Homemade Cornbread Stuffing
Cornbread stuffing is made with buttery, golden cornbread, a mix of savory herbs, and tender vegetables, this stuffing is perfect for pairing with turkey or ham and is packed with classic flavors.
Servings: 10 servings
Ingredients
Cornbread:
- 1 1/4 cups fine ground cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 2 large eggs
- 1 1/3 cups buttermilk
- 1/4 cup vegetable oil
Stuffing:
- 1/4 cup vegetable oil
- 2 sweet onions diced
- 6 sticks celery chopped
- 4-6 garlic cloves minced
- 1/3 cup dried cranberries chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1 large egg
- 1 2/3 cups low-sodium bone broth
- Kosher salt and pepper to taste
Instructions
To make the cornbread:
- Preheat the oven to 400ºF and line a 9x9-inch baking dish with parchment paper.
- In a large bowl, mix the 1 1/4 cups fine ground cornmeal, 3/4 cup all-purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine kosher salt.
- In a second bowl, whisk the 2 large eggs with 1 1/3 cups buttermilk and 1/4 cup vegetable oil until smooth.
- Pour the egg mixture over the flour and stir with a spatula until combined. A few visible lumps should be just fine, just don't over-mix.
- Transfer the batter to your prepared pan and evenly layer with the spatula. Bake for 20-24 minutes. Remove from the oven and allow it to cool until ready to handle.
- Cut into small squares.
To make the stuffing:
- Preheat the oven to 375ºF. Heat the 1/4 cup vegetable oil in a large pan and sauté the 2 sweet onions (diced), 6 sticks celery (chopped), and 4-6 garlic cloves (minced) for 7-8 minutes, stirring frequently. Stir in the 1/3 cup dried cranberries, 1/4 cup chopped fresh parsley1/4 cup chopped fresh sage, and remove from heat.
- In a large jug, whisk the 1 large egg together with 1 2/3 cups low-sodium bone broth, and Kosher salt and pepper
- Place the diced cornbread into a very large bowl. Add the sautéed veggies and herbs. Pour in the egg mixture.
- Toss very well then transfer everything into a rectangle baking dish, spreading it into an even layer. Bake, covered with foil, for 30 minutes, then uncover and continue to bake for 20 minutes more.
Notes
- Storing leftovers: Transfer the cooled cornbread stuffing to an airtight container and store it in the fridge for 3-4 days.
- Freezing: Divide the stuffing into smaller portions to make it easier to reheat later. Wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. It can be frozen for 1-2 months. Thaw it in the fridge overnight before reheating.
- Reheating: To reheat in an oven, preheat the oven to 350°F. Place the stuffing in an oven-safe dish and cover it with foil to prevent it from drying out. Bake for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.
- Add moisture: If the stuffing seems dry after reheating, add a splash of broth and stir to bring back some moisture.
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 33g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 665mg | Potassium: 248mg | Fiber: 3g | Sugar: 8g | Vitamin A: 157IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg