Cornbread Stuffing Recipe
Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting. The perfect addition to your holiday table. This recipe can easily be made a day ahead of baking! Vegetarian and Gluten Free adaptable.
How to Make the Best Cornbread Stuffing
There’s something undeniably comforting about a beautifully made cornbread stuffing during the holidays. This version takes the classic to new heights with the addition of fennel bulb, which adds a subtle anise flavor, along with sweet dried cranberries and buttery toasted pecans. It’s the kind of side dish that steals the show at any holiday table.
What makes this stuffing truly special is the homemade cornbread base. While you can certainly use store-bought cornbread in a pinch, making it from scratch gives you a richer, more flavorful foundation that absorbs all those wonderful herb-infused juices without becoming soggy. The key is letting the cornbread dry out a bit before assembling—this ensures the perfect texture with crispy edges and a moist, flavorful interior.
This recipe is wonderfully adaptable for different dietary needs. Swap in vegetable broth for a vegetarian version, or use gluten-free flour to accommodate gluten sensitivities. Best of all, you can assemble the entire dish the day before and simply pop it in the oven when you’re ready, making holiday cooking much more manageable.
Cornbread Stuffing
Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting. The perfect addition to your holiday table. This recipe can easily be made a day ahead of baking! Vegetarian and Gluten Free adaptable.
Ingredients
Cornbread
Stuffing
Instructions
Make the Cornbread
- Preheat oven to 400°F (200°C). Place butter in a 10-inch cast iron skillet and put it in the oven to melt while the oven preheats.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, and honey.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Carefully remove hot skillet from oven and swirl melted butter to coat the sides. Pour most of the butter into the batter and stir to combine.
- Pour batter into the hot skillet and bake for 20-25 minutes until golden and a toothpick comes out clean. Let cool completely, then crumble into bite-sized pieces.
Make the Stuffing
- Spread crumbled cornbread on a baking sheet and let it dry out overnight, or toast in a 300°F oven for 20-30 minutes.
- In a large skillet, melt butter over medium heat. Add shallots, celery, and fennel. Sauté for 8-10 minutes until softened.
- Add sage, rosemary, thyme, salt, and pepper. Cook for another minute until fragrant.
- Pour in white wine and cook until mostly evaporated, about 2-3 minutes.
- Transfer the vegetable mixture to a large bowl with the dried cornbread. Add pecans and cranberries.
- In a small bowl, whisk together the egg and chicken stock. Pour over the cornbread mixture and toss gently to combine.
- Transfer to a buttered 9x13 inch baking dish. Cover with foil and bake at 375°F for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes until the top is golden and crispy.
- Garnish with fresh parsley before serving.
Notes
- The cornbread can be made a day ahead—it actually works better when slightly stale.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- For gluten-free stuffing, use gluten-free flour in the cornbread.
- You can prepare the entire dish up to the baking step and refrigerate overnight. Add 10 minutes to the covered baking time if baking from cold.
