This Homemade Cornbread Stuffing Recipe is a must-have on our dinner table during the holidays. Made with cornbread from scratch, this is a delicious side dish that you will crave year-after-year.
During Thanksgiving, there always seem to be several varieties of stuffing and dressing on the dinner table. Some people prefer actual stuffing that is made inside the cavity of the turkey; some people prefer a simple Herb Stuffing that is made with some simple herbs and seasonings, but then you have people like me who prefer Homemade Cornbread Stuffing. Thanks to my Aunt Valerie, who also taught me how to make her Baked Beans with Ground Beef, I have also learned how to make her dressing recipe that is definitely a family favorite!
Let me use this recipe to pay homage to my dear Aunt Valerie (mom’s sister). I don’t know what we use to eat or how we ate stuffing on Thanksgiving before she started making homemade stuffing. We probably used Stove Top or something, which there is nothing wrong with Stove Top by the way. It must’ve been around the age of 9 or 10 when my Aunt Valerie started making Homemade Cornbread Stuffing for Thanksgiving. I can still remember like it was yesterday. That first taste of Homemade Cornbread Stuffing made me immediately forget what we use to eat for stuffing prior to my Aunt Valerie’s stuffing. You know I actually had to stop typing for a minute to really try to remember. Oh well, it wasn’t that good whatever it was.
How to make Cornbread Stuffing
I remember the first time I called myself making Cornbread Stuffing and it sucked! It wasn’t horrible. If I knew then what I know now about how to season food, it would’ve been better. Making this Cornbread Stuffing starts with a simple and basic cornbread recipe. Once you make the cornbread, you crumble it up before you add your veggies and seasonings.
Some of the veggies you will add to this recipe are your basics like onions, celery, and garlic. That is the trifecta veggie requirement to a savory dish in my opinion. That isn’t what makes this recipe delicious, it’s the sage! Yes, if you do not have dried sage, don’t make this recipe because you won’t get the full flavor out of this recipe. It is the underdog ingredient for sure.
If you are not a fan of Cornbread Stuffing, try my Herb Sausage Stuffing that is made with sausage and dried cranberries or Apple Bacon Herb Stuffing made with Stove Top and a few simple ingredients.
Here is a collection of recipes perfect for your Thanksgiving dinner:
Herb Roasted Turkey Breast
Candied Yams
Southern Collard Greens
Cornbread Stuffing
Skillet Cornbread
Baked Mac and Cheese
Deep Dish Apple Pie
Pumpkin Trifle
For a complete Grocery List for all the dishes listed above,
CLICK HERE!
Homemade Cornbread Stuffing Recipe
- Total Time: 1 hour
- Yield: 6-8 1x
Description
This Homemade Cornbread Stuffing Recipe is delicious and an all-star recipe for any Thanksgiving table. Made with real cornbread and savory seasonings.
Ingredients
- 4 c. Self-Rising Cornmeal Mix
- ½ c. vegetable oil
- 2 large eggs
- 2 ⅔ c. milk
- 2 tbsp. Sugar
- 4 c. chicken broth
- ½ c. turkey drippings
- 2 tbsp. Olive oil
- 1 c. onions, chopped
- 2 garlic cloves, minced
- 1 c. celery, chopped
- ½ c. carrots, chopped
- 1 c. green pepper, chopped
- 5 tbsp. Butter, cubed
- 1 tsp. Dried sage
- 1 ½ tsp. Black coarse pepper
- 2 eggs, beaten
- Smoked paprika
Instructions
- Preheat oven to 350 Degrees and spray a 9X13 casserole dish with non-sticking spray.
- In a large bowl, mix the cornmeal mix, vegetable oil, 2 large eggs, milk, and sugar. Bake in the oven for 25-30 minutes or until center is baked and toothpick comes out clean. Once baked, set aside and allow to cool.
- Meanwhile, heat the olive oil on medium high heat in a large saute pan. Add the onions, celery, carrots, and green pepper. Cook until translucent, about 7-10 minutes. Next, add the garlic and cook for an additional 2-3 minutes. Break the cornbread into medium to large chunks. You can turn to a large bowl to mix or keep in the casserole dish. Pour in the chicken stock and turkey fat drippings and allow to sit to absorb the liquid, about 5 minutes.
- Add the veggies, sage, pepper, eggs, and cubed butter. Carefully stir to make sure all ingredients are blended evenly. Sprinkle the top of the stuffing with smoked paprika and place back in the oven for 20-25 minutes and serve.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dishes
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