Description
Moist and savory cornbread stuffing made from scratch with onions, celery, and herbs. A cozy and flavorful side dish perfect for family dinners or holidays.
Ingredients
- 6 tablespoons butter, melted (for cornbread)
- 1½ cups yellow cornmeal
- 1 cup all-purpose flour
- 3½ teaspoons baking powder
- 5 tablespoons unsweetened applesauce
- 2 tablespoons sugar
- 1¼ teaspoons salt (for cornbread)
- 1⅝ cups milk or water
- ¼ cup butter (for stuffing)
- 1 large sweet onion, finely chopped
- 4 stalks celery, diced
- ½ cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (for stuffing)
- ¼ teaspoon black pepper
- 2½ cups vegetable or chicken broth
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a large bowl, whisk cornmeal, flour, baking powder, sugar, and salt.
- Add applesauce, melted butter, and milk. Mix until smooth.
- Pour batter into the prepared pan.
- Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Cut the cornbread into 1-inch cubes. Spread on a baking sheet.
- Dry the cubes in the oven at 200°F for 90 minutes, or leave uncovered overnight.
- Preheat oven to 375°F.
- In a skillet, melt butter over medium-low heat. Add onion and celery and sauté for 10 minutes until softened.
- Stir in half of the parsley, broth, Italian seasoning, salt, and pepper. Bring to a gentle simmer, then remove from heat.
- Place dried cornbread cubes in a 9×13-inch baking dish.
- Pour the broth mixture evenly over the top and gently toss to combine.
- Sprinkle the remaining parsley on top.
- Bake uncovered for 25–30 minutes until the top is golden and slightly crisp.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- For a deeper flavor, add ½ teaspoon dried sage or thyme before baking.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American