Cornbread stuffing is a warm and comforting dish that brings a taste of home to your table. It combines the slightly sweet flavor of cornbread with the savory elements of traditional stuffing. Whether it’s for a festive holiday meal or a cozy family gathering, this dish is sure to please everyone.

Why Make This Recipe

Making cornbread stuffing is a wonderful way to use leftover cornbread and white bread. It’s a flexible recipe that allows you to customize it with your favorite herbs and spices. Plus, this stuffing is both easy to make and delightful to eat. It pairs well with turkey, chicken, or even as a standalone dish, making it perfect for any occasion.

How to Make Cornbread Stuffing

Here’s how you can create this tasty dish step by step.

Ingredients:

6 cups crumbled baked cornbread
3 cups cubed day-old white bread
1/2 cup unsalted butter
1 medium yellow onion, finely diced
3 celery stalks, finely diced
2 large eggs, lightly beaten
3 to 3 1/2 cups chicken broth
1 teaspoon poultry seasoning
1 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon salt or to taste
1/2 teaspoon black pepper

Directions:

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, melt the butter. Once melted, add the diced onion and celery. Cook for about 6-8 minutes until they soften.
In a large bowl, combine the crumbled cornbread and cubed white bread.
Add the cooked onion and celery mixture along with the melted butter into the bowl.
Stir in the poultry seasoning, sage, thyme, salt, and pepper.
Mix in the lightly beaten eggs.
Gradually pour in 3 cups of chicken broth while stirring gently. If the mixture seems dry, add more broth until it is moist but not soupy.
Spread the mixture evenly in the prepared baking dish.
Bake uncovered for 40-45 minutes, or until the center is set and the top is lightly golden brown.
Let the dressing rest for about 5-10 minutes before serving.

How to Serve Cornbread Stuffing

Serve cornbread stuffing alongside your favorite meats, such as turkey or chicken. It also works beautifully as a side dish at holiday gatherings. For an extra touch, garnish with fresh herbs like parsley or sage.

How to Store Cornbread Stuffing

Leftover cornbread stuffing can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze the stuffing for up to three months. Just make sure to let it cool completely before freezing.

Tips to Make Cornbread Stuffing

Use slightly stale bread to help absorb the liquids better.
Feel free to add your favorite ingredients, such as cooked sausage, dried cranberries, or nuts, to enhance the flavor.
For a more savory taste, consider adding sautéed mushrooms.

Variation

You can swap out the chicken broth for vegetable broth to make this stuffing vegetarian. Additionally, adding chopped apples or pears can bring a sweet twist to the dish.

FAQs

Can I make cornbread stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance, cover it, and refrigerate it. Just bake it before serving.

What can I substitute for the eggs in the recipe?
You can use flaxseed meal or applesauce as an egg substitute if you need a vegan option.

How can I make cornbread stuffing spicier?
Add some diced jalapeños or sprinkle in a bit of cayenne pepper for a spicy kick.

Cornbread Stuffing

A warm and comforting dish combining the sweet flavor of cornbread with traditional stuffing elements, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Side Dish, Vegetable

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

6 cups crumbled baked cornbread Use leftover cornbread for best results.
3 cups cubed day-old white bread Day-old bread works best for texture.
1/2 cup unsalted butter Melted for the sautéing step.
1 medium yellow onion, finely diced Adds sweetness and depth.
3 stalks celery, finely diced For crunch and flavor.
2 large eggs, lightly beaten Acts as a binding agent.
3 to 3 1/2 cups chicken broth Adjust according to desired moistness.
1 teaspoon poultry seasoning Adds traditional stuffing flavor.
1 teaspoon dried sage Herbs enhance flavor.
1/2 teaspoon dried thyme For a savory taste.
1 teaspoon salt Or to taste.
1/2 teaspoon black pepper For seasoning.

Method

Preparation

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
In a skillet over medium heat, melt the butter. Once melted, add the diced onion and celery. Cook for about 6-8 minutes until they soften.
In a large bowl, combine the crumbled cornbread and cubed white bread.
Add the cooked onion and celery mixture along with the melted butter into the bowl.
Stir in the poultry seasoning, sage, thyme, salt, and pepper.
Mix in the lightly beaten eggs.
Gradually pour in 3 cups of chicken broth while stirring gently. If the mixture seems dry, add more broth until it is moist but not soupy.
Spread the mixture evenly in the prepared baking dish.
Bake uncovered for 40-45 minutes, or until the center is set and the top is lightly golden brown.
Let the dressing rest for about 5-10 minutes before serving.

Notes

Serve alongside favorite meats like turkey or chicken. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage. Consider using vegetable broth for a vegetarian version, or adding fruits like apples for a sweet twist.