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  • Writer's pictureRita Winthrop

Cornbread Stuffing

So in preparation for all things Thanksgiving next week, I've been testing out a few new ideas the last few days. I've seen a few recipes for cornbread stuffing and decided to get planning on my own. The result: some of my holiday favorites all in one - sweet crunchy cornbread with a mix of butternut squash, apple, cranberry and walnuts. There's a nice balance of savory and those favorite fall flavors. This will make the perfect side to any of your thanksgiving tables.

The cornbread can be made as easily as you want it to be: a box of Jiffy, following another recipe [some of my favorites are from Ambitious Kitchen or Minimalist Baker] and you can also make it ahead of time, making the prep of this the day over super fast and simple. Turn on your broiler, and dice up your cornbread into 1 inch cubes. On a baking sheet, let it brown for about 5-7 minutes. The edges will get crunch and toasted. Be careful to not let them burn.

While the cornbread is in the oven, get the rest of your stuffy together. I use a half of a butternut squash - I throw mine in the microwave for about 5 minutes to soften it enough to cut and peel. Dice into small cubes. Do the same with an apple and celery. Put them into a large mixing bowl. Then add in the dried cranberries, walnuts and seasonings. Top lastly with the cornbread. In a small bowl mix together egg and broth and pour over the stuffing. Mix thoroughly and pour into your baking pan. I like to use a pie pan - the flatter the better, so more of it can get crispy. Bake for about 30-45 minutes until liquid is absorbed and top is browned. Serve hot!

Cornbread Stuffing (GF/DF)

Prep Time: 15 minutes

Cook Time: 30-45 minutes [additional time will be needed if you are making the cornbread in the same day]


  • 1 apple

  • ½ small butternut squash

  • 2 stalks celery

  • ½ cup dried cranberries

  • ½ cup chopped walnuts

  • 1 tablespoon minced onion

  • 1 teaspoon garlic

  • 1 teaspoon oregano

  • Dash of nutmeg

  • ¾ cup broth

  • 1 egg

  • Salt and pepper to taste


  1. Chop cornbread into 1” cubes and place on a baking sheet under the broiler for about 5-7 minutes.

  2. Pre-heat oven to 400 degrees.

  3. Dice apple, celery and butternut squash into cubes. Place in large bowl. Microwave butternut squash to cut easier.

  4. When cornbread is browned and crispy take out of broiler and place in large bowl. Pour in remaining seasonings, cranberries and walnuts.

  5. Lastly, mix egg and broth in small bowl and pour over stuffing. Mix thoroughly and pour into baking pan.

  6. Bake for 30-45 minutes. Serve hot.



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