Cornbread Stuffing
Cornbread stuffing is a classic comfort food that mixes the crumbly, slightly sweet texture of cornbread with savory herbs, onions, and celery. It’s the kind of dish that brings warm,…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Cornbread stuffing is a classic comfort food that mixes the crumbly, slightly sweet texture of cornbread with savory herbs, onions, and celery. It’s the kind of dish that brings warm, homey vibes to the table, especially during holiday meals. The golden bits of cornbread soak up the rich flavors, making each bite full of tasty goodness.
I love making cornbread stuffing because it hits just the right balance between moist and fluffy. One little tip I always follow is to make sure the cornbread is a day old — it helps it hold up better while absorbing all the juices from the broth and seasonings. It’s so satisfying to see it all come together in the oven with that crispy top and soft inside that everyone fights over.
My favorite way to enjoy cornbread stuffing is right out of the baking dish, fresh and warm. It goes perfectly alongside roasted turkey or chicken, but honestly, I’ve been known to eat it as a side for everyday dinners too. Something about that mix of sweet and savory, soft and crunchy, just feels like a big cozy hug for any meal.
Key Ingredients & Substitutions
Cornbread: Using day-old cornbread is key. It absorbs the broth without turning mushy. If you don’t have cornbread on hand, store-bought cornbread or even cornbread stuffing mix can work.
Onions and Celery: These veggies add a fresh crunch and depth of flavor. Yellow onions are best for sweetness, but white or shallots can be alternatives. Celery gives a nice texture but can be swapped for bell peppers if you prefer.
Butter: Butter helps soften the veggies and adds richness. You can replace it with olive oil for a lighter or dairy-free option.
Broth: Chicken broth adds the savory base that moistens the stuffing. Vegetable broth or mushroom broth works well for a vegetarian version. Always taste the broth before adding salt to avoid over-seasoning.
Herbs: Sage and thyme bring classic stuffing flavors, and fresh herbs can be swapped for dried in half the quantity. Rosemary is optional but adds a lovely pine-like aroma that I really like for extra depth.
Eggs: Eggs bind the stuffing to hold its shape. For an egg-free version, you can try a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or skip it entirely for a looser texture.
How Do I Get the Perfect Moist but Not Soggy Cornbread Stuffing?
The trick is balancing the liquid and letting the bread cubes soak up just enough without falling apart. Here’s how I do it:
- Use day-old or toasted cornbread cubes to keep texture firm.
- Add broth gradually, mixing gently and stopping when the bread feels moist but not wet.
- Don’t rush the baking – a slow 30-40 minute bake lets the stuffing set and develop a golden crust.
- Press the mixture lightly into the pan so it holds together without being packed tightly.
Following these steps ensures you get a stuffing with a crispy top and tender inside, which makes every bite just right!
Equipment You’ll Need
- Large skillet – perfect for sautéing onions and celery evenly without burning.
- Mixing bowl – big enough to toss cornbread and veggies together without spilling.
- Measuring cups and spoons – to get your herbs and broth just right every time.
- Baking dish (around 9×13 inches) – roomy enough for the stuffing to cook evenly and brown on top.
- Wooden spoon or spatula – great for stirring gently without breaking up the cornbread cubes too much.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for a smoky, meaty touch that pairs well with cornbread’s sweetness.
- Stir in chopped apples or dried cranberries to add a bit of tartness and texture contrast.
- Mix in sautéed mushrooms for an earthy flavor that deepens the stuffing’s taste.
- Use cheese like sharp cheddar or parmesan to introduce a creamy, salty layer.
How to Make Cornbread Stuffing
Ingredients You’ll Need:
For the Stuffing:
- 8 cups day-old cornbread, cut into 1-inch cubes
- 1 cup diced yellow onion
- 1 cup diced celery stalks
- 4 tablespoons unsalted butter
- 2-3 cups chicken broth (or vegetable broth)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- ½ teaspoon dried rosemary (optional)
- 2 large eggs, beaten
- Fresh herbs (sage, rosemary, or thyme) for garnish
Time Needed
This recipe takes about 15 minutes of prep time and around 40 minutes to bake, so plan for roughly 1 hour from start to finish. Toasting the cornbread, sautéing veggies, mixing, and baking are straightforward parts that come together quickly.
Step-by-Step Instructions:
1. Toast the Cornbread:
Preheat your oven to 350°F (175°C). Lightly grease a baking dish for later. Spread the cubed day-old cornbread on a baking sheet and toast it in the oven for about 10 minutes. This dries out the cornbread so it soaks up the broth without becoming mushy.
2. Sauté Vegetables:
While the cornbread is toasting, melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for 5 to 7 minutes until the vegetables are soft and translucent. This step adds great flavor and a little crunch to your stuffing.
3. Mix the Stuffing:
In a large mixing bowl, combine the toasted cornbread cubes and sautéed onions and celery. Sprinkle in the salt, pepper, sage, thyme, and rosemary if using, then toss everything together. Beat the eggs and add them to the mixture, mixing gently.
Slowly pour in 2 cups of broth, stirring lightly until the cornbread is evenly moistened but not soggy. Add more broth a little at a time if needed.
4. Bake the Stuffing:
Transfer the mixture to your prepared baking dish. Press it down gently to help it hold together. Bake in the oven for 30 to 40 minutes or until the top is golden brown and the stuffing is heated through.
5. Serve:
Remove from the oven and garnish with fresh herbs if you’d like. Serve warm alongside your favorite poultry or hearty main dishes. Enjoy the perfect blend of soft, moist cornbread with savory herbs and veggies!
Can I Use Frozen Cornbread for This Stuffing?
Yes, but make sure to thaw it completely and crumble it before using. You might want to toast it a bit longer to remove any extra moisture so your stuffing doesn’t get soggy.
How Can I Make This Stuffing Vegetarian?
Simply swap the chicken broth for vegetable broth and skip any meat add-ins. The butter and herbs still give plenty of rich, savory flavor.
Can I Prepare the Stuffing Ahead of Time?
Definitely! You can assemble everything, cover it, and refrigerate for up to 24 hours. Bring it to room temperature before baking, and you may need to add a few extra minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave, adding a splash of broth if it feels dry.