Cornbread Stuffing


Randy Mayor/Jupiterimages Photo
Randy Mayor/Jupiterimages

YIELD Serves 8

When I was little, I found stuffing difficultto get down without a gag reflex. Not sure why, but around age 16 that all changed. They say that your tastes change about every seven years, well, who knows, but this taste certainly did. I find myself every Thanksgiving eating the stuffing leftovers first. While Thanksgiving is coming right up and this sustainable recipe is certainly a perfect fit for that, it can also be used year round. Try and use local and organic ingredients to reduce food miles and control the amount of pesticides that you're ingesting.

Here's my mother's famous cornbread stuffing recipe:


Cornbread Stuffing:
1/3 cup golden raisins
1 1/2 cups organic apple juice
1/2 cup unsalted local butter
1 large local onion, finely diced
4 stalks local celery, finely diced
2 cups local Granny Smith apples, peeled and chopped
5 to 6 cups cornbread, cubed and air-dried for two days (recipe to follow)
*1 cup organic chicken stock
1/4 cup flat-leaf parsley, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Sea salt and freshly cracked pepper
Sour Cream Cornbread:
2 boxes Jiffy cornbread mix (While not gourmet, in a pinch, it's helpful.)
2 cups organic sour cream
1 stick local butter
2 tbsps canola oil
6 local, free range eggs
2‑8 oz cans organic creamed corn


Cornbread Stuffing:

  1. Preheat oven to 350 degrees and soften raisins in 1/2 cup apple juice. Set aside for 20 minutes.
  2. In a large skillet melt butter and add onion and celery. Sauté until softened, about 10 minutes.
  3. Transfer to a large bowl. Add apples, raisins with the 1/2 cup of apple juice, cornbread, stock, parsley, thyme, and sage.
  4. Gradually add the remaining apple juice. Stir until the cornbread is moistened. Add more apple juice if necessary. Salt and pepper to taste.
  5. Spoon lightly into a greased baking dish and bake at 350 degrees, until thoroughly heated, about 20 to 30 minutes.

    *The chicken stock can be replaced with apple juice for vegetarian stuffing.

Sour Cream Cornbread:

  1. Preheat oven to 325 degrees.
  2. Combine ingredients and pour into two greased 8-inch square pans.
  3. Bake at 325 degrees until brown on top, about 45 minutes.
This recipe appears in: Basic Dough
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