Cornbread for Stuffing

This cornbread recipe can be used to make stuffing or served on the side warm with a pat of butter and a drizzle of honey.

Serves: 8Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups yellow cornmeal
  • 1⁄2 cup white whole-wheat flour
  • 1 Tbsp. baking powder
  • 1 tsp. sea salt
  • 3 large eggs
  • 1 1⁄4 cups 1% milk
  • 1 Tbsp. honey
  • 1⁄4 cup melted butter


  • Preheat oven to 350°F.
  • In a large bowl, sift together cornmeal, flour, baking powder, and sea salt. In a separate bowl, whisk together eggs, milk, and honey. Add liquid mixture to dry ingredients; stir until just combined. Meanwhile, melt butter; gently stir into cornbread mixture.
  • Pour batter into a greased oven-proof skillet or baking dish and bake 35 to 40 minutes, or until center is firm and golden brown.
  • When done, remove from oven, set aside, and allow to cool before handling.