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Description
A classic cornbread stuffing recipe perfect for holiday meals.
Ingredients
Scale
- 8 cups cornbread, cubed
- 1 cup butter
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the cornbread cubes on a baking sheet and bake for 10-12 minutes until lightly toasted.
- In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened, about 8-10 minutes. Add the garlic and cook for 1 minute more.
- Stir in the salt, pepper, sage, and thyme.
- In a large bowl, combine the toasted cornbread cubes with the onion and celery mixture.
- In a separate bowl, whisk together the chicken broth and beaten eggs.
- Pour the broth mixture over the cornbread mixture and toss gently to combine.
- Transfer the stuffing to a greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until heated through and the top is lightly golden.
Notes
- For a richer flavor, use homemade cornbread.
- You can add chopped pecans or cranberries for extra texture and flavor.
- If you prefer a moister stuffing, add an extra 1/2 cup of chicken broth.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg