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Cornbread Stuffing Recipe
Ash Tyrrell

Cornbread Stuffing Recipe

Every Thanksgiving, I end up standing over the stove sneaking bites of this cornbread stuffing before it even makes it to the table. I started making my own cornbread from scratch years ago, and once I did, I never went back to the boxed stuff.
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Total Time 1 hour 40 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 cup cornmeal – gives the base its classic texture and golden color
  • 1 cup all-purpose flour spooned and leveled – balances the cornmeal so it isn't too crumbly
  • 1 teaspoon baking powder – helps the cornbread rise light and fluffy
  • ½ teaspoon baking soda – reacts with the buttermilk for extra lift
  • ⅛ teaspoon salt – rounds out the flavor
  • ½ cup unsalted butter melted – adds richness, don't substitute oil here
  • ¼ cup honey – a touch of sweetness that plays beautifully against the savory stuffing
  • 1 large egg room temperature – binds everything together
  • 1 cup buttermilk room temperature – keeps the cornbread tender and moist
  • For the Stuffing
  • 2½ cups chicken or turkey broth – use low-sodium so you control the salt
  • 2 large eggs – helps hold the stuffing together once baked
  • 4 tablespoons unsalted butter – for sautéing the vegetables
  • 1 medium onion chopped – the aromatic base of the stuffing
  • 3 celery stalks sliced – adds crunch and classic stuffing flavor
  • 1 tablespoon dried parsley – fresh herbal note don't skip it
  • 1 teaspoon dried thyme – earthy flavor that pairs perfectly with cornbread
  • 1 teaspoon dried sage – the herb that makes stuffing taste like stuffing
  • ½ teaspoon salt – season to your taste
  • ½ teaspoon black pepper – adds mild warmth
  • 1 pound breakfast sausage cooked and crumbled – optional but adds amazing depth
  • 1 cup chopped apple or pear – a subtle sweetness that balances the savory herbs
  • 1 cup pecans or walnuts chopped – optional crunch, toast them first for more flavor

Method
 

  1. Preheat your oven to 375°F and grease a baking dish. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in one bowl. In another, combine the melted butter, honey, egg, and buttermilk. Fold the wet mixture into the dry ingredients and pour it into the dish. Bake for about 20 to 25 minutes until golden and a toothpick comes out clean.
  2. Once the cornbread has cooled, cut it into one-inch cubes and spread them on a baking sheet. I like to leave mine out overnight, or you can toast them in a low oven for about 15 minutes. Drying out the cornbread helps it soak up the broth without turning mushy later.
  3. In a large skillet, melt the butter and sauté the chopped onion and celery until softened, about five minutes. If you're using sausage, brown it in the same pan, breaking it apart as it cooks. This step builds so much flavor into your stuffing base.
  4. In a large bowl, whisk the broth together with the eggs until fully combined. This liquid mixture is what brings the whole stuffing together and keeps it moist as it bakes, so don't rush this step.
  5. Add the cubed cornbread, cooked vegetables, sausage, herbs, chopped apple, and nuts into the broth mixture. Gently toss everything together until the cornbread is evenly coated but not falling apart into mush.
  6. Spoon the mixture into a greased baking dish, cover with foil, and bake at 375°F for about 30 minutes. Remove the foil for the last 10 to 15 minutes so the top turns crisp and golden brown.
  7. Let the stuffing sit for about five to ten minutes once it comes out of the oven. This helps it set slightly and makes serving so much easier without everything falling apart on the spoon.

Notes

  • I always toast my cornbread cubes a day ahead; fresh, soft cornbread turns to mush way too fast.
  • I use homemade broth whenever I have it on hand, it makes the flavor noticeably richer than store-bought.
  • I taste the sausage and vegetable mixture before adding it to the cornbread so I can adjust the salt early.
  • I like adding a splash of apple cider to the broth mixture for a little extra warmth and sweetness.
  • I never skip resting the stuffing after baking, it keeps every slice from falling apart.