Cornbread Stuffing
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This Cornbread Stuffing recipe is a real crowd-pleaser, with its perfect mix of sweet cornbread and savory herbs. It’s sure to add a special touch to any meal, especially during the holidays.
Easy And Delicious Cornbread Stuffing
Let me tell you about this Cornbread Stuffing recipe; it’s a real game-changer for any meal, especially festive gatherings. First, the sweet cornbread pairs magically with savory herbs, and then the cranberries add just the right touch of tartness. Every bite is a delightful surprise, making it not just a side dish, but a star on the table.
Why You’ll Love This Cornbread Stuffing
- Easy to Make: This Cornbread Stuffing is straightforward and simple to prepare, making it perfect for cooks of all skill levels.
- Delicious Flavors: The combination of sweet cornbread, savory herbs, and tart cranberries creates a taste that’s both unique and mouthwatering.
- Versatile for Many Occasions: It’s a great choice for holiday dinners, potlucks, or as a special addition to a family meal, fitting in perfectly with a variety of menus.
- Yellow Cornmeal: This forms the base of the cornbread, giving it its classic texture and sweet flavor.
- All-Purpose Flour: It helps bind the cornmeal and gives the cornbread structure. For a Gluten-free option use Gluten-free flour.
- Baking Powder: This leavener makes the cornbread rise and become fluffy. In a pinch, you can use a mix of cream of tartar and baking soda.
- Granulated Sugar: It adds a touch of sweetness to balance the cornbread. Honey or maple syrup are great substitutes.
- Salt: Enhances the overall flavor of the cornbread.
- Milk: Adds moisture and richness to the cornbread. Substitute with non-dairy milks like almond or soy
- Unsalted Butter: Provides richness and flavor to the cornbread.
- Eggs: Bind the ingredients and contribute to the texture.
- Unsalted Butter: Used for sautéing and adding richness. Margarine or olive oil can be alternatives.
- Onion, Celery, Garlic: These aromatics provide a savory base for the stuffing. Leeks or shallots are good substitutes for onions.
- Fresh Sage, Thyme, Parsley: Essential herbs that impart classic stuffing flavors. You can use dried herbs, but in reduced amounts.
- Vegetable or Chicken Broth: Adds moisture and flavor to the stuffing. Beef broth or seasoned water can be alternatives.
- Eggs: Help in binding the stuffing together.
- Dried Cranberries: Bring a sweet and tart element. You can substitute with raisins or dried apricots.
Trust me, making this Cornbread Stuffing is a breeze, and it’s such a fun dish to whip up, especially when you’ve got company in the kitchen. Let’s get started!
First off, let’s crank up that oven to 400°F (200°C). Grab your 8×8-inch baking pan and give it a good greasing, so nothing sticks.
Now, in a big bowl, whisk together your cornmeal, flour, baking powder, sugar, and a pinch of salt. Then, stir in the milk, melted butter, and eggs. Keep mixing until it’s all nicely combined.
Pour that batter into your prepped pan. Pop it in the oven and bake for about 20-25 minutes. You’ll know it’s done when a toothpick comes out clean. Once baked, let it cool, then cut it into 1-inch pieces. These little guys are going back into the oven on a baking sheet to get nice and toasty for about 10 minutes.
Alright, let’s lower the oven heat to 350°F (175°C). Take a moment to butter up a 9×13-inch baking dish.
In a large skillet over medium heat, melt some butter and toss in the onions, celery, and garlic. Cook them until they’re soft and smelling fantastic, roughly 7-10 minutes. Then, stir in your sage, thyme, and parsley. We’re building layers of flavor here!
Transfer your aromatic veggies to the bowl with the toasted cornbread. Now, this part is key: gradually stir in your broth. You want the mixture moist but not soggy. Then, mix in the beaten eggs, and don’t forget to season with salt and pepper. Finally, gently fold in the dried cranberries.
Scoop your stuffing mixture into the prepared baking dish. Cover it with foil and bake for 30 minutes. After that, take off the foil and let it bake for another 20-25 minutes. You’re aiming for a golden, crisp top that’s just irresistible. Let the stuffing sit for a few minutes before serving it up.
Serve This With
How to Roast a Turkey
Spatchcock Turkey
Roast Beef
Cranberry Pork Roast
Frequently Asked Questions
Can I make the Cornbread Stuffing ahead of time?
Absolutely! You can prepare the cornbread a day or two in advance. Just keep it covered at room temperature. For the stuffing, you can mix everything together and store it in the fridge, covered, up to a day before baking. Just bring it to room temperature before baking.
Is there a gluten-free option for this recipe?
For a gluten-free version, simply substitute the all-purpose flour with your favorite gluten-free flour blend. Also, ensure that your cornmeal and baking powder are gluten-free.
Can I add meat to this stuffing?
Definitely! If you want to add meat, cooked and crumbled sausage or diced cooked bacon would be great choices. Just mix them in with the sautéed vegetables before combining with the cornbread.
Expert Tips
- Toast the Cornbread Well: For extra flavor and texture, make sure to toast the cornbread pieces until they are slightly golden. This step adds a nice crunch and prevents the stuffing from getting too soggy.
- Sauté Vegetables until Caramelized: Take your time to cook the onions, celery, and garlic until they are well caramelized. This brings out their natural sweetness and adds a depth of flavor to the stuffing.
- Adjust the Moisture: The amount of broth needed can vary. Start with the lower amount and add more as needed. The stuffing should be moist but not wet, as it will absorb more liquid and solidify a bit while baking.
- Let it Rest Before Serving: Allowing the stuffing to sit for a few minutes after baking helps it set and makes it easier to serve. It also lets the flavors meld together better.
- Experiment with Herbs: While sage, thyme, and parsley are traditional, feel free to experiment with other herbs like rosemary or oregano for a different flavor profile. Fresh herbs are preferable for the best flavor.
Storage
Let any remaining stuffing cool to room temperature before storing. To keep it in the fridge, transfer the stuffing to an airtight container or cover the baking dish with plastic wrap or aluminum foil; it will stay fresh for up to 4 days.
To freeze, just wrap it tightly in foil or place it in a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat in the oven until it’s warmed through.
Discover More Holiday Sides
- Mashed Potatoes
- Green Bean Almondine
- Sweet Potato Casserole
- Baked Mac And Cheese
- Fluffy Dinner Rolls
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Cornbread Stuffing
Ingredients
For Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ½ taspoon salt
- 1 cup milk
- ¼ cup unsalted butter (melted)
- 2 large eggs
For Stuffing
- ½ cup unsalted butter
- 1 large onion (chopped)
- 3 stalks celery (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh thyme (chopped)
- ¼ cup fresh parsley (chopped)
- 1-2 cups vegetable broth (or chicken broth, low sodium)
- 2 large eggs (beaten)
- salt and pepper (to taste)
- ½ cup dried cranberries
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Cornbread
- Set your oven to 400°F (200°C) and grease an 8×8-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- Mix in milk, melted butter, and eggs until well combined.
- Pour into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the cornbread to cool completely, then cut it into 1-inch pieces. Place the pieces on a baking sheet and transfer the baking sheet back to the oven to toast the cornbread for about 10 minutes.
Stuffing
- Turn down the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large skillet over medium heat, melt the butter and sauté the onions, celery, and garlic until soft and translucent (approximately 7-10 minutes).
- Mix in thyme and sage, parsley and cook for an additional 1-2 minutes.
- Transfer the sautéed vegetables and herbs to the bowl of cornbread pieces, mixing well.
- Gradually stir in the broth, ensuring the mixture is moist but not soggy. Mix in beaten eggs, and add salt and pepper to taste. Gently toss in the dried cranberries.
- Transfer the mixture to your prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 20-25 minutes, or until the top is golden and crisp.
- Allow the stuffing to sit for a few minutes, then serve warm as a hearty side dish.
Equipment
Notes
- Cornbread Prep: Make the cornbread a day ahead to save time on the day of cooking.
- Vegetable Substitutions: Feel free to substitute or add other vegetables like mushrooms or bell peppers for a different flavor profile.
- Herb Variations: Dried herbs can be used, but in smaller quantities as they have a more concentrated flavor.
- Broth Tip: Adjust the amount of broth based on the desired moistness of the stuffing. Start with less and add more as needed.
- Cranberry Twist: The dried cranberries can be replaced with raisins or chopped dried apricots for a different sweet and tart element.
- Make-Ahead: Assemble the stuffing a day in advance and keep it refrigerated. Bake it just before serving for the best taste and texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
