Hearty Cornbread Stuffing

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30 Minutes Prep
1 Minute Total

Be the envy of the party with this home-made cornbread stuffing. For more traditional fall flavors, substitute the jalapeños with dried or fresh cranberries.

Ingredient List
  • ¾ cup of cornmeal Small check mark in a circle icon
  • 1 ¼ cups of all purpose flour Small check mark in a circle icon
  • 3 teaspoons of baking powder Small check mark in a circle icon
  • 1 teaspoon of salt Small check mark in a circle icon
  • ¼ cup of melted butter Small check mark in a circle icon
  • ¼ cup of honey Small check mark in a circle icon
  • 1 egg Small check mark in a circle icon
  • 1 cup of milk Small check mark in a circle icon
  • 2 tablespoons of olive oil Small check mark in a circle icon
  • ½ cup of diced yellow onion Small check mark in a circle icon
  • 2 stalks of celery, diced Small check mark in a circle icon
  • 1 28-oz can of Muir Glen Organic Whole Peeled Tomatoes, San Marzano Style Small check mark in a circle icon
  • ½ pound of thick cut bacon, diced and cooked Small check mark in a circle icon
  • ¼ cup of pickled jalapeño slices Small check mark in a circle icon
  • ¼ cup of chicken stock Small check mark in a circle icon
  • 2 tablespoons of melted butter Small check mark in a circle icon
  • Salt and pepper, to taste Small check mark in a circle icon
Preparation
  1. Prepare the cornbread by preheating the oven to 400 ºF.
  2. Mix together the cornmeal, flour, salt, and baking powder. Then, add the milk, ¼ cup of melted butter, honey, and egg. Mix until just combined.
  3. Pour the batter into a parchment-lined and greased 8x8-inch baking pan.
  4. Bake for 20 minutes. Let the cornbread cool, and then cut into 1-inch cubes.
  5. Return the cubes to the 400 ºF oven and bake for 10 minutes until lightly toasted.
  6. In a large pan, heat the olive oil on medium heat. Add the onion and cook until lightly browned and fragrant, about 5 minutes.
  7. Add the celery and jalapeños, and sauté for 2 minutes or until softened.
  8. Drain and roughly chop the tomatoes and add them to the pan.
  9. Add the cornbread cubes to the pan and lightly coat with chicken stock.
  10. Sauté for 5 minutes. Empty the contents of the pan into an oven-safe casserole dish, along with the cooked bacon.
  11. Drizzle the stuffing with the 2 tablespoons of melted butter.
  12. Bake at 400 ºF for 10 minutes and serve.