How do you make cornbread stuffing from scratch? Cornbread stuffing is a classic American dish that is perfect for any holiday meal, especially during Thanksgiving and Christmas. It combines the rich flavors of cornbread with the savory taste of herbs and spices, creating a delightful and comforting dish that everyone will love. In this article, we will guide you through the process of making this delicious homemade cornbread stuffing from scratch, ensuring that your holiday feast is nothing short of spectacular.
Before we dive into the recipe, let’s gather all the necessary ingredients. You will need the following:
– 2 cups cornmeal
– 1 cup all-purpose flour
– 1/2 cup sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 2 eggs, beaten
– 1 cup milk
– 1/4 cup vegetable oil
– 1/2 cup butter, melted
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– 1 teaspoon dried rosemary
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 2 cups chicken or vegetable broth
– 1 cup diced celery
– 1 cup diced onion
– 1 cup diced mushrooms
– 1 cup diced cooked turkey or chicken
Now that we have all the ingredients ready, let’s start making the cornbread. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the beaten eggs, milk, vegetable oil, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cornbread tough.
Transfer the batter to the greased baking dish and spread it out evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once the cornbread is done, remove it from the oven and let it cool slightly before cutting into cubes.
While the cornbread is cooling, let’s prepare the stuffing mixture. In a large skillet, melt the butter over medium heat. Add the diced celery, onion, and mushrooms, and cook until they are softened and slightly browned. Add the diced turkey or chicken, and cook until heated through. In a separate bowl, combine the dried thyme, sage, rosemary, black pepper, garlic powder, and onion powder. Stir the spices into the skillet with the vegetables and meat.
Now, it’s time to assemble the cornbread stuffing. Add the diced cornbread cubes to a large mixing bowl. Pour the cooked vegetable and meat mixture over the cornbread cubes and toss to combine. Gradually add the chicken or vegetable broth, stirring until the mixture is moistened but not soggy. Adjust the seasoning to taste, and if needed, add more broth to achieve the desired consistency.
Transfer the cornbread stuffing to a greased baking dish and cover with aluminum foil. Bake for 30-35 minutes, or until the top is golden brown and the stuffing is heated through. Remove the foil during the last 10 minutes of baking to allow the top to brown further. Once done, let the cornbread stuffing rest for a few minutes before serving. Enjoy your homemade cornbread stuffing as a delightful side dish for your holiday meal!
