Jul 14 2026
Restaurants›Red Rocks Cafe: Birkdale Village›Cornbread Stuffing Recipe

Cornbread Stuffing Recipe

Inspired by Red Rocks Cafe: Birkdale Village
Time1h 35m
Serves8

Make Cornbread Stuffing Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cornbread

Stuffing Base & Vegetables

Herbs, Liquids & Extras

Method

Cornbread

  1. 1

    Preheat and prepare pan

    Preheat oven to 400°F (200°C). Lightly grease an 8-inch square or 9-inch round baking pan or line with parchment.

  2. 2

    Mix dry ingredients

    In a medium bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder and 1 teaspoon salt until evenly combined.

  3. 3

    Combine wet ingredients

    In a separate bowl whisk 1 egg, 1 cup milk and 3 tablespoons melted butter until smooth.

  4. 4

    Make batter and bake

    Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Pour batter into prepared pan and bake 18–22 minutes, until a toothpick in the center comes out clean and top is golden. Remove from oven and cool completely on a wire rack. Once cooled, crumble or cut into 1-inch cubes. (Can be made a day ahead and left uncovered at room temperature to dry slightly.)

Stuffing Base & Vegetables

  1. 5

    Preheat and melt fat

    Lower oven to 350°F (175°C). In a large skillet or sauté pan, melt 4 tablespoons butter with 1 tablespoon olive oil over medium heat.

  2. 6

    Cook vegetables

    Add 1 medium finely diced yellow onion, 3 stalks diced celery and 1 diced carrot (if using). Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 8–10 minutes.

  3. 7

    Add garlic and herbs

    Stir in 2 teaspoons minced garlic, 1 tablespoon chopped fresh sage and 1 tablespoon chopped fresh thyme and cook for 1 minute until fragrant. Remove from heat.

Combine, Bake and Finish

  1. 8

    Assemble stuffing

    Place the cooled crumbled cornbread (about 8 cups of crumbled cornbread) in a large mixing bowl. Add the sautéed vegetable and herb mixture. Add 2 tablespoons chopped fresh parsley, 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. If using, stir in 1/2 cup dried cranberries and 1/2 cup chopped toasted pecans.

  2. 9

    Moisten with broth and eggs

    In a measuring cup whisk together 2 cups low-sodium chicken or vegetable broth and 2 lightly beaten eggs. Pour most of the liquid over the cornbread mixture, reserving about 1/4 cup in case it needs more moisture. Gently toss until the bread is evenly moistened but not soggy. The mixture should hold together when pressed; add reserved broth if dry.

  3. 10

    Transfer to baking dish

    Butter a 9x13-inch baking dish (or similar) or spray with nonstick spray. Transfer the moistened stuffing to the dish and press lightly into an even layer.

  4. 11

    Bake

    Bake at 350°F (175°C) for 30–35 minutes uncovered, until the top is golden and edges are crisp. For a moister center, cover loosely with foil for the last 10 minutes; for a crisper top, broil 1–2 minutes at the end, watching closely.

  5. 12

    Rest and serve

    Remove from oven and let rest 5–10 minutes before serving. Garnish with additional chopped parsley if desired. Serve warm.

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