Cornbread-Brown Butter Stuffing


  • 6 tablespoons unsalted butter
  • 9 cups stale cornbread, crumbled into large chunks
  • ⅓ cup thinly sliced scallions
  • 2 large eggs
  • 1 ½ to 2 tablespoons chopped fresh sage or rosemary
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon chili powder
  • Black pepper, as needed
  • Turkey or chicken stock, optional


  1. In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
  2. In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder, and black pepper. If the mixture looks dry, add a little stock or water.
  3. Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap the cornbread well with plastic wrap and refrigerate it overnight.)
  4. Preheat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.