Cornbread Stuffing

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Joan Lunden

Recipes /

Cornbread stuffing large

Makes about 2 quarts

For the Cornbread:
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs, lightly beaten
1 tablespoon canola oil
One 8 1/2-ounce can cream-style corn
1 teaspoon dried sage
1 teaspoon dried rosemary or thyme Nonstick vegetable oil spray
For the Stuffing:
2 medium onions, chopped (about 2 cups)
2 cups peeled and finely diced butternut squash (about 1/2 medium)
1 Golden Delicious or Granny Smith apple, peeled, cored, and finely diced
2 tablespoons olive oil
1 1/2 cups chopped celery
1 large egg, lightly beaten
1/2 cup apple juice
1/4 cup chicken broth or canned reduced-sodium broth
Salt and pepper to taste

Preheat the oven to 400°F

Make the cornbread: Sift the first five ingredients into a large mixing bowl. In another bowl whisk together the buttermilk, eggs, oil, corn, and dried herbs, and stir the buttermilk mixture into the flour mixture, stirring until it is just combined. Pour the batter into an 8-inch square baking pan that has been sprayed with the nonstick vegetable oil spray and bake the cornbread in the preheated oven for 20 minutes or until a skewer, when inserted, comes out clean. Transfer the cornbread to a rack and let it cool. When it is completely cool, cut it into cubes or coarsely crumble it and transfer it to a mixing bowl.

Make the stuffing: Arrange the onion, squash, and apple in one layer in a shallow roasting pan, toss with the olive oil, and roast them in the preheated oven for 30 minutes. Add the celery and roast the vegetables for an additional 5 minutes. Transfer the vegetables to the bowl with the cornbread, along with the egg, the apple juice, the chicken broth, and salt and pepper to taste and stir gently. Transfer the mixture to a casserole dish that has been sprayed with nonstick vegetable oil spray. Cover tightly and bake for 20 minutes at 350°F. Turn up the heat to 450°F. and bake, uncovered, for 10 more minutes or until golden on top.

Optional: If you want to make the dish more hearty, add 1 pound crumbled, cooked, and drained lean turkey or chicken sausage.

Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton

Categories: Recipes
About The Author
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Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.

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