Savory cornbread stuffing is the perfect side dish, especially for holiday meals! The texture is perfect and the flavor is delicious!
Homemade Cornbread Stuffing
Homemade cornbread stuffing is one of my favorite comfort foods. The flavors from the cornbread mixed with the flavors in the stuffing pair so well together. It is such a great side dish for so many different recipes. We love to make it for holiday meals. Thanksgiving, Christmas, Easter, etc.!
Stuffing vs. Dressing? The only difference between the two recipes is whether or not it has been baked inside a bird. Where you live can also affect what you call it. In many parts of the country it would be called “dressing”. Some places, like Arizona, use “stuffing” whether it’s stuffed in a bird or baked in the oven.
I really enjoyed trying this recipe! The dressing mixture is pretty loose and soupy at first, but it does hold together well after it is baked. I was a little worried before I put it in the oven, but it all came out great!
Make Cornbread First
Start by making the cornbread first. If you don’t have time to make cornbread from scratch you can easily buy a premade loaf of cornbread or even a corn bread mix.
Whisk together the cornmeal, flour, salt, and baking powder in a medium sized bowl. In another small bowl, whisk together the eggs, buttermilk, and oil. Pour the wet ingredients into the dry ingredients and mix everything until just combined. Pour the batter into a greased pie pan or cake pan, and bake 25-30 minutes at 350 degrees. Check to see if it’s done by checking with a toothpick inserted into the center. Let the cornbread cool for 10-15 minutes.
Keep the oven on to cook the stuffing later.
Other notes to remember:
- Add the liquid slowly to the bread. The bread should absorb the liquid without leaving a pool at the bottom. You can always add more liquid, but you cannot make it less soggy.
- Many people recommend using day old cornbread to help keep it from getting soggy. You can also cut your corn bread into cubes and toast them in the oven do dry them out a bit. Simply heat the oven to 250°F and toast for 15-20 minutes. Cool before adding to the other ingredients.
- Cornbread can also be premade and stored in the freezer for 1-2 months. Once the bread has cooled wrap it in plastic wrap and again with foil. Allow to thaw before using in the recipe.
How to Make Cornbread Stuffing
This recipe is pretty straight forward and simple. It can be made in an hour and can even be made ahead of time if needed! I love a good make-ahead recipe. Makes life so much easier.
HEAT. After the cornbread has cooled, start making the stuffing. Melt the butter in a large saucepan over medium heat. Add the onion and celery and stir occasionally, until softened and translucent. In a separate saucepan, heat the chicken broth, salt, pepper, and poultry seasoning, until warm.
MIX. Crumble the cooled cornbread into a large bowl. Mix in the stuffing cubes and saltine crackers. Pour the vegetables and butter over the top and stir to combine. Then add in the chicken broth mixture. Taste the mixture and add more salt or poultry seasoning if needed. Add the eggs to the mixture and stir until everything is blended.
BAKE. Pour the stuffing mixture into a greased 9 x 13 pan. Bake it for 45-50 minutes. It will be done when it’s set and lightly browned on the top.
Mix-Ins + Variations
You can add other flavors to this stuffing to make it your own. Just keep in mind what kind of additions you add. Nuts may absorb liquid leaving a dried stuffing where as apples my omit liquid yielding a soggy stuffing. Adjust the liquid accordingly.
Also, be sure you do not overstuff with additions. The cornbread is what keeps all the liquid bound together. Overstuffing can make it lose its shape. In a separate saucepan, heat the chicken broth, salt, pepper, and poultry seasoning, until warm.
Some mix ins include:
- Meat like ground sausage or bacon
- Nuts like walnuts, pecans or almond slivers
- Chopped veggies
- Fruit like cranberries, pears or apple chucks
How to Store + SIDE OPTIONS
Store any leftovers in an airtight container in the fridge. It should last 4-5 days if stored correctly. You can 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.
If you’d rather freeze it, label and keep in the freezer for up to 3 months. Thaw completely before baking.
Some of our favorite dishes to serve stuffing with include:
We hope you love this recipe as much as we do!
For more side dishes, check out:
- Homemade Stuffing
- Crock Pot Mac and Cheese
- Strawberry Harvest Salad
- Oven Roasted Vegetables
- Easy Twice Baked Potatoes
Cornbread Stuffing Recipe
for the cornbread:
- 1 cup cornmeal
- 1/2 cup flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 eggs
- 3/4 cup buttermilk
- 2 tablespoons oil
- Preheat the oven to 350.
- 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.