Cornbread Stuffing Recipe
Upgrade your holiday table with this savory cornbread stuffing recipe! Packed with herbs, veggies, and rich flavors, it’s the perfect cozy side dish for any feast.
I get so excited when I think about the holiday season! I love decorating, obviously, but I also really enjoy coming up with delicious food to feed my family and friends too.
From appetizers to dessert, side dishes and main courses, there are so many options to choose from.
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Stuffing is a staple for any Thanksgiving or Christmas meal. I have made plenty of yummy variations, like this Thanksgiving sausage stuffing, a version that is loaded with apples and cranberries, and a keto stove top stuffing.
Cornbread Stuffing
Today I want to share another simple stuffing recipe with you. This cornbread dressing is so easy to make and pairs perfectly with turkey. It makes a nice change from a regular bread stuffing too.
Ingredients
- Crumbled cornbread – you’ve got to use my homemade cornbread recipe; it’s sweet, fluffy, and provides the ideal base for this dish.
- Unsalted butter – this will melt into everything, adding a rich, luscious flavor that makes every bite irresistible.
- Small onion, diced – the onion brings a savory sweetness that builds the flavor foundation for the dish.
- Celery stalks, diced – celery adds a nice crunch and a fresh, mild flavor that brightens everything up.
- Large eggs, beaten – the eggs are key for binding the mixture together while keeping it moist.
- Chicken stock – using chicken broth (or homemade turkey stock) enriches the dish with a comforting, savory depth.
- Fresh sage or dried – sage infuses the dish with a warm, herbal flavor that’s perfect for fall.
- Salt and pepper to taste – these staples are essential for bringing out all the flavors and making everything pop.
Instructions
1. Preheat the oven to 350 degrees F.
2. Spray a 7×11″ baking dish with non-stick spray. Place crumbled cornbread in a large bowl.
3. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, about 5 minutes.
4. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour into the prepared baking pan.
5. Bake in the preheated oven until stuffing just starts to turn golden brown around the edges, about 30 minutes.
Tips and Tricks
- Use fresh herbs like rosemary and parsley for an extra flavor boost that brightens up the stuffing.
- Whisking the egg mixture well before adding it to the cornbread ensures even distribution, making your stuffing light and fluffy throughout.
- Drizzle in some honey for a subtle sweetness that enhances the savory flavors.
- Incorporate extra protein, like sausage or chicken, to make your stuffing more filling and hearty.
- Mix in a little cornmeal or flour to adjust the texture if you prefer a thicker stuffing.
Frequently Asked Questions
Can I make this cornbread stuffing ahead of time?
Absolutely! You can prep this dish up to a day in advance. Just assemble all the ingredients, cover your baking dish with foil, and store it in the fridge. When you’re ready to wow your guests, simply pop it in the oven and bake as directed.
What can I use to make this stuffing gluten-free?
Good news for all the gluten-free friends at the table! Swap out the homemade cornbread for a gluten-free version (yup, they’re just as delicious!). Double-check your chicken stock to ensure it’s gluten-free too.
Can I jazz up this recipe with extra ingredients?
For sure! This stuffing loves a little customization. Toss in some cooked sausage for a savory punch or a handful of cranberries for a sweet, festive twist. Nuts like pecans or walnuts add a satisfying crunch that’ll have everyone fighting for the crispy edges. The sky’s the limit, so feel free to channel your inner holiday chef!
If you are looking for ways to use up your extra turkey and mashed potatoes, check out these 20+ recipes for Thanksgiving leftovers. We also love this crockpot stuffing and cranberry apple stuffing recipe!
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Cornbread Stuffing Recipe
Ingredients
- 3 cups cornbread crumbled
- 2 Tbsp butter unsalted
- 1 small onion diced
- 2 celery stalks diced
- 2 large eggs beaten
- 2 cups chicken stock
- 2 Tbsp fresh sage or 2 tsp dried
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 7×11’ baking dish with non-stick spray. Place crumbled cornbread in a large bowl.
- Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, about 5 minutes.
- Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour into the prepared baking pan.
- Bake in the preheated oven until stuffing just starts to turn golden brown around the edges, about 30 minutes.
Notes
- Use fresh herbs like rosemary and parsley for an extra flavor boost that brightens up the stuffing.
- Whisking the egg mixture well before adding it to the cornbread ensures even distribution, making your stuffing light and fluffy throughout.
- Drizzle in some honey for a subtle sweetness that enhances the savory flavors.
- Incorporate extra protein, like sausage or chicken, to make your stuffing more filling and hearty.
- Mix in a little cornmeal or flour to adjust the texture if you prefer a thicker stuffing.
Nutrition
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