Cornbread Stuffing Recipe

Cornbread dressing with fresh corn and thyme, flavored with celery and onion, and moistened with chicken stock and cream.

How To Make Cornbread Stuffing Recipe

  • 5 cup corn muffins or cornbread (crumbled )
  • ½ cup butter
  • 2 cup fresh corn kernels (about 2 cobs)
  • 1 cup celery (finely chopped )
  • 1 cup onion (chopped )
  • 1 ½ cup chicken stock
  • 1 ½ cup cream
  • 3 eggs
  • 2 tbsp. fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tbsp. sage leaves (or 1 teaspoon dried sage, minced )
  • ½ tsp. ground pepper
  • 2 tsp. salt
  1. Place cornbread crumbs in a large bowl.
  2. In a large skillet, melt butter over medium low setting.
  3. Add corn kernels, celery, and onion.
  4. Saute until vegetables are tender, about 5 minutes.
  5. Spoon skillet contents over cornbread crumbs in bowl. and toss to combine.
  6. Whisk together the chicken stock, cream, eggs, and seasonings.
  7. Pour over the cornbread mixture, and toss until everything is combined.
  8. Spoon mixture into a buttered casserole dish, and cover with foil.
  9. Bake for 20 minutes, then uncover.
  10. Bake 20-25 more minutes, or until golden brown on top. OR, use mixture to stuff a 12–14 lb. turkey, and roast as directed on the turkey packaging.

Note: You can use unseasoned packaged cornbread dressing in this recipe, but you’ll have to add additional liquid (about 1 cup stock or cream) or the stuffing will be dry.

How To Make Cornbread Stuffing Recipe

0 from 0 votes
Preparation: 15 mins
Cooking: 40 mins
Total: 55 mins
Serves:

Ingredients

  • 5 cup corn muffins or cornbread crumbled
  • ½ cup butter
  • 2 cup fresh corn kernels about 2 cobs
  • 1 cup celery finely chopped
  • 1 cup onion chopped
  • 1 ½ cup chicken stock
  • 1 ½ cup cream
  • 3 eggs
  • 2 tbsp. fresh thyme leaves or 2 teaspoons dried thyme
  • 1 tbsp. sage leaves or 1 teaspoon dried sage, minced
  • ½ tsp. ground pepper
  • 2 tsp. salt

Instructions

  1. Place cornbread crumbs in a large bowl.
  2. In a large skillet, melt butter over medium low setting.
  3. Add corn kernels, celery, and onion.
  4. Saute until vegetables are tender, about 5 minutes.
  5. Spoon skillet contents over cornbread crumbs in bowl. and toss to combine.
  6. Whisk together the chicken stock, cream, eggs, and seasonings.
  7. Pour over the cornbread mixture, and toss until everything is combined.
  8. Spoon mixture into a buttered casserole dish, and cover with foil.
  9. Bake for 20 minutes, then uncover.
  10. Bake 20-25 more minutes, or until golden brown on top. OR, use mixture to stuff a 12–14 lb. turkey, and roast as directed on the turkey packaging.

Recipe Notes

Note: You can use unseasoned packaged cornbread dressing in this recipe, but you'll have to add additional liquid (about 1 cup stock or cream) or the stuffing will be dry.

Nutrition

  • Calcium: 273mg
  • Calories: 832kcal
  • Carbohydrates: 94g
  • Cholesterol: 208mg
  • Fat: 45g
  • Fiber: 5g
  • Iron: 4mg
  • Potassium: 495mg
  • Protein: 16g
  • Saturated Fat: 19g
  • Sodium: 1619mg
  • Sugar: 28g
  • Vitamin A: 1802IU
  • Vitamin C: 11mg
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