Print

Cornbread Stuffing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

This Cornbread Stuffing recipe blends the rich flavors of homemade cornbread with savory sautéed vegetables and fragrant herbs, creating a comforting and classic side dish perfect for holiday meals or any special occasion. The cornbread is baked to golden perfection, dried for the ideal texture, then combined with sautéed onions, celery, sage, thyme, and a flavorful egg and chicken stock mixture before baking until crispy and golden on top.

Ingredients

Cornbread

  • 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more softened for pan
  • 2 cups (240 g) all-purpose flour
  • 2 cups (240 g) cornmeal
  • 1/3 cup (66 g) granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 1 (15-oz.) can creamed corn
  • 1/4 cup whole milk

Stuffing

  • 1 cup (2 sticks) unsalted butter, divided, plus more softened for pan
  • 1 white or yellow onion, finely chopped
  • 3 stalks celery, thinly sliced
  • 2 teaspoons kosher salt, divided
  • 1/4 cup loosely packed finely chopped fresh sage
  • 2 tablespoons finely chopped thyme
  • 2 cups low-sodium chicken stock
  • 4 large eggs (from cornbread step)

Instructions

  1. Prepare Cornbread Batter: Preheat oven to 400°F and grease a 13″ x 9″ baking dish with softened butter. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and 1 teaspoon kosher salt. In a large bowl, whisk the 4 eggs until blended, then incorporate creamed corn, whole milk, and melted butter. Gently fold in the dry ingredients until just combined.
  2. Bake Cornbread: Pour the batter into the prepared baking dish and bake for 20 to 25 minutes until the edges are golden brown and a tester inserted in the center comes out clean. Let cool in the pan for 30 minutes.
  3. Cool and Cube Cornbread: Cut the cornbread into 4 large pieces, transfer to a wire rack, and let cool completely. Reduce oven temperature to 200°F. Cut cornbread into 1/2-inch cubes and spread evenly on two baking sheets. Bake for 30 to 35 minutes, rotating sheets halfway through, until the cubes are dry to the touch. Let cool completely.
  4. Sauté Vegetables: Preheat oven to 375°F and grease a 13″ x 9″ baking dish with softened butter. In a large skillet over medium heat, melt 1 stick of butter. Add finely chopped onion, celery, and 1 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened and onion is sweet, about 7 to 9 minutes. Add chopped sage and thyme, cooking an additional 2 minutes until fragrant. Remove from heat and stir in the remaining stick of butter until melted.
  5. Mix Egg and Stock: In a large glass measuring cup, whisk the eggs from the cornbread step until blended. Add chicken stock and remaining 1 teaspoon kosher salt; whisk to combine.
  6. Combine Ingredients: In a large bowl, combine the cubed cornbread with the sautéed vegetable mixture and toss gently. Drizzle the egg and stock mixture over and gently toss again to combine evenly.
  7. Bake Stuffing: Transfer the mixture to the prepared baking dish and bake at 375°F for 30 to 35 minutes, until the top is golden brown, crispy, and the stuffing is heated through.

Notes

  • Cornbread can be made one day ahead and kept at room temperature, covered tightly.
  • For best flavor, use fresh herbs such as sage and thyme when available.
  • Low-sodium chicken stock helps control saltiness; adjust salt to taste.
  • Letting the cornbread dry in the oven before mixing creates a better texture for stuffing.
  • This stuffing pairs wonderfully with roasted turkey or chicken.

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