Get ready for a true taste of comfort with Cornbread Stuffing—a superstar side that brings together tender homemade cornbread, savory aromatics, fresh herbs, and just the right touch of buttery richness. Every forkful delivers a mouthwatering balance of crispy edges, moist centers, and that familiar Southern aroma that immediately transports you to the family table. Whether you’re prepping for a big holiday feast or elevating a weeknight dinner, Cornbread Stuffing is the dish that draws everyone back for seconds (and maybe even thirds).
Ingredients You’ll Need
The beauty of Cornbread Stuffing lies in its simplicity. Each ingredient plays a unique role—adding not just flavor, but also creating the perfect marriage of moist, fluffy, and savory textures. Here’s what you’ll need to make a stuffing that’s destined to disappear fast.
- Cornbread: The heart of this recipe! Use homemade or store-bought—just be sure it’s cooled and crumbly for that signature texture.
- Day-old white bread: Adds structure and helps the stuffing hold together, creating a satisfying bite alongside the cornbread.
- Yellow onion: Provides subtle sweetness and depth, softening beautifully as it’s sautéed.
- Celery: Lends a classic crunch and earthy flavor that balances the rich bread base.
- Unsalted butter: Adds richness to both the vegetables and the overall dish—don’t skimp on this!
- Dried sage: The defining herb of holiday stuffing; it infuses the whole casserole with warmth.
- Dried thyme: Brings extra herbal notes and a pop of aromatic flavor.
- Salt: Just enough to boost all the other flavors to perfection.
- Black pepper: Gives a gentle kick to balance the richness.
- Chicken broth: Moistens the stuffing, infusing it with savory depth; vegetable broth works great for vegetarians.
- Large eggs: Helps bind everything together so your Cornbread Stuffing is fluffy, not crumbly.
- Fresh parsley (optional): Adds a fresh, colorful finish and a touch of brightness.
How to Make Cornbread Stuffing
Step 1: Prepare the Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a good greasing—this step ensures that your Cornbread Stuffing releases easily and achieves those coveted golden edges.
Step 2: Sauté the Aromatics
Place a large skillet over medium heat, add the unsalted butter, and let it melt until bubbling. Toss in the diced onion and celery, cooking for about seven minutes. You’re looking for tender, translucent veggies that smell absolutely heavenly, promising plenty of savory flavor throughout the stuffing.
Step 3: Mix the Bread and Veggies
In a large mixing bowl, combine the crumbled cornbread and cubed white bread. Pour in the sautéed onion and celery, then add the dried sage, dried thyme, salt, and black pepper. Gently toss everything together so that every crumb soaks up a little seasoning and a lot of excitement.
Step 4: Blend the Liquid Ingredients
In a separate bowl, whisk together the chicken broth and beaten eggs. This mixture is the secret to a creamy, cohesive Cornbread Stuffing that still holds its shape without being soggy or dry.
Step 5: Combine and Assemble
Pour the broth-egg mixture over the bread and veggie blend. Gently fold everything together until the bread is deeply moistened but not swimming—aim for a luscious but scoopable texture. Spoon the mixture into your prepared baking dish and spread it out evenly.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 30 minutes to lock in moisture and meld all the flavors. Remove the foil and bake for another 15 to 20 minutes until the top turns irresistibly golden and lightly crisp. That color means maximum flavor! Let your Cornbread Stuffing rest for 10 minutes before digging in, allowing everything to set and slice beautifully.
How to Serve Cornbread Stuffing
Garnishes
Sprinkle freshly chopped parsley on top for a pop of green and a hint of fresh flavor. If you’re feeling festive, a few crispy fried sage leaves or a dash of additional cracked black pepper create a beautiful finish that wows guests and enhances the savory notes of your Cornbread Stuffing.
Side Dishes
This stuffing shines next to all your holiday favorites: think roasted turkey, honey-glazed carrots, cranberry sauce, and creamy mashed potatoes. It also plays nicely with roast chicken, pork, or even as a cozy companion to a bowl of hearty vegetable soup. No matter what’s on your menu, Cornbread Stuffing fits in effortlessly.
Creative Ways to Present
Serve your stuffing with a twist by baking individual portions in oven-safe ramekins for dinner parties, or use a biscuit cutter to plate neat circles for a fancier touch. Leftovers are fantastic as a filling for stuffed mushrooms or peppers, making Cornbread Stuffing the gift that keeps on giving.
Make Ahead and Storage
Storing Leftovers
Got extra Cornbread Stuffing? Tuck it into an airtight container and refrigerate for up to four days. The flavors only deepen overnight, so don’t be surprised if it tastes even better the next day!
Freezing
You can freeze Cornbread Stuffing for up to one month. Wrap tightly in both foil and plastic wrap, or use a freezer-safe container. To use, thaw overnight in the fridge before reheating so it retains its lovely, moist texture.
Reheating
To reheat, cover your dish with foil and place in a 350°F oven for about 20 minutes, or until warmed through. For a crispier top, uncover during the last few minutes of baking. Microwave reheating also works for smaller portions, just add a splash of broth to keep it moist.
FAQs
Can I use store-bought cornbread for Cornbread Stuffing?
Absolutely! Store-bought cornbread makes things easy and speedy. Just let it dry out or toast it slightly, so it crumbles well and holds up to the broth and eggs.
How do I make this Cornbread Stuffing vegetarian?
Substitute the chicken broth with your favorite vegetable broth, and you’re set. All the savory flavors remain intact, and vegetarian guests will never feel left out.
Why is my stuffing too soggy or too dry?
This usually comes down to the bread-to-liquid ratio or baking time. Be sure the bread is fully dried out before starting, and drizzle in the broth mixture gradually. If it seems too dry before baking, add a bit more broth.
Can I add extra ingredients to Cornbread Stuffing?
Of course! Consider mixing in cooked sausage, diced apples, pecans, or cranberries for added texture and flavor. Just don’t overload the mix—let the cornbread be the star.
Can I make Cornbread Stuffing ahead of time?
Yes, you can assemble the stuffing (without baking) and refrigerate it overnight. When ready to serve, just bake as directed, possibly adding a few extra minutes since it’s coming straight from the fridge.
Final Thoughts
No holiday meal feels complete without Cornbread Stuffing, and once you’ve tried this version, it just might become your personal signature. Go ahead, gather your ingredients and treat your loved ones to a classic that overflows with flavor and warmth—they’ll be so glad you did.
Print
Cornbread Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This delicious cornbread stuffing recipe is a perfect side dish for holiday gatherings, especially Thanksgiving. Made with a mix of crumbled cornbread and cubed white bread, savory vegetables, and aromatic herbs, it’s a comforting and flavorful addition to any meal.
Ingredients
Cornbread:
- 4 cups crumbled cornbread
White Bread:
- 2 cups cubed day-old white bread
Vegetables:
- 1 cup diced yellow onion
- 1 cup diced celery
Seasonings:
- 1/2 cup unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquid & Binders:
- 2 1/2 cups chicken broth
- 2 large eggs, beaten
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, melt butter and sauté onion and celery until soft.
- Mix Ingredients: In a bowl, combine cornbread, white bread, vegetables, herbs, salt, and pepper.
- Prepare Liquid: Whisk together chicken broth and eggs, then pour over bread mixture.
- Bake: Transfer stuffing to baking dish, cover with foil, and bake. Remove foil and bake until golden brown and crisp on top.
- Rest and Serve: Let the stuffing rest for 10 minutes before serving.
Notes
- You can prepare this dish a day in advance and refrigerate before baking.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
