When I found out my Mom wasn’t making her much-beloved stuffing for Christmas I knew it was a perfect opportunity for me to attempt a cornbread stuffing.
I say attempt because I’m not the designated stuffing maker in the family and I’ve never made it before. But after watching my Mom make hers every year(sans recipe) my own recipe had already been devised in my mind.
I made my own cornbread, a plain and simple recipe that I don’t recommend for eating on its own. It’s a little on the dry side but exactly the texture I was looking for. Here is thee best corn bread recipe for eating.
You can buy the cornbread crumbs in a bag if you prefer – or buy cornbread and let it get stale. I used the same flavor profiles throughout the cornbread itself and the stuffing: lots of onion, thyme and sage.
The real secret to adding lots of flavor lies in the crumbled sausage. That and baking it in the oven until the bottom as well as the top crisps up to a nice golden brown. The crusty parts are my favorite – watch out because I’ll fight you for them!
Ready for the oven.