Cornbread Stuffing
I make this cornbread stuffing when I can start a day ahead, because dry cornbread cubes soak up broth and sausage flavor without turning pasty. The top bakes crisp while the middle stays moist and herby. I keep the method practical, the seasoning clear, and the texture cues easy to see before serving.
- Time: 101 min
- Servings: 8
Source: Recipe Tweets
Ingredients
- yellow cornmeal
- all-purpose flour
- teaspoon baking powder
- teaspoon baking soda
- teaspoon salt
- unsalted butter, melted
- honey
- large egg, at room temperature
- buttermilk
- chicken broth
- large eggs
- unsalted butter
- chopped onion
- chopped celery
- teaspoons chopped fresh thyme leaves
- Tablespoon chopped fresh sage
- Tablespoons chopped fresh parsley
- teaspoon freshly ground black pepper
- pound sausage
- chopped pecans