Description
Experience the warmth of homemade cornbread stuffing, infused with savory herbs and spices—a delightful addition to any gathering!
Ingredients
Scale
- 6 cups crumbled cornbread (homemade or store-bought, slightly stale)
- 1/2 cup unsalted butter (divided)
- 1 medium onion (finely chopped)
- 2 stalks celery (diced small)
- 1 tbsp fresh sage (chopped) or 1 tsp dried sage
- 1 tbsp fresh thyme (chopped) or 1 tsp dried thyme
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet over medium heat, melt half of the unsalted butter. Add chopped onion and celery, cooking for about five minutes until tender. Stir in fresh sage and thyme during the last minute.
- In a large mixing bowl, crumble the cornbread into bite-sized pieces. Add the sautéed mixture, then pour in vegetable broth. Season generously with salt and pepper. Mix gently until well combined.
- Grease a baking dish with remaining butter. Spoon the stuffing mixture into the dish evenly—avoid packing it tightly for a crispy top.
- Cover with aluminum foil and bake for about thirty minutes. Remove foil during the last ten minutes to achieve a golden-brown topping.
- Let cool slightly before serving this comforting dish that will have everyone asking for more!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg