Fresh Cornbread Stuffing

Milled corn is used in this recipe, or purchased cornmeal can be substituted. Fresh Cornbread Stuffing is delicious and one of our favorites to make on Thanksgiving. You can make it up ahead, but we normally bake 1 hour before dinner.




Sausage Addition


Add before baking


We use two 9″ x 13″ pans. This recipe is pretty versatile depending on how much cubed stuffing you end up with.

  1. For fresh cornmeal use a home grain mill, otherwise use purchased cornmeal.
  2. Spray the pans. Using 9″ x 13″ pans makes a ‘thinner’ cake as we are cutting these into cubes afterward.
  3. Mix the dry ingredients, making sure there are no brown sugar lumps.
  4. Add the butter, egg, and milk. Whisk until well combined. Spread in your prepared pan.
  5. Bake at 400 degrees for 25-30 minutes. Cool.
  6. Cube and toast the cornbread in the oven – 350 degrees, turning often so not to burn. We toast the cornbread until lightly brown on all sides. Cool.

Sausage Addition

  1. Cook and drain sausage.
  2. Saute butter, celery, onion, and spices. Stir in cooked sausage.
  3. If you have two pans, separate the sausage mix into the two cubed and dried stuffing pans and stir until well combined.
  4. Split the chicken broth over both pans, stirring well. Add the chicken broth to moisten, not soak the cubes. You may need more or less.
  5. Cover tightly with foil and bake at 350 degrees for about 35-40 minutes. Take off the foil and bake for an additional 15 minutes to crisp up.
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