Cornbread Stuffing is a comforting classic that brings together the crumbly, slightly sweet texture of cornbread with the savory flavors of sautéed onions, celery, and herbs. It’s a perfect side dish for any holiday meal or a cozy dinner when you want something hearty and warm on your plate.
I love making cornbread stuffing because it’s so easy to customize. Sometimes I like to add a little extra butter for richness or toss in some chopped sausage for a meaty twist. The best part is the crispy edges that form when it bakes—those bits are my absolute favorite to sneak right off the top while it’s still warm.
My go-to way to serve this dish is alongside roast chicken or turkey, letting it soak up all those delicious juices. It also pairs wonderfully with a simple green salad or some roasted veggies. Whenever I bring cornbread stuffing to a meal, it quickly becomes everyone’s go-to side, and I find myself making it again and again because it just feels like home.
Key Ingredients & Substitutions
Cornbread: Day-old or toasted cornbread is best here because it absorbs moisture without getting mushy. If you don’t have cornbread, a mix of cornbread and white bread works well for texture balance.
Onions & Celery: These add flavor and crunch. If you prefer, you can swap celery for fennel for a mild anise note or use shallots instead of onions for a gentler taste.
Dried Cranberries or Raisins: These bring sweetness that cuts through the savory stuffing. You can use chopped dried apricots or cherries as tasty alternatives.
Herbs: Sage, thyme, and rosemary are traditional and fragrant. Fresh herbs make a stronger impact, but dried works fine if you use about one-third the amount.
Butter & Broth: Butter adds richness, and broth moistens the stuffing. For a dairy-free version, use olive oil instead of butter and vegetable broth to keep it flavorful.
How Do I Get the Right Moisture Level in Cornbread Stuffing?
Moisture balance is key for cornbread stuffing. You want it moist but not soggy, so it holds shape and bakes up with some crispy edges.
- Start by lightly toasting or drying your cornbread so it’s not too soft.
- When you mix, pour in the egg and broth gradually. Stir gently and check texture—you want it just moistened.
- Too wet? Add a little more crumbled cornbread or let it sit a few minutes to absorb moisture before baking.
- Too dry? Add more broth a tablespoon at a time.
- Baking uncovered ensures the top crisps up nicely while the inside stays tender.
Equipment You’ll Need
- Large skillet – perfect for sautéing onions, celery, and garlic evenly without crowding the pan.
- Mixing bowl – choose a big one so you can toss the cornbread and veggies without making a mess.
- 9×13-inch baking dish – roomy enough to spread the stuffing for even baking and crispy edges.
- Wooden spoon or spatula – great for gently folding the egg and broth into the cornbread without breaking it up too much.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for a smoky, meaty touch that boosts the savory flavor.
- Stir in chopped apples or pecans for a sweet crunch that pairs well with the herbs.
- Use sautéed mushrooms instead of or along with celery to deepen the earthiness.
- Try sharp cheddar cheese mixed in for a gooey, rich twist that melts into every bite.
Cornbread Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 8 cups cubed cornbread (preferably day-old or toasted)
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1/2 cup chopped green onions (scallions)
- 1/2 cup dried cranberries or raisins
- 1/4 cup fresh parsley, chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 cup vegetable or chicken broth (adjust more or less depending on moisture preference)
- 1/2 cup unsalted butter (1 stick)
- 2 large eggs, beaten
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including toasting the cornbread and sautéing the veggies, plus 30 to 40 minutes to bake in the oven. In total, plan for around 45 to 55 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Cornbread:
Preheat your oven to 350°F (175°C). If your cornbread isn’t already dried out, cube it and toast lightly in the oven for about 10 minutes until slightly crisp but not browned. This helps it hold up well in the stuffing.
2. Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the veggies are soft and translucent.
3. Combine Ingredients:
In a big mixing bowl, put the toasted cornbread cubes, sautéed veggies, green onions, dried cranberries (or raisins), and chopped parsley. Sprinkle in the dried sage, thyme, rosemary, salt, and black pepper. Toss everything gently to blend.
4. Add Broth and Eggs:
In a separate bowl, whisk together the beaten eggs and broth. Pour this mixture over the cornbread mix and gently fold to combine. Be careful not to make it too wet — the stuffing should be moist but still hold its shape.
5. Bake the Stuffing:
Transfer everything into a greased baking dish, spreading evenly. Bake uncovered for 30 to 40 minutes until the top turns golden brown and the stuffing is cooked through.
6. Serve:
Optionally garnish with fresh herb sprigs before serving. Enjoy your warm, tasty cornbread stuffing alongside roast chicken, turkey, or your favorite holiday meal!
Can I Use Store-Bought Cornbread for This Stuffing?
Yes, store-bought cornbread works fine! Just cube it and toast it in the oven to dry it out a bit so it absorbs the broth without becoming mushy.
How Can I Make This Stuffing Gluten-Free?
Use gluten-free cornbread and double-check that your broth and other ingredients are gluten-free. Most cornbread recipes are naturally gluten-free when made without wheat flour.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! Assemble the stuffing mixture and refrigerate it covered for up to 24 hours before baking. Add a little extra broth before baking if it looks dry.
How Should I Store Leftover Cornbread Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
