Cornbread Stuffing
Updated Dec. 16, 2024
- Total Time
- 40 minutes
- Cook Time
- 35 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup yellow cornmeal, preferably organic stone ground
- ½cup all purpose flour or whole wheat flour
- ¾teaspoon salt
- 1tablespoon baking powder
- ½teaspoon baking soda
- 2eggs
- 1cup plain low-fat yogurt or buttermilk
- ½cup milk
- 1tablespoon mild honey
- 2 to 3tablespoons unsalted butter (to taste)
- 2tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
- 1large onion, finely chopped
- Salt to taste
- 4stalks celery, cut in small dice
- 4garlic cloves, minced
- 2teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
- 1tablespoon fresh thyme leaves or 1½ teaspoons dried thyme
- ½cup finely chopped flat-leaf parsley
- Freshly ground pepper
- A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
- ½cup milk, or as necessary, for moistening
- 4tablespoons unsalted butter if baking separately
For the Cornbread
For the Cornbread and Sage Stuffing
Nutritional analysis per serving (10 servings)
252 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 6 grams protein; 321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Cornbread
- Step 1
Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
- Step 2
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Step 3
Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
- Step 4
Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
- Step 5
Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add ½ teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
- Step 6
Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
- Variation: Sage CornbreadStir 1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed dried sage into the batter before turning into the pan.
- Advance preparation: You can make the cornbread several days ahead and the stuffing a day ahead.
Private Notes
Comments
There is a mistake in the recipe. It should read 1 teaspoon baking powder, not 1 tablespoon, for the corn bread. I followed the recipe exactly against my better instinct, and I had to throw the first batch away. All I could taste was baking powder. The corrected version is great.
Do we need to dry out the cornbread first or is freshly baked ok when making the dressing?
- The recipe calls for doubling the cornbread part (not the stuffing). However, this made A LOT of stuffing, even more than I thought was needed for the proper ratio. Next time, I would make one recipe for stuffing, which is enough to feed 8 people.
- One person noted that there was a mistake in the amount of baking powder called for. I made the recipe as is and thought it came out wonderfully airy to make a nice stuffing. With less baking powder, you would get a denser bread.
Very dry
If you already have homemade cornbread in your freezer, how many cups of it should you use?
Made this exactly as directed (in a casserole, not stuffed in bird) except did not dot with butter. Got raves. Family loved that it had the flavors of traditional stuffing but did not feel heavy or greasy - was “very light”. Everyone had seconds and thirds! This recipe makes so much that I still had leftovers. Next day, made savory scones by beating 2 xl eggs with salt and pepper, pouring and stirring the eggs into a bowl with about 6 cups of leftover stuffing, filling the mixture into a well-buttered scone pan and baking 30 mins at 375. Let them fully cool before removing from pan. I guess you could do similar with any kind of leftover dressing, but this lovely, light stuffing is the first that ever motivated me to try.
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