Cornbread Stuffing takes your favorite southern side dish and turns it into a delicious and flavor packed stuffing!
Cubes of slightly sweet cornbread combine with the classic stuffing ingredients and are baked to perfection for you to enjoy at your holiday feasts! Not only is this recipe easy to make, it’s nostalgic, and packed to the brim with spices, and flavors you don’t want to miss out on.
Reasons You’ll Love This
Cornbread Fanatics – If you know and love my Jiffy Cornbread recipe, there is no doubt you’ll love this cornbread stuffing recipe as well.
Easy to Make – Stuffing is already easy to make from scratch, and all you’re doing differently is adding cornbread to the mix!
Switch it Up! – If you’ve been making boxed stuffing for Thanksgiving every year and want to switch it up, try this deliciousness instead!
Crowd Pleaser – Stuffing may not be everyone’s favorite thing, but I guarantee when you have them try this, they’ll feel differently.
Sweet & Salty – The slight sweetness from the cornbread adds a whole different level of flavor, especially if you use a sweet cornbread recipe
You *could* have a side of cornbread and a side of stuffing at the holiday dinner table… or you could have Cornbread Dressing instead; a 2 in 1! This truly is the ultimate side dish of all side dishes to ever side dish. Don’t believe me? Try it out yourself!
Let’s discuss how to make this delicious Cornbread Stuffing recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- French Bread – You’ll need about 1 loaf of french bread, and make sure the bread has been dried before adding it to the recipe. To dry the bread, cut them into small cubes, then add it to a baking sheet and leave it out to dry on the counter for 1-2 days. If you don’t have the time, you can dry it out in the oven. Bake it at a low heat (250°F) for 30-45 minutes and toss every 10 minutes until dried completely.
- Cornbread – You’ll need an 8×8 pan of cornbread, also dried. You will dry out the cornbread the same way you would the french bread. You can use a homemade cornbread recipe, make a box of cornbread, or you can buy it already made from the store.
- Butter – You can use either salted or unsalted butter for this recipe.
- Onion – A white or yellow onion is best for this recipe. If you want a milder onion flavor you can also use 1-2 shallots.
- Celery – Celery is a classic stuffing ingredient, and adds lovely texture to this recipe.
- Chicken Broth – This recipe calls for a low sodium chicken broth, but if you have regular chicken broth that will work as well. You could also use turkey broth, which is often available around Thanksgiving.
- Seasonings – For this recipe, you’ll need dried basil, dried thyme, dried rosemary and freshly ground black pepper and salt.
- Herbs – You’ll need fresh rosemary and fresh parsley for this recipe.
Step By Step Instructions
- Start by drying the cornbread and french bread if you haven’t already.
- Preheat the oven to 350°F, and grab a large skillet. Place the skillet on the stove over medium heat, and add the butter. Once the butter melts, add the diced onion and celery. Cook them down until soft and somewhat translucent.
- Add the basil, thyme, fresh rosemary and parsley and stir around for a minute. Add the chicken broth and let this come to a simmer.
- Grab a large mixing bowl, and add the dried cornbread and french bread. Slowly ladle spoonfuls of the chicken broth on top of the bread. Gently toss the bread in between spoonfuls.
- Add the broth until everything is covered, and moist. Don’t add too much broth, even if you have some leftover, or else the mixture will be too wet. Taste the stuffing and see if you need to add any more seasonings before adding it to a 9×13 baking dish.
- Bake the stuffing in the oven for 20-25 minutes, or until the top of the stuffing becomes a golden brown color. Remove from the oven and let cool for 5-10 minutes. Serve warm with gravy and enjoy!
Tips and Advice
Store the leftover Cornbread Stuffing in the fridge, in an airtight container for 3-4 days. To reheat, you can pop it back in the oven at 350°F until warmed through, or microwave a serving in 30 second increments.
Some stores will sell pre-dried bread cubes, especially around Thanksgiving. Make sure to check the fresh bakery section of your grocery store to see if yours has some available.
Make It Your Own
While this recipe is full of all the classic stuffing ingredients, you can add many more seasonings and add-ins if you see fit. Some great additions are dried cranberries, cubed apples, sausage, fresh or dried sage. You can even top it with some cheese if you see fit. Get creative!
You want the bread to absorb as much of the broth as possible, so when it bakes, it gets that fluffiness and flavor you know and love in a stuffing. When the cornbread is dried, it gets rid of the moisture that’s already there to make it more absorbent!
The more moist the cornbread stuffing is, the fluffier it will come out when baked. If you leave the stuffing mixture to dry before you bake, the center will have dry pieces, maybe even hard pieces. Make sure to completely moisten each piece of bread, but don’t overdo it!
What To Serve With Cornbread Stuffing
You’re likely here because you’re looking for Thanksgiving recipes. ‘Thankfully’ I have a wide variety of recipes that would pair perfectly with this Cornbread Stuffing! Here are some of my favorite Thanksgiving recipes:
- Air Fryer Turkey Breast
- Instant Pot Turkey Breast
- Apple Cranberry Sauce
- Turkey Gravy with Drippings
- Yukon Gold Mashed Potatoes
- Mashed Butternut Squash
- Green Beans Almondine
- Brussel Sprouts
- Homemade Dinner Rolls
- Candied Yams
- 6-8 cups dried cornbread cubes* approximately an 8×8 pan of cornbread
- 6-8 cups dried french bread cubes* approximately 1 loaf of crusty French bread
- 1/2 cup butter salted or unsalted depending on aste
- 1 medium yellow onion diced
- 4 ribs celery diced
- 4-5 cups low sodium chicken broth regular chicken broth or turkey broth can also be used
- 1/2 teaspoons dried thyme
- 1/2 teaspoons dried basil
- 1/2 cup fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 3/4 teaspoon salt more or less to taste
- 1/2 teaspoon pepper more or less to taste
- Before making stuffing, make sure your bread has been dried. See notes below for instructions if needed.
- Preheat the oven to 350°F.
- Place a large skillet on the stove over medium heat, and add the butter. Once the butter melts, add the diced onion and celery. Cook them down until soft and somewhat translucent.
- Add basil, thyme, fresh rosemary, parsley salt and pepper and stir to combine. Add the chicken broth and let this come to a simmer.
- Place the dried cornbread and french bread cubes in a large mixing bowl. Slowly ladle spoonfuls of the hot chicken broth on top of the bread. Gently toss the bread in between spoonfuls to coat the bread. Continue adding until all the bread cubes have been coated and are moist, but do not add too much. You want everything moist, not soaking wet. It's okay if you don't use all of the broth.
- Transfer stuffing mixture to a 9×13 baking dish that has greased with oil or butter. Bake or 20-25 minutes or until the stuffing starts to turn a light golden brown. Remove from oven and let cool for 5-10 minutes prior to serving.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.