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!

Yield: 6 servings

Easy Cornbread Stuffing

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Cornbread Stuffing is a great alternative to traditional stuffing recipes for Thanksgiving. This recipe uses prepared cornbread for easier preparation!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 cup diced celery
• 1 cup diced onion
• 4 tablespoons butter
• 3 cups prepared cornbread, diced
• 1 1/2 cups bagged stuffing (like Pepperidge Farm)
• 3 large eggs, lightly beaten
• 1 cup broth
• 1/2 teaspoon poultry seasoning
• 1/2 cup chopped parsley (optional)
• Salt and pepper

Instructions

1. Melt the butter in a sauté pan over low heat. Add the onion and celery and stir. Let the mixture cook until the veggies are tender and most of the butter is absorbed, about 7-10 minutes. Remove from the heat and set aside.
2. Preheat oven to 350 degrees F. Spray an 8×8 baking dish with non-stick spray and set aside. In a large mixing bowl, add the cornbread, stuffing mix, beaten eggs, broth, seasonings, and parsley. Gently stir the mixture together until well-combined, being careful not to break up the cornbread too much.
3. Transfer the mixture to the baking dish. Cover with foil and bake for 20 minutes. Uncover and continue baking for another 10-15 minutes until the stuffing is cooked through and lightly browned on top.

Nutrition Information:

Yield:

6

Serving Size:

1/6th of 8x8 dish
Amount Per Serving: Calories: 345 Total Fat: 17g Saturated Fat: 7.4g Cholesterol: 150mg Sodium: 848mg Carbohydrates: 38g Fiber: 2g Sugar: 2g Protein: 10g