Cornbread Stuffing Recipe

A plate of cornbread stuffing with celery is on a table covered with newspaper-patterned paper. A gold fork rests on the plate. Sage leaves are scattered nearby, alongside sliced onions and fresh celery on a wooden board.

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.

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Prep Time: 15

Cook Time: 30

Author: Heather Painchaud

Servings: 12 servings

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 7x11’ 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