Cornbread Stuffing

Ingredients

• 4 cups day-old cornbread, crumbled into rough chunks
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh flat-leaf parsley, chopped
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 teaspoon black pepper
• 3/4 teaspoon kosher salt
• 1/4 teaspoon smoked paprika

Steps

1. 1

   1. Preheat the oven to 375°F. Spread the crumbled cornbread on a baking sheet and toast for 10 minutes until slightly dried out, then transfer to a large mixing bowl.

2. 2

   2. Melt butter in a 10-inch cast iron skillet over medium heat. Add the onion and celery and cook for 6–8 minutes until softened, then stir in the garlic and cook for one more minute.

3. 3

   3. Scrape the cooked aromatics into the bowl with the cornbread. Add the sage, thyme, parsley, paprika, salt, and pepper and toss to combine.

4. 4

   4. Whisk together the broth and beaten eggs, then pour over the cornbread mixture and stir gently until evenly moistened — the mixture should be wet but not soupy.

5. 5

   5. Pour the mixture back into the same cast iron skillet, smoothing the top. Dot with a few small pieces of butter if desired.

6. 6

   6. Bake for 30–35 minutes until the top is golden brown and the center is set. Rest for 5 minutes before serving straight from the skillet.