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Cornbread Stuffing

Yield: 12 portions

Degree of difficulty: Medium


Cup4Cup Gluten Free  Cornbread:

1 pouch Cup4Cup Cornbread mix

1 ¼ cups buttermilk

2/3 cup brown sugar

½ cup butter (melted)

2 large eggs



1 cup yellow onion, medium diced

3 celery stalks, medium diced

1 leek, medium diced

2 garlic cloves, minced

8 ounces bacon, cut into strips

2 tablespoons fresh sage, chopped

½ teaspoon thyme

1 tablespoon clarified butter (or canola oil)

4 teaspoons salt

½ teaspoon coarse cracked black peppercorn


Custard Base:

2 cups turkey or chicken stock

2 cups heavy cream

3 each large eggs


  1. Follow instructions to make Cup4cup Cornbread. Cool and reserve.
  2. Cut cooled cornbread in to 1/2” pieces and reserve in large bowl.
  3. Preheat oven to 350°F.
  4. Place 12” cast iron pan or casserole dish on medium heat. Allow pan time to get hot, then add clarified butter.
  5. Add bacon and render, stirring every minute or so for approximately 10 minutes.
  6. Drain fat and reserve. Add 1 tablespoon bacon fat back into pan and add garlic with bacon renderings. Allow the aroma to develop.
  7. Add onion, leek, and celery along with 2 teaspoons of salt and black pepper. Cook on medium-low heat, stirring often, until vegetables become translucent and lightly caramelized.
  8. Add sage to vegetables and stir to incorporate. Using a spatula empty all contents onto diced cornbread and stir to evenly distribute.
  9. Place heavy cream, stock and remaining 2 teaspoons of salt on medium-low burner, and bring up to a boil.
  10. Place eggs in large bowl, and pour custard mixture over eggs while whisking. Pour custard base over corn bread.
  11. Add 2 tablespoons of bacon fat back into pan and allow time to get hot. Pour stuffing mix in, and transfer to oven.
  12. Bake for 25-30 minutes, or until firm to the touch.