Honey Butter Cornbread Stuffing
This Southern-inspired stuffing uses crumbled cornbread as its base and is loaded with celery, onion, and fresh herbs. It is baked until the top is golden and crisp while the inside stays moist and flavorful.
A buttery Southern-style cornbread stuffing packed with aromatic herbs and vegetables for the ultimate holiday comfort food.
Nutrition per serving
Ingredients
main
vegetables
liquid
herbs
Instructions
Dry the Cornbread
Spread the crumbled cornbread on a large baking sheet in an even layer. Let it sit out uncovered at room temperature overnight or toast it in a 300 degree oven for 20 minutes until dried out. Properly dried cornbread is essential for stuffing that is not soggy.
Saute the Vegetables
Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for 8 to 10 minutes until softened and translucent. Add the fresh sage and cook for another minute until fragrant. Remove from heat and allow to cool slightly.
Combine and Season
Preheat oven to 375 degrees Fahrenheit. In a very large bowl, gently toss the dried cornbread with the sauteed vegetable mixture. Pour the chicken broth over everything and fold together carefully until the bread is moistened but not mushy. Transfer to a buttered 9x13 baking dish.
Bake Until Golden
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and slightly crispy. Let it rest for 10 minutes before scooping and serving.
Substitutions
Common mistakes
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