cornbread casserole in white bowl

Cornbread Casserole

A Southern classic and holiday dinner staple, this cornbread casserole is a real crowd pleaser.

Cornbread Casserole
Prep Time: 10 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

2 tablespoons unsalted butter or unrefined coconut oil, plus more for the baking dish
1 large onion, chopped
3 celery stalks, chopped
8 ounces ground turkey (not extra lean)
1 teaspoon sea salt
2 teaspoons Super-Sassy Seasoning
1 teaspoon paprika
1 teaspoon fresh-ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 Skillet Cornbread (see recipe below) or cornbread made from a mix, preferably a day or two old
2 large eggs, beaten
About 2½ cups good-quality store-bought broth


  1. Preheat the oven to 400 F. Grease a 9-inch-by-13-inch casserole dish
  2. In a large skillet, melt butter over medium heat. Add onion and celery, and cook, stirring frequently, until slightly softened, about five minutes
  3. Add turkey and salt, and cook, breaking up the turkey with a wooden spoon as it cooks, until cooked through with no pink spots remaining, five to seven minutes
  4. Add Super-Sassy Seasoning, paprika and pepper, and cook, stirring constantly, for one minute
  5. Stir in thyme and sage, and remove from heat
  6. In a large bowl, break the cornbread into small chunks
  7. Stir in onion-turkey mixture. Add beaten eggs and stir them in well
  8. Stir in broth a little at a time. The mixture should be moist enough to hold its shape when pressed, but not runny
  9. Transfer the mixture to the prepared casserole dish, cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is fully set and nicely browned
  10. Remove from the oven and allow to cool for 10 minutes

Skillet Cornbread

1½ cups medium-grind cornmeal
1 cup white rice flour (or cup-for-cup replacement gluten-free flour blend)
1 tablespoon golden flax meal
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
2 large eggs
2 cups buttermilk
¼ cup honey
½ cup unsalted butter, cut into pieces


  1. Preheat the oven to 375 F and position an oven rack in the middle position
  2. Put a 10-inch cast-iron skillet in the oven for 10 minutes to heat it up
  3. In a large bowl, whisk together the corn flour, rice flour, baking powder, baking soda and salt
  4. In a separate bowl, beat the eggs, and then whisk in the buttermilk and honey
  5. Add the wet ingredients to the dry ingredients and whisk just until blended
  6. Immediately remove the pan from the oven and add butter, swirling the pan until the butter is melted
  7. Pour all but 1 tablespoon of the butter into the cornmeal mixture (leave the remaining butter to grease the pan) and gently whisk it in
  8. Pour the batter into the skillet and bake for 25 to 30 minutes, until the edges and sides start to brown, the top begins to crack and a toothpick inserted in the center comes out clean
  9. Allow to cool for about 10 minutes. Serve straight from the pan, or turn out onto a wire rack and cool completely


Complete your personal information

Please fill in the information marked with an asterisk to proceed; if you want to get tailored offers and content, don't forget to fill in the optional fields.




Microwave Mug Cakes looks goods..

  • Report it



Need corn bread cookies recipe

  • Report it