If you’re on the hunt for a cozy, crowd-pleasing side dish that screams comfort and tradition, you’re in the right place! This Cornbread Stuffing Recipe is one of my absolute favorites to bring to the table, especially around the holidays. I love this recipe because it’s packed with fresh herbs, tender veggies, and that perfect golden cornbread base that creates a beautiful balance of flavors and textures. Trust me, once you try this, you’ll be hooked just like my family is every time I make it.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Fresh herbs combined with sweet cornbread create a rich, savory stuffing.
- Easy to Customize: You can tweak herbs and veggies to fit your family’s taste or what’s in season.
- Make Ahead Friendly: You can prepare much of it in advance, so you’re not rushed on a busy day.
- Crowd-Pleasing Texture: Crispy on top, tender inside—every bite is just right.
Ingredients You’ll Need
Getting your ingredients together is a breeze, and I find that fresh herbs and good-quality cornbread really make this stuffing shine. I usually buy fresh rosemary and sage from my local farmer’s market, but good grocery-store fresh herbs work great too.
- Cornbread: Homemade or store-bought, just make sure it’s slightly firm so it holds its shape when toasted.
- Extra-virgin olive oil: Adds a lovely richness while sautéing your veggies.
- Yellow onion: The backbone for savory depth and sweetness.
- Celery stalks: Gives a subtle crunch and fresh flavor to every bite.
- Sea salt: Enhances all the natural flavors—don’t skip it!
- Freshly ground black pepper: Adds just the right amount of peppery warmth.
- Garlic cloves: Grated for that perfect punch without overwhelming.
- Fresh sage leaves: My favorite herb in stuffing — aromatic and flavorful.
- Fresh rosemary or thyme leaves: Use what you have; both bring wonderful earthiness.
- Fresh parsley: Brightens up the flavor and adds color.
- Vegetable broth: The secret to moistening the stuffing without sogginess.
- Large eggs: Helps bind everything together beautifully.
- Melted unsalted butter: For that golden finish and buttery aroma on top.
Variations
I love how versatile this Cornbread Stuffing Recipe is—you can really make it your own depending on what you have in your pantry or your dietary preferences. Let me share a few ways I like to mix things up.
- Adding Sausage: Once I tried cooking some breakfast sausage with the veggies before mixing everything in—and wow, my family went crazy for that extra savory boost.
- Gluten-Free Version: Just swap out the cornbread for a gluten-free cornbread version, and you’re all set (I’ve done this for friends with dietary restrictions, and it turned out great!).
- Seasonal Veggies: Toss in diced butternut squash or mushrooms for a fall twist that’s hearty and delicious.
- Vegetarian-Friendly: Use vegetable broth and keep the eggs for binding, or skip eggs if vegan and use a flax egg instead.
How to Make Cornbread Stuffing Recipe
Step 1: Toast the Cornbread to Perfection
Preheat your oven to 375°F and grab a baking dish—something 9×13 inches works wonderfully. Spread your cubed cornbread on a large baking sheet and pop it in the oven for about 10 minutes. This step is key because it dries out the cornbread just enough to soak up all the delicious broth later, but still keeps that lovely texture. You’ll know it’s ready when it’s lightly golden and crispy on the edges.
Step 2: Sauté the Veggies and Aromatics
While your cornbread is toasting, heat olive oil in a large skillet over medium heat. Add chopped onion, celery, salt, and pepper. Cook for about 8–10 minutes until everything softens and smells amazing. Then stir in the grated garlic and cook for another minute. This mixture is where the stuffing starts to get that “wow” factor in flavor.
Step 3: Combine Everything Gently
Take your toasted cornbread cubes and toss them into a big bowl. Add the sautéed vegetables plus chopped fresh sage, rosemary, and parsley. Pour in 2 cups of vegetable broth and the lightly beaten eggs. Mix everything gently—it’s important that the cornbread is evenly moistened but not soggy. I usually check the texture here and add a little more broth, up to ½ cup, if it feels dry. You’ll want a mixture that holds together without being mushy.
Step 4: Bake Until Golden and Crisp
Transfer your mixture to the greased baking dish and drizzle the top with melted butter. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 15 to 25 minutes, until the top gets beautifully golden and crisp. The contrast between the soft inside and crunchy top is one of my favorite parts of this cornbread stuffing recipe.
Pro Tips for Making Cornbread Stuffing Recipe
- Use Day-Old Cornbread: Fresh cornbread can be too soft; letting it sit overnight dries it out just right for stuffing.
- Don’t Skip Toasting: Toasting the cornbread cubes ensures they soak broth without turning mushy in the oven.
- Herb Freshness Matters: Fresh herbs make a huge difference; dried herbs can work but add them sparingly and earlier in cooking.
- Check Moisture Before Baking: After mixing, the stuffing should be moist but not wet—add broth bit by bit to avoid sogginess.
How to Serve Cornbread Stuffing Recipe
Garnishes
I always sprinkle fresh chopped parsley on top just before serving. It adds a lovely pop of green and brightens the flavors. If I’m feeling adventurous, sometimes I add a little crumbled cooked bacon or toasted pecans for a bit of extra texture and flavor contrast.
Side Dishes
This cornbread stuffing pairs beautifully with roasted turkey or chicken, but don’t shy away from serving it with ham or even a vegetarian roast. On the side, I love classic dishes like green bean casserole, creamy mashed potatoes, and tangy cranberry sauce to round out the plate.
Creative Ways to Present
For special occasions, I’ve baked this stuffing in individual cast iron skillets or cute ramekins—it makes for a charming presentation and ensures everyone gets their own golden crust to enjoy. Plus, it looks incredible on the holiday table!
Make Ahead and Storage
Storing Leftovers
I like to cool any leftovers completely and store them in an airtight container in the fridge. It keeps well for up to 4 days, and honestly, I find the flavors deepen even more after a day or two!
Freezing
My trick for freezing is to portion the stuffing into freezer-safe containers. It freezes beautifully for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To reheat, I sprinkle a little extra broth over the stuffing to keep it moist, cover it with foil, and bake at 350°F for 20–25 minutes. This revives that freshly baked texture and keeps it from drying out.
FAQs
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Can I use store-bought cornbread for this recipe?
Absolutely! Just make sure the cornbread isn’t too fresh or moist. If it is, toast the cubes longer in the oven to dry them out so your stuffing doesn’t turn soggy.
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How do I make this stuffing vegetarian or vegan?
To keep it vegetarian, use vegetable broth and keep the eggs for binding. For vegan, substitute eggs with a flaxseed or chia seed egg and use plant-based butter or oil.
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Can I prepare this stuffing ahead of time?
Yes! You can prepare everything up to mixing the broth and eggs a day ahead, then combine and bake just before serving. This makes holiday day much less stressful.
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What if my stuffing feels dry before baking?
Just add a little more vegetable broth, a tablespoon at a time, until the mixture feels moist enough to hold together but not wet.
Final Thoughts
This Cornbread Stuffing Recipe has become one of my cherished traditions, partly because it reminds me of cozy family gatherings and partly because it’s just so darn good every single time. I’m excited for you to try it and make it your own! Whether it’s for Thanksgiving, a Sunday dinner, or just because, I promise it’ll bring warmth and smiles to your table. So go ahead, whip it up, and enjoy all those lovely flavors with the people you love!
Print
Cornbread Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cornbread Stuffing recipe combines the comforting flavors of golden toasted cornbread, fresh herbs, sautéed vegetables, and vegetable broth to create a moist, savory side dish perfect for holiday meals or cozy family dinners. Baked until the top is lightly crisp and golden, this vegetarian stuffing offers a delicious balance of texture and flavor.
Ingredients
Cornbread and Topping
- 1 recipe Cornbread, cubed
- 1 tablespoon melted unsalted butter
- Fresh parsley, for garnish
Vegetable Mixture
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 celery stalks, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves, grated
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary or thyme leaves
- ½ cup chopped fresh parsley
Binding and Moisture
- 2 to 2½ cups vegetable broth
- 2 large eggs, lightly beaten
Instructions
- Prepare baking dish and preheat oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch or similar baking dish to prevent sticking.
- Toast the cornbread cubes: Spread the cubed cornbread evenly on a large baking sheet and bake for 10 minutes, or until the pieces are lightly crisp and golden brown. This step helps the cornbread hold texture and absorb liquids better.
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery along with salt and pepper. Cook for 8 to 10 minutes until the vegetables are soft. Stir in the grated garlic and cook briefly until fragrant.
- Combine ingredients: Place the toasted cornbread cubes in a large mixing bowl. Add the sautéed vegetable mixture, chopped sage, rosemary or thyme, and parsley. Stir to combine all ingredients evenly.
- Add broth and eggs: Pour in 2 cups of vegetable broth and the lightly beaten eggs. Mix gently until the cornbread is evenly moistened. If the mixture feels dry, add up to another ½ cup of vegetable broth as needed to achieve a moist but not soggy consistency.
- Transfer and bake: Transfer the stuffing mixture to the prepared baking dish. Drizzle the melted unsalted butter evenly over the top. Cover the dish with foil and bake for 25 minutes.
- Uncover and finish baking: Remove the foil and continue baking for an additional 15 to 25 minutes, or until the top is lightly crisp and golden brown.
- Garnish and serve: Remove from oven, garnish with fresh parsley, and serve warm as a savory side dish.
Notes
- You can adjust the amount of vegetable broth to achieve your preferred stuffing moisture level.
- For added flavor, try using fresh rosemary or thyme interchangeably based on your preference.
- This recipe is vegetarian and can be made vegan by substituting eggs with flax eggs and butter with a vegan alternative.
- To make cornbread from scratch, use a good-quality recipe that yields a moist but sturdy bread for best results.
- Covering while baking helps retain moisture; removing the cover at the end crisps the top.
Nutrition
- Serving Size: 1/12 of recipe (about 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
