Cornbread Stuffing Recipe
There’s nothing quite like the comforting aroma of freshly baked Cornbread Stuffing wafting from your oven. This cherished side dish blends golden, slightly sweet cornbread cubes with savory herbs, tender sautéed veggies, and just enough broth to bring everything together in a harmonious, perfectly textured bite. Whether it’s gracing your Thanksgiving table or rounding out a cozy Sunday dinner, Cornbread Stuffing brings warmth, nostalgia, and a pop of color to every meal, earning it a beloved spot in family traditions year after year.
Ingredients You’ll Need
Here’s what makes this Cornbread Stuffing so irresistible: a handful of basic, wholesome ingredients, each one playing a starring role for flavor, texture, or aroma. Gather these essentials for a stuffing that’s rich, moist, aromatic, and full of character.
- Cornbread (6 cups, cubed, preferably day-old): The heart of this stuffing, slightly dry cornbread soaks up all the flavor without turning mushy—homemade is best, but store-bought works in a pinch.
- Unsalted butter (4 tablespoons): Adds richness and lends a lovely golden hue when sautéing the veggies.
- Onion (1 medium, finely chopped): Brings sweetness, depth, and that familiar holiday fragrance as it caramelizes.
- Celery (2 stalks, finely chopped): Adds subtle crunch and freshness to balance out the softness of the cornbread.
- Garlic (2 cloves, minced): Infuses the stuffing with warm, savory notes in every forkful.
- Dried sage (1 teaspoon): A classic stuffing herb that brings earthiness and a touch of nostalgia.
- Dried thyme (1 teaspoon): Adds a gentle, aromatic backdrop that complements the other herbs brilliantly.
- Dried rosemary (1/2 teaspoon): This bold, piney herb gives the stuffing a wonderfully distinct flavor—use a light hand!
- Salt (1/2 teaspoon): Bolsters all the other flavors and ensures perfect seasoning.
- Black pepper (1/4 teaspoon): A quick grind wakes up the overall taste with just a little heat.
- Chicken or vegetable broth (1 1/2 cups): Moistens the stuffing while bringing savoriness—vegetable broth keeps it vegetarian.
- Eggs (2 large, lightly beaten): Help bind everything together for scoopable, sliceable stuffing.
- Fresh parsley (2 tablespoons, chopped): Adds a burst of color and fresh flavor, especially as a finishing touch.
How to Make Cornbread Stuffing
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. Getting your oven hot and your dish ready means you can move quickly once the stuffing is assembled and ensures nothing sticks, so you get every delicious bite onto your plate later.
Step 2: Cube and Bowl Your Cornbread
Cut your day-old cornbread into bite-sized cubes and place them in a large mixing bowl. Slightly dry cornbread is the secret to soaking up flavors without turning soggy, so if your cornbread is fresh, let the cubes sit out for a few hours or toast them briefly in the oven.
Step 3: Sauté the Veggies and Herbs
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, then sauté for about 5 to 7 minutes, or until softened and fragrant. Stir in the minced garlic, sage, thyme, rosemary, salt, and pepper, and let them cook for another minute. This step breathes life into the stuffing, infusing it with buttery, herbaceous goodness.
Step 4: Combine Cornbread and Vegetable Mixture
Pour that golden, aromatic vegetable-herb mixture all over your cubed cornbread in the mixing bowl. Gently toss together, being careful not to mash the cubes—you want them to hold their shape while still absorbing all those flavors.
Step 5: Mix Broth and Eggs, Then Moisten
In a separate bowl, whisk together the broth and eggs until well combined. Pour this liquid gently over the cornbread mixture and fold everything together. The goal is to evenly moisten the stuffing without breaking down the cornbread; stop mixing as soon as everything’s incorporated.
Step 6: Bake Until Golden
Transfer the stuffing mixture to your prepared baking dish, spreading it out into an even layer. Bake, uncovered, for 30 to 35 minutes. When it’s ready, the top will be luxuriously golden and crisp, while the inside stays moist and tender.
Step 7: Finish with Fresh Parsley
Right before serving, sprinkle a generous handful of chopped fresh parsley over the warm stuffing. Not only does it brighten the dish visually, but it also adds that little extra burst of freshness that ties everything together.
How to Serve Cornbread Stuffing
Garnishes
Cornbread Stuffing looks beautiful with a simple shower of bright green parsley on top. If you want to take it up a notch, try scattering toasted pecans, a few pomegranate arils, or even a handful of dried cranberries for a festive touch. For a rustic vibe, serve with a drizzle of melted butter right before bringing it to the table.
Side Dishes
Pairing Cornbread Stuffing with roasted turkey, glazed ham, or a hearty vegetarian main is always a winning move. Round out the meal with silky mashed potatoes, tangy cranberry sauce, and roasted Brussels sprouts for a well-balanced, classic holiday spread that everyone will love.
Creative Ways to Present
If you’re aiming to impress, try baking Cornbread Stuffing in individual ramekins for elegant single servings. For potlucks, serve it in a cast iron skillet for rustic charm. Or wow your guests by stuffing it into hollowed-out bell peppers or acorn squash halves for a main dish twist that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Let any leftover Cornbread Stuffing cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to four days, so you can enjoy a second round of this comforting dish all week long.
Freezing
To freeze, portion the cooled stuffing into freezer-safe containers or heavy-duty resealable bags. Label them with the date and store for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Reheat Cornbread Stuffing in a covered baking dish at 350°F until warmed through (about 20-25 minutes). If it seems a bit dry, splash in a few tablespoons of broth to bring back its signature moist, tender crumb.
FAQs
Can I make Cornbread Stuffing gluten-free?
Absolutely! Just use a gluten-free cornbread recipe and double-check that your broth and seasonings are gluten-free. The texture and flavor will still be fantastic, making this dish welcoming to everyone at your table.
What can I add for extra flavor?
Feel free to jazz up your Cornbread Stuffing with cooked crumbled sausage, sautéed mushrooms, or roasted chestnuts. Chopped apples or dried cranberries add a lovely hint of sweetness and seasonal flair.
My cornbread is too fresh—what should I do?
If you don’t have day-old cornbread, cube it and bake in a low oven (around 250°F) for about 15-20 minutes until lightly toasted. This helps firm up the bread so it can soak in all the delicious flavors without falling apart.
Can I assemble the stuffing ahead of time?
Yes! You can prepare Cornbread Stuffing up to the baking stage, cover it, and refrigerate overnight. When you’re ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
Is Cornbread Stuffing only for Thanksgiving?
Not at all! While it shines during the holiday season, Cornbread Stuffing is a wonderful side for Sunday dinners, potlucks, or anytime you crave something cozy and satisfying. It’s a dish meant for sharing, no matter the occasion.
Final Thoughts
If you’re searching for a side dish that delivers both comfort and crowd-pleasing flavor, Cornbread Stuffing is always a winner. Whether it’s your first time making it or you’re a stuffing aficionado, give this recipe a try—you just might find it becomes the new star of your holiday table.
Print
Cornbread Stuffing Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Cornbread Stuffing recipe is a classic holiday favorite that combines the flavors of homemade cornbread with aromatic herbs and vegetables for a delicious side dish perfect for Thanksgiving or any special gathering.
Ingredients
Cornbread:
- 6 cups cubed homemade cornbread (preferably day-old)
Vegetable Mixture:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 1/2 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare Cornbread: Place cornbread cubes in a large mixing bowl.
- Sauté Vegetables: In a skillet, melt butter and sauté onion and celery until softened. Add garlic, sage, thyme, rosemary, salt, and pepper.
- Combine Ingredients: Pour vegetable mixture over cornbread cubes. Whisk together broth and eggs, then pour over the cornbread mixture. Toss gently to combine.
- Bake: Transfer stuffing to the baking dish, spread evenly, and bake for 30-35 minutes until golden and crisp.
- Serve: Garnish with chopped parsley before serving.
Notes
- For added flavor, consider incorporating cooked crumbled sausage or sautéed mushrooms into the stuffing.
- Ensure the cornbread is slightly dry to absorb liquid without becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
