Name: Cornbread Stuffing
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1/2 c. (1 stick) unsalted butter, melted, cooled, plus more, softened, for pan -; 2 c. (240 g.) all-purpose flour -; 2 c. (240 g.) cornmeal -; 1/3 c. (66 g.) granulated sugar -; 2 tbsp. baking powder -; 1 tsp. kosher salt -; 4 large eggs, room temperature -; 1 (15-oz.) can creamed corn -; 1/4 c. whole milk -; 1 c. (2 sticks) unsalted butter, divided, plus more, softened, for pan -; 1 white or yellow onion, finely chopped -; 3 stalks celery, thinly sliced -; 2 tsp. kosher salt, divided -; 1/4 c. loosely packed finely chopped fresh sage -; 2 tbsp. finely chopped thyme -; 4 large eggs, room temperature -; 2 c. low-sodium chicken stock -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread Stuffing

1. 1/2 c. (1 stick) unsalted butter, melted, cooled, plus more, softened, for pan -

2. 2 c. (240 g.) all-purpose flour -

3. 2 c. (240 g.) cornmeal -

4. 1/3 c. (66 g.) granulated sugar -

5. 2 tbsp. baking powder -

6. 1 tsp. kosher salt -

7. 4 large eggs, room temperature -

8. 1 (15-oz.) can creamed corn -

9. 1/4 c. whole milk -

10. 1 c. (2 sticks) unsalted butter, divided, plus more, softened, for pan -

11. 1 white or yellow onion, finely chopped -

12. 3 stalks celery, thinly sliced -

13. 2 tsp. kosher salt, divided -

14. 1/4 c. loosely packed finely chopped fresh sage -

15. 2 tbsp. finely chopped thyme -

16. 4 large eggs, room temperature -

17. 2 c. low-sodium chicken stock -

How to cook deliciously - Cornbread Stuffing

1. Stage

Place a rack in center of oven; preheat to 400°. Grease a 13" x 9" baking dish with butter.

2. Stage

In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk eggs until blended. Whisk in creamed corn, milk, and melted butter. Fold in dry ingredients with a rubber spatula just until combined. Pour egg mixture into prepared dish.

3. Stage

Bake cornbread until golden brown around the edges and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool 30 minutes in pan.

4. Stage

Cut cornbread into 4 large pieces. Using a flexible spatula, lift pieces out of pan and transfer to a wire rack. Let cool completely.

5. Stage

If making the stuffing that day, reduce oven temperature to 200°. Using oven mitts, arrange racks in upper and lower thirds of oven. Cut cornbread into 1/2" cubes and spread in a single layer between 2 baking sheets.

6. Stage

Bake bread, rotating sheets top to bottom halfway through, until dry to the touch, 30 to 35 minutes. Let cool completely.

7. Stage

Make Ahead: Cornbread can be made 1 day ahead. After cooling, cut into cubes and spread between 2 baking sheets. Let sit, uncovered, at room temperature overnight.

8. Stage

Preheat oven to 375° and grease a 13" x 9" baking dish with butter.

9. Stage

In a large skillet over medium heat, melt 1 stick butter. Add onion, celery, and 1 teaspoon salt and cook, stirring occasionally, until softened and onion is sweet to the taste, 7 to 9 minutes. Add sage and thyme, and cook, stirring, until fragrant, about 2 minutes. Remove from heat and stir in remaining 1 stick butter until melted.

10. Stage

In a large glass measuring cup, whisk eggs until blended. Add stock and remaining 1 teaspoon salt and whisk until combined.

11. Stage

In a large bowl, combine cornbread and onion mixture and toss to combine. Drizzle egg mixture over and gently toss until combined. Transfer mixture to prepared dish.

12. Stage

Bake stuffing until golden brown and crispy on top and heated through, 30 to 35 minutes.