I LOVE Cornbread Stuffing! I can still remember the first time I ever had it. I couldn’t believe how delicious it was. I make Cornbread a lot, so I often make an extra one to put in the freezer for when I’m craving Cornbread Stuffing. It goes great with most anything, Poultry, Fish, Ham, Meatloaf, Pork Chops or Roast, or anything else you can think of. Since the main Ingredient is Cornbread, you want to make homemade. Eat some of it for dinner the night before or have it for breakfast. Day old Cornbread is best for Cornbread Stuffing. (My recipe is below.)
This recipe has the addition of Mushrooms and Carrots which I don’t always add to my Stuffing. It’s very nice for a change.
INGREDIENTS: YIELDS 5-6 Servings
½ lb Breakfast Sausage (I prefer Jimmy Dean, Sage flavor) Freeze the rest.
4 cups crumbled Cornbread
¾ cup Herbed Stuffing Mix (or stale bread, crumbled)
3 TBSP Butter
1 cup Mushrooms, chopped
¼ cup Onions, chopped
3 TBSP Mini Sweet Peppers, chopped
3 TBSP Celery, chopped
3 TBSP Carrot, diced
½ – ¾ tsp Dried Sage + extra for cooking
½ tsp Dried Thyme
Salt & Black Pepper to taste
1 ¾ cups Chicken Broth (or use some Buttermilk & less Chicken Broth)
In a large skillet, cook and crumble Sausage. Place in large bowl. Drain grease, if there is any.
In the same skillet, add Butter, all the Vegetables, and a few dashes of Pepper, Sage, and Thyme. Cook until Carrots are just about tender. Add ½ tsp Sage and ½ tsp Thyme, and stir into the Vegetables. Remove from heat and set aside for a minute.
In the same large bowl, add Herbed Stuffing Mix and crumbled Cornbread on top of the Sausage. Stir.
Add the cooked Vegetables, and stir.
Pour Chicken Broth over mixture, stir. Cornbread Stuffing needs to be wetter than normal Stuffing because it’s best when it’s on the moist side. Add the Chicken Broth and stir well. If it seems too dry, add some extra Chicken Broth, Buttermilk or regular Milk.
Place Stuffing into a Buttered 9” x 9” baking dish. Cover with Aluminum Foil to prevent it from drying too much. Bake for 20 minutes at 375° F. Remove the Foil and check to see if you need to add any extra liquid. Return Stuffing to the oven. Bake for another 30 minutes or so. You want the top to be slightly browned and a little crispy, but don’t let it dry out.
NOTES: This is an easily customizable dish. Omit any of the Vegetables you don’t want, add other Vegetables you do want.
You can cook it at a higher temperature if you’re cooking something else as the main course, just lessen the baking time.
The only cornbread recipe I use. I like my Cornbread moist and a little on the sweet side. Give this a try. It freezes beautifully! If you love Cornbread Stuffing, this is the Cornbread to use! This is my cornbread that won first prize at the Jefferson County Fair. I always sauté chopped Onion in the same cast iron skillet that I’ll bake the Bread in. Most of the time I add about 6 chopped Jalapenos. Sometimes I add chopped Bell Pepper or chopped Mini Sweet Peppers. (If you plan on making Cornbread Stuffing, omit the Jalapenos. I think it ruins the Stuffing.)
Wonderful with chili, tuna casserole, soup, breakfast. Cornbread is basically a quick bread. It’s incredibly easy and so satisfying. I can’t think of anything Cornbread doesn’t go with.
½ cup Crisco
1 cup sugar
1 cup + 2 TBSP yellow corn meal
2 tsp baking powder
½ tsp salt
1 ½ cup flour
1 ½ cup buttermilk
Cream Crisco and sugar until light and fluffy.
Add eggs and half of the milk. Beat well.
Add baking powder and salt, mixing until combined.
Add corn meal, flour and remainder of milk. Mix until combined.
The best cornbread is always baked in a cast iron pan. The edges get so wonderfully crispy. If you don’t have one, use a greased cake pan or baking dish.
BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned. (See picture)
I often bake a half batch. Know, however, that the leftover bread can be frozen to make stuffing with!
NOTE: My special additives are sautéed onions, chopped jalapenos, a little cooked and crumbled bacon, mini sweet peppers, green bell pepper, fresh corn, etc. I think you get the idea. If it sounds good? Add it.
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By Tika for CHEW WANNA EAT? © 2019