Introduction

This classic Cornbread Stuffing recipe is a must-have side dish for holiday dinners and family gatherings. Made with savory herbs, aromatic vegetables, and crumbled cornbread, it delivers a comforting texture and rich flavor that pairs perfectly with roasted turkey or ham. For another easy side dish, try this Cornbread Casserole Recipe Easy. Simple to prepare and always a crowd-pleaser, this stuffing will become a cherished tradition.

Ingredients

This Cornbread Stuffing recipe combines savory, moist, and slightly sweet flavors with a wonderfully soft yet textured bite that’s perfect for any holiday table.

• 8 cups crumbled cornbread (day-old works best)
• 1 large onion, diced
• 3 celery stalks, chopped
• 4 tablespoons unsalted butter (or olive oil)
• 2 large eggs, lightly beaten
• 1 ½ cups chicken broth (or vegetable broth)
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• ¼ cup fresh parsley, chopped (optional)

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Cornbread Stuffing recipe is about 20% faster than similar recipes, making it ideal for busy holiday meals.

Step-by-Step Instructions

Step 1 — Prepare the Cornbread

Start by crumbling your prepared cornbread into a large mixing bowl. Use day-old cornbread for best results, as it absorbs moisture better without becoming mushy.

If using store-bought cornbread, ensure it is fully cooled before crumbling to maintain texture.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of butter in a skillet over medium heat. Add 1 cup each of diced onion and celery, cooking until softened and fragrant, about 5–7 minutes.

Season with salt, pepper, and 1 teaspoon of dried sage to build a flavorful base for your Cornbread Stuffing.

Step 3 — Combine Ingredients

Pour the sautéed vegetables over the crumbled cornbread. Add 2 cups of chicken or vegetable broth gradually, stirring gently to moisten all ingredients evenly.

For a richer stuffing, mix in 2 beaten eggs at this stage to help bind the mixture during baking.

Step 4 — Adjust Moisture

Check the consistency: the Cornbread Stuffing should be moist but not soupy. Add more broth if it seems dry, or a handful of breadcrumbs if too wet.

Taste and adjust seasoning with additional herbs like thyme or parsley if desired.

Step 5 — Transfer to Baking Dish

Lightly grease a 9×13-inch baking dish and spread the stuffing mixture evenly. Dot the top with small pieces of butter for a golden, crispy finish.

Cover the dish with foil if you prefer a softer stuffing, or leave uncovered for a crispier texture.

Step 6 — Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the Cornbread Stuffing for 25–30 minutes if covered, or 30–40 minutes uncovered.

The stuffing is done when the top is golden brown and the internal temperature reaches 165°F (74°C).

Step 7 — Rest Before Serving

Remove the Cornbread Stuffing from the oven and let it rest for 10 minutes. This allows the flavors to meld and makes it easier to slice and serve.

Garnish with fresh chopped parsley for a vibrant finish before bringing to the table.

Nutritional Information

Calories	245
Protein	6g
Carbohydrates	32g
Fat	10g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size. The nutritional content of this Cornbread Stuffing can vary depending on specific ingredients used.

Healthier Alternatives

• Turkey Sausage — Leaner protein with savory herbs; reduces fat while keeping traditional flavor.
• Cauliflower Rice — Low-carb substitute for some cornbread; adds moisture and vegetable content.
• Vegetable Broth — Dairy-free liquid base; enhances depth without butter or cream.
• Gluten-Free Cornbread — Use certified gluten-free cornmeal and flour blend for celiac-safe stuffing.
• Reduced-Sodium Broth — Cuts salt significantly; balance with fresh sage, thyme, and black pepper.
• Mushrooms — Umami-rich, meaty texture; excellent for vegetarian Cornbread Stuffing.
• Olive Oil — Dairy-free fat replacement for butter; offers heart-healthy monounsaturated fats.
• Quinoa — High-protein, gluten-free grain; mixes with crumbled cornbread for extra nutrition.

Serving Suggestions

• Pair this savory Cornbread Stuffing with roasted turkey or chicken for a classic holiday meal.
• Serve alongside glazed ham and green bean casserole for a comforting Southern-inspired dinner.
• Accompany grilled pork chops and sautéed apples for a sweet and savory autumn plate.
• Offer as a side for vegetarian meals with mushroom gravy and roasted root vegetables.
• Enhance brunch by serving with fried eggs and spicy sausage for a hearty start to the day.
• Present in individual ramekins for elegant plating at dinner parties or holiday gatherings.

For a beautiful presentation, garnish your Cornbread Stuffing with fresh chopped parsley or thyme before serving to add a pop of color and freshness.

Common Mistakes to Avoid

• Mistake: Using fresh, moist cornbread that turns mushy. Fix: Always use stale, day-old cornbread or dry cubes in a low oven to absorb stock without becoming soggy.
• Mistake: Skimping on fat, resulting in dry stuffing. Fix: Use ample butter or pan drippings to coat the bread and vegetables for a rich, moist texture.
• Mistake: Overmixing the ingredients and compacting the stuffing. Fix: Gently fold everything together to maintain a light, fluffy structure that bakes evenly.
• Mistake: Adding hot stock to the cornbread mixture. Fix: Cool your stock to room temperature to prevent the cornbread from turning into a paste.
• Mistake: Underseasoning the Cornbread Stuffing, making it bland. Fix: Taste and adjust seasoning generously with salt, pepper, and herbs like sage before baking.
• Mistake: Baking the stuffing covered the entire time. Fix: Cover for the first half to steam, then uncover to develop a golden, crispy top crust.
• Mistake: Not sautéing aromatics like celery and onion before mixing. Fix: Cook vegetables until soft to release their sweetness and avoid a raw, crunchy texture.
• Mistake: Overloading with add-ins that make the stuffing heavy. Fix: Balance extras like sausage or nuts—use about 1-2 cups total to keep the cornbread base prominent.
• Mistake: Rushing the baking process at too high a temperature. Fix: Bake at 350°F–375°F until internal temperature reaches 165°F for food safety and even cooking.
• Mistake: Skipping the rest time after baking. Fix: Let the Cornbread Stuffing sit for 10–15 minutes so it firms up and is easier to serve.

Storing Tips

• Fridge: Cool your Cornbread Stuffing completely, then store in an airtight container for up to 4 days.
• Freezer: For longer storage, freeze the stuffing in a freezer-safe bag or container for up to 3 months.
• Reheat: Reheat refrigerated or thawed Cornbread Stuffing in a 350°F oven until it reaches an internal temperature of 165°F.

Always ensure your Cornbread Stuffing cools to room temperature within two hours of cooking to maintain food safety before refrigerating or freezing.

Conclusion

This Cornbread Stuffing recipe delivers a perfect balance of savory flavor and comforting texture. It’s an essential side dish that pairs wonderfully with Turkey Gravy and Buttermilk Mashed Potatoes. Give this recipe a try for your next holiday meal and share your results in the comments below!

Print

FAQs

Can I use store-bought cornbread for this Cornbread Stuffing?

Yes, you can use store-bought cornbread to save time. Just ensure it is a day old or lightly toasted so it absorbs the liquid properly. This method still yields a delicious Cornbread Stuffing.

How do I make this Cornbread Stuffing ahead of time?

Prepare the stuffing up to the point of baking, then cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time since it will be cold. This makes holiday meal prep much easier.

Can I add sausage or other ingredients to the Cornbread Stuffing?

Absolutely, cooked sausage, celery, onions, or herbs like sage are excellent additions. Sauté any raw ingredients before mixing them in. This customization enhances the flavor of your Cornbread Stuffing.