Description
A rustic cornbread stuffing featuring earthy fresh sage, warm cinnamon, and a touch of honey for a perfect sweet-and-savory balance.
Ingredients
Scale
- 6 cups cooked cornbread, cubed
- 1/2 cup unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 tablespoons fresh sage, chopped
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1.5 to 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- Melt butter in a large skillet over medium heat.
- Add the diced onion and celery, sautéing until the onion is translucent and soft.
- Stir in the fresh sage and cook for 1 minute until fragrant.
- Mix in the honey and ground cinnamon, stirring for 30 seconds to bloom the spices.
- Place the cornbread cubes in a large mixing bowl and pour the butter mixture over the top, tossing gently to coat.
- Gradually stir in the broth until the bread is moist but not soggy.
- Season with salt and black pepper, then transfer the mixture to the prepared baking dish.
- Bake for 30 to 35 minutes, or until the top is golden brown and crisp.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American