Cornbread Stuffing

Ingredients

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

Steps

1. 1

   1. Preheat your oven to 375°F. Spread 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 onion and celery and cook for 6–8 minutes until softened, then stir in garlic, thyme, and sage and cook for one more minute.

3. 3

   3. Scrape the sautéed vegetables into the bowl with the cornbread. Add parsley, smoked paprika, salt, and pepper and toss to combine.

4. 4

   4. Pour broth and beaten eggs over the cornbread mixture and stir gently until everything is evenly moistened but not mushy.

5. 5

   5. Return the cast iron skillet to medium heat and melt a small pat of butter to coat the bottom. Spoon the stuffing mixture back into the skillet and press it into an even layer.

6. 6

   6. Transfer the skillet to the oven and bake for 30–35 minutes until the top is deep golden brown and the edges are crisp. Rest for 5 minutes before serving.