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Cornbread Cranberry Stuffing
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Cornbread Cranberry Stuffing
1
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Preheat oven to 350 F.
2
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Break apart cornbread (instructions below) into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
3
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In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
4
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Whisk the chicken broth and egg in a bowl until combined.
5
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Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
6
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Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
Cornbread
1
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Preheat oven to 400 F.
2
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Combine the first 5 ingredients in a bowl.
3
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Whisk the milk, oil, and egg in another bowl.
4
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Add the wet ingredients to the dry ingredients and stir until blended.
5
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Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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