Cornbread Stuffing

For a vegetarian option, use vegetable instead of chicken broth. The recipe makes about 8 cups stuffing.

Country of Origin
South America
Preparation time

2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar
2 tsp. baking powder
2 tsp. salt
2 eggs
1 1/3 cups milk
2/3 cup melted butter


2 tbsp. olive oil
1 onion, chopped
1 leek, thinly sliced
4 stalks celery, chopped
3 jalapeño chiles, seeded and minced
3 garlic cloves, minced
1 cup chopped pecans
1 cup chicken broth
1 cup minced parsley


1. Make the cornbread: Preheat the oven to 400°F. Butter two loaf pans.

2. In a bowl, combine flour, cornmeal, sugar, baking powder, and salt. Stir to incorporate. In a small bowl, whisk together eggs and milk. Add egg mixture to dry ingredients. Pour in melted butter. Stir until blended.

3. Divide batter between loaf pans and bake loaves for 25 minutes, or until a toothpick or knife inserted in the center comes out clean. Transfer to a rack for 5 minutes. Then turn out of pans and cool slightly before cutting into cubes.

4. Make the stuffing: In a large skillet, heat oil over medium-high heat. Add onion, leek, celery, and jalapeños. Cook until onions are lightly browned. Add garlic and cook another 30 seconds. Add pecans and cubed cornbread. Stir to incorporate ingredients. Add broth and parsley. Cook, stirring, another 2 minutes.

5. Allow to cool before stuffing a turkey. Mixture may also be baked in a covered dish for 25 minutes.