Classic Cornbread Stuffing (Print Version)

Buttery cornbread combined with sautéed vegetables and herbs for a savory, comforting holiday side dish everyone will love.

# Ingredients:

01 - 6 cups cornbread, cubed and slightly dried or day-old

02 - 1 cup celery, diced

03 - 1 cup onion, diced

04 - 2 cloves garlic, minced

05 - 1/4 cup unsalted butter

06 - 2 cups vegetable broth (or chicken broth)

07 - 2 large eggs, beaten

08 - 1 tbsp fresh sage, chopped (or 1 tsp dried)

09 - 1 tbsp fresh thyme leaves (or 1 tsp dried)

10 - 1/2 tsp salt

11 - 1/2 tsp black pepper

01 - Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

02 - In a large skillet, melt butter over medium heat. Add celery, onion, and garlic. Sauté until softened, about 5–7 minutes.

03 - In a large mixing bowl, combine cubed cornbread, sautéed vegetables, sage, thyme, salt, and pepper.

04 - In a separate bowl, whisk together broth and eggs.

05 - Pour the broth mixture over the cornbread mixture and gently toss until evenly moistened. (The mixture should be moist but not soggy.)

06 - Transfer to the prepared baking dish and spread evenly.

07 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until the top is golden and slightly crisp.

08 - Let cool slightly before serving.

01 - For added flavor, stir in 1/2 cup cooked sausage, sautéed mushrooms, or chopped pecans.

02 - If your cornbread is very moist, you may need slightly less broth.

03 - Can be made a day ahead and reheated.