In this elegant cornbread stuffing recipe cornbread muffins are used as a base for the added sausage, celery, dried cherries, nuts, honey, and herbs stuffing. Serve with an English brown ale. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Cornbread Stuffing Cornbread Stuffing Recipe | CHEFBear.net PT2H5M Serves 12 3 1/2 Cups All-Purpose Flour 2 Cups Cornmeal 1/2 Cup Sugar 4 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Salt 2 1/2 Cups Milk 1 Cup Unsalted Butter 2 Large Eggs 1 Pound Pork Sausage 1 N/A Onion 2 N/A Celery Stalks 6 Cloves Garlic 1/2 Cup Dried Cranberries 1/2 Cup Pecans 1 Teaspoon Kosher Salt 1/2 Teaspoon Ground Sage 1/4 Teaspoon Dried Rosemary 4 Cups Chicken Stock 2 Tablespoons Unsalted Butter 3 Tablespoons Honey Preheat the oven to 375 degrees. Generously, grease 2 (12-cups) muffin pans with some melted butter. In a large bowl, mix together cornmeal, flour, sugar, baking soda, baking powder and salt. In another bowl, add eggs, milk and 1 cup of melted butter and beat until well combined. Add milk mixture into flour mixture and with a wooden spoon, mix until just moistened. Place mixture into prepared muffin cups, about 3/4 of the way full. Bake for about 20 minutes. Remove from oven and keep aside to cool slightly. Carefully, run a butter knife around the edges of each muffin to remove from cups. Meanwhile, preheat the oven to 450 degrees. Line 1 cookie sheet with parchment paper. Roughly chop baked muffins into 2-inch bite-sized pieces. Divide muffin cubes in the bottom of prepared baking sheets evenly. Bake for about 10-15 minutes, tossing occasionally. Remove from oven and keep aside to cool. After cooling, transfer cubes to a large bowl. Reduce the temperature of oven to 400 degrees. Grease 1 (14x10-inch) casserole dish. Heat a medium pan over medium-high heat and cook sausage until browned. Transfer sausage to a bowl, leaving grease in the pan. In the same pan, add onion and celery and saute for about 5-8 minutes. Add garlic and saute for another minute. Add cooked sausage, onion mixture into the bowl of cornbread cubes. Add cherries, walnuts, rosemary, sage and salt and toss to coat well. Add enough chicken stock and toss until mixture becomes moisten. Place stuffing mixture into prepared casserole dish evenly and with the back of spoon, press to smooth. Top with cubed butter and bake for about 35-45 minutes. Remove from oven and drizzle with honey.

Cornbread Stuffing

Cornbread Stuffing Recipe


In this elegant cornbread stuffing recipe cornbread muffins are used as a base for the added sausage, celery, dried cherries, nuts, honey, and herbs stuffing. Serve with an English brown ale.

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Recipe Information

Flavor Profile

American

Protein

Dairy,Eggs,Grains

Category

Side Dishes

Serves

12

Total Time

2 Hours 5 Minutes

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Ingredients

      • 3 1/2 Cups All-Purpose Flour
      • 2 Cups Cornmeal
      • 1/2 Cup Sugar
      • 4 Teaspoons Baking Powder
      • 1/2 Teaspoon Baking Soda
      • 1 Teaspoon Salt
      • 2 1/2 Cups Milk
      • 1 Cup Unsalted Butter (Melted & Cooled Slightly)
      • 2 Large Eggs
      • 1 Pound Pork Sausage
      • 1 Onion (Minced)
      • 2 Celery Stalks (Sliced Thinly)
      • 6 Cloves Garlic (Minced)
      • 1/2 Cup Dried Cranberries
      • 1/2 Cup Pecans (Chopped Roughly)
      • 1 Teaspoon Kosher Salt
      • 1/2 Teaspoon Ground Sage
      • 1/4 Teaspoon Dried Rosemary
      • 4 Cups Chicken Stock
      • 2 Tablespoons Unsalted Butter
      • 3 Tablespoons Honey

Directions

  1. Preheat the oven to 375 degrees. Generously, grease 2 (12-cups) muffin pans with some melted butter.
  2. In a large bowl, mix together cornmeal, flour, sugar, baking soda, baking powder and salt. In another bowl, add eggs, milk and 1 cup of melted butter and beat until well combined. Add milk mixture into flour mixture and with a wooden spoon, mix until just moistened.
  3. Place mixture into prepared muffin cups, about 3/4 of the way full. Bake for about 20 minutes.
  4. Remove from oven and keep aside to cool slightly. Carefully, run a butter knife around the edges of each muffin to remove from cups. Meanwhile, preheat the oven to 450 degrees. Line 1 cookie sheet with parchment paper.
  5. Roughly chop baked muffins into 2-inch bite-sized pieces. Divide muffin cubes in the bottom of prepared baking sheets evenly. Bake for about 10-15 minutes, tossing occasionally. Remove from oven and keep aside to cool. After cooling, transfer cubes to a large bowl. Reduce the temperature of oven to 400 degrees. Grease 1 (14x10-inch) casserole dish.
  6. Heat a medium pan over medium-high heat and cook sausage until browned. Transfer sausage to a bowl, leaving grease in the pan. In the same pan, add onion and celery and saute for about 5-8 minutes. Add garlic and saute for another minute.
  7. Add cooked sausage, onion mixture into the bowl of cornbread cubes. Add cherries, walnuts, rosemary, sage and salt and toss to coat well. Add enough chicken stock and toss until mixture becomes moisten.
  8. Place stuffing mixture into prepared casserole dish evenly and with the back of spoon, press to smooth. Top with cubed butter and bake for about 35-45 minutes.
  9. Remove from oven and drizzle with honey.



Nutrition & Cost Facts

Calories

671 kcal

Carbs

71 g

Fat

35 g

Protein

17 g

Cost Per Serving

$1.32

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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