Cornbread Stuffing

Pour the chicken stock and herb mixture onto the dry cornbread mixture in a casserole dish.

Cornbread stuffing can be stuffed into the cavity of poultry while cooking or cooked like a casserole as a side dish. You can add additional seasonings, if you like, or keep it simple. This is a great side dish for poultry and pork.

This side dish is a great option for leftover bread which tends to go hard quickly when camping. Although a cornbread stuffing, this variation also includes white bread to balance out the sweetness of the cornbread. Chicken stock and vegetables help to add moisture. 

Although this recipe uses a casserole dish in a camp oven, it also works well cooked in a Dutch oven with coals. If you like a crispy top, do not cover the casserole when baking. For a moister side dish, cover the casserole with a lid or foil to trap the steam.

Swipe to see all photos
Looking into a casserole dish with unbaked stuffing mix.
This cornbread stuffing is a mixture of leftover cornbread and white bread, for a balance of sweet and savory.
A close up of cooked cornbread stuffing, with golden brown bread cubes.
Cook the cornbread until golden brown and heated all the way through.
Pour the chicken stock and herb mixture onto the dry cornbread mixture in a casserole dish.
Pour the chicken stock and herb mixture onto the cornbread and let it absorb the moisture for a few minutes.

Cornbread Stuffing Recipe

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Pour the chicken stock and herb mixture onto the dry cornbread mixture in a casserole dish.
Cornbread Stuffing can be stuffed into the cavity of poultry while cooking or cooked like a casserole as a side dish.
Preparation 20 minutes
Cook 45 minutes
Ready in 1 hour 5 minutes
Servings 8 Servings
CourseSide Dish
DifficultySeasoned
MethodBake

Ingredients

  • 1 ½ cups diced onions
  • 1 ½ cups diced celery
  • 1 tablespoon butter
  • 5 cups cornbread cut into 1/2-inch cubes
  • 4 cups dry bread cut into 1/2-inch cubes
  • 2 eggs
  • 2 teaspoons dried sage
  • 1 teaspoon chicken seasoning
  • 1 teaspoon pepper
  • 1 ½ cups chicken broth

Equipment

  • small skillet
  • casserole dish
  • bowl

Directions

  • In a skillet over medium heat, sauté the onions and celery in the butter until soft but not brown.
  • Combine the cornbread and white bread cubes with the onion and celery in a casserole dish.
  • Preheat the camp oven to 350 degrees F (175 degrees C).
  • In a bowl add the 2 eggs, then gently beat. Add the sage, poultry seasoning, and pepper and whisk again. Finally, add the chicken broth and give one last short whisk to combine.
  • Pour the stock mixture over the bread mixture and leave it to sit for 5 minutes for the bread to absorb the fluids.
  • Stir the casserole to redistribute the moisture then place it in the camp oven. Bake for 45 minutes. Serve hot.

Nutritional Information

Sodium: 1706mgCalcium: 389mgVitamin C: 6mgVitamin A: 447IUSugar: 33gFiber: 9gPotassium: 561mgCholesterol: 129mgCalories: 854kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 5gSaturated Fat: 8gFat: 21gProtein: 24gCarbohydrates: 143gIron: 7mg

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About Dewayne Poynter

Dewayne Poynetr’s BBQ journey started under a tent in an old loading dock behind his grandfather’s shopping center and has now grown to a multi-million dollar BBQ business including Rib Licker’s restaurant in Glasgow, KY, and rubs and sauces shipped to 40+ states.

Learn more about Dewayne Poynter
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