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Sweet Cornbread Stuffing

Sweet Cornbread Stuffing combines the taste of sweet corn with the traditional parsley-thyme-sage combo in a simple, delicious Thanksgiving side.
You know how some foods totally trigger blasts from the past? Well, Sarah reminded me about a funny childhood memory as we were making stuffing this week. I have to preface this by saying that we have never been big tv watchers. We watch an occasional movie, a history channel documentary and maybe a game or two, but that’s pretty much it.

However, when our kids were little, we religiously watched “Arthur” on PBS every day after school. It became our 1/2 hour of decompression after a long day at school and before the homework grind began. Somehow, my girls discovered one-minute Stove Top stuffing, and decided that it was the best after-school snack on the planet. And so, we went through a “stuffing phase,” where they walked in the door each day, threw their backpacks down and went straight to the pantry for an envelope of stuffing mix. Arthur and Stove Top became a daily after-school routine for awhile. Weird but true.

Sweet Cornbread Stuffing combines the taste of sweet corn with the traditional parsley-thyme-sage combo in a simple, delicious Thanksgiving side.
So as we made this Sweet Cornbread Stuffing this week, Sarah had a little deja vu moment, and we had a good chuckle about those good ol’ stuffing days.

In the world of Thanksgiving prep, where pies and rolls need to be made, tables need to be set, and a million other details need to be checked off, put this little baby on your list under “simple!” Sweet Cornbread Stuffing is a quick one. Make the bread days before (or NOW and freeze it!), and then simply sauté, toss and bake. Super easy! Actually, in the time it takes to watch an old episode of Arthur, the stuffing can be in the oven and ready to go!

Sweet Cornbread Stuffing combines the taste of sweet corn with the traditional parsley-thyme-sage combo in a simple, delicious Thanksgiving side.

Sweet Cornbread Stuffing

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8

Ingredients

    Cornbread
  • 2/3 cup cornmeal
  • 1 1/4 cup flour
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup canola oil
  • 1 cup milk
  • Stuffing
  • 1 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 yellow onion
  • 6 stalks celery
  • 2 cups mushrooms
  • 1/4 cup fresh parsley
  • 1 Tbsp. fresh rosemary, sage and thyme
  • Salt and pepper
  • Cornbread
  • 2 cups chicken stock
  • 2 eggs, beaten

Instructions

    Cornbread
  1. Preheat oven to 350 degrees.
  2. Mix together all ingredients.
  3. Pour in greased muffin tins or 9x13 pan. Bake at 350 for about 15 minutes (slightly longer if using pan).
  4. Cool and chop roughly into 1-2 inch pieces. Spread on baking sheet and let dry for several hours.
  5. Stuffing
  6. Preheat oven to 350 degrees.
  7. Heat oil and butter in pan.
  8. Chop onion, celery and mushrooms and add to pan.
  9. Add herbs, salt and pepper to taste. Sauté until vegetables are soft.
  10. Toss with cornbread pieces. Add stock and eggs and fold carefully until moist.
  11. Spread stuffing on cookie sheet and bake for about 30 minutes, tossing once or twice during baking.

Notes

*Note that the cornbread should dry out for several hours.

*Add slivered almonds, or other nuts, for added crunchy texture.

http://www.kiwiandcarrot.com/sweet-cornbread-stuffing/

Need other recipes for your Thanksgiving feast? Give these a try:

Easy Overnight Refrigerator Rolls can be made days in advance and kept in the fridge until ready to use. No kneading required!   3-Ingredient Cheesy Layered Sweet Potatoes combine sweet potatoes, Pecorino cheese, melted butter and nutmeg in a simple but deliciously savory side dish!   Blue Cheese and Bacon Mashed Potatoes-irresistably creamy potatoes with swirls of melted blue cheese and chunks of savory bacon.

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4 Comments

  • Reply Tara November 18, 2016 at 8:18 pm

    This looks so delicious!

    • Reply Elizabeth November 19, 2016 at 3:54 pm

      Thanks, Tara! Hope you love it. Happy Turkey Day!

  • Reply Devyn November 15, 2017 at 11:36 pm

    making this for Friendsgiving friday night!! Do you think there is a non-dairy substitute I could use in place of the milk…? I can still make it with milk, but thought I’d see if you have any thoughts!! 🙂

    • Reply Sarah November 17, 2017 at 2:28 am

      Friendsgiving is the BEST. We haven’t tried a non-dairy option, but I bet using a non-dairy substitute like almond milk would be fine! If you try it, let us know how it turns out!

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