Description
This Cornbread Stuffing recipe is a must-have for any holiday table. With a perfect blend of savory flavors and a hint of sweetness from the cornbread, it’s a comforting side dish that pairs well with roasted meats and vegetables. Easy to make and incredibly delicious!
Ingredients
Scale
Cornbread:
- 6 cups cubed day-old cornbread
Sautéed Vegetables:
- 1 tablespoon olive oil
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Seasonings:
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup chopped fresh parsley
Binding:
- 2 cups vegetable or chicken broth
- 2 large eggs, beaten
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a large skillet, heat olive oil and butter. Sauté onion and celery until softened. Add garlic, sage, thyme, salt, pepper, and smoked paprika. Cook briefly and remove from heat.
- Combine Ingredients: In a mixing bowl, combine cornbread, sautéed vegetables, and parsley. In a separate bowl, whisk broth and eggs. Pour over cornbread mixture and fold gently.
- Bake: Transfer mixture to baking dish, cover with foil, and bake for 30 minutes. Uncover and bake for 15–20 minutes until golden. Rest before serving.
Notes
- Make the cornbread in advance for best texture.
- Customize with sausage, mushrooms, or cranberries.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
