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Cornbread Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 129 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 80 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cornbread Stuffing recipe is a savory and flavorful holiday side dish featuring lightly sweet, crumbly cornbread combined with aromatic sautéed vegetables, fresh herbs, and vegetable broth. It is baked until golden brown on top with a satisfying crispy crust and a moist, tender interior. Perfect for festive meals and make-ahead preparations.

Ingredients

Units Scale

Cornbread and Vegetables

  • 1 recipe Cornbread (cubed)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion (chopped)
  • 4 celery stalks (chopped)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves (grated)

Herbs and Liquids

  • 3 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh rosemary or thyme leaves
  • 1/2 cup chopped fresh parsley (plus more for garnish)
  • 2 to 2 1/2 cups vegetable broth
  • 2 large eggs (lightly beaten)
  • 1 tablespoon melted unsalted butter

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch or similar baking dish to prepare it for the stuffing.
  2. Toast the cornbread: Spread the cubed cornbread evenly on a large baking sheet and bake for 10 minutes until it is lightly crisp and golden brown, which helps maintain texture in the stuffing.
  3. Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, salt, and pepper, and cook for 8 to 10 minutes until the vegetables are soft and fragrant. Stir in the grated garlic during the last minute of cooking.
  4. Combine ingredients: Place the toasted cornbread cubes in a large mixing bowl. Add the sautéed onion and celery mixture along with the fresh sage, rosemary (or thyme), and parsley. Stir well to distribute the herbs and vegetables evenly.
  5. Add broth and eggs: Pour in 2 cups of vegetable broth and the lightly beaten eggs. Mix gently but thoroughly until the cornbread is evenly moistened. If the mixture feels dry, add up to another ½ cup of vegetable broth to achieve a moist consistency.
  6. Prepare for baking: Transfer the moistened stuffing mixture into the prepared baking dish. Drizzle the melted unsalted butter over the top to add richness and help form a crisp crust during baking.
  7. Bake the stuffing: Cover the dish with foil and bake for 25 minutes to allow the flavors to meld and the stuffing to set. Then uncover and bake for an additional 15 to 25 minutes until the top is lightly crisp and golden brown.
  8. Garnish and serve: Remove the stuffing from the oven and garnish with extra fresh parsley. Serve warm as a flavorful, festive side dish.

Notes

  • This cornbread stuffing is a delicious holiday side celebrated for its combination of sweet cornbread and aromatic herbs.
  • Lightly toasting the cornbread beforehand ensures it holds texture and doesn’t become mushy.
  • Adjust the amount of vegetable broth to achieve your preferred stuffing moisture level.
  • Make-ahead instructions and variations can typically be found in the original blog post or source recipe page.
  • Using fresh herbs like sage, rosemary, thyme, and parsley greatly enhances the flavor complexity.

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 40mg

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