TASTY TUESDAY: Sweet Cornbread Stuffing


In the world of Thanksgiving prep, where pies and rolls need to be made, tables need to be set, and a million other details need to be checked off, put this little baby on your list under “simple!” Sweet Cornbread Stuffing is a quick but TASTY must for your dinner line-up this year.  

Give it a try and be sure to thank the masters of this recipe Sarah and Elizabeth of Kiwi and Carrot for bringing it to life! This mother-daughter duo is stealing our hearts, one recipe at a time. @kiwiandcarrot

Sweet Cornbread Stuffing

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8



  • 2/3 cup cornmeal
  • 1 1/4 cup flour
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup canola oil
  • 1 cup milk


  1. Preheat oven to 350 degrees.
  2. Mix together all ingredients.
  3. Pour in greased muffin tins or 9x13 pan. Bake at 350 for about 15 minutes (slightly longer if using pan).
  4. Cool and chop roughly into 1-2 inch pieces. Spread on baking sheet and let dry for several hours.



  • 1 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 yellow onion
  • 6 stalks celery
  • 2 cups mushrooms
  • 1/4 cup fresh parsley
  • 1 Tbsp. fresh rosemary, sage and thyme
  • Salt and pepper
  • Cornbread
  • 2 cups chicken stock
  • 2 eggs, beaten


  1. Preheat oven to 350 degrees.
  2. Heat oil and butter in pan.
  3. Chop onion, celery and mushrooms and add to pan.
  4. Add herbs, salt and pepper to taste. Sauté until vegetables are soft.
  5. Toss with cornbread pieces. Add stock and eggs and fold carefully until moist.
  6. Spread stuffing on cookie sheet and bake for about 30 minutes, tossing once or twice during baking.


*Note that the cornbread should dry out for several hours.

*Add slivered almonds, or other nuts, for added crunchy texture.

Need more recipe ideas for this Thanksgiving? Head on over to these links to see @kiwiandcarrot's other delightful dinner recipes.

- Perfect Turkey

- Blue Cheese and Bacon Mashed Potatoes