Description
Golden, crumbly cornbread stuffed with herbs, garlic, and buttery vegetables — baked until crisp on top and soft inside. The kind of side dish that outshines the main course.
Ingredients
For Cornbread:
- 1 cup yellow cornmeal
- ½ cup all-purpose or whole wheat flour
- ¾ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- 2 eggs
- 1 cup plain low-fat yogurt or buttermilk
- ½ cup milk
- 1 tbsp mild honey
- 2–3 tbsp unsalted butter
For Stuffing:
- 2 tbsp olive oil (or 1 tbsp each olive oil + butter)
- 1 large onion, finely chopped
- Salt to taste
- 4 celery stalks, diced
- 4 garlic cloves, minced
- 2 tsp rubbed sage (or 2 tbsp fresh)
- 1 tbsp fresh thyme (or 1½ tsp dried)
- ½ cup chopped parsley
- Black pepper
- Double batch of cornbread, crumbled
- ½ cup milk (more if needed)
- 4 tbsp unsalted butter (for baking separately)
Instructions
1. Preheat oven to 400°F. Heat pan, mix dry and wet cornbread ingredients separately, then combine.
2. Melt butter in hot pan, pour in batter, bake 35–40 minutes. Cool completely.
3. Sauté onion, celery, and garlic in olive oil until softened. Season with salt and pepper.
4. In a large bowl, combine crumbled cornbread, sautéed vegetables, sage, thyme, parsley, and milk. Mix well.
5. Adjust moisture by adding more milk if needed; mixture should be moist but not soggy.
6. Grease a baking dish with butter and spoon in stuffing mixture.
7. Dot the top with remaining butter. Cover with foil and bake at 325°F for 30 minutes.
8. Uncover and bake an additional 10–15 minutes for a golden, crisp top.
9. Serve hot.
Notes
Use dry or stale cornbread for the best texture. Add more milk if the mixture feels too dry before baking. Do not skip sautéing the vegetables — raw veg will negatively affect the final texture. This recipe can be prepared ahead of time and even frozen for convenience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg