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Bake at 375°F for 10 minutes, or until lightly crisp and golden brown. Meanwhile, sauté the aromatics. Cook the onion and celery over medium heat for 8 to 10 minutes, or until soft. Stir in the garlic. Then, toss the cornbread with the seasonings. Add it to a large bowl with the sautéed aromatics and herbs.
Instructions. Preheat the oven to 350°F (175°C). In a large skillet, melt the butter over medium heat. Sauté the onion, celery, and garlic until soft, about 5-7 minutes. In a large bowl, combine the toasted cornbread and white bread cubes. Add the sautéed vegetables and mix well.
Step 1: Preheat the oven to 400ºF and line a 9×9-inch baking dish with parchment paper. Whisk the eggs with buttermilk and oil until smooth. Step 2: Mix the cornmeal, flour, baking powder, baking soda and salt. Pour the egg mixture over the flour and stir with a spatula until combined.
A piping hot pan full of tender, savory cornbread dressing that fills the house with the scent of sage and good memories is always a welcome idea. Make a batch of your favorite cornbread, or use our recipe for Cornbread Crumbles for a classic Southern dish.
Add the onion and celery and sauté until translucent, 7-8 minutes. Add the garlic and saute for one more minute. Pour in 1/2 cup vegetable broth and stir to loosen up any bits stuck to the pan. Pour the veggie and broth mixture over the cornbread cubes. Add 1 more cup of broth then stir gently to distribute the broth.
5 (17 reviews) 103 Comments. Leave a Review. Save Recipe. This post may contain affiliate links. Read my full disclosure policy. Add a little Southern flair to your Thanksgiving feast with this golden, savory cornbread stuffing that’s loaded with rich sausage and fragrant herbs.
This is the best cornbread stuffing because it starts with homemade cornbread that is grainy and savory. I find most cornbread to be very sweet. You can bake the cornbread to serve on...