Ingredients
- 6 cups cornbread, cubed
- 2 cups chicken or vegetable broth
- 1/2 cup fresh sage, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh rosemary, chopped
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/4 cup butter
- 2 eggs, lightly beaten
- Salt and pepper to taste
Instructions
- Prepare the cornbread: Make a batch, let it cool, then cut it into cubes.
- Sauté the vegetables: In a skillet, melt butter over medium heat. Add onions and celery; cook until soft, about 5-7 minutes.
- Herb infusion: Stir in fresh herbs and sauté for another minute.
- Combine ingredients: In a bowl, mix cornbread cubes, sautéed vegetables, broth, and eggs. Toss gently.
- Season to taste with salt and pepper.
- Bake: Transfer to a greased baking dish. Cover and bake at 350°F for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden.
- Let it rest for 10 minutes before serving.
Notes
For a gluten-free version, use gluten-free cornbread. Allow cornbread to dry adequately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian