Cornbread Stuffing
Cornbread stuffing is a classic comfort dish that brings together the crumbly, golden texture of cornbread with hearty herbs, onions, and celery. It’s warm, a little crumbly, and packed with…
Tip: save now, cook later.Cornbread stuffing is a classic comfort dish that brings together the crumbly, golden texture of cornbread with hearty herbs, onions, and celery. It’s warm, a little crumbly, and packed with rich, familiar flavors that make it a perfect side for holiday dinners or any cozy meal. The cornbread gives it a slight sweetness that balances beautifully with the savory notes from the veggies and seasonings.
I love making cornbread stuffing because it’s so easy to customize and always a crowd-pleaser. Sometimes I like to add a handful of toasted nuts or dried cranberries for a little surprise in every bite. One simple tip I’ve learned is to use day-old cornbread—it holds together better and soaks up just the right amount of broth to stay moist without getting mushy.
The best way I’ve found to serve cornbread stuffing is straight out of a buttered baking dish, warm and fluffy. It’s a satisfying side that pairs well with turkey, chicken, or even a roasted vegetable platter. There’s something comforting about a bowl of cornbread stuffing that always feels like a hug at the end of a long day.
Key Ingredients & Substitutions
Cornbread: Using day-old cornbread is key. It’s drier and soaks up broth without getting mushy. If you can’t find cornbread, a sturdy cornbread muffin or even a mix of cornbread and a bit of white bread work well.
Onions & Celery: These add classic crunch and flavor. Yellow onion is my favorite for its balance. If you want a milder taste, swap with shallots or sweet onions.
Herbs: Fresh sage and thyme really lift the flavor. If fresh isn’t available, dried herbs are fine—just use about half the amount. Poultry seasoning is optional but adds a warm, familiar touch.
Broth: Chicken broth is great for richness, but vegetable broth works well for vegetarians or lighter taste. Keep it warm when mixing in to help everything absorb evenly.
Eggs: They help bind the stuffing so it holds together nicely in the oven. If you need a vegan option, try blending silken tofu or a flaxseed egg as a substitute.
How Do I Get Perfect Cornbread Stuffing Texture?
Getting the right texture means balancing moisture so the stuffing is tender inside but the top is crisp.
- Use day-old cornbread or dry fresh cornbread in the oven first to avoid soggy stuffing.
- Warm your broth before adding it to the cornbread mixture. This helps the bread soak evenly without clumping.
- Add broth gradually when mixing with eggs—your goal is moistened but not soaked bread.
- Press the mixture lightly in the baking dish so it bakes evenly, but don’t pack it too tight or it will get dense.
- Bake uncovered to allow the top to brown and crisp while keeping the inside soft.
Following these tips ensures a stuffing with a lovely contrast: crispy edges and a moist, tender center. It makes every bite satisfying and delicious.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and gives the stuffing nice crispy edges.
- Large skillet – great for sautéing onions, celery, and herbs to build flavor before mixing.
- Mixing bowl – roomy enough to toss cornbread and veggies without making a mess.
- Wooden spoon or spatula – helps gently combine ingredients without crushing the cornbread too much.
- Measuring cups and spoons – to get your seasoning and broth amounts just right.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon – for a meaty, smoky boost that pairs well with the sweet cornbread.
- Mix in chopped apples or dried cranberries – they bring a nice touch of sweetness and texture contrast.
- Stir in shredded cheddar cheese – melts into the stuffing for extra richness and a cheesy twist.
- Try sautéed mushrooms – add earthiness and depth, great if you prefer a meatless version with more umami.
Cornbread Stuffing Recipe
Ingredients You’ll Need:
- 8 cups cubed day-old cornbread (about 10-inch skillet size)
- 1 cup yellow onion, finely chopped
- 1 cup celery, finely chopped
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon poultry seasoning (optional)
- 2 to 2½ cups chicken or vegetable broth (warm)
- 2 large eggs, beaten
- 2 scallions, chopped for garnish (optional)
- Fresh herbs (thyme, sage) for garnish (optional)
Time Needed
This recipe takes about 15 minutes to prepare and around 35-40 minutes to bake. Allow for a few extra minutes for resting before serving, so overall plan for about 1 hour from start to table.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or something similar to prevent sticking.
2. Prep the Cornbread and Veggies:
Place the cubed, day-old cornbread into a large mixing bowl. If your cornbread is fresh, dry it out in the oven at low heat for 10-15 minutes first to avoid soggy stuffing later. In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, cooking them until they’re soft and translucent, about 5-7 minutes. Stir in the minced garlic, sage, thyme, salt, pepper, and poultry seasoning if using. Cook everything for another 1-2 minutes until fragrant.
3. Mix and Moisturize the Stuffing:
Pour the sautéed vegetable and herb mixture over the cornbread cubes in the bowl. Toss gently to coat well. In a separate bowl, whisk together the warm broth and beaten eggs. Pour this liquid over the cornbread mixture. Gently stir everything until the bread is evenly moistened but not mushy. Add more broth if needed to reach the right consistency.
4. Bake and Serve:
Transfer the mixture into your prepared baking dish and spread it out evenly. Bake uncovered for 35-40 minutes or until the top turns golden brown and the stuffing is heated through. Once out of the oven, let it rest for about 5 minutes before serving. Garnish with chopped scallions and fresh herbs if you like.
Can I Use Fresh Cornbread Instead of Day-Old?
Yes! If your cornbread is fresh, just dry it out in a low oven for 10-15 minutes before using. This helps prevent the stuffing from becoming too soggy.
Can I Make Cornbread Stuffing Ahead of Time?
Absolutely! You can prepare the stuffing mixture a day ahead, cover, and refrigerate. Bake it fresh right before serving, adding a few extra minutes to the bake time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through to keep it crisp on top.
Can I Substitute Broth with Something Else?
Yes! Use vegetable broth to keep it vegetarian, or even a flavorful stock. Just keep it warm before adding so it absorbs evenly into the cornbread.
