If you’ve been hunting for a cozy, soul-satisfying side that brings all the comfort of the holidays but with a Southern twist, this Cornbread Stuffing Recipe is your new best friend. I absolutely love how this turns out—moist, flavorful, with that perfect hint of herbs and a golden, crisp top that will have everyone asking for seconds. Whether you’re making this for a holiday feast or just because you want to jazz up your dinner, stick with me here, and I’ll share everything you need to succeed with this fan-freaking-tastic recipe.
Why You’ll Love This Recipe
- Comforting Flavors: The mix of fresh herbs with golden cornbread hits all the right notes for a homestyle side.
- Easy to Customize: You can swap herbs, add sausage, or even go vegetarian—it’s truly versatile.
- Great Make-Ahead Dish: You can prep ahead and bake it just before serving, which is a lifesaver for busy days.
- Crowd-Pleaser: My family goes crazy for it every time—it’s a recipe that never disappoints!
Ingredients You’ll Need
These ingredients come together beautifully to create a stuffing that’s bursting with savory, fresh, and earthy flavors. When picking out your herbs and vegetables, I recommend using fresh whenever possible—it really makes a difference, trust me!
- Cornbread: Day-old or freshly baked cubed cornbread works best to absorb flavors without getting mushy.
- Extra-virgin olive oil: Adds a subtle fruity depth when sautéing vegetables.
- Yellow onion: The base for your aromatics—fine chopping helps it meld well.
- Celery stalks: Provides that classic crunch and freshness; make sure they’re crisp and not wilted.
- Sea salt: Enhances all the hearty flavors without overpowering.
- Freshly ground black pepper: Adds just the right amount of bite.
- Garlic cloves: Grated garlic blends in smoothly and amps up the savory punch.
- Fresh sage leaves: The star herb for any stuffing—earthy and slightly peppery.
- Fresh rosemary or thyme leaves: Choose based on your mood; rosemary adds piney depth, thyme is lighter and lemony.
- Fresh parsley: Brightens the whole dish, plus it’s great for garnish.
- Vegetable broth: Moistens the cornbread and flavors the mix—homemade or low-sodium store-bought are both great.
- Large eggs: Help bind everything together so it doesn’t fall apart after baking.
- Unsalted butter: Melts over the top for a golden, irresistible crust.
Variations
What’s great about this cornbread stuffing recipe is how well it adapts to what you have on hand or your personal tastes. I find tinkering with it keeps it feeling fresh and exciting every time I make it.
- Add Sausage: I sometimes brown Italian sausage or chorizo in with the veggies for an extra savory punch—my family can’t get enough!
- Make it Vegan: Swap eggs for flax eggs and use vegan butter or olive oil to keep it dairy-free; it still holds together nicely.
- Spice it Up: Toss in some diced jalapeño or a pinch of cayenne for a subtle heat that balances the sweetness of the cornbread.
- Use Different Herbs: Play with fresh thyme, oregano, or even tarragon for unique flavor twists based on what’s in your garden or market.
How to Make Cornbread Stuffing Recipe
Step 1: Toast Your Cornbread Cubes
Preheat your oven to 375°F and grease a baking dish about 9×13 inches—that size works perfectly for baking the stuffing evenly. Spread out the cubed cornbread on a large baking sheet and pop it in for about 10 minutes. You want those cubes to be lightly crisp and golden but not dried out—this step is key because it helps the cornbread soak up the broth without turning mushy later on.
Step 2: Cook the Veggie Base
While the cornbread toasts, heat olive oil in a large skillet over medium heat. Toss in the onion, celery, salt, and pepper, and cook slowly for about 8 to 10 minutes until everything softens up and the onions become translucent—that’s when the flavors really start to blossom. Stir in the grated garlic last so it releases that lovely aroma without burning.
Step 3: Combine and Moisten
Transfer your toasted cornbread into a big mixing bowl and fold in the cooked veggies and all those fresh herbs—sage, rosemary (or thyme), and parsley. Pour in 2 cups of vegetable broth and the lightly beaten eggs, stirring gently but thoroughly to moisten all the cornbread evenly. This is the stage where I test the texture—if it feels slightly dry, I add up to another half cup of broth. You want the stuffing moist but not soupy, so trust your instincts here.
Step 4: Bake to Perfection
Pour the mixture into your prepared baking dish and drizzle melted butter over the top. Cover it tightly with foil to keep it from drying out and bake for 25 minutes. Then, uncover and continue baking for another 15 to 25 minutes until the top turns a beautiful golden brown with a slight crisp. It’s utterly irresistible just out of the oven!
Pro Tips for Making Cornbread Stuffing Recipe
- Use Slightly Drier Cornbread: If your cornbread is too fresh or moist, it can turn into mush—try baking cubes a bit longer to dry them out.
- Fresh Herbs Matter: I learned that frozen herbs don’t deliver the same pop, so fresh is always worth the extra trip to the store.
- Broth Gradually: Adding broth little by little helped me avoid a soggy mess—better to add more at the end than fix it after.
- Cover While Baking: Keeping the stuffing covered at first ensures it retains moisture—uncovering at the end creates that coveted crisp top.
How to Serve Cornbread Stuffing Recipe
Garnishes
I like to finish my cornbread stuffing with a sprinkle of fresh parsley—it adds that vibrant green pop and a little brightness to counterbalance the richness. Sometimes I also toss on a few freshly cracked black peppercorns right before serving for a subtle kick.
Side Dishes
This cornbread stuffing pairs beautifully with roast turkey, baked ham, or even a simple roast chicken. I often round out the meal with roasted carrots, green beans almondine, or a tangy cranberry relish to add multiple textures and flavors to the table.
Creative Ways to Present
For holiday gatherings, I love baking the stuffing in individual ramekins or even hollowed-out mini pumpkins for that festive wow factor. It’s not only charming but also lets guests scoop their own portions, making the spread interactive and fun.
Make Ahead and Storage
Storing Leftovers
I store leftover cornbread stuffing covered tightly in the fridge for up to 3 days. My tip is to let it cool completely first to avoid sogginess. When ready to eat, leftovers reheat beautifully without losing flavor or texture.
Freezing
Freezing this cornbread stuffing works great for future meals. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. This way, you can enjoy that homemade taste without any extra prep when time’s tight.
Reheating
To reheat, I cover the stuffing with foil and warm it in a 350°F oven for about 20 minutes—this preserves the moisture while crisping the top slightly. If you’re in a hurry, microwaving works but loses some of that golden crust charm.
FAQs
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Can I use store-bought cornbread for this recipe?
Absolutely! Just make sure it’s not too fresh or moist—if it’s soft, I recommend cubing and baking it for 10 minutes to dry it out a bit before mixing. This helps the stuffing absorb broth without getting soggy.
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Can I make this recipe gluten-free?
Yes! Use a gluten-free cornbread and ensure your broth and other ingredients are gluten-free as well. This recipe naturally lends itself to being gluten-free as cornbread usually doesn’t contain wheat, but always double-check labels.
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How do I keep the stuffing moist but not soggy?
The key is to gradually add your broth and check the texture as you go. The goal is moist, not drenched. Also, toasting your cornbread cubes before mixing helps them hold their shape and soak just the right amount.
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Can I prepare this stuffing in advance?
Definitely! You can assemble the mixture the day before, keep it refrigerated covered tightly, and bake it fresh when you’re ready—just add a few extra minutes to baking if it’s cold from the fridge.
Final Thoughts
This Cornbread Stuffing Recipe holds a special place in my heart because it blends simplicity with soulful Southern charm. Whenever I make it, I’m reminded of family gatherings, laughter, and that warm feeling of home. Give it a try—you’ll enjoy not only the delicious flavors but the way it brings people together around the table. Trust me, once you try this recipe, it’s going to become your go-to comfort side dish, just as it has for me!
Print
Cornbread Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cornbread Stuffing recipe combines crispy baked cornbread cubes with a savory mix of sautéed onions, celery, fragrant herbs, and garlic, all moistened with vegetable broth and baked to golden perfection. It’s a perfect side dish for holiday meals or any comforting feast, offering a delicious blend of textures and flavors.
Ingredients
Cornbread
- 1 recipe Cornbread, cubed
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, grated
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary or thyme leaves
- ½ cup chopped fresh parsley, plus more for garnish
Liquids and Fats
- 3 tablespoons extra-virgin olive oil
- 2 to 2½ cups vegetable broth
- 1 tablespoon melted unsalted butter
Eggs and Seasonings
- 2 large eggs, lightly beaten
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F and grease a 9×13-inch or similar baking dish to ensure the stuffing doesn’t stick during baking.
- Toast the cornbread: Spread the cubed cornbread on a large baking sheet and bake for 10 minutes, or until lightly crisp and golden brown. This step helps the cornbread hold its texture in the stuffing.
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, salt, and pepper, cooking for 8 to 10 minutes until softened. Stir in the grated garlic and cook briefly to release its aroma.
- Combine ingredients: Place the toasted cornbread cubes in a large bowl. Add the sautéed vegetables, fresh sage, rosemary (or thyme), and parsley. Stir well to distribute the herbs and vegetables evenly throughout the cornbread.
- Moisten the mixture: Pour 2 cups of vegetable broth and the beaten eggs into the cornbread mixture. Mix gently until the bread is evenly moistened. If the mixture feels dry, add up to an additional ½ cup of vegetable broth as needed to achieve the right consistency.
- Prepare for baking: Transfer the mixture to the greased baking dish. Drizzle the melted unsalted butter over the top for added richness.
- Bake covered: Cover the dish with foil and bake for 25 minutes. Covering helps the stuffing cook through and stay moist.
- Finish baking uncovered: Remove the foil and continue baking for another 15 to 25 minutes, or until the top is lightly crisp and golden brown.
- Garnish and serve: Sprinkle additional fresh parsley over the top for a bright, fresh finish before serving warm.
Notes
- Using homemade cornbread is recommended for the best flavor, but store-bought can be used in a pinch.
- Adjust the amount of vegetable broth based on your preferred stuffing moisture level; less broth for a drier stuffing and more for moister results.
- Fresh herbs elevate the flavor, but dried herbs can be substituted at about one-third the amount.
- This recipe is vegetarian and can be made vegan by substituting eggs with a flaxseed or chia seed egg and using vegan butter.
- Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven to retain its crispness.
Nutrition
- Serving Size: 1/12 of recipe (approximately 130g)
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
