Cornbread Stuffing Recipe - Cooking Classy (2024)

Published November 19, 2022. Updated November 3, 2023

Homemade Cornbread Stuffing – Made with buttermilk cornbread, an assortment of fresh herbs, sautéed vegetables, and a buttery chicken broth base. It’s one of the ultimate side dishes for a holiday celebration!

Love a good stuffing recipe? Also try my classic stuffing recipe, crockpot stuffing, and apple rosemary stuffing.

Our Favorite Cornbread Stuffing!

Once you try this recipe you’ll likely want to make it over and over again. It’s so good in fact it may take the place of your favorite bread-based stuffing.

There’s just something about that extra corn flavor here that really makes it shine. And no drying out bread cubes is necessary in this recipe.

Of course, it’s perfect for a holiday meal (Cornbread Stuffing is ideal for Thanksgiving!) but it’s actually simple enough that it fits well into a weekend meal, paired with a roast chicken and mashed potatoes of course.

It has browned and crisp edges, a soft buttery interior and there’s layer after layer of flavor throughout. In other words, it’s destined to become the highlight and talk of any dinner meal!

Cornbread Stuffing Recipe Ingredients

For the homemade cornbread:

• Dry ingredient base: cornmeal and all-purpose flour
• Leavening: baking powder and baking soda
• Flavor: salt and pepper
• Moisture: buttermilk, chicken broth, milk (whole or 2%)
• Binder: eggs
• Sweetener: honey
• Fat: unsalted butter
• Veggies: yellow onion, celery, garlic
• Herbs: fresh parsley, sage, thyme, rosemary

How to Make Homemade Cornbread For Stuffing

1. Preheat oven to 400 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
3. In a separate medium mixing bowl whisk together buttermilk, 2 eggs, honey and 4 Tbsp melted butter (butter will clump as whisking and that’s fine).
4. Pour buttermilk mixture into well in cornmeal mixture. Fold mixture just until combined and there aren’t streaks of flour.
5. Pour mixture into prepared baking dish and gently spread into an even layer.
6. Bake in preheated oven until set and slightly golden brown on a top (a toothpick inserted into center should come out clean), about 21 – 25 minutes.
7. Let cornbread cool at least 30 minutes then cut into 1/2 to 3/4-inch cubes.

How to Prepare and Bake Cornbread Stuffing

• Preheat oven to 375 degrees. Grease a 12 by 8 or 13 by 9-inch baking dish with non-stick cooking spray.
• Melt 6 Tbsp butter in a 12-inch skillet over medium heat. Add onion and celery and saute until nearly soft, about 8 to 10 minutes.
• Add garlic and let cook 1 minute longer. Remove from heat.
• In a medium mixing bowl whisk together chicken broth, milk, egg, and season with salt and pepper to taste
• Place cornbread cubes in an extra large mixing bowl and add parsley, thyme, rosemary and sage. Add in sautéed veggie mixture.
• Drizzle 1/2 the chicken broth mixture over and immediately toss a few times then drizzle remaining broth mixture over and gently toss until mixture appears evenly moistened (if mixture seems dry pour and toss in a few extra tablespoons of chicken broth).
• Pour mixture into prepared baking dish and spread into an even layer.
• Cover with foil and bake 25 minutes. Uncover and continue to bake until cooked through and lightly golden brown on top, about 15 to 25 minutes longer.
• Serve warm. If there are leftovers I recommend adding a drizzling in a little broth or water when reheating (as cornbread tends to dry as it sits).

Making Cornbread Sausage Stuffing Variation

• You can add 16 oz pork sausage that has been cooked and crumbled to the recipe.
• Mix it in when you add the celery mixture to the cornbread cubes.

Making Thanksgiving Stuffing Ahead of Time

• Cornbread stuffing can be prepared (unbaked) a day ahead and stored in the refrigerator.
• You’ll want to add about 10 to 15 minutes to the bake time since it’s chilled (add the time to the bake portion when it’s covered with foil), baking about 55 to 60 minutes total.

Reheated Leftover Baked Cornbread Stuffing

• A full batch of cornbread stuffing could be reheated in a 350 degree oven until warmed through (cover with foil).
• I recommend drizzling it with some chicken broth or milk before baking so it doesn’t get dry.
• Individual servings can be reheated in the microwave in a microwave-safe dish (drizzle with a little broth or water before reheating).

Helpful Tips for Cornbread Stuffing

• This is best with fresh herbs in a pinch though dry will work. Just use 1/3 the amounts listed.
• Gently toss cornbread stuffing mixture with liquid so it doesn’t just break and crumble.
• Test a coated piece of cornbread, if it feels moist throughout it’s good to go. If not drizzle more broth or milk in with the mixture to hydrate the cornbread fairly well (it shouldn’t be soggy but moist).
• If you have other leftover cornbread from a different recipe or even a package mix you can use that here. Just keep in mind you may likely to add a bit more broth (so it’s not dry), and use the 10 cup measurement.
• Make this stuffing with savory, not sweet cornbread that has a high ratio of cornmeal (if a box mix or another recipe than that listed here).
• If you’d like you could add sautéed diced apples to the recipe or dried cranberries for a pretty pop of red.

More Holiday Sides to Try

• Baked Mac and Cheese
• Candied Yams
• Corn Casserole
• Scalloped Potatoes
• Yellow Squash Casserole