Thanksgiving stuffing recipe with cornbread is mouth-watering and incredibly easy to make

Thanksgiving meals tend to stick to tradition. This unique cornbread stuffing recipe will shake things up by combining two side dishes to create an entirely new concept.

Cornbread and stuffing on their own tend to be touted as fan-favorite side dishes for the festival autumnal holiday. However, the same thing year after year can get boring. This recipe can help you switch things up with familiar flavors you already love. 

But that also doesn’t mean you have to skip out on other favorites like brussels sprouts, mac and cheese, mashed potatoes, sweet potato casserole, pumpkin or pecan pie, and, of course, turkey with gravy. You can also unwind after the stress of planning with a fall-flavored cocktail.

With just 30 minutes of prep and two-and-a-half hours of cooking, you can make a show stopping cornbread stuffing for your Thanksgiving dinner.

READ MORE: History of Thanksgiving explained - everything to know abuot the contestious day

Ingredients 

Cornbread

• 1/2 cups (1 stick) unsalted butter, melted, cooled, plus more, softened, for pan

• 2 cups all-purpose flour

• 2 cups cornmeal

• 1/3 cup granulated sugar

• 2 tbsp baking powder

• 1 tsp kosher salt

• 4 large eggs

• 1(15-oz) can creamed corn

• 1/4 cup whole milk

Stuffing

• 1 cup (2 sticks) unsalted butter, divided, plus more, softened, for pan

• 1 white or yellow onion, finely chopped

• 3 stalks celery, thinly sliced

• 2 tsp kosher salt, divided

• 1/4 cup loosely packed finely chopped fresh sage

• 2 tbsp finely chopped thyme

• 4 large eggs

• 2 cups low-sodium chicken stock

Instructions

Cornbread

1. Place a rack in center of oven and preheat to 400°. Then grease a baking dish with butter.

2. In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk eggs until blended. Then whisk in creamed corn, milk, and melted butter. Fold in dry ingredients with a rubber spatula just until combined. Then pour egg mixture into prepared dish.

3. Bake cornbread until golden brown around the edges and a tester inserted into the center comes out clean, which should take about 20 to 25 minutes. Then let cool 30 minutes in pan.

4. Cut cornbread into 4 large pieces. Using a flexible spatula, lift pieces out of pan and transfer to a wire rack. Let cool completely.

5. If making the stuffing that day, reduce oven temperature to 200°. Using oven mitts, arrange racks in upper and lower thirds of oven. Cut cornbread into 1/2" cubes and spread in a single layer between 2 baking sheets.

6. Bake bread, rotating sheets top to bottom halfway through, until dry to the touch, which should take about 30 to 35 minutes. Let cool completely.

7. Cornbread can be made a day in advanced. After cooling, cut into cubes and spread between 2 baking sheets. Let sit, uncovered, at room temperature overnight.

Stuffing

1. Preheat oven to 375° and grease a baking dish with butter.

2. In a large skillet over medium heat, melt 1 stick butter. Add onion, celery, and 1 teaspoon salt and cook, stirring occasionally, until softened and onion is sweet to the taste, which should take about 7 to 9 minutes. Then add sage and thyme, and cook, stirring, until fragrant, which should take about 2 minutes. Remove from heat and stir in remaining 1 stick butter until melted.

3. In a large glass measuring cup, whisk eggs until blended. Add stock and remaining 1 teaspoon salt. Whisk until combined.

4. In a large bowl, combine cornbread and onion mixture and toss to combine. Drizzle egg mixture over and gently toss until combined. Transfer mixture to prepared dish.

5. Bake stuffing until golden brown and crispy on top and heated through, which should take about 30 to 35 minutes.