Old Fashioned Savory Cornbread Stuffing

Ingredients

• 1 cup (125g) yellow cornmeal
• 1 cup (125g) all-purpose flour
• 1 tbsp (8g) baking powder
• 1/2 tsp (3g) salt
• 1 cup (240ml) buttermilk
• 2 large eggs
• 1/4 cup (57g) melted unsalted butter
• 2 tbsp (30ml) honey
• 1 lb (450g) bulk pork sausage
• 2 tbsp (28g) unsalted butter
• 1 medium onion, finely diced (approx. 1 cup / 150g)
• 2 celery stalks, diced (approx. 1 cup / 120g)
• 1 cup (150g) carrots, diced
• 3 cloves garlic, minced
• 1 tbsp (6g) fresh sage, finely chopped
• 1 tsp (2g) fresh thyme leaves
• 1/2 tsp (2g) cracked black pepper
• 1 tsp (6g) kosher salt
• 3 cups (720ml) warm chicken stock
• 1/2 cup (115g) fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F (200°C) and grease a 9x9 inch baking pan.

2. 2

   Whisk together cornmeal, flour, baking powder, and salt in a bowl.

3. 3

   Stir in buttermilk, eggs, and melted: Stir in buttermilk, eggs, melted butter, and honey until just combined.

4. 4

   Bake for 20–25 minutes until the edges are golden brown.

5. 5

   Let the cornbread cool completely, then crumble into 1-inch chunks.

6. 6

   In a large skillet over medium-high heat, brown the pork sausage, breaking it into small crumbles until fully cooked and slightly crisp.

7. 7

   Remove sausage with a slotted spoon, leaving the rendered fat in the pan.

8. 8

   Add butter to the sausage fat if needed. Sauté the diced onion, celery, and carrots for 6–8 minutes until onions are translucent.

9. 9

   Stir in minced garlic, sage, thyme, salt, and pepper, cooking for 1 additional minute.

10. 10

    Combine ingredients: In a large mixing bowl, combine the crumbled cornbread, cooked sausage mixture, and chopped parsley.

11. 11

    Add chicken stock: Gradually stir in the warm chicken stock until the stuffing is moistened but not soggy.

12. 12

    Final Bake: Transfer the mixture to a baking dish and bake at 400°F (200°C) for 20 minutes until the top is golden and crispy.