Name: Cornbread Stuffing Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 recipe Cornbread (cubed); 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 (plus more for garnish); 2 to 2½ cups vegetable broth; 2 large eggs (lightly beaten); 1 tablespoon melted unsalted butter

If you’re looking for a cozy, flavorful side to wow your family at the dinner table, this Cornbread Stuffing Recipe is a total game-changer. I absolutely love how the crumbly sweetness of the cornbread blends with fresh herbs and savory veggies—seriously, it’s one of those dishes that everyone asks for again and again. Stick with me, and I’ll share all my best tips so your cornbread stuffing turns out perfectly every time.

💚

Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweet cornbread combined with fresh herbs gives a rich and comforting taste.
Easy to Customize: You can tweak the herbs or broth amount to fit your preferences.
Make-Ahead Friendly: Prep it early and bake just before serving to save time.
Family Favorite: My crew goes nuts for this every holiday or Sunday dinner.

A clear glass bowl filled with three visible layers: at the bottom are bright green chopped celery pieces, in the middle are browned, thick, square pieces of cornbread, and on top are finely chopped fresh green herbs and translucent diced onions mixed with herbs. A woman's hand is holding the bowl on the left side while another woman's hand is stirring the contents with a wooden spoon from the right side. The bowl sits on a white marbled surface, next to a striped green cloth, a small white bowl of yellow beaten eggs, a clear measuring cup with amber liquid, and a beige ceramic tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Cornbread Stuffing Recipe happens because of the simple, fresh ingredients that come together so beautifully. When picking your cornbread and herbs, opting for fresh and quality items really makes a difference here.

Cornbread: Use your favorite homemade or store-bought recipe—day-old and cubed works best for texture.
Extra-virgin olive oil: Adds a gentle fruity undertone while sautéing veggies.
Yellow onion: Chop finely; it softens and sweetens as it cooks.
Celery stalks: Adds crunch and a classic stuffing flavor.
Sea salt: Enhances all the other flavors without overpowering.
Freshly ground black pepper: Adds subtle heat and balance.
Garlic cloves: Grated for maximum flavor infusement.
Fresh sage leaves: My secret weapon for that unmistakable earthy aroma.
Fresh rosemary or thyme leaves: Either works; rosemary adds piney notes, thyme adds freshness.
Fresh parsley: Chopped for brightness, plus a sprinkle on top before serving.
Vegetable broth: Moistens the stuffing while adding depth—feel free to adjust amount for your perfect consistency.
Large eggs: Bind everything together to keep it from falling apart.
Unsalted butter: Melted and drizzled on top for a golden, crispy finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Cornbread Stuffing Recipe is super flexible—you can make it your own with just a few swaps depending on what you have or your mood that day. Seriously, experimenting with ingredients has been half the fun for me!

Add Sausage or Bacon: I sometimes throw in cooked, crumbled sausage or crispy bacon bits for extra savory depth that my family adores.
Dairy-Free Option: Swap butter for olive oil and make sure your cornbread and broth are dairy-free; it still tastes fabulous.
Herb Variations: Try swapping rosemary for thyme or adding a bit of oregano to tweak the herb profile.
Spicy Kick: A pinch of cayenne or a dash of hot sauce stirred in can brighten things up if that’s your style.

How to Make Cornbread Stuffing Recipe

Step 1: Toast That Cornbread

Start by cubing your cornbread and spreading it out on a baking sheet. Pop it in a 375°F oven for about 10 minutes until the edges get lightly crisp and golden. Toasting the cornbread upfront gives the perfect base texture—soft but with a little crunch to keep the stuffing from turning mushy.

Step 2: Sauté Aromatics

Heat your olive oil in a skillet over medium heat, then add chopped onion, celery, salt, and pepper. Cook until they’re tender and fragrant—about 8 to 10 minutes. Stir in grated garlic right at the end so it doesn’t burn but softens into the mix. This step builds those layers of savory flavor that make your stuffing sing.

Step 3: Combine and Season

Transfer the toasted cornbread to a large bowl and toss in your sautéed veggies along with the chopped fresh sage, rosemary, and parsley. Mix gently so everything is evenly distributed. Pour in 2 cups of vegetable broth and lightly beaten eggs, then stir until the cornbread is evenly moistened. Trust me, it’s better to start with less broth—you can always add more if it feels dry. I usually add up to another half cup if needed.

Step 4: Bake to Perfection

Grease your baking dish (9×13-inch works beautifully) and transfer the stuffing mixture in. Drizzle melted butter over the top for that golden crust. Cover it tightly with foil and bake for 25 minutes, then remove the foil and bake uncovered for another 15 to 25 minutes, until the top takes on a gorgeous crispy, golden finish. The edges should be lightly toasted but not burnt—perfect balance!

👨‍🍳

Pro Tips for Making Cornbread Stuffing Recipe

Use Day-Old Cornbread: It holds its shape better and absorbs flavors without turning too mushy.
Go Light on Broth at First: You can always add more, but too much moisture makes the stuffing soggy.
Fresh Herbs Matter: Dried herbs just don’t give the same bright, fresh aroma; fresh is key for this recipe.
Watch Your Bake Time: Remove foil partway through baking to get that perfect crisp top—avoid leaving it covered all the way.

How to Serve Cornbread Stuffing Recipe

A large white baking dish filled with a golden-brown cornbread stuffing made of crumbly, slightly crispy chunks of cornbread mixed with chopped celery and onions. The stuffing is garnished with fresh green parsley leaves scattered on top. A wooden spoon is scooping a portion from the dish, showing the textured mix of moist crumbs and crunchy browned edges. The dish is set on a white marbled surface with a striped green cloth partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little extra chopped fresh parsley over the top right before serving—the vibrant green not only brightens the plate but adds a pop of fresh flavor you’ll appreciate. Sometimes I add a few small sage leaves as a garnish, especially during the holidays; it looks festive and smells incredible.

Side Dishes

This cornbread stuffing pairs beautifully with roasted turkey, baked ham, or even a nice veggie roast. I love serving it alongside mashed potatoes, cranberry sauce, and green beans for a classic spread that everyone digs into happily.

Creative Ways to Present

For a special occasion, I’ve baked this stuffing in individual ramekins or hollowed-out mini pumpkins—both are super charming and make the dish feel extra festive. Plus, guests get their own personal portion, which is always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. When properly covered, the stuffing holds its moisture well but won’t get soggy, which is great because I do enjoy it for lunch the next day!

Freezing

This Cornbread Stuffing Recipe freezes beautifully. I let it cool completely, then pack it into a freezer-safe container or heavy-duty freezer bag. It stays good for up to 3 months—perfect for prepping early or saving leftovers.

Reheating

To reheat, I pop the stuffing in a 350°F oven covered with foil for about 20 minutes, or until warmed through. That way it’s moist but still has a bit of a crisp edge, just like freshly baked.

FAQs

Can I use store-bought cornbread for this stuffing?

Absolutely! Store-bought cornbread works fine, especially if it’s slightly stale or you toast it beforehand. Just avoid fresh, super moist cornbread as it can make the stuffing too dense and soggy.
Can I make this stuffing vegan?

You can make a vegan version by using plant-based broth, skipping the eggs (or replacing with flax eggs), and using olive oil instead of butter. It won’t bind as firmly but will still taste delicious.
How do I prevent the stuffing from being too dry?

Start by gradually adding vegetable broth and stirring gently. The mixture should be moist but not soupy. Using slightly stale cornbread and a good amount of broth helps keep it moist and flavorful.
Can I prepare the stuffing the day before baking?

Yes! You can prepare the mixture, cover it tightly, and refrigerate overnight. Bring it to room temperature before baking, then bake as directed. This makes holiday prep so much easier.

Final Thoughts

This Cornbread Stuffing Recipe has become one of my absolute favorites—simple, satisfying, and absolutely packed with flavor. I can’t recommend enough making it for your next holiday or Sunday dinner. Trust me, when you serve this, you’re not just passing a side dish; you’re sharing a warm, comforting experience that everyone will appreciate and remember. Give it a try—you might just find your new tradition!