Cornbread Stuffing

A holiday fan favorite and the ultimate side dish for Friendsgiving or Thanksgiving. The stuffing is made with homemade cornbread consisting of sweet and savory in every bite. A no-fuss recipe that can easily be made ahead of time and baked the day of.

TYPE SIDE DISH
SERVES 12
DIFFICULTY MODERATE
PREP TIME 20 MIN
COOK TIME 45 MIN

Ingredients

For the Cornbread:

  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups sour cream
  • 4 eggs, whisked
  • 1 cup butter, melted

For the Stuffing:

  • 1 yellow onion, diced
  • 1 pound thick-cut bacon
  • 4 ribs of celery, diced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped sage
  • 1 Honeycrisp Apple, chopped
  • 4 cups chicken stock
  • ½ cup butter, sliced
  • stale crumbled cornbread
  • unsalted butter to grease pan

Directions

For the Cornbread:

  1. Preheat the oven to 375°F.
  2. Coat an All-Clad Pro-Release Nonstick 9 x 13" Rectangle Baking Pan with unsalted butter.
  3. Whisk together cornmeal, flour, sugar, baking soda, and salt.
  4. Stir in sour cream and eggs until smooth. Gradually add in melted butter until mixed.
  5. Pour the batter into the prepared 9 x 13" pan and bake for 35 minutes or until the toothpick comes out clean.
  6. Allow the cornbread to get stale overnight by crumbling it onto a large baking sheet and letting it sit out at room temp for 24 hours.

For the Cornbread:

  1. Preheat the oven to 350°F.
  2. Coat an All-Clad Pro-Release Nonstick 9 x 13" Rectangle Baking Pan with unsalted butter.
  3. Chop bacon into small pieces and place in a D3 Stainless Everyday 10.5 Inch Skillet over medium-low heat and cook until crisp. Remove the bacon from the pan.
  4. Leave about 2 tablespoons of the bacon renderings in the pan and add in chopped onion and celery. Cook until soft for about 5-7 minutes.
  5. Season with salt, pepper, thyme, and sage, and cook for 2 more minutes. Remove pan from heat.
  6. In a large mixing bowl, combine stale cornbread and vegetable mixture.
  7. Add in chicken broth and stir until combined.
  8. Transfer the stuffing to the prepared baking pan.
  9. Top evenly with butter slices and cover with foil.
  10. Bake for 30 minutes.
  11. Remove foil from pan and bake for 15 minutes or until golden.

Pro Tip:

You can make different variations of this recipe. You can omit the apples and opt for nuts or swap the bacon with sausage.