Cornbread Stuffing is a classic Southern-inspired side dish that’s moist, flavorful, and packed with rustic charm. Made with buttery cornbread, sautéed vegetables, and aromatic herbs, it’s the perfect companion to turkey, gravy, and all your favorite holiday dishes.
Why You’ll Love This Recipe
You’ll love how this Cornbread Stuffing balances sweet and savory flavors with its crumbly cornbread base and classic herb seasoning. It’s hearty yet light, and soaks up gravy beautifully. This recipe is easy to prepare, uses simple ingredients, and can be made ahead of time — ideal for busy holiday cooking!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Day-old cornbread (homemade or store-bought)
- Unsalted butter
- Yellow onion, diced
- Celery, diced
- Garlic, minced
- Fresh herbs (sage, thyme, rosemary, and parsley)
- Eggs
- Vegetable or chicken broth (low-sodium)
- Salt and black pepper
- Optional: cooked sausage, diced apples, or chopped pecans for extra flavor
Directions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- Cut or crumble the cornbread into bite-sized pieces and spread on a baking sheet. Toast in the oven for 10-15 minutes to dry it out slightly.
- In a large skillet, melt butter over medium heat. Sauté onion and celery until softened, about 8 minutes. Add garlic and cook for 1 more minute.
- Stir in the chopped fresh herbs and cook for another minute until fragrant.
- In a large bowl, combine the cornbread, sautéed vegetables, and herbs.
- In a separate bowl, whisk eggs and broth together. Pour over the cornbread mixture and gently toss until evenly moistened. Season with salt and pepper.
- Transfer to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden and slightly crisp.
Servings and timing
This recipe makes about 8 servings. Prep time is around 20 minutes, and baking time is 40-45 minutes.
Variations
- Add cooked crumbled sausage for a richer, heartier stuffing.
- Stir in diced apples or dried cranberries for a sweet note.
- Mix in chopped pecans or walnuts for extra texture.
- Make it spicy with diced jalapeños or a pinch of cayenne pepper.
- Use gluten-free cornbread if needed.
Storage/Reheating
Store leftover Cornbread Stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes. This stuffing can also be frozen for up to 2 months — thaw in the fridge overnight before reheating.
FAQs
What’s the difference between cornbread stuffing and dressing?
They’re basically the same! It’s called stuffing if it’s cooked inside the turkey and dressing if it’s baked separately.
Can I make Cornbread Stuffing ahead of time?
Yes — assemble and store in the fridge overnight, then bake before serving.
Why do I need day-old cornbread?
Dry cornbread holds its shape and absorbs broth better, preventing mushy stuffing.
Can I use store-bought cornbread?
Absolutely! Homemade or store-bought both work well.
Do I have to use eggs?
Eggs help bind the stuffing, but you can skip them for an egg-free version — just add a bit more broth.
How do I keep stuffing moist?
Add enough broth to moisten the cornbread without making it soggy.
Can I make this gluten-free?
Yes — just use gluten-free cornbread.
Should I cover stuffing when baking?
Yes, cover it first to keep it moist, then uncover to crisp the top.
What goes well with Cornbread Stuffing?
It’s perfect with turkey, gravy, mashed potatoes, or roasted vegetables.
Can I freeze Cornbread Stuffing?
Yes! Freeze leftovers in an airtight container for up to 2 months.
Conclusion
Cornbread Stuffing is a warm, comforting side dish that brings a touch of Southern flavor to any holiday feast. With its buttery cornbread, fragrant herbs, and tender veggies, it’s a family favorite that pairs perfectly with all your festive fixings. Make it once, and it’ll become a must-have on your holiday table every year!
Print
Cornbread Stuffing
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
- Diet: Vegetarian
Description
Cornbread Stuffing is a classic, comforting holiday side dish made with savory cornbread, sautéed vegetables, and fresh herbs baked until golden and crisp on top but soft and flavorful inside.
Ingredients
- 6 cups crumbled cornbread (homemade or store-bought)
- 4 cups cubed day-old bread (like French bread)
- 1/2 cup unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 2 1/2 cups chicken or vegetable broth
- 2 eggs, lightly beaten
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread cornbread and bread cubes on a baking sheet and toast in the oven for 10–15 minutes until slightly dried out.
- In a large skillet, melt butter over medium heat. Add onion and celery; sauté until softened, about 8–10 minutes. Stir in garlic, parsley, sage, and thyme; cook for 1 more minute.
- In a large bowl, combine toasted bread and cornbread. Add vegetable mixture and toss to combine.
- In a separate bowl, whisk together broth and eggs. Pour over the bread mixture, tossing until evenly moistened but not soggy. Season with salt and pepper.
- Transfer to prepared baking dish. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes, until top is golden and crisp.
- Serve warm and enjoy!
Notes
- Use day-old cornbread for the best texture.
- Add cooked sausage, bacon, or mushrooms for extra flavor.
- To make ahead, assemble and refrigerate up to 1 day before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg