Homemade cornbread is cubed and mixed with onions, celery, garlic, fresh herbs and plenty of butter. It is baked to perfection. The middle is buttery and moist and the top is golden and slightly crisp around the edges of the cornbread pieces.
Preheat the oven to 400℉. Lightly grease or spray a 9x9 pan. Set aside.
Whisk together the dry ingredients.
1 ½ cups medium grind cornmeal, 1 cup all purpose flour, 2 tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon kosher salt
Whisk together the wet ingredients.
1 ½ cups buttermilk, 2 large egg, ¼ cup vegetable oil
Stir the wet ingredients into the dry, just until combined.
Pour into the prepared pan. Bake for 35 minutes.
Let the cornbread sit out overnight at room temp to help dry out for the stuffing. IF YOU ARE SHORT ON TIME and you don't have time to let the cornbread sit out overnight you can use this method- Cube the cooked and cooled cornbread into large 1 ½ inch – 2 inch cubes and place on a rimmed baking sheet in a 250℉ oven for about 20 minutes. Then move on with the cornbread recipe below.
Cornbread Stuffing
Preheat the oven to 325 degrees. Cut the cornbread into 1 ½ inch – 2 inch cubes. Set aside.
In a large Dutch oven or high sided skillet, melt 4 tablespoon butter over medium heat. Add the onion and cook stirring often until it begins to soften (about 3 minutes). Add in the chopped celery and 2 teaspoons of kosher salt. Cook for about 5 minutes until the celery starts to soften.
1 large onion, 4 stalks celery, 2 tsp. kosher salt
Add in the minced garlic, pepper, sage, rosemary, parsley and poultry seasoning and stir to combine.
Remove from the heat and add in the cornbread cubes. Toss the ingredients together, lightly breaking up the cornbread cubes into bite size pieces.
Gradually add in ½ cup milk while tossing to moisten the ingredients. Transfer the mixture into a 2 quart casserole dish.
½ cup whole milk
Evenly dot the top of the stuffing with the remaining 4 tablespoon of butter.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 5 minutes to lightly crisp the top.
Serve immediately.
Notes
DOUBLING THE RECIPE FOR A LARGER CROWD:To easily double the recipe, hover over the serving in the recipe card. Use the +/- to change the amount you are serving. It will change the ingredient amounts for you!Change the baking pan size accordingly. Baking time should be the same.MORE STUFFING RECIPES: