By: Brandie Lamb

Buttermilk Cornbread Stuffing

Buttermilk Cornbread Stuffing

Serves 8

  • 10 cups crumbled cornbread
  • 4 cups torn white bread pieces of any kind
  • ¾ cup unsalted butter, melted
  • 2 tbsp chopped fresh sage
  • 1# thick cut bacon, chopped
  • 2 cups yellow onion, chopped
  • 1 cup celery, chopped
  • ¼ cup fresh flat leaf parsley
  • 2 tbsp fresh thyme leaves
  • Salt and pepper
  • 3 ½ cups chicken stock, divided plus more as needed
  • 2 large eggs
  • 1 cup buttermilk

Preheat the oven to 350F. Toss cornbread, white bread and ½ cup melted butter and sage in a large bowl. Cook bacon until crispy and add to the bread mixture. Using bacon drippings, cook onion, celery, parsley, thyme, salt and pepper. Cook until softened, about 5 minutes. Add onion mixture to cornbread.

Whisk together broth, buttermilk, eggs, salt and pepper in a medium bowl. Fold into cornbread mixture. Spoon into a 9x13 baking dish. Drizzle with melted butter and bake for 35 minutes. Drizzle stuffing with more broth halfway through cooking if needed.