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This Cornbread Stuffing starts with homemade cornbread and combined with fresh veggies and simple spices for a delicious holiday side dish recipe.
Stuffing is a classic side dish that we serve during the holidays. But this southern cornbread dressing is one of our favorites because of the light and crumble texture.
You will love the flavor and how easy this stuffing recipe is to make. If you love this recipe, then you may want to try these 41 Thanksgiving Stuffing Recipes.
Table of Contents
Why This Recipe Works
Cornbread Stuffing taste amazing and I love that everything is made from scratch. You can easily change the ingredients and add in berries, sausage, chopped apples and more.
This is a great recipe to make for the holidays or throughout the year. It is simple but still is packed with savory flavors.
Ingredients
- Cornmeal – We used yellow cornmeal
- Baking Powder – If you are out, see The Best Baking Soda Substitutes
- Large Egg – Keeps the homemade cornbread moist
- Large Onion and Celery Stalks – Dice into small pieces
- Cloves Garlic, minced – Learn How to Mince Garlic Cloves
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Cornbread Stuffing
- Step 1 – Preheat the oven to 425°F. Grease a 9-inch square baking pan.
Step 2 – In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Step 3 – In another bowl, combine milk, oil, and egg.
Step 4 – Add wet ingredients to dry ingredients, stirring just until combined.
Step 5 – Bake cornbread for 20-25 minutes. Diced the cool cornbread into bite size cubes. Spread cornbread cubes on a baking sheet and toast for 10-15 minutes until lightly golden. Set aside.
Step 6 – In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 5-7 minutes.
Step 7 – Add garlic, sage, thyme, rosemary, salt and pepper. Cook for another minute until fragrant.
Step 8 – In a large bowl, combine toasted cornbread small pieces, vegetable mixture, and fresh parsley.
Step 9 – Pour beaten eggs and 1 ½ cups of broth over the mixture. Gently toss to combine. Add more broth if needed, the mixture should be moist but not soggy.
Step 10 – Transfer to a greased 9×13 inch baking dish.
Step 11 – Cover with foil and bake at 350°F for 30 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and crispy.
Expert Tips
- Stuffing Texture – For a softer stuffing, use more broth. For a crispier top, leave uncovered for longer during baking.
- Cornbread Recipe – Make sure to let the cornbread cool all the way before cutting it into cubes, this helps prevent it from crumbling. Toasting the cubes gives them a nice texture and keeps the stuffing from getting too mushy. If you want to save time, you can even make the cornbread a day ahead!
- Adding Chicken Broth – The amount of low-sodium chicken broth you use can vary depending on the texture you prefer. Start with 1 ½ cups and add more if needed. The goal is to keep the mixture moist but not overly soggy, as this can affect the final texture after baking.
Serving Suggestions
This cornbread stuffing makes the perfect side dish to serve this holiday season. Try it with these main dish recipes.
Frequently Asked Questions
The main difference is that cornbread stuffing and cornbread dressing is the way it is baked. The stuffing is cooked in the turkey and the dressing is baked in cooking dish.
The best way to save time when preparing this stuffing is to bake the cornbread up to 2 days in advance. Store the cornbread at room temperature covered in the container it was baked in. You can also prepare the veggies ahead of time In fact, learn How to Freeze Onions.
Store the leftovers in an airtight container in the refrigerator. The leftovers will last up to 3 days.
Yes, you can freeze cornbread stuffing by placing in a freezer safe container for up to 3 months. When ready to serve, thaw the cornbread stuffing in the fridge overnight and then reheat in the microwave or in the oven.
More Easy Stuffing Recipes
Easy Slow Cooker
Crockpot Stuffing
Easy Thanksgiving
Easy Stuffing Recipe
Easy Side Dishes
Cornbread Sausage Stuffing Recipe
We love to hear from you. If you make this Cornbread Stuffing Recipe, please leave us a comment or a star review.
Cornbread Stuffing
Ingredients
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg beaten
For the Stuffing:
- 1/4 cup butter
- 1 large onion diced
- 3 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 2 large eggs beaten
- 1 1/2 chicken broth
Instructions
For the Cornbread:
- Preheat the oven to 425°F. Grease a 9-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, oil, and egg.
- Add wet ingredients to dry ingredients, stirring just until combined.
- Pour batter into the prepared pan.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely before making the stuffing.
For the Stuffing:
- Diced the cool cornbread into bite size cubes.
- Preheat the oven to 350°F. Spread cornbread cubes on a baking sheet and toast for 10-15 minutes until lightly golden. Set aside.
- In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 5-7 minutes.
- Add garlic, sage, thyme, rosemary, salt and pepper. Cook for another minute until fragrant.
- In a large bowl, combine toasted cornbread cubes, vegetable mixture, and fresh parsley.
- Pour beaten eggs and 1 ½ cups of broth over the mixture. Gently toss to combine. Add more broth if needed, the mixture should be moist but not soggy.
- Transfer to a greased 9×13 inch baking dish.
- Cover with foil and bake at 350°F for 30 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and crispy.
Amazing flavor! I loved how easy it was to make!