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Cornbread Stuffing

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A classic cornbread stuffing with savory herbs, tender vegetables, and a lightly crisp golden top. Perfect for holiday meals or comforting family dinners.

Ingredients

  • 6 cups cornbread, cubed and slightly dried
  • 1/2 cup unsalted butter
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 to 2 1/2 cups chicken or vegetable broth
  • 2 large eggs, beaten
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Place cubed cornbread in a large mixing bowl.
  3. Melt butter in a skillet over medium heat.
  4. Add onion and celery, cooking until softened.
  5. Stir in garlic, sage, thyme, salt, and pepper; cook for 1 minute.
  6. Pour vegetable mixture over cornbread and toss gently.
  7. Gradually add broth, mixing until moist but not soggy.
  8. Stir in beaten eggs and parsley.
  9. Transfer mixture to prepared baking dish.
  10. Bake for 30 to 35 minutes until golden brown on top.
  11. Cool slightly before serving.

Notes

  • Add cooked sausage or bacon for a heartier version.
  • Mix in dried cranberries or apples for a hint of sweetness.
  • Use vegetable broth for a vegetarian variation.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat covered at 350°F (175°C) with a splash of broth if needed.
  • Freeze for up to 2 months and thaw before reheating.

Nutrition

Find it online: https://thefamilycooking.com/cornbread-stuffing-2/