Southern Cornbread-Pecan Stuffing
Ingredients
Directions
Ingredients
1
recipe for cornbread (see below), cut into 1-inch cubes
6 tbsp
unsalted butter
1 md
onion, chopped
2
celery stalks, finely diced
2 tbsp
fresh sage, chopped
0.5 tbsp
fresh thyme leaves
0.67 c
pecans, chopped
0.5 tsp
kosher salt
0.5 tsp
freshly ground black pepper
1
dash cayenne pepper
2 c
chicken stock
Cornbread for Stuffing
2 lg
eggs
1 c
buttermilk
4 tbsp
unsalted butter, melted and cooled
1 c
all-purpose flour
0.75 c
yellow cornmeal
2 tsp
baking powder
1 tsp
salt
0.5 tsp
baking soda
Southern Cornbread-Pecan Stuffing
This savory cornbread is rich with pecans and utterly down-home. If you’ve never been crazy about cornbread stuffing, this may change your mind. (The cornbread is great for eating hot out of the pan, too!)
6-8 servings
For the Cornbread
- Preheat the oven to 425°F.
- In a large bowl, whisk together the eggs, buttermilk, and melted butter. Combine the remaining ingredients, and whisk them into the buttermilk mixture. Spread in a buttered 8-inch-square baking pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
For the Stuffing
- Preheat the oven to 325°. Spread the cubed cornbread on a baking sheet. Bake until dry, about 20 to 25 minutes. Remove the pan from the oven and set aside. Raise the oven temperature to 350°.
- Meanwhile, in a cast-iron or other large, heavy skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until the onions are golden and begin to brown at the edges, about 7 minutes. Add the celery and continue cooking and stirring until the celery is tender, about another 7 minutes. Add the sage, thyme, and pecans, and stir just until the pecans begin to toast, about 4 minutes. Remove the pan from the heat, and stir in the salt, pepper, and cayenne.
- Add the cornbread to the skillet, and toss gently to coat the cornbread with the buttery mixture. Drizzle the chicken stock evenly over the cornbread and toss gently to moisten (the cornbread will break apart a little as you do this). Cover with buttered foil and bake at 350 degrees for 20 minutes, then uncover and bake for 10 minutes more.
Recipe by Tara Tuckwiller