Chive and Cornbread Stuffing Recipe

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.

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