Print the recipe for Cornbread Stuffing

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Cornbread Stuffing

cornbread stuffing in a casserole dish made with butter, onion, celery, spices parsley, vegetable stock and eggs
  • Serves: 10
  • Prep Time:  10 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 10 cups day old cornbread, homemade or store bought, cut into 1-inch pieces
  • 1 cup unsalted butter (2 sticks), cut into 16 pieces, plus more for baking dish
  • 1 large yellow onion, chopped
  • 3 ribs celery ¼-inch dice, 1 cup
  • 1 tablespoon minced fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon nutmeg
  • ½ cup chopped flat-leaf parsley, plus more for garnish
  • 3 cups chicken or vegetable stock
  • 2 eggs

Method

  1. Preheat the oven to 350°F. Grease a 9x13 baking dish with butter.

  2. In a large skillet set over medium heat, melt the butter. Add the onion and celery and cook until softened, about 7 minutes. Add the sage, thyme, rosemary, salt, pepper and nutmeg, stir to combine and cook until fragrant, about 1 more minute.

  3. In a large bowl gently mix together the cornbread pieces with the onion mixture and parsley. Drizzle 2 cups stock over the bread mixture and gently toss to combine.

  4. In a bowl, whisk the remaining 1 cup stock and eggs until combined. Pour over the bread mixture and fold gently until combined.

  5. Transfer to the 9x13 baking dish, cover with foil, and bake for 30 minutes. Remove foil, bake until set, no longer jiggly in the center and the top is golden browned and crispy, about 30 minutes longer.

  6. Serve warm sprinkled with additional parsley if desired.

Note 2: If making The Modern Proper homemade cornbread for this stuffing, it takes 1 ½ batches.