American Classics Free recipe

Cornbread Stuffing

There is a reason Cornbread Stuffing shows up on repeat in this kitchen: buttery cornbread tossed with celery, onion, herbs, and broth, then baked golden. It comes together in about 55 minutes, which makes it an easy weeknight option.

Prep: 10 min Cook: 35 min Additional: 10 min Total: 55 min

55Minutes

8Servings

4.5Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 8 servings

6 cups cornbread, crumbled and dried overnight
4 tbsp butter
1 onion, diced
3 celery stalks, diced
3 cloves garlic, minced
2 tsp dried sage
1 tsp dried thyme
2.5 cups chicken broth
2 eggs, beaten
1 tsp salt
1/2 tsp black pepper

Estimated Nutrition (per serving)

635Calories

10gFat

122gCarbs

15gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 350 degrees F and butter a 9x13 baking dish.
Step 2
Melt the butter in a skillet over medium heat. Add the onion and celery and cook 6 minutes until soft. Stir in the garlic, sage, and thyme for 1 minute.
Step 3
Put the crumbled cornbread in a large bowl. Add the cooked vegetables.
Step 4
Pour in the broth a little at a time, tossing gently, until the cornbread is moist but not soggy. Season with salt and pepper.
Step 5
Stir in the beaten eggs to bind everything together, then spread into the baking dish.
Step 6
Bake 35 to 40 minutes until the top is golden and set. Let rest 10 minutes before serving.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

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