Scribd
Upload
41 views3 pages

Cornbread Stuffing: Yields: Prep Time: Total Time: Ingredients For The Cornbread

We used our classic (and best) cornbread recipe to make this stuffing, and we highly suggest you do the same. To make things easier, bake it the night before.

Uploaded by

Ariane Vicente
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
41 views3 pages

Cornbread Stuffing: Yields: Prep Time: Total Time: Ingredients For The Cornbread

We used our classic (and best) cornbread recipe to make this stuffing, and we highly suggest you do the same. To make things easier, bake it the night before.

Uploaded by

Ariane Vicente
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

Cornbread Stuffing

YIELDS:8 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:1 HOUR 50 MINS
INGREDIENTS
FOR THE CORNBREAD
Cooking spray, for pan

1 1/2 c.
yellow cornmeal

3/4 c.
all-purpose flour

1/4 c.
light brown sugar

2 tsp.
baking powder

1/2 tsp.
baking soda

1 tsp.
kosher salt

1 c.
whole milk

1/2 c.
buttermilk

2
large eggs

3 tbsp.
melted butter, cooled slightly

FOR THE STUFFING


3 tbsp.
butter, plus more for pan
1
large onion, chopped

2
stalks celery, chopped

Kosher salt

Freshly ground black pepper

3
cloves garlic, minced

2 tbsp.
freshly chopped sage

6
sprigs thyme, leaves removed

2
eggs

1 c.
low-sodium chicken broth

Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 400° and grease a 9"-x-13" baking pan generously with
cooking spray. In a large bowl whisk together cornmeal, flour, brown sugar,
baking powder, baking soda and salt.
2. In another large bowl, whisk together milk, buttermilk, eggs, and melted
butter. Add wet ingredients to dry ingredients and stir with a fork un til just
incorporated.
3. Pour batter into prepared baking dish and bake until top is golden and a
toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool
completely then crumble into large pieces and transfer to a large bowl.
Grease a large baking dish with butter and reduce oven temperature to 375°.
4. In a large skillet over medium heat, melt butter. Stir in onion and celery and
season with salt and pepper. Cook until soft, about 8 minutes, then stir in
garlic, sage, and thyme and cook until fragrant, about 1 minute. Remove from
heat and toss with crumbled cornbread. Season with salt and pepper.
5. In a small bowl, whisk together eggs and chicken broth. Pour over cornbread
mixture and toss to coat, then transfer to prepared baking dish. B ake until
toasted on top and hot throughout, about 30 minutes.

You might also like