I’m working on a sausage cornbread stuffing recipe that I’ll be sharing with you tomorrow, and the recipe calls for four cups of coarsely crumbled cornbread. I’ve posted my recipe for skillet cornbread before but I also have a basic cornbread recipe that I learned to make after meeting my husband.
This is the cornbread recipe I’m using as the base for my sausage cornbread stuffing. Cornbread that falls apart as soon as you bite into it isn’t really my kind of cornbread. This recipe makes moist, light cornbread with just a touch of sweetness.