Aunt Jemima Cornbread Stuffing Recipe
Homemade Aunt Jemima Cornbread Stuffing Recipe featuring buttery cornbread, celery, onion, sage, thyme, and warm savory flavor.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
- Skillet or sauté pan
- Measuring cups and spoons.
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 6 cups crumbled cornbread prepared and cooled
- 1 cup Aunt Jemima cornmeal mix prepared as cornbread
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- ½ cup unsalted butter
- 2 large eggs lightly beaten
- 2 to 2½ cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Ingredients:
- ½ cup cooked sausage crumbled
- ¼ cup chopped fresh parsley
- ½ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
Instructions
Step 1: Prepare the Cornbread Base
- Crumble the cooled cornbread into a large bowl using your hands. You want uneven pieces—some fine crumbs and some larger chunks—for the best texture.
Step 2: Sauté the Vegetables
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook until soft and fragrant, about 5–7 minutes, stirring often.
Step 3: Season the Mixture
- Sprinkle the sage, thyme, salt, and pepper over the vegetables. Stir and let the herbs bloom in the butter for about 30 seconds until aromatic.
Step 4: Combine Everything
- Pour the buttery vegetable mixture over the crumbled cornbread. Add the eggs and gently toss to combine, making sure everything is evenly coated.
Step 5: Add the Broth
- Slowly pour in the chicken broth, starting with 2 cups. Stir gently until the mixture is moist but not soupy. Add more broth if needed.
Step 6: Transfer and Bake
- Spread the stuffing into a greased 9x13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes.
Step 7: Uncover and Crisp the Top
- Remove the foil and bake for another 15–20 minutes until the top is lightly golden and crisp around the edges.