It’s time to start thinking about your Thanksgiving dinner plans! This year, maybe mix things up from your typical store-bought stuffing, and give this unique recipe a try. Sweet Cornbread Stuffing combines the taste of sweet corn with the traditional parsley-thyme-sage combo in a simple, delicious Thanksgiving side dish.




  • 2/3 cup cornmeal
  • 1 1/4 cup flour
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup canola oil
  • 1 cup milk


  • 1 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 yellow onion
  • 6 stalks celery
  • 2 cups mushrooms
  • 1/4 cup fresh parsley
  • 1 Tbsp. fresh rosemary, sage and thyme
  • Salt and pepper
  • Cornbread
  • 2 cups chicken stock
  • 2 eggs, beaten



  1. Preheat oven to 350 degrees.
  2. Mix together all ingredients.
  3. Pour in greased muffin tins or 9×13 pan. Bake at 350 for about 15 minutes (slightly longer if using pan).
  4. Cool and chop roughly into 1-2 inch pieces. Spread on baking sheet and let dry for several hours.


  1. Preheat oven to 350 degrees.
  2. Heat oil and butter in pan.
  3. Chop onion, celery and mushrooms and add to pan.
  4. Add herbs, salt and pepper to taste. Sauté until vegetables are soft.
  5. Toss with cornbread pieces. Add stock and eggs and fold carefully until moist.
  6. Spread stuffing on cookie sheet and bake for about 30 minutes, tossing once or twice during baking.


  • The cornbread should dry out for several hours.
  • Add slivered almonds, or other nuts, for added crunchy texture.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.