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Classic Cornbread Stuffing

A close-up of a moist slice of cornbread stuffing with visible pieces of onion and herbs.
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A Southern-style cornbread dressing, perfect as a comforting side dish for holidays or any family meal.

Ingredients

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  • 8 cups crumbled cornbread
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 2 cups chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
  3. Stir in the salt, pepper, sage, and thyme. Cook for 1 minute more until fragrant.
  4. In a large bowl, combine the crumbled cornbread with the sautéed vegetable mixture.
  5. In a separate bowl, whisk together the chicken broth and beaten eggs.
  6. Pour the liquid mixture over the cornbread mixture and toss gently to combine. Ensure the cornbread is moistened but not soggy.
  7. Transfer the mixture to the prepared baking dish and spread evenly.
  8. Bake for 25-30 minutes, or until the top is lightly golden and the stuffing is set.
  9. Let it cool slightly before serving.

Notes

  • For a richer flavor, you can add 1 cup of crumbled cooked sausage along with the vegetables.
  • To prevent the stuffing from becoming too mushy, use day-old cornbread and do not overmix the ingredients.
  • If you prefer a crispier topping, bake uncovered for the entire time.

Nutrition

Find it online: https://recipestokeep.com/cornbread-stuffing-recipe/