Okay, I know homemade cornbread stuffing seems like a lot of work when you can just go to the store and buy packaged, but the additional time pays off in taste and is time well worth it. Whenever I make cornbread I’ll make extra with this delicious stuffing in mind. I love using it in Stuffed Chicken or Dressed Out Pork Chops and it also makes a great side dish all on its own. This recipe is an explosion of fresh herbs, celery, and onion soaked into homemade cornbread.
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At least one day in advance prepare the cornbread to give it time to harden slightly. In a medium bowl combine 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, and 1 tablespoon sugar. Add 1 slightly beaten egg, 1 cup milk, and 1/4 cup softened butter to the corn mixture. Mix until combined but do not overbeat. About 1 minute is all that is needed.
Spoon into a greased 8” baking pan. Bake in a preheated 425 °F. oven for 20 – 25 minutes. Take out of oven cool on a wire rack for at least 15 minutes. Cut into cubes and layout on a baking sheet to dry overnight. (If you prefer, you can bake the cubes in a high oven to dry out eliminating the overnight step which is what I did here.)
Make the stuffing: Grease a casserole dish and set aside. In a medium skillet melt 1/4 cup butter with 1/2 cup chopped celery and 1/2 cup chopped onion; sauté until tender, about 5 minutes. Transfer to a large bowl. Crumble in the cornbread. Add 2 tablespoons each of thyme, sage, and rosemary. Season with salt and pepper, to taste. Mix to blend.
Stir in 1 (12-ounce) can evaporated milk and 24 ounces of organic chicken stock. I always prefer to make my own stock, but if I’m in a hurry I’ll use Trader Joe’s Organic Low-Sodium Chicken Broth as it has a nice chicken flavor with very little salt. Let sit for 30 minutes allowing the stock and flavors to soak in. Spoon into the prepared casserole dish. Bake in a 450°F oven for 30 minutes, or until golden brown.
Cornbread Stuffing is a southern favorite and there are many versions of this classic dish. I like this version because it uses those fresh herbs that are still thriving in the garden in spite of the colder fall temps. I hope you like it! – Ella💙
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 egg beaten
- 1 cup milk
- 1/4 cup unsalted butter softened
- 1/2 cup unsalted butter
- 1/2 cup celery chopped
- 1/2 cup onion chopped
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 2 tablespoons fresh rosemary
- 1/2 teaspoon fresh ground black pepper
- 24 ounces organic chicken stock
- 1 can (12 ounces) evaporated milk
Make the cornbread: Preheat oven to 425 °F.
In a medium bowl combine the cornmeal, flour, baking powder, and sugar. Add the egg, milk, and butter and beat until smooth, about 1 minute. Bake for 20 – 25 minutes.
Take out of oven and let it cool on a rack before tearing into pieces. Place in a large bowl and let sit out overnight to dry out slightly.
Make the stuffing: Grease a 13x9x2-inch baking pan, or casserole dish and set aside.
In a medium skillet melt the butter; add the celery and onion and sauté until tender, about 5 minutes.
Transfer to a large bowl. Crumble in the cornbread and add the thyme, sage, rosemary, and black pepper.
Stir in chicken stock and evaporated milk. Let sit for 30 minutes allowing the stock and flavors to soak in.
Spoon into the prepared pan and bake in a 450 °F oven for 30 minutes, or until golden brown.