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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

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I also offer virtual personal styling sessions, so I am able to work with clients in different locations

Then place the frozen cubes into a storage bag or container in the freezer