Corn and Cornbread Stuffing Recipe

Name: Corn and Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. unsalted butter; 2 lg. yellow onions, diced; Salt and pepper, to taste; 4 cloves garlic, sliced; 6 slices smoked bacon, cut in 1/4-inch strips; 2 cups kernel corn; 1 tbsp. fresh sage; 1 tbsp. fresh thyme; 1 dash cayenne pepper; 4 cups day-old cornbread; 1-1/2 cup unsalted chicken Stock

Servings: persons

2 tbsp. unsalted butter
2 lg. yellow onions, diced
Salt and pepper, to taste
4 cloves garlic, sliced
6 slices smoked bacon, cut in 1/4-inch strips
2 cups kernel corn
1 tbsp. fresh sage
1 tbsp. fresh thyme
1 dash cayenne pepper
4 cups day-old cornbread
1-1/2 cup unsalted chicken Stock

1
Preheat oven to 375F.
2
In a 10-inch skillet, melt butter over medium heat.
3
Add onion and salt; cook 2 minutes.
4
Transfer to large bowl.
5
Add corn, celery, sage, thyme, cayenne, salt and pepper.
6
Gently stir in the cornbread.
7
Slowly add chicken stock and mix again.
8
Adjust seasoning.
9
Spoon stuffing into a greased 3-quart baking dish.
10
Cover with foil and bake for 30 minutes.
11
Uncover and bake 15-20 minutes more until crisp and browned on top.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp. unsalted butter, 2 lg. yellow onions, diced, Salt and pepper, to taste, 4 cloves garlic, sliced, and more.

Yes, Corn and Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn and Cornbread Stuffing

How did you like this recipe?

Frequently Asked Questions