornbread stuffing is easy and enjoyable. Here’s how to do it:
Ingredients:
- 1 cup (120g) cornmeal (fine or medium ground)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/4 cup (85g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 2 and 1/2 cups (600ml) reduced-sodium chicken broth
- 2 large eggs
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (130g) diced onion
- 1 and 1/4 cups (160g) sliced celery
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
- 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 and 1/2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound (454g) uncooked mild Italian sausage, optional
- 1 cup (125g) pecan halves (optional)
Directions:
- Prepare 1 day in advance! Preheat your oven to 375°F (191°C). In a large bowl, whisk together all the cornbread ingredients. Pour this mixture into a greased 9-inch square baking pan. Bake for 22-24 minutes or until the top is lightly browned. Once done, let it cool overnight without covering.
- The next day, preheat your oven to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes (you should have about 7-8 cups). Spread these cubes on a baking sheet lined with parchment paper or a silicone mat. Bake for 10 minutes, until slightly crisp. Set aside to cool while you prepare the stuffing.
- In a very large bowl, whisk together the chicken broth and eggs. Set this aside.
- In a large skillet over medium-high heat, melt the butter. Add the diced onion, sliced celery, thyme, sage, parsley, salt, and pepper. Cook for about 4 minutes, or until the vegetables start to soften.
- If using sausage, squeeze it from the casings into the skillet, breaking it apart with a spoon. Cook for about 4 minutes until it’s almost done.
- Pour this sausage mixture into the broth and egg bowl, including any liquid from the skillet. Gently fold in the toasted cornbread cubes and pecans (if using).
- If you’re stuffing a turkey, let the mixture cool completely before using it. To bake separately, spoon the stuffing into a greased 9×13 inch baking pan. Bake for 40 minutes, or until it is lightly browned and crisp on top.
- If desired, garnish with fresh herbs before serving. Enjoy warm!
How to Serve Cornbread Stuffing
Cornbread stuffing is best served warm alongside your favorite protein dishes like turkey, chicken, or pork. It can also be a delicious stand-alone meal when paired with a light salad or roasted vegetables.
How to Store Cornbread Stuffing
Store any leftover cornbread stuffing in an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, place it in the oven covered with foil until warmed through.
Tips to Make Cornbread Stuffing
- Customize your herbs: Feel free to mix and match the herbs in this recipe based on your preference.
- Make ahead: You can prepare the cornbread a day early to save time on the day you plan to serve the stuffing.
- Add veggies: For more flavor and nutrition, consider adding diced carrots or bell peppers to the vegetable mix.
Variation
You can easily change this recipe by substituting different meats, such as shredded chicken or turkey, or using different types of bread along with cornbread to create a unique flavor.
FAQs
- Can I make cornbread stuffing without sausage?
- Yes! You can omit the sausage and still have a delicious vegetarian cornbread stuffing.
- Is it necessary to let the cornbread cool overnight?
- While it’s recommended to cool the cornbread overnight for the best texture, you can cool it for a few hours if short on time.
- Can I freeze cornbread stuffing?
- Yes, you can freeze cornbread stuffing. Just make sure it is cooled completely before storing it in an airtight container or freezer bag.
Enjoy making this comforting and flavorful cornbread stuffing recipe!
Cornbread Stuffing
A classic cornbread stuffing with a crunchy texture and rich flavors, perfect for holiday gatherings and pairing with turkey or chicken.
Ingredients
Cornbread Base
- 1 cup cornmeal (fine or medium ground)
- 1 cup all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
Stuffing Mixture
- 2 1/2 cups reduced-sodium chicken broth
- 2 large eggs
- 1/4 cup unsalted butter
- 1 cup diced onion
- 1 1/4 cups sliced celery
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound uncooked mild Italian sausage, optional
- 1 cup pecan halves, optional
Instructions
Prepare Cornbread
- Preheat your oven to 375°F (191°C).
- In a large bowl, whisk together all the cornbread ingredients.
- Pour this mixture into a greased 9-inch square baking pan.
- Bake for 22-24 minutes or until the top is lightly browned.
- Once done, let it cool overnight without covering.
Prepare Stuffing
- The next day, preheat your oven to 300°F (149°C).
- Cut the cooled cornbread into 1-inch cubes (you should have about 7-8 cups).
- Spread these cubes on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 10 minutes, until slightly crisp. Set aside to cool.
- In a very large bowl, whisk together the chicken broth and eggs. Set this aside.
- In a large skillet over medium-high heat, melt the butter.
- Add the diced onion, sliced celery, thyme, sage, parsley, salt, and pepper, and cook for about 4 minutes, or until the vegetables start to soften.
- If using sausage, squeeze it from the casings into the skillet, breaking it apart with a spoon. Cook for about 4 minutes until it’s almost done.
- Pour this sausage mixture into the broth and egg bowl, including any liquid from the skillet.
- Gently fold in the toasted cornbread cubes and pecans (if using).
- If you’re stuffing a turkey, let the mixture cool completely before using it.
- To bake separately, spoon the stuffing into a greased 9×13 inch baking pan.
- Bake for 40 minutes, or until it is lightly browned and crisp on top.
- If desired, garnish with fresh herbs before serving. Enjoy warm!
Notes
Customize your herbs and consider adding vegetables for more flavor. You can prepare the cornbread a day ahead to save time.
