Corn Bread Stuffing

Corn Bread Stuffing Recipe - Hearty Dish from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Corn bread stuffing is a classic side dish that is perfect for Thanksgiving or any other special occasion. This recipe combines the delicious flavors of corn bread, celery, onion, and butter to create a savory and satisfying dish that pairs perfectly with roasted turkey or chicken.

History

Corn bread stuffing has been a staple in American cuisine for centuries. It is believed to have originated from Native American cornbread recipes that were adapted by early European settlers. Over time, the recipe has evolved to include a variety of ingredients such as vegetables, herbs, and spices, making it a versatile and delicious dish that is enjoyed by many.

Ingredients

2 packs of corn bread mix (10 oz / 283 g)
0.5 cup of chopped celery
1 medium onion, minced
0.5 cup of butter
2 egg yolks
salt
pepper

How to prepare

Prepare corn bread, following label directions, or use your own favorite recipe.
Allow the corn bread to cool.
Crumble enough corn bread to make 7 cups and transfer it to a large mixing bowl.
In a large skillet, sauté celery and onion in butter until they become soft.
Spoon the sautéed vegetables and butter over the corn bread crumbs.
In a medium-sized bowl, beat the egg yolks and then stir in the stock. Pour this mixture over the corn bread.
Gently stir the ingredients to blend them together.
Season with salt and pepper to taste.

Variations

Add chopped pecans or dried cranberries for a sweet and nutty twist.
Mix in cooked sausage or bacon for a meatier stuffing.
Use different herbs and spices such as sage, thyme, or rosemary to customize the flavor of the stuffing.

Cooking Tips & Tricks

Be sure to allow the corn bread to cool completely before crumbling it for the stuffing.

- Sautéing the celery and onion in butter adds a rich and savory flavor to the stuffing.

- Season the stuffing with salt and pepper to taste, but be careful not to over-season as the stock will also add flavor to the dish.

Serving Suggestions

Corn bread stuffing pairs well with roasted turkey, chicken, or pork. Serve it alongside cranberry sauce, gravy, and a green vegetable for a complete and delicious meal.

Cooking Techniques

Be sure to crumble the corn bread into small pieces to ensure that the stuffing is evenly mixed.

- Gently stir the ingredients together to avoid crushing the corn bread crumbs.

Ingredient Substitutions

Use gluten-free corn bread mix for a gluten-free version of the stuffing.

- Substitute vegetable broth for the chicken stock to make a vegetarian version of the dish.

Make Ahead Tips

You can prepare the corn bread stuffing up to one day in advance. Simply cover and refrigerate the unbaked stuffing until you are ready to bake it.

Presentation Ideas

Serve the corn bread stuffing in a decorative serving dish garnished with fresh herbs such as parsley or thyme for a beautiful presentation.

Pairing Recommendations

Pair corn bread stuffing with a crisp white wine such as Chardonnay or a light red wine such as Pinot Noir for a delicious and complementary meal.

Storage and Reheating Instructions

Store any leftover corn bread stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.

Nutrition Information

Calories per serving

Each serving of corn bread stuffing contains approximately 250 calories.

Carbohydrates

Each serving of corn bread stuffing contains approximately 30 grams of carbohydrates.

Fats

Each serving of corn bread stuffing contains approximately 12 grams of fat.

Proteins

Each serving of corn bread stuffing contains approximately 4 grams of protein.

Vitamins and minerals

Corn bread stuffing is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains gluten from the corn bread mix and butter, and eggs from the egg yolks.

Summary

Corn bread stuffing is a delicious and satisfying side dish that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Corn bread stuffing is a classic and delicious side dish that is perfect for any special occasion. With its savory flavors and versatile ingredients, this recipe is sure to become a favorite at your next holiday gathering.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, harvest her corn crop. As a thank you for my hard work, she handed me a piece of paper with a handwritten recipe on it.

"This is my famous Corn Bread Stuffing recipe," she said with a twinkle in her eye. "I know you love to cook, so I thought you might enjoy trying it out."

I was thrilled. Mrs. Jenkins was known far and wide for her delicious dishes, and I couldn't wait to give her Corn Bread Stuffing a try. I thanked her profusely and hurried home to gather the ingredients.

As I mixed the cornmeal, flour, eggs, and buttermilk together, I couldn't help but think of all the wonderful meals Mrs. Jenkins had shared with me over the years. She was a master in the kitchen, and I had learned so much from her.

Once the cornbread was baked and cooled, I crumbled it up and added sautéed onions, celery, and herbs. I poured in some chicken broth to moisten the mixture and popped it in the oven to bake. The aromas that filled my kitchen as it cooked were absolutely heavenly.

When the Corn Bread Stuffing was finally done, I took a bite and closed my eyes in bliss. It was everything I had hoped for and more - rich, flavorful, and comforting. I knew right then and there that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made Mrs. Jenkins' Corn Bread Stuffing for countless family gatherings, holidays, and potlucks. It has always been a hit, and I love sharing the recipe with anyone who asks. Each time I make it, I think of Mrs. Jenkins and the kindness she showed me that day so long ago.

As the years passed, I made a few tweaks to the recipe to make it my own. I added some dried cranberries for a touch of sweetness and some chopped pecans for crunch. I also started using homemade chicken broth instead of store-bought for an extra layer of flavor.

One Thanksgiving, my grandson asked me to teach him how to make Corn Bread Stuffing. I was overjoyed to pass on Mrs. Jenkins' recipe to the next generation. Together, we gathered the ingredients and worked side by side in the kitchen, mixing, stirring, and tasting along the way.

As we sat down to enjoy our meal that evening, my heart swelled with pride as my grandson took his first bite of the Corn Bread Stuffing. His eyes lit up with delight, and he declared it the best he had ever tasted. I knew then that Mrs. Jenkins' legacy would live on through me and my family.

Now, as I sit here reminiscing about that fateful day when I first discovered the recipe for Corn Bread Stuffing, I can't help but feel grateful for all the wonderful people who have shared their knowledge and love of cooking with me over the years. Each recipe holds a special place in my heart, but this one, in particular, will always bring back memories of Mrs. Jenkins and the joy of cooking together.

As I pass the recipe down to future generations, I hope that they, too, will find joy and comfort in preparing and sharing this delicious dish. And who knows, maybe someday my great-grandchildren will be telling stories about their grandmother and her famous Corn Bread Stuffing recipe.