Traditionally, cornbread stuffing requires making cornbread, cubing it and letting it dry out, mixing it with stock, eggs, meat, and aromatics, then transforming it into a stuffing (or dressing). This process produces some truly memorable casseroles, but I have an alternative that streamlines the process without compromising flavor: stuffing cornbread. It still smells enticingly like the classic Thanksgiving side as you set the baking dish on the table. I’ve still packed in a medley of woodsy herbs, sweet onions, vegetal peppers, and savory sausage. And it still slices into lofty servings to perch on your plate next to the sweet potatoes and green beans. It just takes half as long to make.
The intentional two-to-one ratio of cornmeal to flour in this cornbread results in a moist, tender crumb that still has enough structure to hold up against the sturdy mix-ins. The sugar might seem like a lot, but it balances out the savory sausage and aromatics perfectly.
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Recipe information
Total Time
1 hour 15 minutes
Yield
12–18 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Line a 13x9" baking pan with parchment paper, leaving generous overhang on long sides. Coat pan and parchment with unsalted butter. Melt ½ cup (1 stick) unsalted butter in a large skillet over medium-low heat, then pour into a small bowl.
Step 2
Cook 1 green bell pepper, halved, ribs and seeds removed, finely chopped, 1 medium white onion, finely chopped, and 2 celery stalks, finely chopped, in same skillet, stirring occasionally with a wooden spoon, until softened, about 4 minutes. Add 1 lb. spicy and/or sweet Italian sausage, casings removed, and cook, breaking up and stirring occasionally, until browned (it may still be a little raw in the center at this point), about 5 minutes. Remove from heat.
Step 3
Stir together 4 cups (624 g) fine-ground yellow cornmeal, 2 cups (250 g) all-purpose flour, 1 cup (200 g) sugar, 1 Tbsp. plus 1½ tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. baking soda, and ¼ cup finely chopped sage, thyme, and/or rosemary in a large bowl. Gradually pour in 3½ cups buttermilk, then melted butter, stirring constantly until combined. Add 4 large eggs one at a time, mixing to incorporate after each addition. Fold in sausage mixture, then scrape batter into prepared pan.
Step 4
Bake cornbread, rotating pan front to back halfway through, until golden brown and top springs back when gently pressed, 38–45 minutes. Let cool in pan 15 minutes. Using parchment paper overhang, lift cornbread out of pan and transfer to a cutting board. Cut into 12–18 slices; arrange on a platter.
Do Ahead: Cornbread can be baked 4 hours ahead. Store at room temperature; cut just before serving.
