Bring on the holidays with Fancy Blue Cornbread Stuffing. If you are like me, then you love to cook around this time of year. However, this often means you get stuck preparing the same menu, because everyone loves your signature dishes! Every year I always say I am going to change up one of my recipes and try something new. But, then I’ll start talking to a family member and they will announce how they cannot wait to eat my famous whatever, and how they are looking forward to it. So of course, I retreat from my new plans and go back to the original recipe. Does this happen to anyone else?
This year my sister in law is hosting Thanksgiving which means I get to sit back and relax. Awww yesss!!! Hahaha…. Yeah right! You can’t keep this home cook out of the kitchen. I’ll still be making some of our family favorites to contribute to the meal, but it also means I have time to experiment with recipes I have put off in previous years. One being Fancy Blue Cornbread Stuffing. It’s a Fancy Navajo twist on a classic Thanksgiving dish!
Growing up I was never a fan of stuffing and always opted out of eating it. However, as an adult I cannot get enough of it. My meal is not complete without it. I think its because of all the herbs and well its bread! Who doesn’t love bread? Hahaha! In previous years I have always bought seasoned bread crumbs and prepared my mother’s stuffing recipe. I have always wanted to make stuffing from scratch, but it’s one of those recipes I never got around to trying until this year. I can’t believe I waited so long to make this!
The blue cornbread is a basic recipe. It’s incredibly simple to make and it can be made the day before. You can make this savory or sweet. If you don’t have blue corn meal on hand, you can substitute with yellow corn meal. I would suggest making the blue cornbread the day before, so it gives it time to cool completely. Then I would make the stuffing the following day. However, this can be made all in one day if you are in a pinch for time. It’s a nice change to the usually stuffing and I love how I can mix it up in the future. The next time I make this I want to add cranberries or bacon.
You’ll have to give this a try and of course if you do make this, please send me a picture, I would love to see! Let me know if you have any questions. If you don’t already, make sure to follow me on Instagram and Facebook.
Want to make more blue corn recipes? Then you will want to try my Fancy Blue Corn Cupcakes
Basic Blue Cornbread Recipe
Ingredients
- 1 cup blue corn meal
- 1 cup all-purpose flour
- ¼ cup sugar
- 4 teaspoons of baking powder
- ½ teaspoon of salt
- 1 cup of milk
- 1 large egg
- ¼ cup of vegetable oil
Directions:
- Preheat oven to 350 degrees F. Coat the inside of an 8×8 casserole dish with non-stick spray
- In a large bowl mix all of the dry ingredients together (blue corn meal, flour, sugar, baking powder, salt)
- In a separate bowl whisk together all of the wet ingredients (milk, egg, and oil)
- Pour the wet ingredients into the dry ingredients and whisk together until mixture is smooth
- Pour batter into the baking dish and bake for 20-25 minutes or until golden brown and a toothpick can be entered in the center and removed cleanly.
- Let cool
Fancy Blue Corn Stuffing
Ingredients:
- 5-6 cups of cubed blue cornbread
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup onions, diced
- 5-6 sage leaved chopped
- 1 teaspoon of salt and pepper
- 2 cups of chicken or vegetable Broth
- 1-2 teaspoons poultry seasoning
- 1-2 tablespoons of olive oil
Directions:
- Preheat oven to 400 degrees
- Cut cornbread into 1-inch cubes
- Transfer cubed cornbread onto a baking sheet and drizzle with olive oil and season with salt and pepper.
- Toast cornbread on a baking sheet for 10-15 minutes until golden brown. Half way through flipcorn bread over.
- In a medium sized skillet with olive oil, sauté onion, carrots, celery, and sage until they are golden brown, but don’t cook them all the way through. Season with poultry seasoning.
- In a large bowl combine toasted cornbread, sautéed vegetables, and broth until the bread is moistened but not completely drenched. Try not to mix too much or else the bread will start to crumble.
- Transfer into a medium sized baking dish and bake for 20-25 minutes at 350 degrees or until golden brown.
- Enjoy
