hot dish recipe
The Best hot dish recipe
I love that it’s packed with real, wholesome ingredients—lean protein, fresh veggies, and whole grains—that keep things balanced and satisfying without feeling heavy. It’s the kind of dish that feels like a meal, not just a side, and it’s easy to double up if you’re feeding a crowd. Plus, the way the spices and herbs caramelize gives it a depth of flavor that just can’t be beat. It’s the kind of recipe that makes you feel like you’re doing something good for your body and your family, without having to think too hard about it.
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Easy Cheesy Potato & Cornbread Stuffing
A hearty, comforting dish featuring tender potatoes and cornmeal baked with a savory tomato sauce and melted cheese. Perfect for holiday meals or a cozy weeknight dinner.
🥘Ingredients
- 1.5 lbs baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup buttermilk
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 400°F. Parboil the halved potatoes in salted water for 5 minutes, drain, and set aside. -
2
Heat olive oil in a large skillet over medium heat. Add the potatoes and thyme, cooking until golden and tender (about 10 minutes). Transfer to a mixing bowl. -
3
In a separate bowl, whisk together cornmeal, flour, salt, baking powder, and buttermilk until smooth. -
4
Gently fold the cornmeal mixture into the potatoes. In a small saucepan, combine tomato sauce and chicken broth, simmering for 5 minutes until slightly thickened. Stir in cheddar and Parmesan. -
5
Transfer the potato mixture to a greased baking dish. Pour the sauce evenly over the top. Cover with foil and bake for 20 minutes. Uncover, bake 10 more minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Oven-safe baking dish
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Cheesy Potato & Cornbread Stuffing Works
❓ Frequently Asked Questions About Cheesy Potato & Cornbread Stuffing
Can I substitute any of the ingredients in this recipe?
Yes, you can make some adjustments, but keep in mind the dish’s flavor profile will change. For example, swap the ground turkey for chicken or beef if you prefer, but reduce the salt slightly since meat already adds saltiness. If you’re using a different kind of ground meat, ensure it’s well-seasoned or marinated beforehand to mimic the original flavor. For the spices, you could replace the paprika with smoked paprika or a mix of dried oregano and cumin, but the taste won’t be identical.
How do I know when the dish is done?
The dish is ready when the meat is cooked through—it should be no longer pink in the center and should reach an internal temperature of 165°F (74°C) using a meat thermometer. The potatoes should be tender when pierced with a fork, and the onions should be soft but not mushy. If you’re not using a thermometer, the edges of the meat will pull away from the potatoes when you try to flip or serve it.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients and mix the seasoning ahead of time, but cooking the dish fresh ensures the flavors meld perfectly. Assemble the dish in a baking dish, cover with foil, and refrigerate for up to 24 hours. When ready to bake, transfer to the oven and cook as directed. The potatoes and onions will absorb moisture, so add a splash of water or broth to the baking dish before baking to prevent drying out.
What if I don’t have a baking dish?
You can still make this dish using a deep oven-safe skillet or even a casserole-style baking pan. If using a skillet, line it with aluminum foil to prevent sticking, then transfer the mixture to a baking dish afterward if needed. For a one-pan approach, arrange the potatoes and meat in a single layer on the skillet, then cover with foil and bake as usual. Just ensure the dish fits comfortably in your oven to avoid overheating.
