Easy And Delicious Cornbread Stuffing
Let me tell you about this Cornbread Stuffing recipe; it’s a real game-changer for any meal, especially festive gatherings. First, the sweet cornbread pairs magically with savory herbs, and then the cranberries add just the right touch of tartness. Every bite is a delightful surprise, making it not just a side dish, but a star on the table.
Yellow Cornmeal: This forms the base of the cornbread, giving it its classic texture and sweet flavor. All-Purpose Flour: It helps bind the cornmeal and gives the cornbread structure. For a Gluten-free option use Gluten-free flour. Baking Powder: This leavener makes the cornbread rise and become fluffy. In a pinch, you can use a mix of cream of tartar and baking soda. Granulated Sugar: It adds a touch of sweetness to balance the cornbread. Honey or maple syrup are great substitutes. Salt: Enhances the overall flavor of the cornbread. Milk: Adds moisture and richness to the cornbread. Substitute with non-dairy milks like almond or soy Unsalted Butter: Provides richness and flavor to the cornbread. Eggs: Bind the ingredients and contribute to the texture.
Unsalted Butter: Used for sautéing and adding richness. Margarine or olive oil can be alternatives. Onion, Celery, Garlic: These aromatics provide a savory base for the stuffing. Leeks or shallots are good substitutes for onions. Fresh Sage, Thyme, Parsley: Essential herbs that impart classic stuffing flavors. You can use dried herbs, but in reduced amounts. Vegetable or Chicken Broth: Adds moisture and flavor to the stuffing. Beef broth or seasoned water can be alternatives. Eggs: Help in binding the stuffing together. Dried Cranberries: Bring a sweet and tart element. You can substitute with raisins or dried apricots.
Trust me, making this Cornbread Stuffing is a breeze, and it’s such a fun dish to whip up, especially when you’ve got company in the kitchen. Let’s get started! First off, let’s crank up that oven to 400°F (200°C). Grab your 8×8-inch baking pan and give it a good greasing, so nothing sticks. Now, in a big bowl, whisk together your cornmeal, flour, baking powder, sugar, and a pinch of salt. Then, stir in the milk, melted butter, and eggs. Keep mixing until it’s all nicely combined. Pour that batter into your prepped pan. Pop it in the oven and bake for about 20-25 minutes. You’ll know it’s done when a toothpick comes out clean. Once baked, let it cool, then cut it into 1-inch pieces. These little guys are going back into the oven on a baking sheet to get nice and toasty for about 10 minutes. Alright, let’s lower the oven heat to 350°F (175°C). Take a moment to butter up a 9×13-inch baking dish. In a large skillet over medium heat, melt some butter and toss in the onions, celery, and garlic. Cook them until they’re soft and smelling fantastic, roughly 7-10 minutes. Then, stir in your sage, thyme, and parsley. We’re building layers of flavor here! Transfer your aromatic veggies to the bowl with the toasted cornbread. Now, this part is key: gradually stir in your broth. You want the mixture moist but not soggy. Then, mix in the beaten eggs, and don’t forget to season with salt and pepper. Finally, gently fold in the dried cranberries. Scoop your stuffing mixture into the prepared baking dish. Cover it with foil and bake for 30 minutes. After that, take off the foil and let it bake for another 20-25 minutes. You’re aiming for a golden, crisp top that’s just irresistible. Let the stuffing sit for a few minutes before serving it up.
Storage
Let any remaining stuffing cool to room temperature before storing. To keep it in the fridge, transfer the stuffing to an airtight container or cover the baking dish with plastic wrap or aluminum foil; it will stay fresh for up to 4 days. To freeze, just wrap it tightly in foil or place it in a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat in the oven until it’s warmed through.
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