Cornbread Stuffing
Classic Southern cornbread stuffing with celery, onions, and herbs for a perfect holiday side.
20 mins
Prep Time
45 mins
Cook Time
8
Servings
Ingredients
- 6 cups crumbled cornbread
- 4 cups chicken or vegetable broth
- 1 cup diced celery
- 1 cup diced onion
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition Facts
Share this Recipe
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, melt butter over medium heat. Add diced celery and onion, sauté until soft and translucent, about 5-7 minutes.
In a large mixing bowl, combine crumbled cornbread, sautéed vegetables, sage, thyme, salt, and black pepper. Mix well.
In a separate bowl, whisk together chicken broth and eggs. Pour over the cornbread mixture and gently stir until evenly moistened.
Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
Let the stuffing rest for 10 minutes before serving to allow it to set.
Chef's Tips
- Cornbread Tip: Use day-old cornbread for the best texture. Fresh cornbread can be too moist.
- Herb Variations: Substitute fresh herbs with 1 tsp dried sage and 1 tsp dried thyme if fresh isn’t available.
- Extra Flavor: Add cooked sausage or diced apples for a savory or sweet twist.
- Moisture Control: If the stuffing seems too dry, add a little more broth before baking.
- Make Ahead: Assemble the stuffing a day in advance and refrigerate. Bake just before serving.
