Side Dishescookingclassy5.0
Cornbread Stuffing
Made with buttermilk cornbread, an assortment of fresh herbs, sautéed vegetables, and a buttery chicken broth base. It's one of the ultimate side dishes for a holiday celebration!
👥 10 Servings⏱️ Prep & Cook: 1h 52m⏳ Prep: 30 min🔥 Cook: 52 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- mixing bowl
- whisk
- skillet
📝 Preparation Steps
1
For the cornbread: Preheat oven to 400 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
2
In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
tsp salt1/2unsalted butter, (melted)4 Tbspunsalted butter6 TbspSalt (and black pepper)
3
In a separate medium mixing bowl whisk together buttermilk, 2 eggs, honey and 4 Tbsp melted butter (butter will clump as whisking and that's fine).
large eggs2large egg1
4
Pour buttermilk mixture into well in cornmeal mixture. Fold mixture just until combined and there aren't streaks of flour (batter should be slightly lumpy).
5
Pour mixture into prepared baking dish and gently spread into an even layer.
6
Bake in preheated oven until set and slightly golden brown on a top (a toothpick inserted into center should come out clean), about ⏱️ 21 - 25 minutes.
7
Let cornbread cool at least ⏱️ 30 minutes then cut into 1/2 to 3/4-inch cubes.
8
To prepare stuffing: Preheat oven to 375 degrees. Grease a 12 by 8 or 13 by 9-inch baking dish with non-stick cooking spray.
9
Melt 6 Tbsp butter in a 12-inch skillet over medium heat. Add onion and celery and saute until nearly soft, about 8 to ⏱️ 10 minutes.
10
Add garlic and let cook ⏱️ 1 minute longer. Remove from heat.
11
In a medium mixing bowl whisk together chicken broth, milk, egg, and season with salt and pepper to taste.
large eggs2large egg1tsp salt1/2unsalted butter, (melted)4 Tbspunsalted butter6 TbspSalt (and black pepper)
12
Place cornbread cubes in an extra large mixing bowl and add parsley, thyme, rosemary and sage. Add in sautéed veggie mixture.
13
Drizzle 1/2 the chicken broth mixture over and immediately toss a few times then drizzle remaining broth mixture over and gently toss until mixture appears evenly moistened (if mixture seems dry pour and toss in a few extra tablespoons of chicken broth).
14
Pour mixture into prepared baking dish and spread into an even layer.
15
Cover with foil and bake ⏱️ 25 minutes. Uncover and continue to bake until cooked through and lightly golden brown on top, about 15 to ⏱️ 25 minutes longer. Serve warm.
Nutrition Facts
calories
297 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
335 mg
protein Content
8 g
trans Fat Content
0.5 g
cholesterol Content
70 mg
carbohydrate Content
36 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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