Cornbread Stuffing

There’s nothing more comforting than cornbread stuffing

One of my favorite sides for Thanksgiving is cornbread stuffing. We make ours with sausage, however, I do enjoy it meatless as well. The best thing about this recipe is you can adjust it to your liking. As with most comfort foods, it always tastes better the next day. What makes this recipe extra special is using my “Make at Home Poultry Seasoning”.

Author: Foodie On The Fly

Print

With ImageWithout Image

Cornbread Stuffing

Prep time: 10 MinCook time: 1 H & 25 MTotal time: 1 H & 35 M

Ingredients

Cornbread mix

• 1 ¼ cup corn meal
• ½ cup flour 
• ½ teaspoon salt
• 1 tablespoon sugar
• 2 ½ teaspoons baking powder
• 1 egg
• 2 tablespoons oil
• 1 ¼ cup milk

Cornbread stuffing

• Corn Bread, cooled and crumbled (use all of the corn bread)
• 1 tablespoon butter or margarine
• 1 cup chopped onion
• ¾ cup chopped celery
• 2 teaspoons poultry seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 eggs, beaten
• ¾ cup broth or water

Instructions

Cornbread mix

1. Preheat oven to 450 degrees. Combine corn meal, flour, salt, sugar and baking powder in a bowl. Mix together with a wire whip or spatula. Add oil, egg, milk and mix until batter is uniform. Pour batter into a well-greased 8”x8” pan. Bake 18-22 minutes.

Cornbread stuffing

1. Preheat oven to 350 degrees. Melt butter in a large skillet. Sauté onion and celery over medium heat, approximately 5 to 10 minutes or until tender. In a large bowl combine onion and celery with all ingredients. Mixture should be moist and stick together. Add more broth if mixture is too dry.   Spoon into lightly greased 8-in square baking pan. Cover with foil. Bake in oven for 30 minutes. Remove foil and bake an additional 15 minutes or until lightly browned. Makes 6-8 servings

Notes:

Cornbread is best if made two days in advance

Did you make this recipe?

Tag @foodieonthefly on instagram and hashtag it #foodieotf

I