Ingredients:
Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons granulated sugar
- 1 large egg
- 1 cup buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup finely chopped fresh chives
Stuffing:
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup finely chopped fresh chives
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups crumbled cornbread (about 1/2 of the cornbread recipe above)
- 2-3 cups low-sodium chicken or vegetable broth
Instructions
1. Make the Cornbread:
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, pepper, and sugar.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined (don’t overmix). Fold in the chives.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely, then crumble it into bite-sized pieces.
2. Prepare the Stuffing:
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the onion and celery and cook until softened, about 5-7 minutes.
- Stir in the chives, sage, thyme, salt, and pepper. Cook for 1 minute more.
- Add the crumbled cornbread to the skillet and stir to combine.
- Gradually add the broth, stirring constantly, until the stuffing reaches your desired moistness. You may not need all the broth.
3. Baking (if desired):
- If you’d like a crispier top, transfer stuffing to a greased baking dish.
- Bake in a preheated 375°F (190°C) oven for 20-30 minutes or until heated through and lightly browned on top.
Tips:
- Make it ahead: You can make the cornbread and prepare the stuffing base a day in advance. Store separately in the refrigerator and combine with broth just before baking.
- Add-ins: Customize with sausage, chopped pecans, dried cranberries, or your favorite additions.
- Vegetarian: Use vegetable broth and omit any sausage.
