Indulge in the comforting flavors of the holiday season with our delectable recipe for Southern cornbread stuffing. This savory and aromatic dish is the perfect accompaniment to your festive feast, adding a delightful twist to traditional stuffing. With a harmonious blend of cornbread, herbs, and savory seasonings, our recipe is EASY to follow and promises to elevate your holiday table with its irresistible flavors and irresistible aroma. Get ready to delight your guests with this mouthwatering cornbread stuffing that will leave everyone craving for more.
I'm glad I came across it. Now it’s a part of my family recipes that I will save for generations to come. It’s the perfect Thanksgiving side dish, and my daughters and I love it all year round. It’s even more delicious with herbed gravy.
Serve this stuffing with turkey or any roast as a side dish. Enjoy!
Recipe for Cornbread Stuffing
This Southern cornbread stuffing recipe is a cherished creation from Holly Crawford, a talented freelance writer and editor whose work has graced the pages of esteemed publications like Good Housekeeping, Cosmopolitan, and Seventeen. Originally featured in Good Housekeeping magazine, this beloved recipe has stood the test of time in my family, and I am grateful to share it with you today.
If you're in search of a soft, moist, and delicious Cornbread recipe, I highly recommend my exclusive recipe found here: Homemade Cornbread Recipe, while the recipe below is ideal for creating a stuffing texture, it may not deliver the delightful treat you're after. So, for a mouthwatering cornbread that's perfect as a side dish or a snack, try my recipe today!
Ingredients:
Corn Bread
2 tablespoons vegetable oil
1 cup cornmeal
¾ cup all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 large egg, lightly beaten
⅔ cup whole milk
Dressing
1 loaf of firm white bread, sliced or (½ loaf of firm white bread and ½ loaf of firm whole wheat bread)
4 tablespoons margarine or butter
5 medium stalks celery, chopped
1 large onion, chopped
1 ½ cup milk
1 teaspoon black pepper
1 teaspoon poultry seasoning or (1 teaspoon of thyme, ¼ teaspoon of rosemary, 1½ teaspoon of parsley, and ½ teaspoon of salt or to taste)
3 large eggs, lightly beaten
1 cup chicken broth1. Prepare cornbread:
- Preheat oven to 350°E. Pour oil into an 8" by 8" metal baking pan; place the pan in the oven while the oven preheats.
- Meanwhile, in a medium bowl, with a spoon, mix cornmeal, flour, baking powder, and salt. Stir in egg and milk just until blended (batter will be lumpy). Spread batter over oil in a baking pan.
- Bake Corn Bread 15 minutes or until the top is browned and the toothpick inserted in the center comes out clean. Do not turn the oven off. Cool in pan on wire rack.
2. Prepare dressing:
- Divide breads between 2 large cookie sheets. and bake for 15 to 20 minutes or until golden brown, rotating pans halfway through toasting and turning slices over once. Transfer breads to wire racks to cool.
- In a food processor, pulse sliced bread 5 or 6 times or until broken into about 1/2-inch pieces. It's okay if pieces vary in size.
- Transfer bread pieces to a very large bowl. Coarsely crumble cornbread into the bowl with bread; set aside.
3. In a nonstick 12-inch skillet, melt margarine over medium heat. Add celery and onion and cook for 13 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in milk, pepper, and poultry seasoning. Cook for 1 minute or just until the mixture begins to simmer, but do not boil.
4. Pour vegetable mixture over breads. Add lightly beaten eggs and broth and toss to mix well. Spoon dressing into a greased 13" by 9" glass baking dish. Bake, uncovered, in a preheated 325 F (165 C) oven for 45 minutes or until heated through and lightly browned on top.
Yield: 12 servings (12 cups).
Notes:
a) If you are not making dressing right away, cover the cornbread with foil and reserve, this cornbread stays fresh for up to 2 days.
b) If not making dressing right away, store bread pieces in large self-sealing plastic bags at room temperature for up to 1 week.
If you liked this recipe, check out these other holiday and special occasion recipes and ideas!
For everything God created is good, and nothing is to be rejected if it is received with thanksgiving. - 1 Timothy 4:4.
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