Description
A delightful blend of buttery cornbread and fragrant herbs, perfect for holiday feasts or family gatherings.
Ingredients
- Cornbread
- Butter
- Sautéed onions
- Cremini or shiitake mushrooms
- Fresh sage
- Fresh thyme
- Fresh rosemary
- Low-sodium chicken or vegetable broth
- Eggs
Instructions
- Prepare the Cornbread: If making homemade, bake a day ahead, cool, and crumble into bite-sized pieces.
- Sauté the Veggies: Melt butter in a skillet over medium heat, add onions and mushrooms, and sauté until soft and golden, about 5-7 minutes.
- Mix Ingredients: In a large bowl, combine crumbled cornbread, sautéed vegetables, chopped herbs, and season with salt and pepper.
- Add Egg and Broth: Whisk broth and eggs in a separate bowl, pour over the cornbread mixture, gently stir to combine.
- Bake: Transfer to a buttered baking dish, cover with foil and bake at 350°F for about 30 minutes, removing foil for the last 15 minutes to create a crispy top.
Notes
For a gluten-free version, use gluten-free cornbread. Replace butter with olive oil for a dairy-free dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cornbread stuffing, Thanksgiving recipe, Southern comfort food