If you’re looking for the ultimate holiday side dish that combines cozy comfort with bold Southern flavor, this Cornbread Stuffing is it. Moist, buttery, and perfectly seasoned with fresh herbs, it’s a delicious twist on the classic bread stuffing. Whether served alongside roasted turkey or as the star of your Thanksgiving spread, this recipe delivers that irresistible blend of savory, herby goodness everyone craves. Simple ingredients, rich textures, and that unmistakable cornbread flavor—this stuffing is comfort food at its best.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Perfectly balanced flavors: Sweet cornbread meets savory herbs and buttery vegetables for the ultimate harmony.
- Homemade goodness: Using freshly baked cornbread gives this stuffing unbeatable texture and flavor.
- Make-ahead friendly: Save time on busy holidays—bake the cornbread a day ahead for stress-free prep.
- Crowd-pleaser: A golden, crispy top with a tender center that keeps guests coming back for seconds.
- Customizable: Add sausage, bacon, or cranberries for your own festive twist.
Ingredients Needed
For the Cornbread Base
- ½ cup (1 stick) unsalted butter, melted and cooled, plus more for greasing the pan
- 2 cups (240 g) all-purpose flour
- 2 cups (240 g) yellow cornmeal
- â…“ cup (66 g) granulated sugar
- 2 Tbsp baking powder
- 1 tsp kosher salt
- 4 large eggs, room temperature
- 1 (15 oz) can creamed corn
- ¼ cup whole milk
For the Stuffing
- 1 cup (2 sticks) unsalted butter, divided, plus extra for greasing the pan
- 1 medium white or yellow onion, finely chopped
- 3 celery stalks, thinly sliced
- 2 tsp kosher salt, divided
- ¼ cup loosely packed fresh sage, finely chopped
- 2 Tbsp fresh thyme, finely chopped
- 4 large eggs, room temperature
- 2 cups low-sodium chicken stock
How to Make Cornbread Stuffing
Step 1: Prep the Oven and Pan
Position a rack in the center of your oven and preheat to 400°F (200°C). Grease a 13×9-inch baking dish generously with butter to prevent sticking and add flavor.
Step 2: Make the Cornbread Batter
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In another large bowl, whisk the eggs until smooth, then mix in creamed corn, milk, and melted butter. Gently fold the dry ingredients into the wet mixture using a spatula until just combined—don’t overmix to keep your cornbread light and tender.
Step 3: Bake the Cornbread
Pour the batter into your prepared dish and bake for 20–25 minutes, or until golden around the edges and a tester inserted in the center comes out clean. Let it cool in the pan for 30 minutes before removing.
Step 4: Cube and Dry the Cornbread
Cut the cooled cornbread into ½-inch cubes. Arrange the cubes in a single layer on baking sheets and bake at 200°F (95°C) for 30–35 minutes, rotating halfway through, until dry and lightly crisp. This step ensures the stuffing soaks up flavors without becoming soggy.
Make-ahead tip: You can bake the cornbread a day before. Cover tightly and store at room temperature.
Step 5: Sauté the Vegetables
Preheat the oven to 375°F (190°C) and butter a 13×9-inch baking dish.
In a large skillet over medium heat, melt 1 stick of butter. Add onion, celery, and 1 teaspoon salt, cooking until softened and fragrant—about 7–9 minutes. Stir in sage and thyme and cook for 2 minutes more until the herbs release their aroma. Remove from heat and stir in the remaining butter until melted.
Step 6: Mix the Wet Ingredients
In a measuring cup or bowl, whisk the eggs, then mix in chicken stock and the remaining 1 teaspoon of salt.
Step 7: Combine and Assemble
In a large bowl, toss together the toasted cornbread cubes and vegetable mixture until evenly coated. Drizzle the egg-stock mixture over the top, gently folding until the liquid is absorbed but the cubes remain intact. Transfer everything to the greased baking dish.
Step 8: Bake the Stuffing
Bake for 30–35 minutes, until the top is golden brown and crisp, and the center is hot and set. For an extra-crispy top, you can broil for the final 1–2 minutes, watching closely.
Serving and Storage Tips
- Serve hot: This stuffing pairs beautifully with roasted turkey, chicken, or even grilled pork chops.
- Garnish idea: Add a sprinkle of chopped parsley or extra fresh thyme just before serving for color and freshness.
- Storage: Cool completely before refrigerating. Store in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F (175°C) until heated through (about 15 minutes), or microwave in short bursts.
- Freeze: Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
Helpful Notes
- Cornbread texture: Drying the cornbread is key—too moist and your stuffing will be mushy.
- Flavor boosters: Try mixing in browned sausage, roasted pecans, or dried cranberries for added depth.
- Vegetarian option: Replace chicken stock with vegetable broth for a meat-free version.
- Make-ahead tip: Assemble the stuffing up to one day in advance, cover tightly, and refrigerate. Bake just before serving.
Southern Cornbread Stuffing
Ingredients
Method
- Step 1 – Prep the Oven and Pan: Preheat oven to 400°F (200°C). Grease a 13×9-inch baking dish generously with butter to prevent sticking.
- Step 2 – Make the Cornbread Batter: In one bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk eggs, creamed corn, milk, and melted butter. Combine gently—do not overmix.
- Step 3 – Bake the Cornbread: Pour batter into the prepared dish and bake 20–25 minutes, until golden and a tester comes out clean. Cool for 30 minutes before removing.
- Step 4 – Cube and Dry the Cornbread: Cut cornbread into ½-inch cubes and bake at 200°F (95°C) for 30–35 minutes until dry and crisp. Cool completely.
- Step 5 – Sauté the Vegetables: Preheat oven to 375°F (190°C). In a large skillet, melt 1 stick of butter. Add onion, celery, and 1 tsp salt; cook 7–9 minutes until soft. Stir in sage and thyme; cook 2 more minutes. Remove from heat and add remaining butter to melt.
- Step 6 – Mix the Wet Ingredients: In a separate bowl, whisk eggs, chicken stock, and remaining salt until combined.
- Step 7 – Combine and Assemble: Toss cornbread cubes with the vegetable mixture. Pour the egg-stock mixture over and fold gently until coated. Transfer to a greased 13×9-inch baking dish.
- Step 8 – Bake the Stuffing: Bake 30–35 minutes, until golden brown and set. For extra crispiness, broil 1–2 minutes at the end. Cool slightly before serving.
Notes
Conclusion
This Cornbread Stuffing brings together everything you love about classic holiday sides—comforting, aromatic, and full of homemade flavor. With its golden top, buttery herbs, and perfectly tender inside, it’s the kind of dish that turns an ordinary meal into a celebration.
If you try this recipe, leave a comment and a star rating below to let me know how it turned out!
And don’t forget to share it on Pinterest or Facebook so others can enjoy it too.
👉 What’s your favorite add-in for stuffing—sausage, apples, or cranberries? I’d love to hear your twist!
Frequently Asked Questions (FAQ)
Can I use store-bought cornbread for this recipe?
Yes! While homemade gives the best texture, store-bought cornbread works in a pinch. Just make sure to cube and toast it so it’s slightly dry before mixing.
How do I make this cornbread stuffing gluten-free?
Use a gluten-free flour blend in the cornbread batter, and double-check that your baking powder and stock are gluten-free.
Can I add sausage or other meats?
Absolutely. Cook ½ pound of sausage or bacon, drain, and mix it into the cornbread before baking for an extra layer of flavor.
Can I make this ahead of time?
Yes! You can prepare the stuffing mixture a day ahead. Cover tightly and refrigerate. Bake just before serving for the best texture.
Why did my stuffing turn out soggy?
If your cornbread wasn’t dried out enough or if too much stock was added, it can get mushy. Next time, dry the cubes longer and add liquid gradually.