Classic Cornbread Stuffing Recipe

Classic Cornbread Stuffing Recipe
Staff Writer

Patricia Stagich

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. 

Notes

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

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.
 

Nutritional Facts

Total Fat
53g
76%
Sugar
3g
3%
Saturated Fat
10g
42%
Cholesterol
6mg
2%
Carbohydrate, by difference
32g
25%
Protein
35g
76%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
76mg
8%
Choline, total
64mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
62µg
16%
Iron, Fe
10mg
56%
Magnesium, Mg
596mg
100%
Manganese, Mn
5mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
1256mg
100%
Selenium, Se
10µg
18%
Sodium, Na
630mg
42%
Water
155g
6%
Zinc, Zn
8mg
100%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.