Brown Butter Cornbread Stuffing Bake
Indulge in the comforting flavors of Brown Butter Cornbread Stuffing Bake, a delightful dish that combines the nutty richness of browned butter with fluffy cornbread and savory herbs. Perfect for Thanksgiving or any family gathering, this stuffing bake is visually appealing and bursting with flavor, making it a guaranteed crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Side dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 4 cups cornbread, crumbled (homemade or store-bought)
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cups low-sodium chicken broth
- 1/2 cup pecans or walnuts, chopped (toasted)
- 1/2 cup dried cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a saucepan over medium heat, melt the butter until golden brown and nutty in aroma.
- Sauté the onion and celery in the browned butter until softened (~5 minutes).
- In a large bowl, combine crumbled cornbread, sautéed vegetables, chicken broth, herbs, nuts, and cranberries. Gently mix until just combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes until the top is golden brown and crispy.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 340
- Sugar: 5g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: For added flavor, consider adding cooked sausage or mushrooms. Day-old cornbread works best for texture; it absorbs flavors without becoming mushy. Store leftovers in an airtight container for up to five days; reheat at 350°F until warmed through.