Easy Cornbread Stuffing
Stuffing! Let’s be honest, it’s the best side dish for Thanksgiving or Christmas dinner. Come on, you know it’s true! Okay, I know some of you probably disagree, but that’s okay. More stuffing for me!
Just give me a plate of homemade stuffing and I’m good to go. I’ve been wanting to try a cornbread stuffing for some years now and finally got around to making a batch last week. It’s so yummy! What makes this recipe easy is that you can use pre-made cornbread. I picked some up from my grocery store’s bakery. If you can’t find it already made, you can just whip some up from your favorite box mix.
I also added some regular stuffing mix to give the stuffing some of that more traditional flavor and texture. Finally, the eggs. I know not everyone adds eggs to their stuffing, but I’ve been team add-eggs-to-your-stuffing since forever. If you’ve never added eggs to stuffing, they help bind the stuffing together and add a bit of richness. I highly recommend giving the eggs a try!
This cornbread stuffing is perfect if you are wanting to do something a little different this year or if you are looking for a fun dish to bring to a holiday party! ‘Tis the season for stuffing!
Recipe Tips and Suggestions:
- You can use premade cornbread from the grocery store or bake it using a box mix or totally from scratch. Whatever your favorite is should work just fine!
- You can use fresh cornbread, but I typically use at least day-old (if not two) cornbread. The extra bit of dryness in the break works better for stuffing.
- You can prep this stuffing in advance by sauteing the celery and onion in the butter the night before. I usually mix it all together the day of as it doesn’t take much time once the onion and celery are cooked.
- Don’t skip the eggs! They really help to bind the stuffing together.
Serving Size: 1/6th of 8x8 dish
Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 7.4gCholesterol: 150mgSodium: 848mgCarbohydrates: 38gFiber: 2gSugar: 2gProtein: 10g