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Savory Cornbread Stuffing Recipe with Bacon & Sage

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This savory cornbread stuffing with bacon and sage is a game changer for holiday meals, offering a perfect balance of smoky, earthy, and hearty flavors that complement turkey, chicken, or roasted vegetables.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 batch of cornbread, crumbled
  • 6 slices of bacon, diced
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 teaspoons fresh sage, minced (or 1 teaspoon dried sage)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 1 cup chicken or vegetable broth
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, mix buttermilk, eggs, and melted butter until well combined. Stir the wet ingredients into the dry ingredients until just mixed. Pour the batter into a greased 9×9-inch baking dish or cast-iron skillet. Bake for 25-30 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Let cool completely before crumbling.
  2. In a medium skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
  3. Add the onion and celery to the reserved bacon drippings and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute. Remove from heat.
  4. In a large mixing bowl, combine the crumbled cornbread, cooked bacon, sautéed vegetables, sage, thyme, black pepper, salt, and parsley. Toss everything together evenly.
  5. Pour the chicken or vegetable broth and melted butter over the mixture. Stir gently until the stuffing is moist but not soggy. If it feels too dry, add an extra 1/4 cup of broth.
  6. Transfer the mixture to a greased baking dish or skillet. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crispy.
  7. Let the stuffing cool for 5 minutes before serving. Garnish with extra parsley, if desired.

Notes

[‘Use day-old cornbread for better texture and flavor absorption.’, ‘High-quality bacon enhances the smoky richness of the dish.’, ‘Adjust moisture levels by adding more broth if the stuffing looks dry before baking.’, ‘Remove foil for the last 15 minutes of baking to achieve a crispy golden crust.’]

Nutrition

Keywords: cornbread stuffing, bacon stuffing, holiday side dish, Thanksgiving stuffing, savory stuffing, sage stuffing

Find it online: https://tempotaste.com/savory-cornbread-stuffing-recipe-with-bacon-and-sage/