Cornbread Stuffing



Posted October 8, 2014 (Last updated May 18, 2022)



Total Time

1hrs 5mins



Easy cornbread stuffing with lots of flavor: fresh rosemary, sweet-tart cranberries, pine nuts and a little fennel. Make our Golden or Gluten-Free Cornbread one day before so it will be crumbly.


  • Sunflower oil icon
    Sunflower oilas needed
  • Onion icon
    Onion220 gchopped
  • Fennel bulb icon
    Fennel bulb100 gchopped
  • Chili flakes icon
    Chili flakes3 g
  • Sea salt icon
    Sea salt1 pinch
  • Cornbread loaf icon
    Cornbread loaf700 g
  • Dried cranberries icon
    Dried cranberries100 g
  • Pine nuts icon
    Pine nuts60 g
  • Fresh rosemary icon
    Fresh rosemary5 gchopped
  • Black pepper icon
    Black pepper2 gfreshly ground
  • Vegetable stock icon
    Vegetable stock230 g

  • 1. Pre-heat oven - 150°C / 300°F
  • 2. Grease a clean square pan with some butter or oil
  • 3. Add cornbread loaf, dried cranberries, pine nuts, fresh rosemary, black pepper and vegetable stock to a clean large mixing bowl and set aside
  • 4. Add sunflower oil, onion, fennel bulb, chili flakes and sea salt to a frying pan
  • 5. Sauté until softened, about 10 minutes
  • 6. Mix everything together in the large bowl
  • 7. Transfer stuffing to square pan
  • 8. Cover with foil
  • 9. Bake - 30 min, 145°C / 300°F
  • 10. Remove foil to finish off the stuffing and bake until golden brown - 15 min, 150°C / 300°F
  • 11. Serve straight from the oven or make ahead and re-heat

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