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Description
This recipe provides instructions for making a classic cornbread stuffing, a popular side dish for holidays. It combines crumbled cornbread with vegetables, broth, and seasonings, then bakes until golden brown.
Ingredients
Scale
- 1 pan (8×8 inch) cornbread, crumbled
- 1/2 cup unsalted butter
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1 cup chopped bell pepper (any color)
- 4 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
- In a large bowl, combine the crumbled cornbread, cooked vegetables, chicken broth, beaten eggs, sage, and thyme. Mix gently until all ingredients are well combined. Season with salt and pepper to taste.
- Transfer the stuffing mixture to the prepared baking dish.
- Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through. If you prefer a crispier top, broil for the last few minutes, watching carefully to prevent burning. Serve hot.
Notes
- You can prepare this stuffing ahead of time and refrigerate it before baking.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg