Cornbread Stuffing Recipe

For the cornbread:

Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.

Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.

Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.

Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.

For the stuffing:

Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.

Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.

Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.

Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.

Add thyme, sage, salt and pepper; continue to cook for 5 minutes.

Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.

Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.