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–+ servings
cornbread stuffing with a golden spoon

Cornbread Stuffing

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 people
Author: Nico Pallotta

  • 22 ounces (600 grams) cornbread or cornbread muffins. Can be stale, 1 to 2 days old.
  • ¼ cup (55 grams) olive oil
  • 1 large onion chopped
  • 3 carrots chopped
  • 2 ribs celery chopped
  • 4 cloves garlic pressed/grated
  • 1 teaspoon rosemary
  • 1 teaspoon sage
  • ½ teaspoon thyme
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1½ cups (360 grams) vegetable broth or more if necessary
  • 2 tablespoons butter or non-dairy butter (optional)
  • 3 tablespoons parsley fresh, chopped

  • Preheat the oven to 350°F or 180°C.
    Cut 22 ounces cornbread into bite-size chunks, arrange it in a single layer on a baking tray, and bake for 10 minutes or until slightly crispy.
    Roasted cubes of cornbread on a baking tray
  • In the meantime, finely chop 1 large onion, 3 carrots, and 2 ribs celery and sauté them in ¼ cup olive oil on medium heat for 10 minutes or until soft.
    Season with 1 teaspoon salt and ⅛ teaspoon black pepper.
    Add 4 cloves garlic (pressed), 1 teaspoon rosemary, 1 teaspoon sage, and ½ teaspoon thyme, and cook for two more minutes.
    Stir occasionally.
    soffrito for cornbread stuffing in a blue skillet
  • Transfer the toasted cornbread into a large mixing bowl and toss it with the sautéed vegetables.
    Add 1½ cups vegetable broth and 3 tablespoons parsley and mix until incorporated.
    Mixing soffritto with cornbread cubes
  • Transfer the mixture to a baking dish and bake at 350°F or 180°C for 35 to 40 minutes.
    Optionally you can top with a few bits of butter or a drizzle of oil before baking.
    Top with some fresh parsley and a few twists of black pepper, and enjoy.
    Cornbread stuffing after baking
Nutritional information is an estimate for 1 large serving of cornbread stuffing out of 8 servings.
SUBSTITUTIONS
Cornbread: You can use cornbread or cornbread muffins.
Olive oil: Substitute avocado oil or another vegetable oil.
Onion: Substitute shallots for onions. Optionally, you can add a thinly sliced leek.
STORAGE
Make ahead: You can make cornbread stuffing in advance and keep it in the fridge for 24 hours before baking it.
Refrigerator: Leftovers last for a couple of days.
Freezer: Let the stuffing cool completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.
Thaw and Reheat: You can reheat it from frozen in a preheated oven at 350°F or 280°C for 15 minutes.
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