American (US) CuisineMidwestern CuisineThanksgiving CuisineBakingNut-FreeSide DishThanksgivingWinter
Servings
8
8 serving(s)
Total time
3h
prep 30 min
Calories / serving
702 kcal
02In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk eggs until blended. Whisk in creamed corn, milk, and melted butter. Fold in dry ingredients with a rubber spatula just until combined. Pour stuffing mixture into prepared dish.
03Bake cornbread until golden brown around the edges and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool 30 minutes in pan.
04Cut cornbread into 4 large pieces. Using a flexible spatula, lift pieces out of pan and transfer to a wire rack. Let cool completely.
05If making the stuffing that day, reduce oven temperature to 200°. Using oven mitts, arrange racks in upper and lower thirds of oven. Cut cornbread into 1/2" cubes and spread in a single layer between 2 baking sheets.
06Bake bread, rotating sheets top to bottom halfway through, until dry to the touch, 30 to 35 minutes. Let cool completely.
07<strong>Make Ahead:</strong> Cornbread can be made 1 day ahead. Leave whole in baking dish, cover tightly, and keep at room temperature.
08Stuffing: Preheat oven to 375° and grease a 13" x 9" baking dish with butter.
09In a large skillet over medium heat, melt 1 stick butter. Add onion, celery, and 1 teaspoon salt and cook, stirring occasionally, until softened and onion is sweet to the taste, 7 to 9 minutes. Add sage and thyme, and cook, stirring, until fragrant, about 2 minutes. Remove from heat and stir in remaining 1 stick butter until melted.
10In a large glass measuring cup, whisk eggs until blended. Add stock and remaining 1 teaspoon salt and whisk until combined.
11In a large bowl, combine cornbread and onion mixture and toss to combine. Drizzle egg mixture over and gently toss until combined. Transfer mixture to prepared dish.
12Bake stuffing until golden brown and crispy on top and heated through, 30 to 35 minutes.