At Sylvia's, we're thankful for the delicious food and recipes that we can share with loved ones. That includes this delicious Cornbread Stuffing!
Prep Time: 20 minutes
Cook Time: 90 minutes
3 tbsp. butter, plus more for pan
1 large onion, chopped
2 stalks celery, chopped
Freshly ground black pepper
3 cloves garlic, minced
2 tbsp. freshly chopped sage
2 tsp. fresh thyme leaves
1 cup low-sodium chicken broth
Freshly chopped parsley, for garnish
1 bag of Sylvia's Golden Cornbread and Muffin Mix
- Preheat oven to 400° and prepare the Sylvia's Golden Cornbread and Muffin Mix batter.
- Pour batter into the prepared baking dish and bake until top is golden and a toothpick inserted into the center comes out clean 15-20 minutes. Let cool completely then crumble into large pieces and transfer to a large bowl. Grease a large baking dish with butter and reduce oven temperature to 375°.
- In a large skillet over medium heat, melt butter. Stir in onion and celery and season with salt and pepper. Cook until soft, about 8 minutes, then stir in garlic, sage, and thyme and cook until fragrant, about 1 minute. Remove from heat and toss with crumbled cornbread. Season with salt and pepper.
- In a small bowl, whisk together eggs and chicken broth. Pour over cornbread mixture and toss to coat, then transfer to prepared baking dish. Bake until toasted on top and hot throughout, about 30 minutes.