This healthy cornbread stuffing recipe is a favorite, thanks to the flavor from herbs, shallots, celery and apples. For perfect texture--a little soft, a little crispy--bake the cornbread at least a day ahead. To save time, you can use 12 cups (about 2 pounds) of crumbled day-old store-bought cornbread.

Source: EatingWell Magazine, November/December 2014


Recipe Summary test

2 hrs

Nutrition Profile:





Instructions Checklist
  • To prepare cornbread: Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

  • Whisk cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk buttermilk, milk, eggs, egg whites, melted butter and oil in a medium bowl until well combined. Add the wet ingredients to the dry ingredients and mix just until blended.

  • Scrape the batter into the prepared pan. Bake until a toothpick in the center comes out clean, 25 to 30 minutes. Let cool completely on a wire rack. If time allows, let stand, uncovered at room temperature, before preparing the stuffing.

  • To prepare stuffing: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat 2 tablespoons butter in a large skillet over medium heat. Add celery, shallots and apples; cook, stirring occasionally, until softened, 8 to 10 minutes.

  • Meanwhile, crumble cornbread into medium pieces in a large bowl.

  • Add sage and thyme to the pan; cook, stirring, for 1 minute more. Scrape the mixture into the bowl and toss to combine with the cornbread.

  • Melt the remaining 6 tablespoons butter. Add to the stuffing mixture along broth, parsley, Old Bay, salt and pepper. Scrape into the prepared baking dish and cover with foil.

  • Bake the stuffing for 30 minutes. Remove foil and continue baking until lightly brown, 20 to 25 minutes more.


Make Ahead Tip: Prepare cornbread (Steps 1-3) up to 2 days ahead; store uncovered at room temperature. Or wrap airtight and freeze for up to 3 months. Prepare stuffing through Step 8, cover and refrigerate for up to 1 day. Remove from the refrigerator about 30 minutes be

Nutrition Facts

about 3/4 cup
284 calories; protein 5.9g; carbohydrates 32g; dietary fiber 3.2g; sugars 8.8g; fat 15.8g; saturated fat 7.5g; cholesterol 60.4mg; vitamin a iu 799.7IU; vitamin c 5.1mg; folate 22.1mcg; calcium 167.5mg; iron 2.6mg; magnesium 33.1mg; potassium 259.8mg; sodium 487.2mg; thiamin 0.1mg; added sugar 3g.

1 1/2 starch, 1/2 vegetable, 3 fat