This post is sponsored by Universal Pictures’ new film Almost Christmas, in theaters November 11
This Homemade Cornbread Stuffing Recipe is so easy you can do it in your sleep.
You will never look at other stuffing recipes the same after trying this Homemade Cornbread Stuffing Recipe.
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.
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 food I probably could’ve saved it but I couldn’t figure it out. Basically it was more cornbread than there was anything else. I made too much cornbread or I didn’t add enough love to the mix. It very well could’ve been both. After a while and as I got confident in my cooking abilities, I kept getting better and better at making this delicious Nared famous Thanksgiving side dish! But I owe it all to my awesome Aunt Valerie. You know something, my trials and tribulations (and there were many) in the kitchen over the holidays kind of reminds me of this clip I saw for the upcoming movie “Almost Christmas”, which premiers in movie theaters everywhere November 11th. Take a look at the clip. Pay close attention to the part in the clip where the macaroni gets burnt. Yep! That was me.
I have made so many bad dishes that I lost count. My brothers are the best witnesses to my bad cooking from another life. They were often the taste testers of my food, which was really unfortunate for them. My Uncle Kevin was the uncle who would make horrible jokes about how bad my cooking was every holiday while sipping on his Hennessy; my grandfather was a lot like Danny Glover’s character who became our anchor after my grandmother passed away; My Aunt Valerie would put you in the mindset of Mo’nique’s character; and I was whatever character that didn’t know how to cook anything except canned cranberry sauce. So watching this movie clip already puts me in the mind of my family and our crazy characters. Heck, I am sure your family has some interesting characters too! That makes for awesome memories and stories to tell later on. I am sure that everyone, no matter your background, will be able to relate to this movie. We all have crazy families, but as long as we can come together and be “family” to one another that is all that matters. We might even have some funny stories to tell along with way.
So, this Thanksgiving season make this Homemade Cornbread Stuffing Recipe and go see“Almost Christmas”, in theaters everywhere November 11th! You will be satisfied in your belly in two different ways; through hunger satisfaction and your funny bone. You know with this all-star cast, it is sure to get your holidays off to a funny start! Check your local movie theater times to find out the times “Almost Christmas” will be playing at a movie theater near you.
If you are not a fan of Cornbread Stuffing, try my Herb Sausage Stuffing instead!
Here is a collection of recipes you can look forward to for the next two weeks:
Herb Roasted Turkey Breast
Southern Collard Greens
Baked Mac and Cheese
Deep Dish Apple Pie
- 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
- 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.