Cornbread stuffing is the ultimate comforting side that brings warmth and Southern charm to your table. This Cornbread Stuffing Recipe combines the crumbly sweetness of cornbread with a savory blend of sautéed onions, celery, herbs, and broth, creating a tender yet hearty dish that complements any holiday feast. Whether it’s Thanksgiving or a cozy family dinner, this recipe is guaranteed to become a fast favorite, with layers of flavor and texture that feel like a big, delicious hug on a plate.
Ingredients You’ll Need
Every ingredient in this Cornbread Stuffing Recipe is simple but essential, working together to create a balanced flavor and perfect texture. From the rich butter to the fragrant herbs, each component brings something unique to the party.
- 6 cups cornbread (crumbled and slightly dried): Provides the base with sweetness and a tender, crumbly texture that soaks up all the savory flavors.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the vegetables.
- ½ cup unsalted butter: Gives a creamy, luscious depth to the sautéed aromatics.
- 1 medium yellow onion (chopped): Brings natural sweetness and a slight bite that balances the dish.
- 2 celery stalks (chopped): Adds crunch and a fresh, herbal note for complexity.
- 2 cloves garlic (minced): Infuses warmth and a hint of pungency that lifts every mouthful.
- 1 teaspoon dried sage: The quintessential herb for stuffing, offering an earthy, savory flavor.
- 1 teaspoon dried thyme: Adds a mild, floral undertone that enhances the overall herbaceousness.
- ½ teaspoon dried rosemary: Provides a piney, fragrant punch to brighten the mix.
- ½ teaspoon salt: Necessary to enhance all the natural flavors without overpowering.
- ¼ teaspoon black pepper: Gives a gentle kick and balances the savory notes.
- 2 large eggs (beaten): Acts as a binder, holding everything together with a silky texture.
- 1 ½ to 2 cups chicken or vegetable broth: Moistens the stuffing perfectly, infusing it with savory depth.
- 2 tablespoons chopped fresh parsley: Adds a burst of freshness and vibrant color at the end.
How to Make Cornbread Stuffing Recipe
Step 1: Prepare and Sauté the Vegetables
Start by warming olive oil and melting butter in a large skillet over medium heat. This combo is key because it creates a rich foundation for the vegetables and herbs. Add the chopped onion and celery, cooking them gently until they’re soft and fragrant, about 8 to 10 minutes. This slow sauté allows their natural sweetness to come forward. Then stir in minced garlic, dried sage, thyme, rosemary, salt, and pepper, and cook for just another minute to release the herbs’ aromatic oils without burning the garlic.
Step 2: Combine Cornbread and Vegetable Mixture
In a large mixing bowl, toss the crumbled cornbread with your beautifully sautéed vegetable mixture. The cornbread’s slightly dry texture is perfect for soaking up all those savory juices without becoming mushy. At this point, everything is coming together—softened veggies meet sweet cornbread in perfect harmony.
Step 3: Mix Broth and Eggs
Whisk together the beaten eggs and 1 ½ cups of your chosen broth in a separate bowl. Pour this liquid gold over the cornbread mixture, and stir gently until everything is evenly moistened and mixed. This step is where the Corbread Stuffing Recipe truly shines, as the eggs help bind the mixture while the broth keeps it luscious and tender. If the stuffing feels too dry, add a bit more broth, but be careful to maintain a moist—not soggy—consistency.
Step 4: Fold in Fresh Parsley and Transfer to Baking Dish
Fold in the chopped fresh parsley carefully; this adds brightness and a pop of color that makes the stuffing look as good as it tastes. Then spread the mixture evenly into a greased 9 by 13-inch baking dish. The even layer ensures consistent baking and that perfect golden crust on top.
Step 5: Bake the Stuffing
Cover the dish with foil, then bake in a preheated 350°F (177°C) oven for 30 minutes. After that time, remove the foil and bake for another 15 to 20 minutes until the top becomes beautifully golden and crisp. This final crisp layer adds a delightful texture contrast to the soft, flavorful interior, making every bite a knockout.
How to Serve Cornbread Stuffing Recipe
Garnishes
A sprinkle of fresh parsley or a tiny drizzle of browned butter can elevate the presentation and taste just before serving. Garnishes not only add visual appeal but also boost the fragrance and richness of the dish, creating an inviting aroma that fills the room.
Side Dishes
Cornbread stuffing pairs wonderfully with roast turkey or chicken, glazed ham, and even hearty vegetarian main courses. Consider serving with roasted vegetables, cranberry sauce, or a fresh green salad to round out your meal with contrasting flavors and textures.
Creative Ways to Present
For a fun twist, serve this Cornbread Stuffing Recipe in individual ramekins topped with a little extra herb or cheese crust. You can also stuff it inside a pumpkin or squash for an eye-catching centerpiece that blends flavor and festivity perfectly.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious meal, store any leftovers in an airtight container in the refrigerator. Properly stored, the cornbread stuffing will stay fresh and flavorful for up to 3 to 4 days, making it easy to enjoy again without losing that comforting taste.
Freezing
You can freeze cornbread stuffing whether baked or unbaked. For best results, freeze in a well-sealed container or freezer bag. It will keep well for up to 2 months; just thaw overnight in the fridge before reheating. This makes your Cornbread Stuffing Recipe a convenient choice for planning ahead during busy holidays.
Reheating
Reheat leftovers covered in a 350°F oven until warmed through, usually about 20 minutes. Covering the dish initially prevents drying out, and uncovering towards the end helps restore the crispy top. Alternatively, you can microwave smaller portions, adding a splash of broth or water to retain moisture.
FAQs
Can I use store-bought cornbread for this recipe?
Absolutely! Store-bought cornbread works well, but day-old or slightly dried cornbread yields the best texture because it absorbs the broth without becoming soggy. If your cornbread is fresh, consider toasting it lightly in the oven before crumbling.
Can I make this recipe vegetarian?
Yes, simply use vegetable broth instead of chicken broth. The flavors remain rich and satisfying, making it a great vegetarian option that still feels hearty and full of depth.
Is it possible to add extra ingredients to this stuffing?
Definitely! Many people like to add cooked sausage, chopped apples, or dried cranberries for additional flavor and texture. These mix-ins bring unique sweetness or savory notes that complement the classic base beautifully.
How can I ensure the stuffing doesn’t turn out soggy?
The key is balance: use slightly dried cornbread and add broth gradually, aiming for a moist but not wet mixture. Also, baking uncovered for the last 15 to 20 minutes creates a crisp top that contrasts nicely with the softer interior.
Can this stuffing be made ahead of time?
Yes! You can prepare the mixture a day in advance, refrigerate it, and then bake it fresh before serving. This helps deepen the flavors and saves time on the big day.
Final Thoughts
This Cornbread Stuffing Recipe is a heartfelt addition to any festive table, combining simple ingredients into a dish bursting with flavor, texture, and tradition. It’s easy to make, wonderfully versatile, and sure to become a staple you reach for year after year. I can’t wait for you to try it and make this Southern classic part of your holiday memories!
Print
Cornbread Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cornbread stuffing is a savory, comforting side dish made with crumbled cornbread, sautéed vegetables, herbs, and broth. This Southern-inspired classic is perfect for Thanksgiving or any holiday meal, offering rich flavor combined with a tender, hearty texture that complements many main dishes.
Ingredients
Cornbread Mixture
- 6 cups cornbread, crumbled and slightly dried
- 2 large eggs, beaten
- 1 ½ to 2 cups chicken or vegetable broth
- 2 tablespoons chopped fresh parsley
Vegetables and Seasoning
- 1 tablespoon olive oil
- ½ cup unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare baking dish: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté vegetables: In a large skillet over medium heat, warm the olive oil and melt the butter. Add the chopped onion and celery, cooking for about 8 to 10 minutes until they soften and begin to caramelize.
- Add aromatics and seasonings: Stir in the minced garlic, dried sage, thyme, rosemary, salt, and black pepper. Cook for an additional minute until fragrant.
- Combine cornbread and vegetables: In a large mixing bowl, add the crumbled cornbread and pour in the sautéed vegetable and herb mixture. Gently mix to combine.
- Mix eggs and broth: In a separate bowl, whisk together the beaten eggs and 1 ½ cups of broth. Pour this over the cornbread mixture and gently stir until evenly moistened. Add more broth as needed to keep the stuffing moist, but not soggy.
- Add fresh herbs: Fold in the chopped fresh parsley, distributing it throughout the mixture.
- Bake the stuffing: Transfer the mixture to the prepared baking dish and spread it evenly. Cover with aluminum foil and bake for 30 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and crisp.
Notes
- For added flavor, incorporate cooked sausage, chopped apples, or dried cranberries.
- Use day-old or oven-dried cornbread to ensure the stuffing has the ideal dry texture that absorbs broth well.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
- Be careful not to add too much broth to avoid a soggy texture.
