Description
This golden, buttery Thanksgiving side dish is everything you want in a comforting holiday bake. With crisp-topped, soft-centered cornbread cubes, tender green beans, and bursts of tart-sweet cranberries, it brings bold texture and flavor to your table. This easy recipe is ideal for a quick Thanksgiving side, a hearty fall dinner idea, or even a satisfying brunch dish. If you’re hunting for holiday food ideas that are easy, flexible, and crowd-approved, this is it.
Ingredients
2 cups day-old cornbread, cubed
1 cup green beans, blanched
1/2 cup dried cranberries
1/4 cup unsalted butter, melted
3/4 cup low-sodium chicken or vegetable broth
1 tablespoon fresh thyme, chopped
1 teaspoon rosemary, chopped
1/2 small onion, diced (optional)
2 cloves garlic, minced (optional)
Instructions
1. Toast cubed cornbread at 350°F for 10 minutes.
2. Sauté onion and garlic in butter until soft.
3. In a large bowl, combine toasted cornbread, aromatics, green beans, cranberries, and herbs.
4. Pour in broth gradually while gently tossing.
5. Drizzle melted butter over the mixture.
6. Transfer to greased baking dish.
7. Bake at 375°F for 30–35 minutes until golden and crisp on top.
8. Rest 10 minutes before serving.
Notes
Use stale cornbread for best structure.
Add sausage, pecans, or roasted veggies to customize.
To reheat and re-crisp, bake leftovers at 350°F for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: thanksgiving sides, cornbread stuffing, holiday casserole