Flecked with fresh herbs and dried currants, this corn bread stuffing is a nice alternative to regular bread stuffing.

Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary test

1 hr 45 mins

Nutrition Profile:



Corn bread


Instructions Checklist
  • To make cornbread: Preheat oven to 400 degrees F. Lightly coat an 8-inch square cake pan with oil or cooking spray.

  • Whisk the egg lightly in a medium bowl, then add milk, cornmeal and oil; blend well. Combine flour, sugar, baking powder and salt in a large bowl. Stir the cornmeal mixture into the flour mixture just until the dry ingredients are moistened. Pour the batter into the prepared pan, spreading to edges.

  • Bake until the top is golden brown and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a rack. Reduce oven temperature to 350 degrees .

  • To make stuffing: Using your fingers, break cornbread into coarse crumbs and spread on a baking sheet. Bake until golden brown, about 35 minutes. Spread walnuts on a pie plate and bake for until fragrant, 10 minutes. Let the walnuts cool and chop coarsely. Set aside.

  • Heat oil in a large nonstick skillet over medium heat. Add celery and onion; saute until softened, about 5 minutes. Transfer to a large bowl and add the toasted cornbread crumbs, walnuts, currants, port or sherry, parsley (or sage) and thyme. Toss well. Drizzle 1 1/2 cups broth over the crumbs and toss until evenly moistened. If baking in a casserole dish, add the remaining 1/2 cup chicken broth. Season with salt and pepper.


Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

about 3/4 cup
251 calories; protein 5.9g; carbohydrates 37.6g; dietary fiber 2.9g; sugars 15.5g; fat 8.6g; saturated fat 0.9g; cholesterol 19.3mg; vitamin a iu 176.7IU; vitamin c 3.5mg; folate 56.7mcg; calcium 151.8mg; iron 2mg; magnesium 39mg; potassium 338.3mg; sodium 409.5mg; thiamin 0.2mg.

1 starch, 1 other carbohydrate, 2 fat