Cornbread Stuffing

Josephine Quick


I also sometime like to add cranberries to my cornbread stuffing.


★★★★★ 1 vote

45 Min
1 Hr


  • 2 c
  • 1/2 c
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    sea salt
  • 1 tsp
  • 4 large
  • 2 c
  • 2 Tbsp
    melted butter
  • 1/2 c
  • 1
    onion chopped/ and green bell pepper
  • 4
    celery ribs chopped
  • 1 box
    packed herb -season stuffing mix
  • 5 can(s)
    low sodium chicken broth
  • 1/2 tsp
    black pepper, sage,

How to Make Cornbread Stuffing


  1. Combine: first 6 ingredients, stir together 2 eggs and buttermilk, add to dry ingredients, stirring just until moistened. Add melt butter to cast iron skillet and pour batter over melted butter.
  2. Bake: at 425 degree for 25 minutes or until cornbread is golden, cool and crumble.
    Melt 1/2 cup of butter in a large skillet over medium heat , add green bell pepper, onion, celery and sauté until tender.
  3. beat remaining 2 eggs stir into crumbled cornbread, onion mixture, pepper and sage and chicken broth until blended. spoon into a lightly greased baking dish. place in oven uncovered at 350 degree for 50 minutes or lightly brown.

Printable Recipe Card

About Cornbread Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy Healthy

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