Southern Cornbread Stuffing Recipe: Traditional Comfort
This classic Southern cornbread stuffing is the ultimate holiday side dish, featuring a perfect balance of golden, crisp edges and a soft, savory interior. By using day-old, crumbled cornbread and a fragrant mirepoix of onion, celery, and fresh herbs, this recipe delivers an authentic, soul-warming flavor profile. It is the perfect accompaniment to roasted poultry or vegetable roasts, providing a hearty, comforting base that honors traditional culinary heritage.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 8-10 servings 1x
- Category: dinner
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
8 cups cornbread, crumbled and slightly stale
1/2 cup unsalted butter
1 large yellow onion, diced
3 celery stalks, diced
3–4 cups low-sodium vegetable broth
1 tablespoon fresh sage, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon freshly cracked black pepper
2 large eggs, beaten
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a large baking dish with butter.
Spread the crumbled cornbread on a baking sheet and toast in the oven for 10 minutes to dry out.
Melt the butter in a large skillet over medium heat.
Add the onions and celery to the skillet and sauté until soft and translucent.
In a large mixing bowl, combine the toasted cornbread, sautéed vegetables, sage, thyme, and black pepper.
Slowly pour in 3 cups of vegetable broth, tossing gently to moisten without making it mushy.
Stir in the beaten eggs to act as a binder.
Add more broth if the mixture feels too dry.
Transfer the mixture into the prepared baking dish.
Bake for 35 to 45 minutes until the top is golden brown and the center is set.
Notes
If using dried sage, substitute 1 teaspoon in place of the tablespoon of fresh sage. Use high-quality, unsalted butter for the best flavor. Ensure the cornbread is truly stale or toasted well, as this is the key to preventing a mushy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Find it online: http://itisrecipes.com/southern-cornbread-stuffing-recipe/