Description
A savory cornbread stuffing casserole with a mix of herbs and vegetables, perfect for holiday meals or family dinners.
Ingredients
Scale
- 6 cups crumbled cornbread
- 1 cup diced celery
- 1 cup diced onion
- 1/2 cup melted butter
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, sauté celery and onion in butter until soft.
- In a large bowl, combine cornbread, sautéed vegetables, broth, eggs, sage, thyme, salt, and pepper.
- Transfer mixture to a greased baking dish.
- Bake for 30–35 minutes or until golden brown on top.
- Let cool slightly before serving.
Notes
- Use homemade or store-bought cornbread.
- Adjust seasonings to taste.
- Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg