Honey-Cornbread Stuffing

This stuffing works both in a pan or inside a turkey. You can prep the cornbread part of the recipe up to 1 month in advance. Just cool, tightly wrap in foil or a resealable bag, and freeze. Or, make the cornbread up to 3 days in advance, cool, wrap, and refrigerate. Let cornbread come to room temperature before adding it to the stuffing.

If you’re a fan of crispy edges, then try our individual muffin-cup version. Just grease a 12-cup muffin pan, spoon in the stuffing, and bake.

Honey-Cornbread Stuffing

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

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Servings

6 Servings

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Ingredients

• 2 cups yellow cornmeal
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon kosher salt
• 4 eggs
• 4 cups frozen corn processed in a food processor to a puree
• 3 cups coconut milk
• 2 tablespoons honey
• 6 tablespoons extra virgin olive oil
• 2 teaspoons extra virgin olive oil
• 2 large onions diced
• 3 celery stalks diced
• 4 garlic cloves minced
• ¼ cup chopped flat leaf parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 2 batches of cornbread crumbled by hand or a food processor
• 1 cup dried cranberries
• 1 to 2 cups of chicken or turkey broth to moisten

Instructions

• Cornbread:
• Preheat oven to 400°F. Grease a 9- x 13-inch pan, or a 12-cup muffin tin.
• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
• In a medium bowl, whisk eggs, corn puree, coconut milk, honey, and evoo together. 
• Pour wet ingredients into dry ingredients and whisk until just combined. 
• Pour batter into prepared pan, and bake at 400°F for 30 to 40 minutes, or until a toothpick inserted comes out dry. Cool cornbread. Wrap and refrigerate for up to 3 days, or freeze for up to 1 month. Let cornbread come to room temperature before crumbling for stuffing.
• Stuffing:
• Preheat oven to 350°F. Grease a 2-quart baking dish. Skip this step if you’re baking this recipe inside a turkey.
• Lightly coat a large sauté pan with 2 teaspoons of evoo, and place over medium-high heat. In batches, sauté onions and celery until dark brown. Season each batch with salt and pepper.
• Add garlic to the last batch, and cook until slightly softened and very fragrant.
• Combine onion mixture with parsley, thyme, sage, crumbled cornbread, and dried cranberries. Season with salt and pepper. Moisten stuffing with broth so that it just comes together. 
• Bake in 350°F oven for 30 to 45 minutes. Or, if cooking inside a turkey, store dry mixture in refrigerator, then moisten with broth just before stuffing. Serve warm.