This cornbread stuffing is moist, flavorful, and packed with classic holiday herbs. Made with buttery cornbread, savory aromatics, and rich broth, it’s the perfect side dish for Thanksgiving, Christmas, or any cozy family dinner.
👉 Prep Time: 15 minutes
👉 Cook Time: 35–40 minutes
👉 Difficulty: Easy
👉 Servings: 6–8
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❤️ Why You’ll Love This Cornbread Stuffing
- Perfect balance of moist + fluffy
- Classic Southern-style flavor
- Simple pantry ingredients
- Pairs beautifully with turkey, chicken, or ham
- Easy to prep ahead for the holidays
Whether you call it stuffing or dressing, this recipe brings pure comfort to the table.
🥩 Ingredients You’ll Need
Ingredients List
- Cornbread (homemade or store-bought, crumbled)
- Butter
- Onion, finely chopped
- Celery, chopped
- Garlic
- Chicken broth (or vegetable broth)
- Eggs
- Dried sage
- Dried thyme
- Salt & black pepper
- Optional: parsley, poultry seasoning
👉 Exact measurements are in the recipe card below.
💡 Ingredient Tips
- Day-old cornbread works best (absorbs flavor without getting mushy)
- Sauté veggies until soft for deeper flavor
- Warm the broth before mixing for even moisture
- Taste before baking and adjust seasoning
👩🍳 How to Make Cornbread Stuffing (Step by Step)
Step 1: Prep the Oven
Preheat oven to 350°F (175°C).
Grease a baking dish with butter.
Step 2: Sauté the Veggies
Melt butter in a skillet.
Cook onion and celery until soft.
Add garlic and cook 30 seconds.
Step 3: Mix the Stuffing
In a large bowl, combine:
- Crumbled cornbread
- Cooked vegetables
- Herbs, salt & pepper
Whisk eggs with warm broth, then pour over mixture.
Step 4: Bake
Transfer to baking dish.
Cover with foil and bake 25 minutes.
Uncover and bake 10–15 minutes until golden.
➡️ Let rest 5 minutes before serving.
🍽 Serving Suggestions
Serve cornbread stuffing with:
- Roast turkey or chicken
- Gravy or cranberry sauce
- Green beans or roasted carrots
- Mashed potatoes
Perfect for Thanksgiving, Christmas, and Sunday dinners.
🧊 Storage Tips
- Refrigerate leftovers up to 4 days
- Reheat covered in the oven with a splash of broth
- Freeze baked stuffing up to 1 month
🔄 Variations You Can Try
- Add sausage for extra richness
- Mix in dried cranberries or apples
- Use cornbread + white bread combo
- Make it vegetarian with veggie broth
❓ Frequently Asked Questions
Can I make cornbread stuffing ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Is this stuffing dry or moist?
Perfectly moist with a lightly crisp top.
Can I cook this inside a turkey?
This recipe is best baked separately for food safety.
🍞🌽 Recipe Card
PrintCornbread Stuffing Recipe: Bake it Better Now!
- Total Time: 1 hour 5 minutes – 1 hour 10 minutes
- Yield: 10-12 servings
- Diet: Vegetarian
Description
A comforting and savory cornbread stuffing recipe, perfect for holiday gatherings or any meal needing a delicious side dish. It combines the sweetness of cornbread with classic stuffing flavors.
Ingredients
- 1 batch Cornbread (or 6 cups crumbled cornbread)
- 1 cup unsalted butter
- 2 cups chopped onion
- 2 cups chopped celery
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1/2 cup chopped fresh parsley
- 3–4 cups chicken stock (or turkey stock)
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Crumble the cornbread into a very large bowl.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Sauté until the vegetables are softened, about 8-10 minutes.
- Stir in the salt, pepper, sage, thyme, and fresh parsley. Cook for 1 minute until fragrant.
- Pour the butter and vegetable mixture over the crumbled cornbread. Stir gently to combine.
- In a separate bowl, whisk the eggs and 3 cups of chicken stock together.
- Pour the liquid mixture over the cornbread mixture. Use a spoon or your hands to gently mix until everything is moistened. If the mixture seems too dry, add the remaining 1 cup of stock gradually until it reaches your desired consistency (it should be moist but not soggy).
- Transfer the stuffing mixture to the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Let the stuffing rest for 10 minutes before serving.
Notes
- For the best texture, use day-old or slightly dried cornbread. If your cornbread is fresh, you can dry it out by spreading the crumbles on a baking sheet and baking at 300°F (150°C) for 10-15 minutes.
- For a richer flavor, use homemade chicken or turkey stock.
- You can adjust the herbs based on your preference. Rosemary is a great addition.
- If you prefer a denser stuffing, use less liquid. For a fluffier stuffing, use the full amount of stock.
- This stuffing can be prepared ahead of time. Assemble the entire dish (steps 1-8), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time when baking from cold.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
✨ Final Thoughts
This cornbread stuffing recipe is a holiday must-have warm, comforting, and packed with traditional flavor. It’s easy enough for beginners and special enough for festive tables.
📌 Save this recipe on Pinterest for the holidays!
