Not being a Southerner, I wasn’t too familiar with Cornbread Stuffing until 2012 when I made this recipe–and we loved it! Full of flavor–and drenched with gravy I bet everyone will want seconds!

Serving Size: 12-15 servings


    • 1 1/2 C. (185 g) flour (all-purpose)
    • 2 1/2 C. (375 g) cornmeal
    • 2 T. baking powder
    • 1 tsp. salt
    • 4 eggs
    • 2 C. (500 ml) milk
    • 1/2 C. (125 ml) vegetable oil
Additional ingredients:
  • salt, pepper, sage, thyme, rosemary
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1/2-1 lb. (250-500 g) sausage
  • 2-3 C. (500-750 ml) chicken broth



  1. Make the cornbread the day before making the stuffing: Mix dry ingredients in a larger bowl and liquids in a medium bowl, including the eggs. Add liquids to flour mixture and stir until smooth; don’t over-beat. Pour mixture into a greased 9X13-inch (23X33 cm.) pan. The mixture will be very thick. Bake at 425° F (220° C) for 20-30 minutes or until golden brown.
  2. Allow bread to cool in pan. Use a sharp knife to cut the cornbread into small cubes–first one direction in the pan, then the other. Remove the cubes from the pan, cutting them horizontally in half if necessary to make small cubes. (Alternately you can crumble the cornbread apart but I prefer the cutting method so it doesn’t end up as crumbs.) Now sprinkle with salt, pepper, sage, rosemary, thyme…and poultry seasoning, if you have it. In addition, I tucked some fresh herbs in among the bread cubes overnight and removed them in the morning to give the mixture more flavor without overpowering with too much sage or thyme.
  3. On Thanksgiving morning, brown the bulk sausage (remove from casing if necessary). Add the onion and celery, and a few tablespoons of butter, if desired. Cook until the vegetables are tender.
  4. Mix the sausage and vegetable into the cornbread. Add enough chicken broth, one cup at a time, to moisten the mixture without it becoming mushy. Taste and adjust the seasonings.
  5. Pour the entire mixture into the a 9X13-inch (23X33 cm) pan. (I used the same one I baked the cornbread in.)
  6. Bake at 375° F (190° C) for 30 minutes covered; uncover and bake 15 minutes longer or until browned.


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