The sheet pan really does makes a difference: Uber-buttery cornbread stuffing gets crispy at the edges, almost chewy. The vegetables are just cooked with a little bite. Also, I use milk instead of stock, which keeps this not only vegetarian, but also incredibly rich and comforting in a nursery-food kind of way. —Eric Kim
(8.5-ounce) box corn muffin mix, especially Jiffy
2 1/3 cups
sourdough bread, cubed small
stick unsalted butter
ribs celery, diced
fresh chopped sage, plus whole leaves for topping later
fresh chopped parsley
Salt and pepper, to taste
In This Recipe
Preheat oven to 400°F.
Prepare the cornbread mix according to the instructions on the box (usually asks for an egg and 1/3 cup milk). Grease a muffin pan and, using an ice cream scoop, fill with cornbread batter. (Account for about 6 to 8 muffins.) Bake for 15 to 20 minutes until golden brown.
Place the sourdough cubes on a half sheet pan and bake alongside the muffins in the same oven, until dried out and slightly browned. Set aside to cool. (Alternatively, you could cube the bread and leave it out overnight in a single layer on a sheet pan to dry out.)
Meanwhile, melt the butter in a large pot or Dutch oven, then sauté the onion and celery until translucent. Add the sage, parsley, and remaining 2 cups milk, bring to a gentle simmer, then stir in the bread cubes and corn muffins, which you can just crumble in with your hands. Season with salt and pepper.
Transfer to a greased half sheet pan and drizzle with olive oil, and bake at 350°F for 15 to 20 minutes. Garnish with fresh sage leaves.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.