Cornbread stuffing makes a great side dish for Thanksgiving or anytime! You can also use it to top a casserole.
Add dried cranberries and pecans for an outstanding Thanksgiving treat!
Easy Cornbread Stuffing
- 1 cornbread, crumbled (recipe below)
- 1 1/2 cup chicken broth
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup butter
- 1 tablespoon dried parsley
- 1/2 cup dried cranberries, optional
- 1/2 cup chopped pecans, optional
Sautee onion and celery in butter over med-high heat until softened. Add to crumbled cornbread, stir. Add broth a little at a time to reach desired consistency.
Place in an 8×8-inch casserole dish. Bake uncovered at 350 for 30 minutes or until cornbread is browned and casserole is thoroughly heated.
Adapted from Indian Head Cornmeal recipe
- 1 cup cornmeal
- 1 cup flour
- 1 Tablespoon Baking Powder
- 1/4 cup sugar, (2 Tablespoon if using cranberries)
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup oil
In a medium bowl, mix together dry ingredients.
In a separate bowl, mix oil, egg and milk.
Combine and stir just until wet.
Bake in a greased 8×8-inch pan at 425 for 20-25 minutes and toothpick comes out clean when tested.