Few dishes capture the cozy embrace of comfort food quite like this Cornbread Stuffing Recipe. Enveloped in the flavors of buttery cornbread, fresh herbs, and aromatic vegetables, this classic side brings every gathering to life. Whether you’re planning for a festive holiday table or simply satisfying a craving for something nostalgic, this stuffing hits all the right notes: golden, crisp edges with a tender, savory heart that drips with homey goodness. The Cornbread Stuffing Recipe is not only a crowd-pleaser, but it’s also a breeze to put together, making it an absolute must-have for both seasoned cooks and kitchen newcomers.
Ingredients You’ll Need
Gathering the ingredients for this Cornbread Stuffing Recipe couldn’t be simpler, but each item plays a key role in building those layers of flavor, texture, and color we crave in every bite. Here’s what you’ll need—and why every piece matters.
- Day-old cornbread: Slightly dry cubes soak up flavor while holding their texture, giving the stuffing its irresistible body.
- Olive oil: Adds a lovely foundation and helps sauté the veggies to soft perfection.
- Unsalted butter: Lends rich flavor and classic stuffing decadence—don’t skimp here.
- Onion: Brings essential sweetness and depth to the base.
- Celery: Adds crunch, color, and a fresh, herbal note.
- Garlic: For a gentle, aromatic kick that ties all the savory flavors together.
- Dried sage: The classic stuffing herb, delivering that subtle, woodsy note we all love.
- Dried thyme: Offers an earthy, slightly minty balance to the richness.
- Salt: Enhances and elevates every savory element.
- Black pepper: Adds gentle warmth and a subtle bite.
- Smoked paprika (optional): For a hint of smoky complexity—try it if you want a deeper flavor.
- Fresh parsley: Brightens up the entire dish and adds a fresh pop of green.
- Vegetable or chicken broth: Infuses moisture and depth into every cornbread bite.
- Large eggs: Bind everything together, ensuring the stuffing is moist but sliceable.
How to Make Cornbread Stuffing Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (177°C) so it’s hot and ready when your stuffing comes together. Grease a 9×13-inch baking dish with butter or nonstick spray. This simple step sets you up for perfectly cooked stuffing that won’t cling to the pan when serving.
Step 2: Sauté the Vegetables and Aromatics
In a large skillet over medium heat, melt the olive oil and butter together. Once they’re shimmering, add your diced onion and celery. Sauté for 6 to 8 minutes, stirring occasionally, until they’re soft and fragrant but not browned. Stir in the garlic, sage, thyme, salt, pepper, and smoked paprika (if using). Cook for another minute or two to allow the spices to bloom, then set aside and take in that mouthwatering aroma!
Step 3: Combine Cornbread and Veggies
Scoop your cubed, day-old cornbread into a big mixing bowl. Toss in the sautéed veggie and herb mix along with the fresh, chopped parsley. Use a large spoon (or your clean hands) to gently combine, making sure the cornbread stays in sizable, fluffy chunks for a heavenly finished texture.
Step 4: Mix Broth and Eggs
In a smaller bowl, whisk together the broth and eggs until fully blended. This mixture is key to keeping the stuffing moist, holding it together, and infusing every layer with savory flavor. Pour the liquid over your cornbread and veggie blend, then gently fold everything together. Stop mixing once the cornbread is evenly moistened—don’t let it get mushy!
Step 5: Bake to Perfection
Transfer your mixture into the greased baking dish, patting it lightly into an even layer. Cover with foil to lock in steam and bake for 30 minutes. Remove the foil and continue to bake for another 15 to 20 minutes, letting the top become gloriously golden and crisp. Let it rest 5 minutes before serving—this is where all those lovely flavors settle in together.
How to Serve Cornbread Stuffing Recipe
Garnishes
Finish your Cornbread Stuffing Recipe with a sprinkle of fresh parsley or a dusting of smoked paprika right before serving. A few sprigs of thyme or sage make a beautiful, aromatic touch that lets your guests know they’re in for something special.
Side Dishes
This stuffing plays well with a wide range of sides. Pair it with creamy mashed potatoes, gravy, roasted vegetables, or a bright, tangy cranberry sauce to round out your meal. For a true southern spread, add collard greens or sweet potato casserole and watch the compliments roll in!
Creative Ways to Present
For a memorable dinner party or holiday buffet, try scooping your Cornbread Stuffing Recipe into individual ramekins or muffin tins before baking for perfectly portioned servings. Scoop leftovers into bell pepper halves and bake until tender for a fun and colorful twist.
Make Ahead and Storage
Storing Leftovers
Cover and refrigerate any leftover Cornbread Stuffing Recipe for up to four days. It’s just as flavorful the next day, making it a fantastic candidate for easy meal planning or midnight snacking.
Freezing
You can freeze fully baked and cooled stuffing in an airtight container or freezer bag for up to two months. If you have a big batch, portion it out for faster thawing and reheating later on.
Reheating
To reheat, bake covered in a 350°F oven until heated through (about 20–25 minutes) or microwave individual portions for a quick fix. Add a splash of broth if the stuffing seems a bit dry—just enough to revive that gorgeous texture.
FAQs
Can I make the Cornbread Stuffing Recipe vegetarian?
Absolutely! Just use vegetable broth and double-check your cornbread is made without animal-based ingredients. The result is rich, hearty, and entirely meat-free.
What’s the best way to dry out cornbread for stuffing?
If your cornbread is fresh, cut it into cubes and spread them on a baking sheet. Bake at 300°F for 10–15 minutes until slightly dry and crisped, then proceed with the recipe.
Can I add sausage or other mix-ins?
Definitely! Chopped cooked sausage, sautéed mushrooms, or dried cranberries all add wonderful extra flavor and texture. Stir them in with the vegetables or just before baking.
Is it possible to prepare the Cornbread Stuffing Recipe in advance?
Yes! You can assemble the unbaked stuffing and refrigerate it, covered, for up to one day before you plan to bake it. Just add a few more minutes to the baking time if it’s cold from the fridge.
How do I keep the stuffing from getting soggy?
The key is to use day-old, dried-out cornbread and add the broth gradually, stirring until the mixture is moist but not wet. Baking uncovered at the end crisps the edges for the perfect texture.
Final Thoughts
This Cornbread Stuffing Recipe has the power to transform any meal into a celebration, wrapping family and friends in the warmth of classic southern comfort. Give it a try and watch it become your new go-to side—happy cooking!
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Cornbread Stuffing Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Cornbread Stuffing recipe is a must-have for any holiday table. With a perfect blend of savory flavors and a hint of sweetness from the cornbread, it’s a comforting side dish that pairs well with roasted meats and vegetables. Easy to make and incredibly delicious!
Ingredients
Cornbread:
- 6 cups cubed day-old cornbread
Sautéed Vegetables:
- 1 tablespoon olive oil
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Seasonings:
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup chopped fresh parsley
Binding:
- 2 cups vegetable or chicken broth
- 2 large eggs, beaten
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a large skillet, heat olive oil and butter. Sauté onion and celery until softened. Add garlic, sage, thyme, salt, pepper, and smoked paprika. Cook briefly and remove from heat.
- Combine Ingredients: In a mixing bowl, combine cornbread, sautéed vegetables, and parsley. In a separate bowl, whisk broth and eggs. Pour over cornbread mixture and fold gently.
- Bake: Transfer mixture to baking dish, cover with foil, and bake for 30 minutes. Uncover and bake for 15–20 minutes until golden. Rest before serving.
Notes
- Make the cornbread in advance for best texture.
- Customize with sausage, mushrooms, or cranberries.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
