Cornbread Stuffing is one of our favorite holiday side dishes. It’s made with homemade cornbread, stuffing cubes, saltine crackers, buttery celery and onion, chicken broth, poultry seasoning, and eggs. It bakes up savory, hearty, and lightly golden on top, with that comforting texture everyone loves on a holiday plate.
We love this for holidays, Sunday dinners, and potlucks because it has so much flavor and feeds a crowd in a 9×13 pan. The homemade cornbread makes it feel extra special, while the stuffing cubes and crackers help give it great texture. It truly is so tasty and is such a great twist on classic Stuffing.
Serve this Cornbread Stuffing alongside Roast Turkey, Crock Pot Turkey, Homemade Turkey Gravy, and Green Bean Casserole for a Thanksgiving dinner everyone will remember.
Why you’ll love it + Why it works:
- Homemade Goodness: Fresh cornbread adds incredible flavor and texture you just can’t get from a box.
- Perfect for a Crowd: A 9×13-inch pan makes enough for family dinners and holiday gatherings.
- Make Ahead Friendly: Prep it in advance to make holiday cooking much easier.
- Flavorful Base: Butter, onion, celery, and poultry seasoning give every bite classic homemade stuffing flavor.
Cornbread Stuffing Ingredients
Cornbread
- Cornmeal (1 cup): Creates the classic cornbread flavor and slightly crumbly texture that makes this stuffing unique.
- All-purpose flour (½ cup): Gives the cornbread enough structure while keeping it tender.
- Salt (1 teaspoon): Enhances the flavor of the cornbread.
- Baking powder (2¼ teaspoons): Helps the cornbread rise and stay light.
- Eggs (2): Binds the batter together and add richness.
- Buttermilk (¾ cup): Makes the cornbread moist and tender while adding a slight tang. If needed, you can make a buttermilk substitute with milk and lemon juice or vinegar.
- Vegetable oil (2 tablespoons): Keeps the cornbread soft and moist.
Stuffing
- Butter (½ cup): Adds rich flavor and helps soften the vegetables.
- Celery (2 cups, chopped): Adds classic stuffing flavor, freshness, and texture.
- Onion (1 medium, chopped): Brings savory flavor and sweetness as it cooks.
- Stuffing cubes (1 (7.5-ounce) package): Adds structure and traditional stuffing texture.
- Saltine crackers (1 sleeve, crushed coarsely): Helps absorb the broth and create a wonderfully soft, hearty stuffing.
- Chicken broth (6 cups): Moistens the stuffing while adding rich savory flavor. Low sodium broth is a great choice.
- Salt (1 teaspoon): Seasons the stuffing and enhances the overall flavor.
- Pepper (½ teaspoon): Adds a little warmth and balances the richness.
- Poultry seasoning (2 teaspoons): Gives the stuffing its signature holiday flavor with a blend of classic herbs.
- Eggs (5, beaten): Binds the stuffing together and help it bake into a cohesive casserole.
How to Make Cornbread Stuffing
PREP. Preheat the oven to 350°F.
CORNBREAD. In a medium bowl, whisk together the cornmeal, flour, salt, and baking powder. In a small bowl, whisk together the eggs, buttermilk, and oil. Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into a greased pie pan or cake pan, and bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10-15 minutes. Do not turn off the oven.
SEASON. While the cornbread is cooling, melt the butter in a large saucepan over medium heat. Add the onion and celery, and cook, stirring occasionally, until softened and translucent.
In a separate saucepan, heat the chicken broth, salt, pepper, and poultry seasoning, until warm.
Crumble the cooled cornbread into a large bowl. Add the stuffing cubes and saltine crackers, and mix to combine. Pour the vegetables and butter over the top and stir to combine. Add the chicken broth mixture and stir to combine. Taste the mixture and add more salt or poultry seasoning if needed. Add the eggs to the mixture and stir until blended.
BAKE. Pour the stuffing mixture into a greased 9 x 13 pan. Bake 45-50 minutes, until set and lightly browned on the top.
Kristyn’s Recipe Tips
- Make the cornbread a day ahead so it has time to dry slightly, which helps it absorb more flavor.
- Warm the broth before adding it so the stuffing absorbs the liquid more evenly.
- Start with the listed amount of broth, but if your cornbread is extra dry, add a little more until the mixture is well moistened.
- Let the stuffing rest for 10 minutes before serving so it slices and serves more easily.
Cornbread Stuffing Recipe
Ingredients
for the cornbread:
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 2 ¼ teaspoons baking powder
- 2 eggs
- ¾ cup buttermilk
- 2 tablespoons vegetable oil
for the stuffing:
- ½ cup butter
- 2 cups celery, chopped
- 1 medium onion, chopped
- 1 (7.5-ounce) package stuffing cubes
- 1 sleeve saltine crackers, crushed coarsely
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons poultry seasoning
- 5 eggs, beaten
Instructions
- Preheat the oven to 350°F.
- To make the cornbread, in a medium bowl, whisk together the cornmeal, flour, salt, and baking powder. In a small bowl, whisk together the eggs, buttermilk, and oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into a greased pie pan or cake pan, and bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10-15 minutes. Do not turn off the oven.
- While the cornbread is cooling, melt the butter in a large saucepan over medium heat. Add the onion and celery, and cook, stirring occasionally, until softened and translucent.
- In a separate saucepan, heat the chicken broth, salt, pepper, and poultry seasoning, until warm.
- Crumble the cooled cornbread into a large bowl. Add the stuffing cubes and saltine crackers, and mix to combine. Pour the vegetables and butter over the top and stir to combine. Add the chicken broth mixture and stir to combine. Taste the mixture and add more salt or poultry seasoning if needed. Add the eggs to the mixture and stir until blended.
- Pour the stuffing mixture into a greased 9 x 13 pan. Bake 45-50 minutes, until set and lightly browned on the top.
Notes
- Make the cornbread a day ahead so it has time to dry slightly, which helps it absorb more flavor.
- Warm the broth before adding it so the stuffing absorbs the liquid more evenly.
- Start with the listed amount of broth, but if your cornbread is extra dry, add a little more until the mixture is well moistened.
- Let the stuffing rest for 10 minutes before serving so it slices and serves more easily.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make this stuffing the day before and store it covered in the fridge. You can also cover it with plastic wrap and then wrap the entire pan with aluminum foil.
Store any leftovers in an airtight container in the fridge. It should last 4-5 days if stored correctly.
Label and keep in the freezer for up to 3 months. Thaw completely before baking.
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This recipe was first shared March, 2020.
I like the consistency of cornbread. It combines well with the other ingredients and makes a Tasty stuffing.
I don’t really like boxed stuffing, but home made is a different story. This cornbread stuffing looks delicious.
Wonderful recipe – took it to a family gathering last week and it was a hit!
Looks super good! Can’t wait to try it.
Need to make this stuffing for Easter! Saving the recipe!
This is a great side dish! I tried it and my whole family enjoyed it so much. Thank you!
What a great idea!! I never really thought about using cornbread in stuffing, but adds a great taste & texture!
i love cornbread and I love stuffing, but never have had then together great idea, and great dish, thank you