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. 

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...