Description
This Pioneer Woman Cornbread Stuffing Recipe brings together the comforting flavors of golden cornbread, fresh herbs, and a medley of sautéed vegetables. Perfect for any gathering, this dish is a crowd-pleaser that elevates your holiday meals or family dinners. The combination of buttery cornbread and aromatic herbs creates a delightful texture and taste that pairs beautifully with roasted meats or hearty vegetarian options. Plus, it’s easy to prepare ahead of time, allowing you to enjoy stress-free cooking. Your guests will rave about this savory stuffing!
Ingredients
Scale
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 2 eggs
- 1 cup plain low-fat yogurt
- ½ cup milk
- 1 tbsp mild honey
- 2–3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 celery stalks, diced
- 4 garlic cloves, minced
- 2 tsp rubbed sage (or 2 tbsp fresh)
- 1 tbsp fresh thyme (or 1½ tsp dried)
- ½ cup chopped parsley
- Salt to taste
- Black pepper
- Double batch of cornbread, crumbled
- ½ cup milk (more if needed)
- 4 tbsp unsalted butter (for baking separately)
Instructions
- Preheat oven to 400°F (204°C).
- In one bowl, mix dry ingredients for cornbread; in another, combine wet ingredients. Stir both until just combined.
- Bake the cornbread for 35–40 minutes until golden brown; cool before crumbling.
- Sauté onions, celery, and garlic in olive oil until softened.
- In a large bowl, combine crumbled cornbread with sautéed veggies, herbs, milk, salt, and pepper.
- Transfer to a buttered baking dish and bake covered at 325°F (163°C) for 30 minutes; uncover for the last 10 minutes to crisp up.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 192
- Sugar: 4g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg