Print

Cornbread Stuffing Recipe

Cornbread Stuffing Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and comfort of this delightful Cornbread Stuffing Recipe. Perfect for Thanksgiving or any festive gathering, this savory dish combines crunchy cornbread cubes with aromatic herbs and spices, creating a mouthwatering side that’s sure to impress your guests. The blend of fresh ingredients provides an unforgettable flavor profile that complements roasted chicken or turkey beautifully. Plus, its versatility allows for endless customization—add your favorite vegetables or nuts for an extra texture boost. Whether served alongside the main course or baked separately for crispy edges, this cornbread stuffing is a crowd-pleaser that brings everyone together around the table.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 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
  • 2 and 1/2 cups reduced-sodium chicken broth
  • 2 large eggs
  • 1/4 cup unsalted butter
  • 1 cup diced onion
  • 1 and 1/4 cups sliced celery
  • 2 teaspoons chopped fresh thyme leaves
  • 1 tablespoon chopped fresh sage
  • 1 and 1/2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound uncooked mild Italian sausage
  • optional: 1 cup pecan halves

Instructions

  1. Preheat your oven to 375°F (191°C). In a large bowl, whisk together cornbread ingredients until smooth. Pour into a greased 9-inch square baking pan and bake for 22–24 minutes until golden. Allow to cool overnight.
  2. Cut cooled cornbread into 1-inch cubes and toast at 300°F (149°C) for about 10 minutes.
  3. In a large bowl, combine chicken broth and eggs.
  4. Sauté onions, celery, and herbs in butter until soft; add sausage and cook through.
  5. Mix sautéed ingredients into the broth mixture along with toasted cornbread cubes.
  6. Transfer to a greased 9×13-inch baking pan and bake at 375°F (191°C) for about 40 minutes until lightly browned.

Nutrition

Find it online: https://easycomfortrecipes.com/cornbread-stuffing-recipe/