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 -

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.