Baking With Pamela — Easy Cornbread Stuffing

bakingwithpamheader_979w

Our step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!

EASY CORNBREAD STUFFING

This month, Pamela shows you how to make Easy Cornbread Stuffing, a delicious recipe for your Thanksgiving feast!

You will need the following Pamela’s product: Cornbread & Muffin Mix.

Pamela's-Cornbread-&-Muffin-Mix

Let’s get started!

Make cornbread in advance. You will need:
1 bag Pamela’s Cornbread Mix
¼ cup sugar
1 cup milk
2 eggs, large, beaten
½ cup butter, melted
pinch cayenne (Optional)

In a medium size bowl, combine sugar, eggs, melted butter, milk, Cornbread Mix, and cayenne.

Pour batter into buttered 8 x 8-inch pan.

Bake for 24 to 28 minutes; a toothpick will come out clean, top will crack, and edges will be golden brown.

After cornbread cools, remove from pan; use a small offset spatula or butter knife to release the sides, turn pan over flipping the cornbread out of pan onto a wire rack or cutting board.

Cut whole cornbread in quarters, each quarter in half horizontally.

Finally cut ½-inch strips, quarter turn and cut ½-inch cubes.

Allow cubes to dry out on a half sheet pan for a day or two, or dry in 200° oven for about 1 to 2 hours, gently tossing a couple of times. Cubes should be dry on the outside, but NOT all the way through like a crouton.

Assemble STUFFING ingredients. Preheat the oven to 375°.
1 8×8-inch pan of premade Pamela’s Cornbread, cut in ½-inch cubes, and dried overnight
¼ cup butter
2 onions, chopped
⅓ cup fresh sage leaves, finely chopped
1 ¼ tsp salt
½ tsp freshly ground black pepper
1 egg, beaten
¼ cup heavy cream
1 cup chicken stock (or veggie stock if preferred)
Please note: the amount of cream and stock will vary depending on how dry or crisp  the cornbread cubes have become.

Melt butter in a large skillet over medium heat. Add the onions and cook, stirring often, for about 15 to 20 minutes or until soft and caramelized.

Season with salt and pepper, add sage and cook for one more minute.

Place the cornbread pieces in a large mixing bowl, add onions and toss until well combined.

Whisk together the egg, cream, and stock in a separate bowl.

Pour over the bowl and carefully toss all the ingredients together until thoroughly coated; some pieces will start to break apart, and others to stick together. (If it needs more liquid, add a little extra cream or stock, a TBSP or two at a time.)

Spoon into buttered 8 x 8-inch baking or casserole dish.

Cover with foil, and bake for 30 minutes in preheated 375° oven.

Remove foil and bake another 15 to 20 minutes until hot, a little crusty and golden colored on top.

ENJOY!

If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.

Print the recipe here:
Easy Cornbread Stuffing

Comments are closed.