Savory Cornbread Stuffing Your Family Will Love

If there’s one side dish that screams comfort and holiday warmth, it’s cornbread stuffing. Loaded with flavor, this stuffing combines the slightly sweet, crumbly goodness of cornbread with savory herbs, onions, and fresh veggies. It’s a twist on the traditional stuffing that adds a soul-satisfying comfort to any meal, holiday or not.

Hook: Whether you’re making it for Thanksgiving or just craving a cozy side dish, this cornbread stuffing is sure to steal the spotlight!

Why You’ll Love This Cornbread Stuffing

• Easy to Make: You can prep this stuffing ahead of time, making it perfect for holiday dinners.
• Flavor Explosion: The crispy edges of the cornbread with the savory, aromatic herbs are a match made in heaven.
• Flexible: You can easily replace ingredients or add more to suit your tastes or dietary needs! Gluten-free? No problem!
• Perfect Texture: It strikes the ideal balance between moist and crunchy for that delicious mouthfeel every time.

Ingredients Breakdown

Essentials:

• Cornbread: Whether homemade or store-bought, you’ll need around 8 cups of cubed cornbread. Stale cornbread works best because it holds its shape and soaks up all the delicious flavors.
• Veggies: Onion, celery, and carrots bring that classic stuffing taste and add texture.
• Broth: Chicken or vegetable broth is used to keep everything moist and flavorful.
• Herbs: Rosemary, thyme, and sage are classics in stuffing. You can use fresh or dried, but fresh really amps up the flavor.
• Eggs: These act as a binder, holding everything together perfectly.
• Butter: Oh, glorious butter! It adds richness and flavor while helping to sauté your veggies.

Pro Tips:

• If you don’t have cornbread on hand, you can make this with regular bread cubes or a combination of the two!
• To make it vegetarian, simply use vegetable broth instead of chicken broth.
• Short on time? Pre-made cornbread from the grocery store works just as well.

Step-by-Step Instructions

Step 1: Prepare the Cornbread

If you’re making your own cornbread, make sure it cools completely before cutting into cubes. You can also leave it out overnight to dry for better texture.

Step 2: Cook the Veggies

In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrot. Sauté until softened, about 8-10 minutes, stirring occasionally. Add in the minced garlic and cook for an additional minute. Set aside.

Step 3: Combine the Cornbread and Veggies

In a large mixing bowl, gently toss together the cubed cornbread and sautéed veggies. Try not to break the cornbread pieces too much!

Step 4: Mix in the Herbs and Broth

Add the fresh rosemary, thyme, and sage to the cornbread mixture. Slowly pour in the broth and toss until all the bread is moistened but not soggy. Season with salt and pepper to taste.

Step 5: Add the Eggs

In a small bowl, whisk the eggs and pour them into the cornbread mixture. The eggs will help bind everything together beautifully. Mix gently to combine.

Step 6: Bake the Stuffing

Preheat your oven to 375°F (190°C). Spread the stuffing into a greased 9×13-inch baking dish. Bake uncovered for 35-40 minutes or until the top is golden and crispy.

Step 7: Serve and Enjoy

Once baked, remove from the oven and let it set for about 10 minutes before serving. Your family is going to LOVE this!

Chef’s Tips and Tricks

• Moisture Control: Keep an eye on how much broth you’re using. You don’t want the stuffing to be too dry, but too much broth can make it soggy.
• Getting Crispy: For extra texture, you can broil the stuffing for an additional 2-3 minutes to get crispy, golden edges.
• Make-Ahead Tip: If you’re prepping this for a holiday, you can make all the elements (cornbread, veggies) separately the day before and assemble them just before baking.

Recipe Variations and Serving Suggestions

• Sausage Cornbread Stuffing: Add browned sausage for extra richness and protein. It’s perfect for meat lovers!
• Vegetarian Alternative: Swap out the chicken broth for vegetable broth and pack in extra veggies like mushrooms or even roasted butternut squash.
• Spicy Kick: Mixing in a few chopped jalapeños or canned green chiles can give your stuffing a slight Southern twist with a spicy flare!

This stuffing pairs wonderfully with roasted turkey, ham, or even as a side to a classic pot roast. But hey, if you want to enjoy it solo (with a cozy bowl of gravy on the side), I’m not judging!

Frequently Asked Questions

Can I make this stuffing ahead of time?

Absolutely! You can assemble the cornbread stuffing up to a day in advance and keep it covered in the fridge. Just pop it in the oven before serving, but add an extra 5-10 minutes to the baking time if it’s cold from the fridge.

How do I store leftovers?

You can store leftover cornbread stuffing in an airtight container in the fridge for up to 3 days. To reheat, either throw it back in the oven at 350°F until warmed through, or microwave individual portions.

Can I freeze this stuffing?

Yes! Let it cool completely, then transfer it to a freezer-safe container. It keeps well in the freezer for 2-3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven at 375°F until hot and crispy again.

Cornbread Stuffing Recipe Card