Cornbread Stuffing Casserole
Create a delectable cornbread stuffing casserole, combining homemade cornbread with savory stuffing for a holiday delight.
Ingredients
FOR CORNBREAD:
- 1 cup corn meal
- 1 cup flour
- 1 cup milk
- ¼ cup butter melted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs whisked
- 1 tablespoon brown sugar
FOR STUFFING:
- 4 cups corn bread crumbled
- 2 cups sourdough bread cubes
- ½ cup celery chopped
- ½ cup onion chopped
- 4 tablespoons sage leaves chopped
- 2 cups chicken broth + more as needed
- 8 tablespoons butter cut into slices
- salt & pepper to taste
Instructions
- If making the cornbread from scratch, preheat the oven to 425°F, then combine all of the ingredients for the cornbread. Stir until a smooth batter forms, then pour it into a greased baking dish. Bake for 20-25 minutes or until the cornbread is golden brown on top and a toothpick comes out clean when inserted in the center. Cool the cornbread completely, then crumble it into small to medium-sized cubes.
- In a large pan over medium-high heat, melt two tablespoons of butter and add the celery, onion, and sage. Cook until tender, about 10 minutes.
- Combine the bread cubes with the cornbread in a large bowl. Fold in the cooked onion and celery mixture. Season with salt and pepper.
- Pour the stuffing into a casserole pan and spread it out evenly. Pour the broth over the stuffing from corner to corner to ensure the entire stuffing mix is saturated with broth.
- Cook the stuffing at 425°F for 20-25 minutes or until the top has browned and turned crispy. Serve right away and enjoy with family and friends!
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