Cornbread Stuffing - Cook For Your life- anti-cancer recipes

Cornbread Stuffing

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
For many years I was a strict vegetarian, and for me Thanksgiving dinner was usually as good as the stuffing. This Cornbread Stuffing is delicious. During my time as a veggie, I became used...


  • 5 cups Cornbread or Jalepeno Cornbread cut into 1-inch cubes
  • 5 cups 1-inch toasted sourdough cubes
  • 2 tablespoons olive oil
  • 2 cups finely chopped yellow onion
  • 2 large garlic cloves, minced
  • 1½ cups cubanelle peppers, seeded and finely diced
  • 1 cup finely chopped celery
  • Sea salt and freshly ground black pepper, to taste
  • 2 lightly beaten eggs
  • 1 cup chicken, turkey or vegetable stock

Nutrition Facts


288 cals


9 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g


45 g


2 g


1 g


8 g


603 mg


  1. Preheat the oven to 350 degrees.
  2. Combine the cornbread and bread cubes in a large bowl. Set aside.
  3. Heat the oil in a large skillet. Add the onions and sauté over a medium heat until softened, about 8 minutes. Add the garlic and sauté for another 5 minutes.
  4. Add the peppers and celery and cook stirring, until they are tender but still crisp. Season with salt and pepper and set aside to cool slightly.
  5. Add the onion mixture to the cornbread and mix well. Add the eggs and enough stock to lightly moisten the stuffing.
  6. Lightly press the stuffing into a greased 10x15-inch baking pan. Cover with foil. Put the stuffing pan into a larger high-sided pan to make a bain-marie. Fill the larger pan halfway with boiling water and bake for 50 minutes.

Chef Tips

This stuffing can be made ahead of time. It will keep in the refrigerator for up to 2 days. Bring it to room temperature before cooking, particularly if you are stuffing the turkey with it.

If you make either of our corn breads from scratch for this stuffing, you will have some leftover. Cut it into squares and freeze it for later to enjoy with a bowl of Black Bean Chili.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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