Description
This Savory Herb-Infused Baked Cornbread Stuffing is a delicious, comforting side dish perfect for holidays or any meal. Featuring crumbled cornbread combined with sautéed onions, celery, garlic, and a fragrant blend of fresh herbs, this recipe is moistened with vegetable broth and eggs, then baked to a golden perfection. Optional dried cranberries or nuts add a sweet and crunchy contrast to the savory flavors, making this stuffing a crowd-pleaser.
Ingredients
Scale
Cornbread Stuffing Base
- 8 cups cornbread, crumbled (homemade or store-bought)
Vegetables and Aromatics
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup fresh parsley, chopped
Liquids and Fats
- 1/2 cup unsalted butter (1 stick)
- 2 cups vegetable broth (or chicken broth for more flavor)
- 2 large eggs, beaten
Optional
- 1/2 cup dried cranberries or chopped nuts (optional for sweetness and texture)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a large baking dish with butter or non-stick spray to prevent sticking during baking.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and celery, sautéing for 5-7 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes more until the garlic is aromatic but not browned.
- Combine Dry Ingredients: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, salt, black pepper, sage, thyme, rosemary, and parsley. If using dried cranberries or nuts, add them now for extra flavor and texture.
- Mix Liquids: In a separate bowl, whisk together the vegetable broth and beaten eggs until well blended.
- Combine Mixtures: Pour the broth and egg mixture over the cornbread mixture, stirring gently until everything is evenly moistened.
- Transfer to Baking Dish: Pour the stuffing mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake: Bake in the preheated oven for 30-35 minutes until the top is golden brown and the filling is heated through.
- Rest and Serve: Remove from oven and let the stuffing cool for a few minutes before serving warm as a flavorful side dish.
Notes
- Use homemade or quality store-bought cornbread for the best texture and flavor.
- Vegetable broth can be substituted with chicken broth for a richer taste.
- Optional dried cranberries or nuts add sweetness and crunch, but can be omitted for a more traditional stuffing.
- Fresh herbs are preferred for vibrant flavor, but dried herbs work well if needed.
- Allow the stuffing to rest after baking to help it set and make serving easier.
- For a gluten-free version, ensure the cornbread used is gluten-free.
