Easy Cornbread Stuffing Recipe | Little Luna
Easy Cornbread Stuffing Recipe | Little Luna
The delicious cornbread filling is the perfect side dish, especially a festive meal! The texture is perfect and the taste is delicious!
Cornbread itself is a delicious side dish, but did you know you can use it for fillings? ! This is a delicious spin of traditional stuffing, trust me, when I say it’s just as good!
Homemade cornbread filling
Homemade cornbread filling is one of my favorite comfort foods. The taste of cornbread mixes well with the taste in the filling. For so many different recipes, this is a great side dish. We like to make it into a festive meal. Thanksgiving, Christmas, Easter and more!
Fillings and dressings? The only difference between the two recipes is whether it has been baked in the bird’s body. Where you live will also affect your address. In many parts of the country, it is called a “dressing”. Some places, such as Arizona, use “stuffing”, whether it’s stuffed in a bird or baked in the oven.
I really like trying this recipe! The seasoning mixture is very loose and thick at first, but it does hold together well after baking. I was a little worried before I put it in the oven, but everything turned out fine!
Make cornbread first
Let’s start with making cornbread. If you don’t have time to make cornbread from scratch, you can easily buy a pre-made cornbread or even mixed cornbread.
Combine cornmeal, flour, salt, and baking powder in a medium bowl. In another small bowl, whisk together the eggs, buttermilk, and oil. Pour the wet ingredients into the dry ingredients, and then mix everything until completely combined. Pour the batter into a greased pie pan or cake pan and bake at 350 degrees for 25-30 minutes. Use the toothpick inserted in the center to check if it is done. Let the cornbread cool for 10-15 minutes.
Keep the oven on and make the filling later.
Other things to remember:
- Slowly add the liquid to the bread. The bread should absorb liquid without leaving a pool at the bottom. You can always add more liquid, but you can’t make it less wet.
- Many people recommend using one-day-old cornbread to help prevent it from getting wet. You can also cut your cornbread into cubes and bake them in the oven to dry them a bit. Simply heat the oven to 250°F and bake for 15-20 minutes. Cool before adding other ingredients.
- Cornbread can also be pre-made and stored in the refrigerator for 1-2 months. After the bread has cooled, wrap it in plastic wrap and then wrap it in foil. Allow to thaw before use in the recipe.
How to make cornbread filling
This recipe is very simple and straightforward. It can be completed within an hour, or even ahead of schedule if needed! I like a good advance recipe. Make life so easy.
hot. After the cornbread has cooled, start making the filling. Melt butter in a large saucepan over medium heat. Add onion and celery, stirring occasionally, until soft and translucent. In a separate saucepan, heat chicken broth, salt, pepper, and poultry seasoning until hot.
mix. Crush the cooled cornbread into a large bowl. Add filling cubes and crackers. Pour the vegetables and butter on top and stir to combine. Then add the chicken broth mixture. Taste the taste of the mixture and add more salt or poultry seasoning if needed. Add the eggs to the mixture and stir until everything is combined.
bake. Pour the filling mixture into a greased 9 x 13 pan. Bake for 45-50 minutes. It is done when it is fixed and light brown on top.
Mix + Variation
You can add other flavors to this filling to make it your own. Just remember what kind of additions you added. Nuts may absorb liquid and leave a dry filling, while apples omit the liquid, resulting in a soggy filling. Adjust the liquid accordingly.
Also, make sure not to add too much content. Cornbread is what holds all the liquids together. Overfilling will make it lose its shape. In a separate saucepan, heat chicken broth, salt, pepper, and poultry seasoning until hot.
Some mix-ins include:
- Meat, such as chopped sausage or bacon
- Nuts such as walnuts, pecans, or almond flakes
- Chopped vegetables
- Fruits such as cranberries, pears, or apple chucks
- spices
- onion
- mushroom
How to store + side options
Store any leftovers in an airtight container in the refrigerator. If stored correctly, it should last for 4-5 days. You can make this filling the day before, then cover it and store it in the refrigerator. You can also cover it with plastic wrap, and then wrap the entire pot with aluminum foil.
If you prefer to freeze it, please label it and store it in the refrigerator for up to 3 months. Defrost completely before baking.
Some of our favorite dishes include:
We hope you enjoy this recipe as much as we do!
For more side dishes, please check:
Course Side Dishes
American cuisine
Preparation time 20 minutes
Cooking time 45 minutes
Total time 1 hour 5 minutes
12 servings
Calories 220 kcal
Author Little Luna
Cornbread:
- 1 cup cornmeal
- 1/2 cup flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 eggs
- 3/4 cup buttermilk
- 2 tablespoons oil
Filling:
- 1/2 cup butter
- 2 cups chopped celery
- 1 medium onion, chopped
- 1 (7.5 ounce) packing cube of filler
- 1 sleeve of crackers coarsely chopped
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 teaspoons poultry seasoning
- 5 eggs beaten
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Preheat the oven to 350.
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To make cornbread, in a medium bowl, whisk together cornmeal, flour, salt, and baking powder. In a small bowl, whisk together the eggs, buttermilk, and oil. Pour the wet ingredients into the dry ingredients and mix well. Pour the batter into a greased pie pan or cake pan and bake for 25-30 minutes until the toothpick inserted in the center is clean. Let cool for 10-15 minutes. Do not turn off the oven.
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When the cornbread is cool, melt the butter in a large saucepan over medium heat. Add onion and celery and cook, stirring occasionally, until soft and translucent.
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In a separate saucepan, heat chicken broth, salt, pepper, and poultry seasoning until hot.
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Crush the cooled cornbread into a large bowl. Add the filling cubes and salted biscuits and mix well. Pour the vegetables and butter on top and stir to combine. Add chicken broth mixture and stir to combine. Taste the taste of the mixture and add more salt or poultry seasoning if needed. Add eggs to the mixture and stir until combined.
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Pour the filling mixture into a greased 9 x 13 pan. Bake for 45-50 minutes, until set and light brown on top.