If you’re hunting for that perfect cozy side dish, I’ve got you covered with my all-time favorite Cornbread Stuffing Recipe. It’s got that golden, crispy top with a tender, flavorful inside that just melts in your mouth. When I first tried this recipe, I was amazed at how simple ingredients come together to create something so comforting and delicious—my family goes crazy for it every holiday! Keep reading, and I’ll walk you through every step so you can nail it too.
Why You’ll Love This Recipe
- Perfect Texture: The contrast between the crispy top and soft, moist inside is just divine.
- Fresh Herb Flavor: Fresh sage, rosemary, and parsley really bring this stuffing alive.
- Easy to Make: It uses simple kitchen staples and straightforward steps that anyone can follow.
- Versatile Dish: Great for holidays, weeknight dinners, or whenever you want a comforting side.
Ingredients You’ll Need
The ingredients for this Cornbread Stuffing Recipe combine savory veggies with fragrant herbs and a touch of richness. I like to use freshly chopped herbs when possible—they really make the flavors pop. Also, make sure your cornbread is sturdy enough to toast without crumbling into crumbs.
- Cornbread: I use my favorite cornmeal recipe or store-bought cornbread that’s not too crumbly, ideally baked a day ahead.
- Extra-virgin olive oil: Adds richness and helps soften the onions and celery beautifully.
- Yellow onion: Provides sweetness and body to the stuffing base.
- Celery stalks: Brings fresh crunch and balances the richness.
- Sea salt and black pepper: Essential to bring out each ingredient’s best flavor.
- Garlic cloves: Grated for that subtle punch that sneaks into every bite.
- Fresh sage leaves: The heart of classic stuffing flavor, chopped finely.
- Fresh rosemary or thyme leaves: I swap between these depending on mood—rosemary adds a piney brightness.
- Fresh parsley: Adds freshness and a lovely green color.
- Vegetable broth: The magic liquid that keeps everything moist but not soggy; you’ll adjust the amount as you go.
- Eggs: Helps bind the stuffing, so it’s firm with a nice bite.
- Melted unsalted butter: Drizzled on top for golden crispness.
Variations
I love that you can easily customize this Cornbread Stuffing Recipe to suit your taste or dietary preferences. Over time, I’ve found a few twists that make this classic even better or just different enough to keep things interesting.
- Add Sausage: My family adores adding cooked breakfast sausage for a meaty, savory upgrade that fills the house with an irresistible aroma.
- Make It Vegan: Swap the eggs with a flaxseed egg and use vegan butter, plus veggie broth, and it’s equally tasty and comforting.
- Nutty Crunch: Toasted pecans or walnuts folded in add a wonderful texture contrast that I started experimenting with last fall.
- Use Different Herbs: Try adding fresh thyme or marjoram if you want to mix up the herb flavors a bit.
How to Make Cornbread Stuffing Recipe
Step 1: Toast the Cornbread Cubes to Perfection
Start by preheating your oven to 375°F. Spread your cubed cornbread on a baking sheet and toast it in the oven for about 10 minutes. This step is crucial—it develops that delightful crispness and prevents your stuffing from getting mushy. When I skip this, the stuffing gets soggy, and no one wants that.
Step 2: Sauté the Veggies with Love
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery with salt and pepper, cooking until softened and fragrant, roughly 8 to 10 minutes. Toss in the grated garlic during the last minute—this way, it won’t burn but still releases its flavor. This simple veggie base is what takes your stuffing from basic to next-level.
Step 3: Combine and Season Thoughtfully
In a large bowl, mix the toasted cornbread with the sautéed veggies and fresh herbs—sage, rosemary, and parsley. Pour in 2 cups of vegetable broth and the lightly beaten eggs, then gently stir until everything is evenly moistened. Don’t worry if the mixture feels a bit dry—that’s when you slowly add up to another half cup of broth. I’ve learned to err on the side of slightly moist rather than drenched.
Step 4: Bake Until Golden and Irresistible
Transfer the mixture to your greased 9×13-inch dish and drizzle melted butter over the top. Cover with foil and bake for 25 minutes, then uncover and bake for another 15 to 25 minutes until the top is beautifully crisp and golden brown. I always watch closely in the last 10 minutes to avoid burning but get that perfect finish.
Pro Tips for Making Cornbread Stuffing Recipe
- Use Day-Old Cornbread: Fresh cornbread crumbles too easily; I always use cornbread made a day before, so it holds its shape when toasted.
- Toast Your Bread Well: Don’t rush the toasting step—it adds a delicious crunch and keeps the stuffing from turning mushy.
- Adjust Broth Gradually: Add liquid slowly as needed; it’s easier to add more than to fix a too-wet stuffing.
- Don’t Skip Fresh Herbs: I learned that fresh herbs make a huge flavor difference—dried won’t give you the same vibrant taste.
How to Serve Cornbread Stuffing Recipe
Garnishes
I always sprinkle fresh chopped parsley on top right before serving—it adds a pop of color and that fresh, herbal aroma. Sometimes, I add a little drizzle of melted butter for extra richness. If you want a bit of festive flair, toasted pecans or a sprinkle of Parmesan can also be a nice touch.
Side Dishes
This Cornbread Stuffing is wonderfully versatile. I typically pair it with roasted turkey or chicken, homemade cranberry sauce, and green beans almondine. During the holidays, mashed potatoes and glazed carrots are also great complements that round out a hearty meal.
Creative Ways to Present
For a special occasion, try baking this in individual ramekins or mini cast-iron skillets for personalized servings—it makes for such a charming presentation. Another fun idea is to stuff it inside a hollowed-out pumpkin or acorn squash for a festive fall look. My guests always love these little touches!
Make Ahead and Storage
Storing Leftovers
Leftover cornbread stuffing keeps really well in an airtight container in the fridge for up to 4 days. I like to cool it completely before storing to keep the texture intact. When reheated, it still tastes fresh and comforting—as if it were just baked.
Freezing
I’ve frozen this stuffing a few times, and it works like a charm. Just bake it fully, let it cool, then freeze in portioned containers or a big baking dish wrapped tightly in foil and plastic wrap. It stays good for up to 3 months, and thawing overnight in the fridge makes reheating easy.
Reheating
To reheat, I cover the stuffing with foil and warm it in a 350°F oven for about 20 to 25 minutes until heated through. If you want to restore some crispness, uncover it for the last 5-10 minutes. Avoid microwaving if you can—it tends to make the texture a bit soggy.
FAQs
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Can I make this Cornbread Stuffing Recipe without eggs?
Absolutely! You can substitute eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another plant-based binder like a mashed banana or applesauce, though flaxseed egg works best to maintain the texture.
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What’s the best way to store leftover cornbread stuffing?
Store cooled leftover stuffing in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in wrapped containers for up to 3 months. Reheat in the oven covered with foil to keep it moist.
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Can I add meat to this Cornbread Stuffing Recipe?
Yes! Sautéed sausage or diced cooked bacon make great additions for a richer, heartier stuffing. Simply cook the meat separately and fold it in with the other ingredients before baking.
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How do I prevent stuffing from becoming soggy?
To keep your stuffing from turning soggy, toast your cornbread cubes thoroughly before mixing and avoid adding too much broth—add liquid gradually to reach the right moist but not wet consistency.
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Can I use dried herbs instead of fresh in this recipe?
While dried herbs can be used in a pinch, fresh herbs provide a brighter and more vibrant flavor that really elevates this cornbread stuffing. If using dried, reduce the amount by about half and add early in cooking to bloom the flavors.
Final Thoughts
This Cornbread Stuffing Recipe is truly my go-to for any festive table or a cozy family dinner. It hits that perfect balance between simple, hearty, and bursting with fresh flavors. I used to struggle finding a stuffing that wasn’t dry or overly mushy, and this recipe cracked the code for me. Trust me—you’ll love how the crunchy edges and herb-filled moist center come together to create something truly special. I can’t wait for you to try it and hear how your kitchen fills with that amazing aroma!
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 is a savory and aromatic side dish perfect for holiday gatherings or comforting family meals. It combines crispy baked cornbread cubes with sautéed onions, celery, fresh herbs, and a flavorful vegetable broth base, finished with a golden, buttery crust baked to perfection.
Ingredients
Cornbread
- 1 recipe Cornbread, cubed
Vegetables and Herbs
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 celery stalks, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 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
Other Ingredients
- 2 to 2½ cups vegetable broth
- 2 large eggs, lightly beaten
- 1 tablespoon melted unsalted butter
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch or similar baking dish thoroughly to prevent sticking during baking.
- Toast Cornbread Cubes: Spread the cubed cornbread evenly on a large baking sheet. Bake for about 10 minutes until the cubes are lightly crisp and golden brown; this step helps prevent sogginess in the stuffing.
- Sauté Vegetables and Season: While the cornbread toasts, heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery, then season with sea salt and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft. Stir in the grated garlic at the end and cook for an additional minute to blend flavors.
- Combine Ingredients: Transfer the toasted cornbread cubes to a large bowl. Add the sautéed onion mixture along with the chopped sage, rosemary (or thyme), and parsley. Stir to combine all ingredients well.
- Add Broth and Eggs: Pour 2 cups of vegetable broth and the lightly beaten eggs into the bowl, mixing until the cornbread is evenly moistened. If the mixture seems dry, add up to another ½ cup of broth gradually to achieve the desired moistness without becoming soggy.
- Transfer and Bake Covered: Transfer the stuffing mixture into the prepared baking dish. Drizzle the melted unsalted butter over the top, then cover with foil. Bake in the preheated oven for 25 minutes to allow the flavors to meld and the stuffing to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 to 25 minutes, or until the top is lightly crisp and golden brown, adding a delightful texture contrast.
- Garnish and Serve: Once baked, garnish the stuffing with additional fresh parsley for color and freshness. Serve warm as a delicious side dish to your meal.
Notes
- You can prepare the cornbread a day ahead to save time on the day you plan to make the stuffing.
- Adjust the amount of vegetable broth to control the moisture level; stuffing should be moist but not soggy.
- Fresh herbs can be substituted with dried ones, but reduce quantity to about one-third as dried herbs are more concentrated.
- For added richness, consider topping with extra melted butter before baking uncovered.
- This recipe is vegetarian and can be made vegan by substituting eggs with a flaxseed or chia seed egg alternative and using vegan butter.
Nutrition
- Serving Size: 1/12 of recipe (about 1 cup)
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
