Amazing corn bread stuffing that even those who don't like stuffing LOVE!
Corn Bread Stuffing recipe
Thanksgiving dinner is an event we all look forward to. There's yummy pies to eat and homemade rolls to devour. And let's not forget about using these thankful prompts to spark great conversation about what you're grateful for.
Something I'm grateful for? This corn bread stuffing recipe! It is to die for.
And that's coming from me, the girl who doesn't like stuffing.
Then my sister introduced me to this Cornbread Stuffing and wow! I never knew I could ever like or LOVE this dish as much as I did after I tried her recipe.
The flavors of this easy cornbread dressing come together so nicely, without being over powering or strong. The bread isn't mushy, either.
So give it a try. And I'm betting it will become a favorite recipe you'll want to add to your recipe box!
- 1 lb. sourdough bread, cubed (you can also use French bread)
- 12 oz. corn bread (I use a Jiffy corn bread mix)
- 14 Tbsp. butter (1 ¾ sticks)
- 1 large onion, diced (about 1 ½ cups worth)
- 1 bunch of celery, chopped (about 3 cups worth)
- 3 large carrots, chopped (about 2 cups worth)
- 2 Tbsp. minced garlic (or garlic powder equivalent)
- 2 ½ cups chicken broth
- ½ cup chopped parsley (or if dried, start with ¼ cup and add to taste)
- 2 Tbsp. fresh rosemary (or 1 tablespoon if using dry rosemary)
- 1 Tbsp. fresh sage (or use half amount if dried)
- ½ tsp. thyme
- ½ tsp. salt (more to taste)
- ½ tsp. pepper (more to taste)
How long to cook dressing
Wondering how long to bake dressing at 350? Once the corn bread stuffing is prepared, you'll bake it for 25-30 minutes, or until the top is golden brown.
What to serve with Corn Bread Stuffing:
- 13-Layer Rainbow Jello
- 1-Hour Soft & Fluffy Dinner Rolls
- The Best Blueberry & Sour Cream Pie
- The Best Lemon Sour Cream Pie
After you make this homemade dressing recipe, will you pretty please come back and leave a star rating? This will help others find this homemade cornbread dressing recipe! Thanks!Print
I got the original recipe from my sister Emily Poll.