recipe cornbread stuffing
The Best recipe cornbread stuffing
I love this recipe because it’s simple enough to make without a lot of fuss, yet it still feels indulgent. No one has to worry about measuring out fancy spices or worrying about the perfect texture—just dump it in the pan, bake it, and let the flavors meld together. Plus, cornbread stuffing is surprisingly good for you in its own way. The whole grains in the cornbread provide fiber, and the lean proteins in the chicken or turkey keep it balanced. It’s the kind of dish that feels like a treat but isn’t all that bad for you, which is always a win in my book. Whether you’re serving it at Thanksgiving or just after dinner one night, it’s the kind of stuffing that makes the meal feel complete—no extra effort needed. My family will eat it every time, and honestly, I don’t think we’ll ever get tired of it.
Classic Recipe Cornbread Stuffing
A comforting, moist cornbread stuffing perfect for holiday meals, packed with savory tomato sauce and tender vegetables. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 cup diced celery
- 1 cup diced onion
- 1 cup cooked chicken or turkey
- 1 cup cooked corn kernels
- 1 cup chopped fresh parsley
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, salt, buttermilk, and melted butter until smooth. -
2
In a separate bowl, sauté celery and onion in olive oil over medium heat until soft, about 5 minutes. Stir in cooked chicken, corn, parsley, tomato sauce, and garlic. -
3
Pour the filling into a greased 9×13-inch baking dish. Gently fold the cornbread mixture into the dish until evenly distributed. -
4
Bake uncovered for 30–35 minutes, or until the top is golden and the center is set. Let cool for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Recipe Cornbread Stuffing Works
❓ Frequently Asked Questions About Cornbread Stuffing
1. What is the best way to reheat cornbread stuffing without drying it out?
To keep cornbread stuffing moist, bake it in a lightly greased 9×13-inch dish at 350°F (175°C) for 15–20 minutes, covering the top with a damp paper towel. Alternatively, reheat in a slow cooker on low for 1–1.5 hours, adding a splash of broth or water if needed.
2. Can I substitute buttermilk for milk in the recipe?
Yes, you can replace the milk with buttermilk in a 1:1 ratio. Buttermilk adds tanginess and helps the cornbread stuffing hold its shape better, though the texture will be slightly denser.
3. How long should I cook the stuffing until it’s fully set?
Cook until the filling reaches an internal temperature of 165°F (74°C) and the edges pull away from the dish. It should be tender but not crumbly—about 30–35 minutes total, depending on your oven.
4. What if I don’t have fresh sage for the topping?
Use dried sage in a pinch: reduce the amount by half (about 1 teaspoon) and rehydrate it in a little warm broth before mixing it into the stuffing. Fresh herbs will give the best flavor, but this works in a pinch.
