Cornbread Stuffing Recipe
The ultimate cornbread stuffing! Fluffy and moist in the middle with crispy, lightly dried edges.
Servings: 12 Servings
Calories: 275kcal
Ingredients
- 6 cups cornbread broken into pieces and dried overnight
- 6 cups bread cubes dried out overnight
- 1/2 cup butter salted
- 1 cup diced onion about 1 small
- 1 cup celery sliced
- 4 cups chicken broth turkey stock, or giblet stock
- 2 teaspoons sage rubbed or ground
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 4 large eggs lightly beaten
Instructions
- Preheat an oven to 350⁰F.
- Place dried crumbled cornbread [6 cups] and dried bread cubes [6 cups] into a large bowl and set aside.
- Melt butter [1/2 cup] in a skillet over medium-high heat.
- Add sliced or diced celery [1 cup] and diced onions [1 cup] to the skillet and cook, stirring occasionally until the celery and onions are crisp-tender. Celery will turn a brighter green.
- Add celery mixture to the bowl with the bread and cornbread.
- Add ground or rubbed sage [2 teaspoons], poultry seasoning [1 teaspoon], and ground black pepper [1/2 teaspoon] and mix well.
- Add 4 cups of broth and mix well. If stuffing is too dry, add additional broth until the mixture has a bit of extra liquid or seems a little soupy.
- Taste the mixture and adjust seasonings if necessary.
- Add the beaten eggs [4 large] and mix just until combined.
- Spoon stuffing mix into prepared pan and cover with aluminum foil.
- Place into the preheated oven and bake for 30 minutes.
- Remove the foil, the dressing may be based with additional broth or turkey drippings for additional flavor, and continue baking for another 15 to 30 minutes or until cooked to your preferred level of dryness.
- Remove from the oven and serve.
Notes
- More broth can be added for moister stuffing, start with one cup at a time.
- The stuffing can be basted with turkey dripping after removing the foil for an extra pop of turkey flavor.
Preheat an oven to 400⁰F. Combine 1 1/4 cups flour, 3/4 cup cornmeal, and 2 teaspoons baking powder in a mixing bowl and stir to combine. In a separate bowl, combine 1 cup milk, 1 whole egg, and 1/4 cup of vegetable oil or bacon fat. Add the wet ingredients to the dry ingredients and mix just until combined. Do not over mix. Pour batter in prepared pan and bake in preheated oven for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Removed from the oven and set aside to cool. Once cool crumble into a large bowl or onto a baking sheet and set out overnight to dry slightly.
Nutrition
Serving: 0.5cup | Calories: 275kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 707mg | Potassium: 215mg | Fiber: 2g | Sugar: 7g | Vitamin A: 408IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 2mg
