Easy Cornbread Stuffing Recipe
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My easy Cornbread Stuffing recipe is the dish my family looks forward to the most during the holidays. It’s bursting with flavor from the butter and herbs, the texture is tender with golden edges, and it never turns dry or mushy. My simple, well-tested steps ensure it bakes up perfectly every time and makes it a beautiful addition to every holiday table.
Recipe for Cornbread Stuffing
This recipe for Cornbread Stuffing has become a staple at my house during the holidays because the flavor and texture are everything good stuffing should be. Day-old cornbread mixed with buttery sautéed onions, celery, and the perfect blend of seasonings create that unmistakable homemade taste you won’t get from a box mix.
I’ve tested versions with sausage, apples, and cranberries, but this is the one I come back to every year. It has that timeless flavor that lets the cornbread shine while delivering the Southern-style comfort everyone expects. I keep the steps simple, so there’s no stress in the kitchen. Give it a quick sauté, a gentle toss, and it’s ready for the oven.
Why My Cornbread Stuffing is the Best Stuffing Recipe
- Perfectly moist texture – My method uses the ideal amount of broth to keep the stuffing tender inside with crisp, golden edges on top. It’s never dry or soggy like so many other recipes.
- Classic flavors done right – Buttery sautéed vegetables, cornbread and my tested ratio of seasonings create delicious, well-balanced homemade flavor.
- Foolproof steps – I use straightforward and reliable steps to ensure you’ll get consistent results every time without any guesswork.
Ingredients to Make My Easy Cornbread Stuffing
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Cornbread – Day-old or slightly dried so it absorbs the broth without turning mushy. You can purchase store-made cornbread or make your own – this is my favorite cornbread recipe.
- Butter – Adds richness and helps the onions and celery cook to soft perfection.
- Onion – Provides a subtle sweetness that deepens the savory flavor.
- Celery – Adds texture and freshness to balance the cornbread.
- Poultry seasoning – A classic blend of herbs that gives the stuffing its signature aroma.
- Garlic powder – Adds depth and a hint of warmth.
- Salt and pepper – Essential for bringing out every flavor in the dish.
- Chicken broth – Moistens the cornbread and ties all the ingredients together.
Substitutions or Variations
- Sausage cornbread stuffing – Add cooked breakfast sausage for a richer version.
- Vegetarian version – Swap the chicken broth for vegetable broth.
- Chicken and stuffing – For a heartier dish, add in some shredded chicken.
- Apple and pecan – Stir in chopped apples and pecans if you prefer a sweet-savory twist.
How to Make My Cornbread Stuffing
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat your oven to 375° F and grease a 2-quart baking dish. Melt the butter in a skillet over medium heat. Add your onion and celery and cook until softened, about 5-6 minutes. Stir in the seasonings.
- In a large bowl, combine the cornbread cubes with the cooked vegetables.
- Add the broth and toss everything gently until evenly moistened.
- Spread this mixture into the baking dish and bake for 30-35 minutes until golden on top and lightly crisp at the edges.
- If using store-bought cornbread, make sure it’s one you love – it’s the primary ingredient in this recipe.
- Cut into cubes and sit out overnight – to help dry out the cornbread.
- Adjust the salt after everything is combined – some store-bought broths can be salty.
- Let it rest a few minutes before serving – this allows the stuffing to set slightly, making it easier to scoop and serve neatly.
What to Serve with My Cornbread Stuffing
For the perfect Thanksgiving meal, be sure to serve your stuffing with this Homemade Cranberry Sauce and my Classic Roast Turkey Breast. If your oven is packed on Thanksgiving morning, my Crockpot Chicken and Stuffing is a great alternative recipe loaded homemade flavor.
FAQs
Yes, but for the best flavor and texture, bake it a day ahead and let it dry slightly before cubing.
Yes, you can use this as stuffing for turkey. Spoon the unbaked stuffing loosely into the turkey cavity before roasting, and bake any extra in a separate dish.
Absolutely, this is a great dish to make ahead. Assemble it up to one day in advance, cover, and refrigerate. Bake just before serving.
The top should be golden and crisp, and a knife inserted in the center should come out warm and dry.
Storage Instructions
- Refrigerate – Store leftovers in an airtight container for up to 4 days.
- Freeze – Freeze the stuffing tightly wrapped in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat – Reheat in the oven at 350° F until warmed through. You can add a splash of broth before reheating if needed.
More Thanksgiving Side Dish Recipes
- Cranberry Jello Salad
- Pineapple Casserole
- Jiffy Corn Casserole
- Green Bean Casserole
- Glazed Carrots
- Baked Mac and Cheese
- Funeral Potatoes
- Sugared Cranberries
- Carrot Souffle
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Cornbread Stuffing
Video
Equipment
- 2-quart baking dish
Ingredients
- 6 cups cubed cornbread store-bought or homemade, day-old is best
- 4 Tablespoons butter
- 1 medium onion diced
- 2 celery stalks diced
- 2 teaspoons poultry seasoning or 1 teaspoon sage + 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups chicken broth
Instructions
- Preheat oven to 375° F. Grease a 2-quart baking dish.
- Melt butter in a skillet over medium heat. Add onion and celery; cook until softened, 5–6 minutes. Stir in the seasonings.4 Tablespoons butter, 1 medium onion, 2 celery stalks, 2 teaspoons poultry seasoning, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper
- In a large bowl, combine cornbread cubes, cooked vegetables, and broth. Toss gently until evenly moistened.6 cups cubed cornbread, 1 1/2 cups chicken broth
- Spread into the prepared baking dish and bake 30–35 minutes, until golden on top.
Nutrition
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