Cornbread Stuffing

Homemade Cornbread Stuffing – Made with buttermilk cornbread, an assortment of fresh herbs, sautéed vegetables, and a buttery chicken broth base. It’s one of the ultimate side dishes for a holiday celebration!

Love a good stuffing recipe? Also try my classic stuffing recipe, crockpot stuffing, and apple rosemary stuffing.

Our Favorite Cornbread Stuffing!

Once you try this recipe you’ll likely want to make it over and over again. It’s so good in fact it may take the place of your favorite bread-based stuffing.

There’s just something about that extra corn flavor here that really makes it shine. And no drying out bread cubes is necessary in this recipe.

Of course, it’s perfect for a holiday meal (Cornbread Stuffing is ideal for Thanksgiving!) but it’s actually simple enough that it fits well into a weekend meal, paired with a roast chicken and mashed potatoes of course.

It has browned and crisp edges, a soft buttery interior and there’s layer after layer of flavor throughout. In other words, it’s destined to become the highlight and talk of any dinner meal!

Cornbread Stuffing Recipe Ingredients

For the homemade cornbread:

• Dry ingredient base: cornmeal and all-purpose flour
• Leavening: baking powder and baking soda
• Flavor: salt and pepper
• Moisture: buttermilk, chicken broth, milk (whole or 2%)
• Binder: eggs
• Sweetener: honey
• Fat: unsalted butter
• Veggies: yellow onion, celery, garlic
• Herbs: fresh parsley, sage, thyme, rosemary

How to Make Homemade Cornbread For Stuffing

1. Preheat oven to 400 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
3. In a separate medium mixing bowl whisk together buttermilk, 2 eggs, honey and 4 Tbsp melted butter (butter will clump as whisking and that’s fine).
4. Pour buttermilk mixture into well in cornmeal mixture. Fold mixture just until combined and there aren’t streaks of flour.
5. Pour mixture into prepared baking dish and gently spread into an even layer.
6. Bake in preheated oven until set and slightly golden brown on a top (a toothpick inserted into center should come out clean), about 21 – 25 minutes.
7. Let cornbread cool at least 30 minutes then cut into 1/2 to 3/4-inch cubes.

How to Prepare and Bake Cornbread Stuffing

• Preheat oven to 375 degrees. Grease a 12 by 8 or 13 by 9-inch baking dish with non-stick cooking spray.
• Melt 6 Tbsp butter in a 12-inch skillet over medium heat. Add onion and celery and saute until nearly soft, about 8 to 10 minutes.
• Add garlic and let cook 1 minute longer. Remove from heat.
• In a medium mixing bowl whisk together chicken broth, milk, egg, and season with salt and pepper to taste
• Place cornbread cubes in an extra large mixing bowl and add parsley, thyme, rosemary and sage. Add in sautéed veggie mixture.
• Drizzle 1/2 the chicken broth mixture over and immediately toss a few times then drizzle remaining broth mixture over and gently toss until mixture appears evenly moistened (if mixture seems dry pour and toss in a few extra tablespoons of chicken broth).
• Pour mixture into prepared baking dish and spread into an even layer.
• Cover with foil and bake 25 minutes. Uncover and continue to bake until cooked through and lightly golden brown on top, about 15 to 25 minutes longer.
• Serve warm. If there are leftovers I recommend adding a drizzling in a little broth or water when reheating (as cornbread tends to dry as it sits).

Making Cornbread Sausage Stuffing Variation

• You can add 16 oz pork sausage that has been cooked and crumbled to the recipe.
• Mix it in when you add the celery mixture to the cornbread cubes.

Making Thanksgiving Stuffing Ahead of Time

• Cornbread stuffing can be prepared (unbaked) a day ahead and stored in the refrigerator.
• You’ll want to add about 10 to 15 minutes to the bake time since it’s chilled (add the time to the bake portion when it’s covered with foil), baking about 55 to 60 minutes total.

Reheated Leftover Baked Cornbread Stuffing

• A full batch of cornbread stuffing could be reheated in a 350 degree oven until warmed through (cover with foil).
• I recommend drizzling it with some chicken broth or milk before baking so it doesn’t get dry.
• Individual servings can be reheated in the microwave in a microwave-safe dish (drizzle with a little broth or water before reheating).

Helpful Tips for Cornbread Stuffing

• This is best with fresh herbs in a pinch though dry will work. Just use 1/3 the amounts listed.
• Gently toss cornbread stuffing mixture with liquid so it doesn’t just break and crumble.
• Test a coated piece of cornbread, if it feels moist throughout it’s good to go. If not drizzle more broth or milk in with the mixture to hydrate the cornbread fairly well (it shouldn’t be soggy but moist).
• If you have other leftover cornbread from a different recipe or even a package mix you can use that here. Just keep in mind you may likely to add a bit more broth (so it’s not dry), and use the 10 cup measurement.
• Make this stuffing with savory, not sweet cornbread that has a high ratio of cornmeal (if a box mix or another recipe than that listed here).
• If you’d like you could add sautéed diced apples to the recipe or dried cranberries for a pretty pop of red.

More Holiday Sides to Try

• Baked Mac and Cheese
• Candied Yams
• Corn Casserole
• Scalloped Potatoes
• Yellow Squash Casserole

5 from 1 vote

Print Recipe

Cornbread Stuffing

Made with buttermilk cornbread, an assortment of fresh herbs, sautéed vegetables, and a buttery chicken broth base. It's one of the ultimate side dishes for a holiday celebration!

Servings: 10

Prep30 minutes minutes

Cook52 minutes minutes

Cool time30 minutes minutes

Ready in: 1 hour hour 52 minutes minutes

Ingredients

Cornbread

• 1 1/4 cups (202g) cornmeal (fine ground)
• 3/4 cup (108g) all-purpose flour (scoop and level to measure)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/3 cups buttermilk
• 2 large eggs
• 1 1/2 Tbsp honey
• 4 Tbsp unsalted butter, melted

Stuffing

• 1 full batch prepared cubed cornbread, from recipe above (10 cups)
• 6 Tbsp unsalted butter
• 2 cups finely diced yellow onion
• 1 1/2 cups thinly diced celery
• 1 Tbsp minced fresh garlic (3 cloves)
• 1/4 cup chopped fresh parsley
• 2 tsp roughly chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 1 Tbsp chopped fresh sage
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup whole milk
• 1 large egg
• Salt and black pepper

Instructions

• For the cornbread: Preheat oven to 400 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
• In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
• In a separate medium mixing bowl whisk together buttermilk, 2 eggs, honey and 4 Tbsp melted butter (butter will clump as whisking and that's fine).
• Pour buttermilk mixture into well in cornmeal mixture. Fold mixture just until combined and there aren't streaks of flour (batter should be slightly lumpy).
• Pour mixture into prepared baking dish and gently spread into an even layer.
• Bake in preheated oven until set and slightly golden brown on a top (a toothpick inserted into center should come out clean), about 21 - 25 minutes.
• Let cornbread cool at least 30 minutes then cut into 1/2 to 3/4-inch cubes.
• To prepare stuffing: Preheat oven to 375 degrees. Grease a 12 by 8 or 13 by 9-inch baking dish with non-stick cooking spray.
• Melt 6 Tbsp butter in a 12-inch skillet over medium heat. Add onion and celery and saute until nearly soft, about 8 to 10 minutes.
• Add garlic and let cook 1 minute longer. Remove from heat.
• In a medium mixing bowl whisk together chicken broth, milk, egg, and season with salt and pepper to taste.
• Place cornbread cubes in an extra large mixing bowl and add parsley, thyme, rosemary and sage. Add in sautéed veggie mixture.
• Drizzle 1/2 the chicken broth mixture over and immediately toss a few times then drizzle remaining broth mixture over and gently toss until mixture appears evenly moistened (if mixture seems dry pour and toss in a few extra tablespoons of chicken broth).
• Pour mixture into prepared baking dish and spread into an even layer.
• Cover with foil and bake 25 minutes. Uncover and continue to bake until cooked through and lightly golden brown on top, about 15 to 25 minutes longer. Serve warm.

Notes

• Cooked pork sausage can also be added to the recipe. Cook and crumble 16 oz. sausage then add to stuffing mixture when adding sautéed vegetables.

• If you only have an 8 by 8-inch baking dish that will work to bake the cornbread as well. Just add a few extra minutes to bake time.
• If there are leftovers I recommend adding a drizzling in a little broth or water when reheating (as cornbread tends to dry as it sits).

Nutrition Facts

Cornbread Stuffing

Amount Per Serving

Calories 297 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 70mg23%

Sodium 335mg15%

Potassium 466mg13%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 8g9%

Protein 8g16%

Vitamin A 1175IU24%

Vitamin C 15mg18%

Calcium 148mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side Dish

Cuisine: American

Keyword: cornbread sausage stuffing, cornbread stuffing, cornbread stuffing recipe

Author: Jaclyn