This recipe for simple cornbread stuffing is my favorite stuffing recipe to date. Growing up, stuffing always seemed like a throw away dish. It was just bland, mushy bread after all. Cornbread stuffing, on the other hand, is neither bland or a throwaway. I love how the sweetness of the cornbread pairs with savory vegetables and thyme to make a stuffing that is full of flavor and worthy of its place at any Thanksgiving table.
Cornbread Stuffing, serves 6-8
- 1 onion finely chopped
- 2 cups chopped carrots (1/4” pieces)
- 2 slices of bacon, chopped into small ½” pieces
- 6 mushrooms, sliced thin (I like Baby Bellas)
- 1 Tablespoon of olive oil
- 3 sprigs of fresh Thyme, leaves removed and finely chopped.
- Salt and pepper to taste
- 2 Tablespoons butter, melted and cooled to room temperature
- 3/4 cup cream
- 2 eggs
- 1 packet of Jiffy Yellow Cornbread, prepared per instructions on the back of the packet. (you can also just buy already cooked cornbread if you like)
- 9″x13″ casserole dish
- 9″ x 13″ Baking sheet if making bread crumbs
- sauté pan
- Large bowl
- Sauce pan for melting butter (or you can just do it in the microwave)
1) Make your cornbread. You can do this a up to two three days in advance because we are going to turn it into fresh cornbread crumbs.
2) Make your cornbread crumbs: Preheat your oven to 425 degrees. On a sheet pan lined with a Silpat or parchment paper, break up your cornbread into rough crumbs. Spread out the crumbs in an even layer. Place them in the oven to dry out for 15 minutes. Let them cool completely and store in an airtight container for a a few days.
3) Make your vegetables/bacon: In a sauté pan over medium heat, heat your olive oil for about 10-20 sec. Add your bacon to the sauce pan and cook for about 5-10 minutes stirring frequently until the bacon is crispy and its fat has been rendered. Turn off the heat.
4) Using a slotted spoon or even just a wooden spoon, take the bacon out of the pan. Place on a plate covered with a paper towel to drain and finish cooling.
5) Turn the heat to medium-low. Add your onions, carrots, and thyme to the pan and sauté them until the onion are translucent. Add your garlic and mushrooms and saute until the vegetables are tender making sure to stir frequently. Season the vegetables with salt and pepper to taste. You can make your vegetables and bacon a day or two in advance. Simply store them in airtight container until you are ready to assemble your stuffing.
Assemble your stuffing:
6) Preheat your oven to 375 degrees. Butter a 9”x13” casserole dish and set aside.
7) In a bowl or liquid measuring cup, whisk together your eggs, melted butter, and cream.
8) In another large bowl, combine the cornbread crumbs, bacon, and cooked vegetables tossing them together until thoroughly mixed. Add the cream, eggs, and butter mixture to the bowl and stir everything together.
9) Pour the cornbread mixture into your buttered baking dish. Bake for 30 minutes until the top is crisp and golden brown
10) Serve your cornbread piping hot or at room temperature. Whatever makes your heart happy.
C ans S note: Like most of my thanksgiving recipes, feel free to break these steps down over multiple days. For example, you could make the bread crumbs on a Tuesday; sauté the veggies/bacon on a Wednesday; assemble the stuffing Thursday morning; and bake it before you want to serve Thursday afternoon. Voila! Your Thanksgiving day just got easier.
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