A Family Tradition
My Favorite is Classic Cornbread Stuffing and When I think of Classic Cornbread Stuffing, my mind instantly travels back to my grandmother’s kitchen. Every holiday, her kitchen was filled with the comforting aroma of sizzling vegetables and warm cornbread. I can still see her in my memory, bustling around the kitchen, her hands deftly chopping celery and onions. She taught me that the secret to perfect stuffing lies in these simple, yet essential ingredients. The cornbread would always be homemade, crumbled into pieces with care, and mixed with love.
The Perfect Blend
I remember the first time I made this stuffing on my own. The process felt like a rite of passage. I followed my grandmother’s recipe to the letter—crumbling the cornbread, sautéing the vegetables until they were just right, and then mixing it all together with a seasoned broth. The real magic, though, was in the dried sage. That herb gave the stuffing its distinctive, aromatic flavor that reminds me of every family meal we ever had. It wasn’t just about the taste; it was about the memories it brought back.
A Simple Joy
Cooking this stuffing brings me a sense of peace and connection to my roots. The preparation is straightforward, but each step feels like a tribute to the traditions I cherish. I love how the mixture bakes into a golden-brown, slightly crispy topping while staying moist and flavorful inside. It’s the perfect side dish for any occasion, from casual weeknight dinners to festive holiday feasts. When I serve it, I feel like I’m sharing a piece of my family’s history with everyone at the table.
Sharing the Tradition
Every time I make Classic Cornbread Stuffing, I share it with friends and family, and the compliments never stop. It’s amazing how something so simple can bring so much joy. I often add a personal touch, like a sprinkle of extra sage or a bit of sausage, to make it my own. Each bite of this stuffing is a reminder of those cherished holiday moments and the comfort of family gatherings. It’s more than just a recipe—it’s a delicious connection to the past and a taste of home that I’m proud to share.
Table of Contents
Chef’s Notes-Classic Cornbread Stuffing
- Ensure the cornbread is completely cooled before crumbling it. This prevents it from becoming too mushy when mixed with the other ingredients.
- Sauté the celery and onion until they’re very soft. This step is crucial for developing the stuffing’s rich flavor.
- For a moister stuffing, you can add an extra 1/2 cup of chicken broth before baking. Adjust the liquid based on how dry or moist your cornbread was.
- Enhance the stuffing by incorporating cooked sausage, chopped apples, or even nuts like pecans for added texture and flavor.
- If you prefer a crispy top, bake the stuffing uncovered. For a softer top, you can cover it with foil during the first half of the baking time.
Classic Cornbread Stuffing
4
servings45
minutes30
minutes363
kcal1
hour15
minutesDive into the comforting flavors of this Classic Cornbread Stuffing, a beloved recipe passed down through generations. Perfect for holidays or any family meal, this dish combines the savory taste of sautéed vegetables with the rich texture of cornbread. It’s a must-try for anyone looking to add a touch of tradition to their table!
Ingredients
- Cornbread Base
1 (16-ounce) package cornbread mix
- Vegetable Sauté
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1 small onion, finely diced
- Binding Mixture
2 large eggs, beaten
2 cups low-sodium chicken broth
2 tablespoons dried sage
Salt and freshly ground black pepper to taste
Directions
- Prepare Cornbread – Follow the instructions on the cornbread mix package to prepare the cornbread. Allow it to cool completely before crumbling it into pieces.
- Sauté Vegetables – In a large skillet over medium heat, melt the butter. Add the chopped celery and diced onion; cook until they become soft and translucent, about 5-7 minutes.
- Combine Ingredients – In a large mixing bowl, combine the crumbled cornbread with the sautéed vegetables. Add the beaten eggs, chicken broth, dried sage, salt, and pepper. Mix everything thoroughly until well combined.
- Bake Stuffing – Transfer the mixture into the prepared baking dish. Spread it out evenly and bake in the preheated oven for about 30 minutes or until the top is golden brown and slightly crispy.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 363kcal
- Carbohydrates: 52.8g
- Protein: 8.8g
- Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 76mg
- Sodium: 1582mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 500IU
- Vitamin C: 3mg
- Calcium: 100mg
- Iron: 2mg
FAQ-Classic Cornbread Stuffing
Can I use a different type of cornbread mix?
Yes, you can use any type of cornbread mix you prefer. If you need a gluten-free version, look for a gluten-free cornbread mix.
Can I make this stuffing ahead of time?
Yes, you can prepare the stuffing up to a day in advance. Assemble it, cover it tightly, and store it in the refrigerator. Bake it on the day you plan to serve it.
How can I make this recipe vegan?
Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegetable broth instead of chicken broth. Use vegan butter or olive oil in place of the butter.
Can I freeze the stuffing?
Yes, you can freeze the stuffing. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to three months. Thaw it in the refrigerator overnight before reheating.
What dishes pair well with this cornbread stuffing?
This stuffing pairs excellently with roasted turkey, chicken, or pork. It’s also a great side for holiday meals and cozy family dinners.
