Name: Cornbread Stuffing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 6 cups cornbread, cubed and slightly dried; 1/2 cup unsalted butter; 1 small onion, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 teaspoons dried sage; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 to 2 1/2 cups chicken or vegetable broth; 2 large eggs, beaten; 2 tablespoons fresh parsley, chopped

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Why You’ll Love This Recipe

This stuffing is rich in flavor and has a wonderful balance of textures. The cornbread adds a slightly sweet note that pairs beautifully with savory herbs and vegetables. It’s easy to prepare and can be made ahead of time, making it perfect for gatherings. The recipe is also versatile and can be adapted to suit different tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 cups cornbread, cubed and slightly dried
1/2 cup unsalted butter
1 small onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 to 2 1/2 cups chicken or vegetable broth
2 large eggs, beaten
2 tablespoons fresh parsley, chopped

Directions

Preheat your oven to 375°F (190°C) and grease a baking dish.
Place the cubed cornbread in a large bowl.
In a skillet, melt the butter over medium heat.
Add the chopped onion and celery, cooking until softened.
Stir in the garlic, sage, thyme, salt, and pepper, cooking for another minute.
Pour the vegetable mixture over the cornbread and toss gently.
Add the broth gradually, mixing until the cornbread is moist but not soggy.
Stir in the beaten eggs and parsley.
Transfer the mixture to the prepared baking dish.
Bake for 30 to 35 minutes, or until the top is golden brown.
Let it cool slightly before serving.

Servings and timing

This recipe makes about 6 to 8 servings.

Prep time: 20 minutes
Cook time: 30 to 35 minutes
Total time: 50 to 55 minutes

Variations

You can customize cornbread stuffing in many ways. Add cooked sausage or bacon for a heartier version. Mix in dried cranberries or apples for a touch of sweetness. Use different herbs like rosemary for added depth. You can also make it vegetarian by using vegetable broth or add nuts for extra texture.

Storage/Reheating

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. Add a splash of broth if it seems dry. You can also freeze it for up to 2 months and reheat after thawing.

FAQs

Can I use store-bought cornbread?

Yes, store-bought cornbread works well for this recipe.

Should the cornbread be dry?

Yes, slightly dry cornbread absorbs the flavors better.

Can I make this ahead of time?

Yes, assemble it ahead and bake when ready.

Can I cook it inside a turkey?

Yes, but ensure it reaches a safe internal temperature.

What broth should I use?

Chicken or vegetable broth both work well.

How do I keep it from getting soggy?

Add broth gradually and avoid overmixing.

Can I make it gluten-free?

Yes, use gluten-free cornbread.

Can I add meat?

Yes, sausage or bacon are popular additions.

How do I make it crispy on top?

Bake uncovered and let the top brown.

Can I freeze stuffing?

Yes, it freezes well and can be reheated later.

Conclusion

Cornbread stuffing is a classic, comforting dish that brings warmth and flavor to any table. With its combination of soft, savory filling and golden crust, it’s a perfect side for special occasions or everyday meals. Easy to customize and prepare, it’s sure to become a favorite in your kitchen.

Cornbread Stuffing

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A classic cornbread stuffing with savory herbs, tender vegetables, and a lightly crisp golden top. Perfect for holiday meals or comforting family dinners.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Low Lactose

Instructions

Preheat oven to 375°F (190°C) and grease a baking dish.
Place cubed cornbread in a large mixing bowl.
Melt butter in a skillet over medium heat.
Add onion and celery, cooking until softened.
Stir in garlic, sage, thyme, salt, and pepper; cook for 1 minute.
Pour vegetable mixture over cornbread and toss gently.
Gradually add broth, mixing until moist but not soggy.
Stir in beaten eggs and parsley.
Transfer mixture to prepared baking dish.
Bake for 30 to 35 minutes until golden brown on top.
Cool slightly before serving.

Notes

Add cooked sausage or bacon for a heartier version.
Mix in dried cranberries or apples for a hint of sweetness.
Use vegetable broth for a vegetarian variation.
Store leftovers in the refrigerator for up to 4 days.
Reheat covered at 350°F (175°C) with a splash of broth if needed.
Freeze for up to 2 months and thaw before reheating.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85 mg