Ingredients
Scale
- 6 cups day-old cornbread, crumbled (about one 9-inch pan)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1/4 cup pure maple syrup (use Grade A for best flavor)
- 1 1/2 cups low-sodium chicken or vegetable broth
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- Optional: 1/2 cup chopped pecans or walnuts for added crunch
- Optional substitution: For a gluten-free version, use gluten-free cornbread or a mix of gluten-free bread crumbs with cornbread crumbs.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Remove the skillet from heat and stir in the fresh sage, thyme, salt, and pepper. This is where the herbs release their magic, filling your kitchen with that comforting aroma that reminds me of Mama Lou’s Sunday dinners.
- In a large mixing bowl, combine the crumbled cornbread and sautéed vegetables. If you’re adding nuts, fold them in now for that satisfying crunch my sister Ouma always insisted on.
- In a separate bowl, whisk together the broth, maple syrup, and eggs until well combined. Slowly pour this mixture over the cornbread mixture, gently folding it in until all the bread is moistened but not soggy.
- Transfer the mixture to your prepared baking dish. Press it down lightly with a spatula to even out the surface.
- Bake uncovered for 35-40 minutes, or until the top is golden brown and slightly crisp. You’ll know it’s ready when you see those little browned edges and the center feels set but still moist.
- Let it cool for about 10 minutes before serving. This resting time helps the stuffing firm up a bit, making it easier to scoop and savor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
