Fresh Cornbread Stuffing

Fresh Cornbread Stuffing

Every Thanksgiving and Christmas we prepare our favorite dishes, with my husband having a big role in making the turkey and the fresh cornbread stuffing. A few years back he had the task of making our Thanksgiving feast for a house full as I was two days out of the hospital with our 6th baby.

Fresh Cornbread Stuffing

Here we go! The secret to this amazing tasting fresh cornbread stuffing is the fresh cornmeal. I mill up some popcorn, or field corn to get the freshest taste possible. If you don't have a grain mill, buy the best cornmeal you can find and just go for it!

Fresh Cornbread Stuffing Ingredients:

This cornbread needs to be cubed and dried and can be made two days before. You can also dry the cubed cornbread in the oven, which works great if you want to make the whole thing up and store in the refrigerator the day before the feast.

1 1/2 c. unbleached white flour
3/4 c. freshly ground corn - popcorn or field corn
3 Tbsp. fine brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 large egg
1/2 stick unsalted butter - softened
1  1/2 c. milk

Mill your corn using a home grain mill for fresh cornmeal. 

Spray a 9x13 pan. This makes a 'thinner' cake as we are cutting these into cubes afterward. Mix up all the dry ingredients, making sure there are no brown sugar lumps. Add the butter, egg and milk. Whisk until combined well. Bake at 400 degrees for 25-30 minutes.

Fresh Cornbread

Cube and toast in the oven - 350 degrees, turning often not to burn. The cornbread cubes are ready for stuffing when cooled.

Our Stuffing Addition:
15 oz. chicken broth - hold until putting stuffing together.
2 packages of roll sausage - one hot, one sweet - cook and set aside, drain.
In a skillet, heat 2 sticks of butter, 1 stalk of celery, 1-2 large onions, 2 Tbsp poultry seasoning, 1 tsp. sea salt, 2 tsp. ground pepper, 1 Tbsp. thyme (we love extra) - saute.

Fresh Cornbread Stuffing

Put the Fresh Cornbread Together:

In a large tin pan, add the cornbread cubes. Take the stuffing addition and cover the cornbread, stirring to mix in. Add the chicken broth to moisten, not soak. No one likes mushy stuffing! ​
Bake at 350 degrees for about 35-40, stirring often!

Enjoy! Theresa