Cornbread Stuffing
Cornbread Stuffing is a delicious and comforting side dish that brings a little bit of sweetness and a lot of heart to your meal. It’s made with crumbly, golden cornbread,…
Tip: save now, cook later.Cornbread Stuffing is a delicious and comforting side dish that brings a little bit of sweetness and a lot of heart to your meal. It’s made with crumbly, golden cornbread, mixed with savory herbs, sautéed onions, celery, and sometimes a touch of sausage or bacon for extra flavor. The texture is delightfully soft with just enough bite from the veggies and bread to make every spoonful satisfying.
I love making cornbread stuffing because it’s such a cozy, homey dish that reminds me of family gatherings and holiday dinners. One of my favorite tricks is to use slightly day-old cornbread so it soaks up the broth perfectly without getting too mushy. Plus, that little bit of sweetness from the cornbread balances out the herbs and spices so nicely, making it a crowd-pleaser every single time.
When I serve this stuffing, I often pair it with roast chicken or turkey, letting the juices from the meat mingle beautifully with the stuffing. It’s also great as a base for a casserole or just by itself alongside a fresh salad. Cornbread stuffing is the kind of dish that feels like a warm hug on a plate, and I always find myself reaching for seconds!
Key Ingredients & Substitutions
Cornbread: Using day-old or toasted cornbread is best because it soaks up the broth without turning mushy. If you don’t have cornbread, you could try using similar dry bread, but the sweet corn flavor is unique to cornbread.
Onions and Celery: These add crunch and flavor. If you’re short on celery, bell peppers can offer a fresh crunch, though celery’s mild bitterness is hard to replace exactly.
Herbs (poultry seasoning, sage, thyme): These give classic stuffing flavor. You can substitute fresh herbs if you have them—just use more since fresh herbs are milder than dried.
Broth: Chicken broth adds moisture and depth. For a vegetarian option, use vegetable broth. Low-sodium versions let you control salt levels better.
Butter and Garlic: Butter adds richness and garlic gives a subtle kick. For a dairy-free version, olive oil works well instead of butter.
How Do You Keep Stuffing Moist Without It Getting Soggy?
Balancing moisture is key. Here’s what helps:
- Use day-old or toasted cornbread so it absorbs liquid without falling apart.
- Add broth gradually—start with less and add more if needed. The mixture should feel moist but not soaking wet.
- Mix gently to avoid breaking the bread cubes into crumbs.
- Bake uncovered to let the top dry out and get a nice, crispy crust while the inside stays soft.
These tips help you get that perfect texture, making your cornbread stuffing delicious every time!
Equipment You’ll Need
- Large skillet – perfect for sautéing onions, celery, and garlic evenly without crowding the pan.
- Mixing bowl – big enough to gently combine cornbread and veggies without crushing the bread.
- Measuring cups and spoons – help you get the seasonings and broth just right.
- 9×13 inch baking dish – provides space for the stuffing to bake evenly and develop a crispy top.
- Spatula or wooden spoon – great for folding ingredients together without breaking the cornbread cubes.
Flavor Variations & Add-Ins
- Add cooked and crumbled breakfast sausage for a meaty boost and extra seasoning.
- Stir in chopped fresh apples or dried cranberries to add a sweet contrast that pairs well with cornbread.
- Use sharp cheddar cheese for a rich, creamy texture that melts into the stuffing nicely.
- Include chopped cooked mushrooms for an earthy flavor and added moisture.
How to Make Cornbread Stuffing
Ingredients You’ll Need:
- 8 cups cornbread, cubed (preferably day-old or lightly toasted)
- 1 cup yellow onion, finely chopped
- 1 cup celery, finely chopped
- 4 tablespoons unsalted butter
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 2 ½ to 3 cups low-sodium chicken broth (or vegetable broth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the ingredients and mixing. Baking takes 30 to 40 minutes, so from start to finish, expect around 45 to 55 minutes to get this delicious cornbread stuffing ready and golden.
Step-by-Step Instructions:
1. Prep Your Oven and Dish:
Preheat the oven to 350°F (175°C). Butter a 9×13 inch baking dish to keep your stuffing from sticking and to help it brown deliciously.
2. Toast the Cornbread (If Needed):
If your cornbread isn’t a day old, spread the cubed cornbread on a baking sheet and bake it for 10-15 minutes until it’s a little dry but not browned. This helps it hold texture in the stuffing.
3. Cook the Veggies and Herbs:
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, and sauté for about 5-7 minutes until soft and translucent. Then add minced garlic and cook for another minute until fragrant. Stir in poultry seasoning, sage, thyme, and a pinch of salt and pepper. Remove from heat.
4. Mix Everything Together:
In a big mixing bowl, combine the toasted cornbread cubes with the vegetable and herb mixture. Slowly add 2 ½ cups of chicken broth, stirring gently until the bread is moist but not soggy. Add more broth a little at a time, if needed.
5. Bake Your Stuffing:
Spread the cornbread mixture evenly in the buttered baking dish. Bake uncovered for 30-40 minutes until the top is golden brown and slightly crispy.
6. Serve and Enjoy:
Sprinkle some fresh parsley or thyme on top if you like. Serve your warm, comforting cornbread stuffing alongside your favorite main dishes and enjoy every bite!
Can I Use Store-Bought Cornbread for This Recipe?
Yes! Just make sure to cube it and toast it in the oven for 10-15 minutes to dry it out slightly. This helps the cornbread absorb the broth without getting mushy.
Can I Make This Cornbread Stuffing Ahead of Time?
Absolutely! Prepare the stuffing mixture and store it in the baking dish, covered tightly with plastic wrap, in the refrigerator for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Vegetable Broth for Chicken Broth?
Yes, vegetable broth works great for a vegetarian version and still adds plenty of flavor. Just use low-sodium broth so you can control the saltiness.
