Every year I make an extra cornbread just so I can use it to make an extra side of stuffing with it. Why do I do this? Because my family can’t decide between my savory stuffing and this cornbread one and demand both! For this recipe, you can either use a store bought cornbread, or just make a quick boxed cornbread. It’s sweet, it’s savory, it’s just perfect!
Recipe
Cornbread Stuffing
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Loading...Ingredients
- 4 cups of cornbread, cut in cubes
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 onion chopped
- 1 cup of celery, chopped
- 1/3 cup of carrots, chopped
- 1/4 red bell peppers, chopped
- 2 tbsp of garlic, minced
- 2 tbsp of fresh sage, chopped
- 2 tsps of everything but the leftover seasoning @traderjoes
- 1 cup of chicken stock @swansonbroths
- Salt and pepper to taste
Instructions
Heat a large pot on medium heat.
Add the oil, butter, onion, celery and carrots.
Cook until all of the veggies start to soften and the onions become translucent.
Add the bell peppers, herbs, garlic and stir.
While that’s cooking, toast your cornbread lightly.
Back in the pot with the veggies, add salt and pepper to taste.
Add in the chicken stock and the seasonings and stir.
Bring to a light boil, add the cornbread, and stir well.
Add another tbsp of butter and put the mixture in a baking dish and bake on 350° for 15-20 minutes, or until the top has browned a bit.
