Cornbread Stuffing is a classic comfort food that combines the crumbly, slightly sweet texture of cornbread with savory herbs, onions, and celery. It’s baked until golden and crispy on top, while staying soft and flavorful inside. This dish brings together that wonderful mix of crunchy and tender that makes every bite satisfying.
I love making cornbread stuffing because it’s such a crowd-pleaser and feels like a warm hug on your plate. One tip I always follow is to use a bit of homemade or really good cornbread, as it makes a big difference in taste and texture. I like to let the flavors of sautéed onions and celery shine through, and sometimes I add a touch of sausage or nuts for a little extra flair.
My favorite way to enjoy cornbread stuffing is right out of the oven, as a side dish for holiday meals or any cozy dinner with family and friends. It’s perfect next to roasted turkey or chicken, and I find it’s a dish that everyone keeps coming back for. Cozy, tasty, and full of familiar flavors—it’s a staple that never lets me down.
Key Ingredients & Substitutions
Cornbread: Using slightly dried cornbread is key. It soaks up broth without turning mushy. If you can’t find cornbread, use a sturdy white bread, but it won’t have the same sweet flavor.
Celery and Onion: These add crunch and flavor. If fresh ones aren’t available, frozen diced versions work fine. I like sautéing them to bring out their sweetness.
Dried Cranberries or Raisins: They add little bursts of sweetness. If you prefer, swap with chopped apples or omit for a more traditional flavor.
Broth: Chicken broth is classic, but vegetable broth keeps it vegetarian. Make sure it’s flavorful; low-sodium helps control saltiness.
Herbs (Thyme and Sage): Fresh herbs give the best aroma, but dried work well too. If unavailable, a pinch of poultry seasoning is a handy substitute.
How Do You Get the Perfect Texture for Cornbread Stuffing?
The balance between moist and crispy is what makes cornbread stuffing stand out. Follow these tips:
- Use day-old or slightly dried cornbread so it won’t mush up when mixed with broth.
- Sauté the celery and onion until soft but not browned to keep a fresh veggie flavor.
- Add broth gradually—just enough to moisten but not soak the bread. The mixture should hold together but not be soggy.
- Cover with foil for most of the baking time to trap moisture, then uncover to get a golden brown, slightly crunchy top.
I always let the stuffing sit a few minutes after baking. This rest helps it firm up so you get nice portions that hold together when served.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect size to spread the stuffing evenly for a crispy top.
- Large skillet – Great for sautéing onions and celery to bring out their flavor.
- Mixing bowl – You’ll combine all ingredients here without making a mess.
- Wooden spoon or spatula – For gently mixing the cornbread with veggies and broth.
- Aluminum foil – Helps keep moisture in during baking so stuffing doesn’t dry out.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon – adds a smoky, savory boost that pairs well with the sweet cornbread.
- Stir in chopped nuts like pecans or walnuts – for extra crunch and earthy flavor.
- Mix in sautéed mushrooms – adds a rich, meaty texture perfect for a vegetarian version.
- Include chopped fresh rosemary or parsley – brightens the flavor and adds fresh herbal notes.
Cornbread Stuffing
Ingredients You’ll Need:
Cornbread Stuffing Mix:
- 6 cups cubed cornbread (preferably baked a day or two ahead)
- 1 cup diced celery
- 1 cup diced onion
- ½ cup dried cranberries or raisins
- 2 tablespoons unsalted butter
- 1 to 1 ½ cups chicken or vegetable broth (adjust as needed)
- 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon chopped fresh sage (or ½ teaspoon dried sage)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 40 minutes to bake, plus additional time if you need to dry out freshly baked cornbread (about 1 hour). The total active cooking time is around 50 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar casserole dish to prevent sticking.
2. Dry the Cornbread:
If your cornbread is fresh and soft, cut it into cubes and spread them on a baking sheet. Let them dry out for about an hour to avoid soggy stuffing. If using day-old cornbread, you can skip this step.
3. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Add the diced celery and onion, cooking and stirring until softened and translucent, about 5 to 7 minutes.
4. Mix the Ingredients:
In a large bowl, gently combine the dried cornbread cubes, sautéed celery and onion, dried cranberries or raisins, thyme, sage, salt, and pepper.
5. Add Broth and Combine:
Slowly pour in the broth, beginning with 1 cup, and toss gently to moisten the mixture. Add more broth as needed, but ensure the stuffing is moist and not soggy.
6. Bake the Stuffing:
Transfer the cornbread mixture to your prepared baking dish, spreading it evenly. Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the top is golden brown and crisp in spots.
7. Rest and Serve:
Remove the stuffing from the oven and let it rest for a few minutes before serving. Garnish with a sprig of fresh thyme if you like. Enjoy this savory and sweet side dish!
Can I Use Frozen Cornbread for This Stuffing?
Yes, you can use frozen cornbread, but be sure to thaw it completely and dry it out a bit before using. Spread the cubes on a baking sheet and let them air dry for about an hour to prevent soggy stuffing.
How Can I Make This Recipe Vegetarian?
Simply use vegetable broth instead of chicken broth and omit any meat additions. The dried cranberries and herbs make this stuffing flavorful and hearty on their own.
Can I Prepare Cornbread Stuffing Ahead of Time?
Absolutely! You can assemble the stuffing a day ahead, cover tightly, and refrigerate. When ready to serve, bake it according to the instructions, adding a few extra minutes if baking from cold.
What’s the Best Way to Store Leftovers?
Keep any leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions.
