Classic cornbread stuffing is a beloved dish that brings together the crumbly, slightly sweet texture of cornbread with savory herbs, onions, and celery. It’s the kind of comforting side dish that often steals the show at holiday meals. The warmth of sage and thyme mixed with tender bits of sautéed vegetables makes every bite full of cozy, familiar flavors.
I always look forward to making this stuffing because it feels like a little hug in food form. One tip I’ve learned over the years is to not over-moisten the cornbread before mixing—it should be just damp enough to hold together, so you get that perfect balance of crispiness on the outside and softness inside after baking. I love when the top gets golden and slightly crunchy, adding that delightful texture contrast.
My favorite way to serve it is right out of the casserole dish, still warm and aromatic from the oven. This stuffing pairs wonderfully with roasted turkey or chicken, but honestly, I find myself craving it even on its own! It’s one of those classic dishes that always reminds me of family gatherings and the simple joy of sharing good food together.
Key Ingredients & Substitutions
Cornbread: Day-old cornbread works best here because it’s drier and holds up well when mixed. Fresh cornbread can be toasted if needed. You can use store-bought or homemade. For gluten-free, use a gluten-free cornbread mix.
Onion & Celery: These add lovely flavor and texture. Yellow onion is mild and sweet when sautéed. If you don’t have celery, bell peppers or carrots can add some crunch.
Butter: Butter adds richness and helps soften the veggies. You can substitute with olive oil or a dairy-free butter for a dairy-free version.
Herbs: Poultry seasoning blends common herbs like sage and thyme. If unavailable, use a mix of dried sage and thyme separately. Fresh parsley brightens the dish at the end.
Chicken Broth & Eggs: Broth moistens the cornbread and eggs help bind everything together. Vegetable broth is a great substitute for vegetarians. For an egg-free option, use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) or extra broth, but stuffing will be a bit looser.
How Do I Get the Perfect Moisture in Cornbread Stuffing?
Getting the moisture right is key. Too soggy, and it’s mushy; too dry, and it’s crumbly. Here’s how to nail it:
- Toast or dry out your cornbread before mixing to avoid sogginess.
- Cook onions and celery in butter until soft for a flavorful base.
- Mix beaten eggs with broth and add gradually to the cornbread, tossing gently.
- The mixture should feel moist but hold its shape. Add extra broth sparingly if needed.
- Bake covered to lock in moisture, then uncover to crisp the top.
Following these steps will give you stuffing that’s soft and flavorful inside and nicely crisp outside—my favorite texture combo!
Equipment You’ll Need
- 9×13-inch baking dish – perfect for holding all the stuffing and baking evenly.
- Large skillet – for sautéing onions and celery; I like a big one to cook everything in one go.
- Mixing bowls – for combining the cornbread, eggs, broth, and herbs; large ones make it easy to toss everything together.
- Whisk or fork – helps beat the eggs and mix the broth smoothly.
- Measuring cups and spoons – for accurate ingredient portions, especially broths and seasonings.
- Optional: Baking foil – to cover the dish while baking to keep it moist.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for a meatier, savory boost; great for hearty holiday meals.
- Mix in sautéed mushrooms or chopped spinach for extra veggies and earthiness.
- Use fresh herbs like rosemary or thyme instead of dried for a fragrant twist.
- Stir in chopped apples or dried cranberries for a touch of sweetness and texture contrast.
Classic Cornbread Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 8 cups crumbled cornbread (preferably day-old or slightly dried)
- 1 cup diced yellow onion
- 1 cup diced celery
- 3/4 cup unsalted butter, divided
- 2 teaspoons poultry seasoning or 1 teaspoon dried sage and 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups low-sodium chicken broth or vegetable broth
- 2 large eggs
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Optional: 1/2 teaspoon dried rosemary or fresh rosemary sprigs for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 40 minutes to bake. You’ll spend some time sautéing veggies, mixing everything carefully, and then baking the stuffing until the top is beautifully golden and crisp. Overall, plan for about 55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or a similar casserole dish so the stuffing won’t stick.
2. Dry or Toast Your Cornbread:
If your cornbread is fresh, crumble it onto a baking sheet and toast it lightly in the oven for about 10 minutes. This dries it enough for the perfect texture in your stuffing.
3. Sauté Onions and Celery:
Melt 1/2 cup (8 tablespoons) of butter in a large skillet over medium heat. Add the diced onions and celery. Cook until softened and translucent, which takes about 5-7 minutes.
4. Add Seasonings:
Stir in the poultry seasoning (or dried sage and thyme), salt, and black pepper. Let it cook 1-2 more minutes so the herbs bloom and release their flavors.
5. Mix Cornbread with Vegetables:
In a large mixing bowl, combine the crumbled cornbread and the sautéed onion-celery mixture.
6. Add Eggs, Broth, and Parsley:
Beat the eggs with the chicken broth. Pour this over the cornbread mixture, then add the chopped fresh parsley. Toss gently until everything is moistened but not soggy. Add broth a little more if it looks too dry.
7. Bake the Stuffing:
Transfer the mixture into the prepared baking dish. Dot the remaining 1/4 cup (4 tablespoons) butter evenly over the top. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes or until the top is golden brown and crisp.
8. Rest and Garnish:
Remove the stuffing from the oven and let it sit for 5 minutes. Garnish with extra chopped parsley or fresh rosemary sprigs if you like.
9. Serve and Enjoy:
Serve your classic cornbread stuffing warm alongside roasted meats or as part of your favorite meal. It’s comforting, buttery, and full of delicious Southern flavor!
Can I Use Fresh Cornbread Instead of Day-Old?
Yes! If your cornbread is fresh, just crumble it out on a baking sheet and toast it lightly in the oven for about 10 minutes to dry it out. This helps achieve the ideal stuffing texture.
Can I Make This Stuffing Ahead of Time?
Absolutely! You can prepare the mixture up to a day in advance, cover it tightly, and refrigerate. When ready, bake it covered and then uncovered as directed, adding a few extra minutes if it’s chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through—adding a tiny splash of broth can help keep it moist.
Is There a Way to Make This Recipe Vegetarian?
Yes! Simply swap the chicken broth for vegetable broth, and ensure your cornbread doesn’t contain any animal products. You can also add sautéed mushrooms or extra veggies for more flavor.