Cornbread options instead of cornbread stuffing mix

Hi Mary!

Homemade, boxed or even store bought cornbread would all be amazing here. However I would not bake off a fresh pan of cornbread and go right into the stuffing with it. Remember, we are going to rehydrate the cornbread with the stock and egg, so we want to keep the amazing corn flavor without its signature moisture. Otherwise you'll end up with a gummy mess.

To prevent that, I would bake the cornbread a day or two before and leave it out on the counter covered in tinfoil. This will lead the cornbread to turn stale but, in the case of stuffing, that's a good thing!

Before you start this recipe, I'd cube up the cornbread, toss it on a sheet tray and toast in the preheated 350F oven for 25 to 35 minutes, until the cornbread was thoroughly dried out. Then continue with the recipe as written!

Hope this helps

- Justin from the Hotline team

Yes to cornbread (if you can’t get or don’t like to use the packaged cornbread stuffing).

Also read through the recipe headnote where the author reports on her using cornbread.

I would not use cornmeal (raw or cooked) as it will make the finished dish too dense and probably too dry.

seasoning? The first time you make it, just use what the recipe specified as there are plenty of herbs and spices (individually, in the sausage and in broth). Taste just before serving. If needed at that point, you could add more seasoning. Or make notes on what to add for the next time you make it.