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Cornbread Stuffing

A delicious cornbread stuffing recipe that combines the rustic flavor of cornbread with savory herbs and vegetables, perfect for any holiday or family gathering.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cornbread
  • 1 cup cornmeal (fine or medium ground)
  • 1 cup all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup honey
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature
For the Stuffing
  • 2.5 cups reduced-sodium chicken broth
  • 2 large eggs
  • 1/4 cup unsalted butter
  • 1 cup diced onion
  • 1.25 cups sliced celery
  • 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 1.5 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound uncooked mild Italian sausage (optional)
  • 1 cup pecan halves (optional)

Method
 

Prepare the Cornbread
  1. Preheat your oven to 375°F (191°C).
  2. In a large bowl, whisk together all the cornbread ingredients until they are fully combined.
  3. Pour the batter into a greased 9-inch square baking pan.
  4. Bake for about 22 to 24 minutes, or until the top is lightly browned.
  5. Remove from the oven and allow it to cool overnight.
Prepare the Stuffing
  1. Preheat your oven again to 300°F (149°C).
  2. Cut the cooled cornbread into 1-inch cubes.
  3. Spread the cubes evenly onto a baking sheet lined with parchment paper and bake for 10 minutes or until slightly crisp.
  4. In a very large bowl, whisk together the broth and eggs until well mixed.
  5. Heat a quarter cup of butter in a large skillet over medium-high heat.
  6. Add onion, celery, thyme, sage, parsley, salt, and pepper to skillet and cook for about 4 minutes until softened.
  7. If using sausage, remove casings, add to skillet, break it up and cook for an additional 4 minutes.
  8. Combine the sausage mixture with the broth and egg mixture, then fold in the cornbread cubes and pecans, being careful not to break them up too much.
  9. If baking separately, spoon the mixture into a greased 9×13-inch baking pan.
  10. Bake for about 40 minutes or until lightly browned and crispy on top.

Notes

For best texture, use day-old cornbread. Customize with additional vegetables or nuts. Serve warm, garnished with fresh herbs or gravy.