Golden Quickbread Stuffing

This makes a lovely and different Thanksgiving side dish, or a great breakfast topped with cheese and eggs. And much more nutritious than if it was made with commercial corn meal.

Dry mix

Wet mix

  • 4 large eggs
  • 4 Tbsp butter, melted
  • 2 cups milk
  • 1 cup heavy cream

Other ingredients

  • 2 large onions
  • 6 cups fresh (or frozen) organic corn kernels (about 4 ears)
  • 2 tbsp fresh thyme


  1. Preheat oven to 400°F, use convection if you have it; lightly grease a 13 x 9 baking dish
  2. sauté the onion for a few minutes, then add corn and thyme, sauté a few minutes more and remove from heat
  3. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  4. Final batter: add onion/corn mixture to wet mixe, then add dry mix, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Fill pan and bake 40-50 minutes until the tops JUST spring back. Do not over bake.
  6. Let it cool and serve right out of the pan

Serves 12-14 as a side dish

Joy Jones

Leave a comment

Please note, comments must be approved before they are published