Recipe courtesy of Michael Symon

Cornbread Stuffing

Name: Cornbread Stuffing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Ingredients: 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

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Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 6 to 8 servings

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Ingredients

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

Directions

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Watch how to make this recipe.

Preheat oven to 375 degrees F.
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.