Description
Cornbread Stuffing is a classic, comforting holiday side dish made with savory cornbread, sautéed vegetables, and fresh herbs baked until golden and crisp on top but soft and flavorful inside.
Ingredients
Units
Scale
- 6 cups crumbled cornbread (homemade or store-bought)
- 4 cups cubed day-old bread (like French bread)
- 1/2 cup unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 2 1/2 cups chicken or vegetable broth
- 2 eggs, lightly beaten
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread cornbread and bread cubes on a baking sheet and toast in the oven for 10–15 minutes until slightly dried out.
- In a large skillet, melt butter over medium heat. Add onion and celery; sauté until softened, about 8–10 minutes. Stir in garlic, parsley, sage, and thyme; cook for 1 more minute.
- In a large bowl, combine toasted bread and cornbread. Add vegetable mixture and toss to combine.
- In a separate bowl, whisk together broth and eggs. Pour over the bread mixture, tossing until evenly moistened but not soggy. Season with salt and pepper.
- Transfer to prepared baking dish. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes, until top is golden and crisp.
- Serve warm and enjoy!
Notes
- Use day-old cornbread for the best texture.
- Add cooked sausage, bacon, or mushrooms for extra flavor.
- To make ahead, assemble and refrigerate up to 1 day before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg