Cornbread Stuffing Recipe
Equipment
- 1 large skillet
- 1 large mixing bowl
- 1 Baking dish 9x13 inches
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 sharp knife
- 1 Cutting board
Ingredients
- 4 cup cornbread cubed
- 1 cup onion diced
- 1 cup celery diced
- 1/2 cup unsalted butter
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and celery to the skillet and sauté until softened, about 5 minutes.
- Stir in the dried sage, dried thyme, salt, and black pepper.
- In a large mixing bowl, combine the sautéed vegetables with the cubed cornbread.
- Pour the chicken broth over the cornbread mixture and toss gently to combine.
- Add the beaten eggs and stir until everything is well mixed.
- Transfer the mixture to a 9x13 inch baking dish.
- Bake in the preheated oven for 30-35 minutes until the top is golden brown.
- Remove from the oven and let it rest for 10 minutes before serving.
Notes
For the best results, use day-old cornbread, as it will absorb the flavors better without becoming mushy. You can add cooked sausage or mushrooms for additional flavor and texture variations. Adjust seasoning to taste, and if you prefer a moister stuffing, add more chicken broth as needed.
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