Classic Cornbread Stuffing Recipe: Easy & Delicious!

Cornbread Stuffing – the very phrase evokes warmth, tradition, and the comforting aroma of holidays past. I find myself anticipating this beloved dish almost as much as the main course itself, and for good reason. Originating from the resourceful kitchens of the American South, where humble cornbread was a staple, transforming it into a savory stuffing for poultry was a brilliant culinary innovation born out of resourcefulness and culinary genius. This cherished side dish has since transcended its regional roots, becoming an indispensable part of celebratory feasts, particularly Thanksgiving and Christmas, gracing countless family tables across the nation.

The Irresistible Allure of Cornbread Stuffing

What makes a truly exceptional batch of cornbread stuffing so universally adored? It’s that masterful combination of textures and flavors that creates a symphony on the palate. We’re talking about the slightly sweet, crumbly base of golden cornbread, perfectly balanced with savory herbs like sage and thyme, sautéed aromatic vegetables such as onions and celery, and often a rich, flavorful chicken or vegetable broth. The result is a moist, incredibly flavorful interior contrasted with those irresistible, slightly crisp edges that everyone vies for. This isn’t just a side dish; it’s a centerpiece of comfort and connection, bringing a touch of Southern hospitality and heartfelt tradition to any gathering. Preparing a homemade batch of Cornbread Stuffing is, for me, a truly heartwarming experience, ensuring a taste of home and heritage in every single delicious bite.

Ingredients:

• For the Cornbread Base (if making from scratch):
  • 1 ½ cups yellow cornmeal (medium grind works beautifully)
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar (or less, if you prefer a savory cornbread)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk (or milk with 1 ½ tablespoons lemon juice/vinegar, let sit 5 minutes)
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
• For the Stuffing Mixture:
  • 8 cups cubed day-old cornbread (from the above recipe or your favorite 9×13-inch pan of cornbread, roughly 1 ½ pounds)
  • ½ cup (1 stick) unsalted butter, plus more for greasing the dish
  • 2 large yellow onions, finely diced (about 3 cups)
  • 4 stalks celery, finely diced (about 2 cups)
  • 1 large Granny Smith apple, peeled, cored, and finely diced (optional, but adds a lovely subtle sweetness and texture)
  • 8 ounces crimini mushrooms, thinly sliced (optional, for an earthy depth)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried rubbed sage)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • ½ cup fresh parsley, chopped
  • 1 teaspoon salt (or to taste, broth can be salty)
  • ½ teaspoon freshly ground black pepper
  • 3-4 cups low-sodium chicken or turkey broth (vegetable broth works too!), warmed
  • 2 large eggs, lightly beaten
  • Optional: ½ cup dried cranberries or golden raisins for a touch of sweetness
  • Optional: ½ cup toasted pecans or walnuts, coarsely chopped, for added crunch

Preparation Phase 1: Preparing and Drying the Cornbread Base for Your Stuffing

1. If Making Cornbread from Scratch: First, let’s prepare the cornerstone of our delicious Cornbread Stuffing – the cornbread itself. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a 10-inch cast iron skillet. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula just until moistened. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough cornbread, and we want a tender crumb for our stuffing. Pour the batter into your prepared baking dish or skillet and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Once baked, let the cornbread cool completely on a wire rack. This step is crucial for achieving the right texture for cubing.
2. Cubing the Cornbread: Once your cornbread is completely cool (ideally day-old, as this makes it easier to cut and less likely to crumble excessively), cut it into approximately ½ to ¾-inch cubes. Uniform cubes are helpful for even drying and absorption of flavors later on. You should aim for about 8 cups of cubed cornbread. This generous amount ensures a hearty and satisfying Cornbread Stuffing.
3. Drying the Cornbread: This is a very important step for fantastic Cornbread Stuffing! Properly dried cornbread will absorb the flavorful broth and seasonings without becoming mushy. You have a couple of options here:
   • Overnight Air Drying: Spread the cornbread cubes in a single layer on one or two large baking sheets. Leave them out on your counter at room temperature overnight, or for at least 8-12 hours. This gentle drying method is my preferred way as it creates a perfect texture.
   • Oven Drying (Quicker Method): If you’re short on time, you can dry the cornbread cubes in a low oven. Preheat your oven to 250°F (120°C). Spread the cubes in a single layer on baking sheets. Bake for 20-30 minutes, tossing them gently once or twice, until they feel firm and slightly dry to the touch, but not toasted or browned. They should still be somewhat soft in the center, not crispy like croutons. Remove from the oven and let cool completely. This ensures they are ready to soak up all the delicious liquid later.

Preparation Phase 2: Sautéing Aromatics and Vegetables for Flavor Foundation

This phase is where we build the aromatic foundation that will elevate our Cornbread Stuffing from good to absolutely unforgettable. The slow sautéing of vegetables deepens their flavors and creates a rich, savory base.

4. Melt the Butter: In a large, heavy-bottomed pot or Dutch oven (one that’s big enough to hold all the stuffing later), melt ½ cup of unsalted butter over medium heat. Allow the butter to melt completely and just begin to sizzle, indicating it’s ready for the vegetables. This initial amount of butter will not only cook our aromatics but also contribute to the overall richness of the stuffing.
5. Sauté the Onions and Celery: Add the finely diced onions and celery to the melted butter. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened significantly and the onions are translucent. We are not looking for caramelization here, just a gentle softening that releases their natural sweetness and savory notes. This extended cooking time is essential for developing depth of flavor in your Cornbread Stuffing. If you decide to include the optional diced apple, add it now along with the onions and celery for a delightful touch of subtle sweetness and a tender bite.
6. Add Optional Mushrooms: If you’re using mushrooms, add the sliced crimini mushrooms to the pot after the onions and celery have softened. Increase the heat slightly to medium-high. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown. The browning of mushrooms adds a wonderful umami richness that complements the other flavors beautifully in our Cornbread Stuffing.
7. Introduce Garlic and Herbs: Reduce the heat back to medium-low. Add the minced garlic, fresh sage, and fresh thyme to the pot. Cook for just 1-2 minutes, stirring constantly, until the garlic is fragrant. Be very careful not to burn the garlic, as burnt garlic can impart a bitter flavor to your stuffing. The fresh herbs, especially sage and thyme, are quintessential flavors for a classic Cornbread Stuffing and they release their potent aroma during this brief sauté.
8. Seasoning: Remove the pot from the heat. Stir in the chopped fresh parsley, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Give it a good stir to ensure all the herbs and seasonings are evenly distributed throughout the vegetable mixture. Remember that the broth we’ll add later also contains salt, so we’ll adjust the final seasoning before baking.

Preparation Phase 3: Combining and Moistening the Stuffing Mixture

This is where all the elements come together to form the heart of your incredible Cornbread Stuffing. Achieving the right moisture level is key to a perfectly textured stuffing – not too dry, and definitely not soggy.

9. Combine Cornbread and Aromatics: Add the dried cornbread cubes to the large pot with the sautéed vegetable mixture. Gently toss everything together using a large spoon or your hands. The goal is to evenly distribute the flavorful vegetables and herbs among the cornbread cubes without breaking the cubes apart too much. If you’re using the optional dried cranberries/raisins or toasted nuts, add them now and gently fold them into the mixture. The combination of textures and flavors at this stage is already promising!
10. Prepare the Wet Mixture: In a separate medium bowl, whisk together the warmed chicken or turkey broth and the two lightly beaten large eggs. Warming the broth slightly helps it to be absorbed more readily by the cornbread. The eggs act as a binder, helping the stuffing hold together while still maintaining a moist and tender crumb.
11. Moisten the Stuffing: Gradually pour the broth and egg mixture over the cornbread and vegetable mixture in the pot. Start with about 3 cups of broth, then add more as needed. Gently fold and toss the mixture until all the cornbread cubes are evenly moistened. You want the cornbread to be damp but not swimming in liquid. The exact amount of broth needed will depend on how dry your cornbread was and its specific texture. Some batches might be denser and require a bit more liquid. I usually go for a consistency where the cornbread still holds its shape but feels soft and pliable when gently pressed. This ensures a moist interior for your finished Cornbread Stuffing.
12. Taste and Adjust Seasoning: Now is a crucial moment for flavor! Taste a small spoonful of the stuffing mixture. Adjust the salt and pepper as needed. You might find it needs a little more salt, especially if your broth was unsalted or low-sodium. Sometimes a tiny pinch of sugar can balance the savory notes, or a splash more fresh herbs can brighten the flavor profile. Don’t be shy about making it perfect for your palate.

Cooking Phase: Baking Your Irresistible Cornbread Stuffing

The baking process transforms our flavorful mixture into the golden-brown, aromatic dish we all crave. This is where the magic truly happens, creating both a crispy top and a tender, moist interior – the hallmarks of exceptional Cornbread Stuffing.

13. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and contributes to a nice crust on the bottom.
14. Transfer to Baking Dish: Carefully spoon the entire Cornbread Stuffing mixture into the prepared baking dish. Spread it evenly, but don’t pack it down too tightly. A looser packing allows for better air circulation and can lead to a more tender stuffing. If you prefer a slightly crispier top, you can gently mound it slightly in the center.
15. Baking Covered: Cover the baking dish tightly with aluminum foil. This step is important to ensure the stuffing cooks through evenly and stays wonderfully moist without drying out. Bake for 30 minutes. The foil traps steam, helping the cornbread cubes fully absorb the broth and eggs and become tender.
16. Baking Uncovered for Golden Crust: After 30 minutes, remove the foil. Return the baking dish to the oven and continue baking for another 20-30 minutes, or until the top is beautifully golden brown and slightly crispy. The internal temperature of the stuffing should reach 165°F (74°C) when checked with an instant-read thermometer. This uncovered baking time is what gives our Cornbread Stuffing that desirable texture contrast – soft and moist inside, with a delightful crust on top. If you notice it browning too quickly, you can loosely tent it with foil again for the remaining baking time.
17. Resting Period: Once your Cornbread Stuffing is golden and cooked through, remove it from the oven and let it rest for at least 10-15 minutes before serving. This resting period allows the flavors to meld further and the stuffing to set, making it easier to serve and ensuring it remains incredibly moist. It’s a small step that makes a big difference in the final texture and taste.

Serving Suggestions and Tips for Your Perfect Cornbread Stuffing

Congratulations! You’ve just created a masterpiece of a Cornbread Stuffing. Here are a few final touches and tips to make it truly shine on your table.

18. Garnish and Serve: Before bringing your magnificent Cornbread Stuffing to the table, consider a fresh garnish. A sprinkle of fresh chopped parsley or a few fresh sage leaves will add a vibrant splash of color and a burst of fresh aroma. Serve it warm alongside your favorite holiday roast, turkey, or simply as a comforting side dish. Its rich flavor and wonderful texture make it a star on any plate.
19. Make-Ahead Tip: This Cornbread Stuffing recipe is a fantastic make-ahead option, which is a lifesaver during busy holiday preparations. You can prepare the entire stuffing mixture, place it in your baking dish, cover it tightly, and refrigerate it for up to 1-2 days before baking. On the day of serving, simply take it out of the refrigerator at least 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the covered baking time if it’s coming straight from the fridge.
20. Storage and Reheating: Leftover Cornbread Stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can portion it into microwave-safe dishes and warm until heated through, or cover it loosely with foil and reheat in a 300°F (150°C) oven until warmed. A splash of extra broth before reheating can help restore its moisture content, keeping it from drying out.
21. Customization Ideas: Feel free to experiment with this recipe to make it truly your own!
    • Sausage Cornbread Stuffing: Brown 1 pound of your favorite breakfast sausage (sage sausage works wonderfully) and drain off any excess fat. Add it to the stuffing mixture along with the vegetables. This adds a hearty, savory element that many adore.
    • Oyster Cornbread Stuffing: For a classic Southern twist, fold in 1 pint of shucked oysters, lightly chopped, along with their liquor (if desired) to the mixture before baking. This adds a unique briny flavor and tender texture.
    • Vegetarian Options: Easily make this a vegetarian delight by using vegetable broth instead of chicken or turkey broth. You can also add more vegetables like diced carrots or parsnips during the sautéing phase for extra depth and nutrition.

    No matter how you choose to personalize it, this detailed guide ensures you’ll create a truly memorable and delicious Cornbread Stuffing every time.

Conclusion:

I truly believe that the recipe we’ve explored today is more than just a dish; it’s an experience waiting to unfold in your kitchen. From the very first moment you smell the incredible aroma wafting through your home, to that initial forkful delivering a symphony of textures and flavors, you’ll understand why I’m so passionate about it. This isn’t just any side dish; it’s a culinary masterpiece that strikes the perfect balance between tradition and irresistible deliciousness. I’ve poured my heart into crafting this recipe, ensuring that every step is clear and every ingredient plays its part in creating something truly special. The unique combination of savory herbs, aromatic vegetables, and that distinctive, slightly sweet, crumbly texture creates a comforting embrace that feels both familiar and exciting. It’s a dish that evokes warmth, togetherness, and the sheer joy of a well-cooked meal. I promise, the effort you put in will be rewarded tenfold with a dish that will undoubtedly become a treasured part of your culinary repertoire.

When it comes to serving, the possibilities are genuinely endless, extending far beyond the traditional holiday table. Of course, this magnificent

Cornbread Stuffing

is an absolute showstopper alongside your roasted turkey, glazed ham, or a succulent roasted chicken. Its robust flavor and hearty texture make it the ideal companion, soaking up all those delicious pan juices. But don’t limit its potential to just special occasions! Imagine serving it with a simple pan-seared pork chop on a chilly weeknight, or as a comforting base for a hearty vegetarian meal, perhaps topped with a rich mushroom gravy. For a fantastic brunch option, you could even serve a generous scoop alongside a fried egg, allowing the yolk to mingle with its savory goodness – a surprisingly delightful combination. I also love to transform any leftovers into delicious patties, lightly pan-fried until crispy, perfect for a quick lunch the next day, or even served as a unique appetizer with a dollop of cranberry sauce or a spicy chutney.

And let’s talk about variations – this recipe is incredibly versatile and encourages your creativity! Feel free to add cooked, crumbled sausage (sage sausage works wonderfully) for an extra layer of savory depth, or perhaps some sautéed wild mushrooms for an earthy richness. If you enjoy a touch of sweetness, dried cranberries or chopped apples can be folded in, adding bursts of flavor and a lovely textural contrast. A sprinkle of crumbled feta or goat cheese just before baking can introduce a delightful tang that elevates the entire dish. Don’t be afraid to experiment with different fresh herbs; a mix of thyme, rosemary, and sage is classic, but a touch of marjoram or chives can offer a fresh perspective. You could even make it spicier by adding a pinch of red pepper flakes or a finely diced jalapeño to the sautéed vegetables. This recipe is robust enough to handle personal touches, allowing you to truly make it your own and cater it to your family’s unique preferences. That’s the beauty of home cooking – adapting and innovating!

Now, it’s your turn! I have poured my heart and soul into sharing this particular recipe with you, and I am genuinely excited for you to experience the magic in your own kitchen. I truly believe that once you try this recipe, you’ll understand why it holds such a special place in my heart, and why I’m confident it will become a staple in yours too. Please, don’t just read about it; dive in and create this incredible dish. There’s an immense joy in cooking something from scratch and sharing it with loved ones, and this recipe is perfect for fostering those cherished moments around the table. After you’ve had the chance to whip up this amazing side, I would absolutely love to hear about your experience. Did you add any unique twists? What did your family think? Did it become an instant hit? Share your stories, your photos, and your tips in the comments or on your social media – tag us! Your feedback and shared experiences are what truly bring these recipes to life for me and for other aspiring home cooks. I cannot wait to see and hear all about your delicious journey with this incredible, comforting, and utterly unforgettable dish. Happy cooking!

Classic Cornbread Stuffing Recipe: Easy & Delicious!

Cornbread Stuffing – the very phrase evokes warmth, tradition, and the comforting aroma of holidays past. Originating from the resourceful kitchens of the American South, this cherished side dish has transcended its regional roots. The irresistible allure comes from the slightly sweet, crumbly base of golden cornbread, perfectly balanced with savory herbs, sautéed aromatic vegetables, and a rich broth, resulting in a moist, incredibly flavorful interior contrasted with irresistible, crisp edges.

Prep Time
1 Hours

Cook Time
55 Minutes

Total Time
10 Minutes

Servings
12 servings

Ingredients

• 1 9×13 inch pan cornbread
• 12 ounces thick-cut beef bacon
• 2 large onions, chopped
• 4 stalks celery, chopped (about 2 1/2 cups)
• 1 teaspoon kosher salt
• Pepper, to taste
• 2 tablespoons fresh sage, chopped
• 2 teaspoons fresh thyme leaves
• 1/4 cup apple cider vinegar
• 1/2 cup butter (1 stick)
• 2 1/2 cups turkey or chicken stock, plus more
• 2 large eggs
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 4 tablespoons cold butter, chopped

Instructions

1. Step 1
   Cut the 9×13 inch pan of cornbread into ½-¾ inch cubes (approx. 8 cups). Spread cubes in a single layer on baking sheets. Air dry overnight or oven dry at 250°F (120°C) for 20-30 minutes until firm but not crispy.
2. Step 2
   In a large pot, cook 12 ounces thick-cut beef bacon until crisp. Remove bacon, reserving 2 tablespoons of fat. Crumble bacon and set aside. Add 1/2 cup butter to the pot with reserved fat. Sauté 2 large chopped onions and 4 stalks chopped celery until softened, about 8-10 minutes. Stir in 2 tablespoons fresh sage and 2 teaspoons fresh thyme leaves. Cook for 1-2 minutes until fragrant.
3. Step 3
   Add the dried cornbread cubes, 1/4 cup apple cider vinegar, 1 teaspoon kosher salt, and pepper to taste to the pot with aromatics. Gently toss. In a separate bowl, whisk together 2 large eggs, 2 1/2 cups warmed turkey or chicken stock, 1 1/2 teaspoons kosher salt, and 1 teaspoon pepper. Gradually pour over the cornbread mixture, gently tossing until moist but not soggy. If desired, mix in the crumbled beef bacon now.
4. Step 4
   Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Transfer stuffing mixture into the prepared dish, spreading evenly without packing too tightly. Dot the top with 4 tablespoons cold butter, chopped.
5. Step 5
   Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 20-30 minutes, or until the top is beautifully golden brown and internal temperature reaches 165°F (74°C).
6. Step 6
   Once baked, remove from oven and let rest for at least 10-15 minutes before serving. Garnish with fresh herbs if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.