Classic Cornbread Stuffing Recipe

Ingredients

  • 3 Tablespoons  butter
  • 1/2 Cup  finely chopped onions
  • 1/2 Cup  finely chopped celery
  • 6 Cups  chicken broth
  • 4 Cups  dried cornbread cubes
  • 1/2 Teaspoon  dried sage
  • 1/2 Teaspoon  dried parsley
  • 1/2 Teaspoon  dried marjoram
  • 1/2 Teaspoon  dried rosemary
  • 2 Teaspoons  onion powder
  •    Salt and pepper, to taste

Sometimes a little is just enough, which is why we swap in cornbread for regular bread in our stuffing recipe when we're looking for just a taste of something different. It's subtle enough to let the classic flavors of stuffing shine through, yet still makes it just a little different. 

Directions

In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Place the wet stuffing into a 9-by-13-inch greased baking pan and bake for 30 minutes covered. Remove the cover and bake for 5 minutes more until golden brown.
 

Notes

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 

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