Cornbread Stuffing

5 from 2 votes

Cornbread Stuffing is the most delicious Thanksgiving side dish recipe. This homemade stuffing is simple, and your family will love it - this recipe is a keeper!

Prep Time20

Cook Time1 20

Cooling Time30

Total Time2 10

Servings: servings

Calories: 278kcal

Author: Lisa Longley

Ingredients

Cornbread

1 cup milk (227 grams or 236.6 ml)
1 tablespoon white vinegar
1 cup all purpose flour (120 grams)
3/4 cup cornmeal (117 grams)
1/3 cup granulated sugar (66 grams)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
1/4 cup vegetable oil (49.5 grams or 59.1 ml)

Cornbread Stuffing

2 tablespoons unsalted butter
4 celery stalks diced
1 medium yellow onion diced
2 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried ground sage
1 1/2 teaspoons kosher salt if you use table salt, start with half
1/4 teaspoon black pepper
8 cups cornbread cubes (576 grams)
2 large eggs beaten
2 1/2 cups chicken broth (591.5 ml or 566.9 grams)

Instructions

Cornbread

Preheat oven to 400 degrees Fahrenheit. Grease an 8 x 8 inch baking dish and set aside.
Spray a 2 quart baking dish with cooking spray and set aside.
Whisk together the milk and the vinegar. Let sit for 5 minutes.
1 cup milk, 1 tablespoon white vinegar
In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
1 cup all purpose flour, 3/4 cup cornmeal, 1/3 cup granulated sugar, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon table salt
In another bowl whisk together the milk + vinegar, egg, and oil.
1 large egg, 1/4 cup vegetable oil
Gently fold the wet ingredients into the dry ingredients until just combined.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes. At the end of the baking time, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread (going all the way down to the bottom of the pan) will come out clean.
Allow to cool for 10 minutes in the baking dish. Remove and transfer to a wire cooling rack and allow to cool before cutting into large pieces for the stuffing, about 20 minutes.

Cornbread Stuffing

Melt the butter In a large skillet over medium heat. Add in the celery, onion, and garlic. Add the dried herbs, salt, and pepper. Cook until the onions are translucent and the celery is tender, about 5 to 7 minutes.
2 tablespoons unsalted butter, 4 celery stalks, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried ground sage, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper
In a large bowl, combine the cornbread pieces, celery and onion mixture, beaten eggs, and chicken broth. Stir to combine.
8 cups cornbread cubes, 2 large eggs, 2 1/2 cups chicken broth
Pour the stuffing mixture into the pan. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes or until the stuffing starts to pull away from the edges of the pan.

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