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Cornbread Stuffing

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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4 tablespoons butter

2 cups chopped yellow onions

1 cup chopped celery

2 cups fresh corn kernels

2 tablespoons minced garlic

1 cup diced red pepper

1/2-pound diced smoked ham

2 eggs

3 cups chicken stock

1/2 cup heavy cream

2 tablespoons freshly chopped cilantro leaves

2 tablespoons freshly chopped flat-leaf parsley

Salt and freshly ground black pepper

8 cups cubed and toasted cornbread


  1. Preheat oven to 375 degrees F.
  2. Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.

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