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Cornbread Stuffing Updated December 28, 2025 Total Time 40 minutes Cook Time 35 to 40 minutes Rating Comments Read comments Advertisement Ingredients FOR THE CORNBREAD 1 cup yellow cornmeal, preferably organic stone ground cup all purpose flour or whole wheat flour teaspoon salt 1 tablespoon baking powder teaspoon baking soda 2 eggs 1 cup plain low-fat yogurt or buttermilk cup milk 1 tablespoon mild honey 2 to 3 tablespoons unsalted butter (to taste) FOR THE CORNBREAD AND SAGE STUFFING 2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter 1 large onion, finely chopped Salt to taste 4 stalks celery, cut in small dice 4 garlic cloves, minced 2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage 1 tablespoon fresh thyme leaves or 1 teaspoons dried thyme cup finely chopped flat-leaf parsley Freshly ground pepper A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade cup milk, or as necessary, for moistening 4 tablespoons unsalted butter if baking separately Preparation FOR THE CORNBREAD Step 1 Preheat the oven to 400 degrees
Chic and flirty, the Jessica Angel 2344 cocktail dress is made from soft velvet and designed to turn heads
Put another plate on top of the whole stack, and press down with a weight
