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Fluffy Cornbread Stuffing From Scratch

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A light, airy, and comforting cornbread stuffing made from scratch with homemade cornbread, fresh herbs, and savory sautéed vegetables. Perfect for cozy gatherings and holiday meals.

Ingredients

Scale
  • 1 cup yellow cornmeal (fine or medium grind)
  • 1 cup all-purpose flour (can substitute with gluten-free flour blend if needed)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or dairy-free milk with 1 tbsp vinegar as substitute)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 6 cups homemade cornbread, crumbled (preferably a day old)
  • 1/2 cup unsalted butter
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • 1 1/2 to 2 cups low-sodium chicken or vegetable broth
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  2. In a separate bowl, beat together buttermilk, eggs, and melted butter until combined.
  3. Pour wet ingredients into dry and stir just until moistened. Avoid overmixing; a few lumps are okay.
  4. Pour batter into a greased 8×8 or 9×9-inch pan and bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
  5. Let cornbread cool completely on a rack, ideally overnight or at least a few hours to dry out slightly.
  6. Lower oven to 350°F (175°C). In a large skillet, melt 1/2 cup butter over medium heat.
  7. Add diced onion and celery; sauté until translucent and soft, about 6-8 minutes.
  8. Stir in minced garlic and cook for another minute until fragrant.
  9. Add chopped sage, thyme, rosemary (if using), salt, and pepper. Cook for 2 more minutes to meld flavors.
  10. In a large bowl, crumble cooled cornbread into pieces.
  11. Pour sautéed vegetable mixture over cornbread and gently toss to combine.
  12. Slowly pour in 1 1/2 cups broth, stirring gently to moisten but not soggy. Add up to 2 cups broth if needed.
  13. Transfer stuffing to a greased baking dish and cover loosely with foil.
  14. Bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10-15 minutes until top is lightly crisp and golden.
  15. Let stuffing rest for 5-10 minutes before serving.

Notes

Bake cornbread a day ahead or dry it in a low oven before crumbling to prevent mushy stuffing. Add broth gradually to achieve moist but not soggy texture. Cover stuffing during baking to keep moist, remove foil near end to crisp top. Fresh herbs preferred but dried can be used. Variations include adding sausage, nuts, jalapeño, or dried cranberries.

Nutrition

Keywords: cornbread stuffing, homemade stuffing, Thanksgiving side dish, cozy recipes, easy stuffing recipe, fluffy stuffing, holiday side dish

Find it online: https://blairrecipes.com/fluffy-cornbread-stuffing-from-scratch-easy-recipe-for-cozy-gatherings/