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 hunting for a side dish that’s both comforting and packed with flavor, I’m thrilled to share this fan-freaking-tastic Cornbread Stuffing Recipe that’s become a staple in my kitchen. It’s the perfect blend of sweet, savory, and herbaceous notes that everyone will rave about at your table, and honestly, it’s easier than you’d expect. Stick with me as I walk you through my best tips and tricks to nail this dish every time!

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Why You’ll Love This Recipe

Perfect Balance of Textures: The cornbread gets toasted first, so every bite is delightfully crisp on the outside, soft and moist inside.
Fresh Herb Goodness: Sage, rosemary, and parsley make this stuffing ridiculously flavorful and elevates it beyond ordinary.
Super Versatile: Whether it’s the holidays or a family dinner, this recipe works beautifully as a star side or even as a main for vegetarians.
Make-Ahead Friendly: You can prep parts ahead of time—like toasting the cornbread or chopping veggies—to ease holiday kitchen chaos.

A clear glass bowl filled with large golden brown toasted cubes, mixed with chopped light green celery, translucent diced onions, and sprinkled dark green finely chopped herbs, all layered evenly. A wooden spoon stirs the mixture, held by a woman's hand, while another woman's hand steadies the bowl from the side. The bowl sits on a white marbled surface, next to a green-striped cloth and a small bowl of bright yellow beaten eggs. There is also a clear measuring cup with an orange liquid and a beige baking dish nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All these ingredients work together to create a stuffing that’s bursting with flavor and texture. I always recommend using fresh herbs if you can—they really make a difference in taste. Also, don’t be shy about picking a fantastic homemade or high-quality cornbread for the base.

Cornbread: I like mine cubed and toasted for that perfect golden crunch.
Extra-virgin olive oil: Adds richness and helps soften the veggies gently.
Yellow onion: Provides a sweet, aromatic base once sautéed.
Celery stalks: Give a lovely crunch and freshness that balances everything.
Sea salt: Enhances all the flavors without overwhelming.
Freshly ground black pepper: Adds subtle heat and depth.
Garlic cloves: Grated for an even distribution of fragrant garlic flavor.
Fresh sage leaves: This herb is a classic that brings an earthy, piney note.
Fresh rosemary or thyme leaves: Choose your favorite—or mix both—for more complexity.
Fresh parsley: Adds a bright, herbal finish and pretty color.
Vegetable broth: Keeps the stuffing moist and flavorful; adjust amount to your preferred texture.
Large eggs: Help bind everything beautifully without being heavy.
Melted unsalted butter: Drizzled on top for a golden, flavorful crust.

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 tweaking this cornbread stuffing recipe to suit different occasions or dietary needs. Don’t hesitate to play with proteins, veggies, or herbs—it’s a forgiving recipe that rewards creativity.

With sausage: Adding cooked and crumbled breakfast sausage gave my family an extra flavour punch one year, and they absolutely went crazy for it.
Vegetarian version: I keep this recipe vegetarian by sticking to vegetable broth and adding mushrooms for a meaty texture.
Gluten-free: Use gluten-free cornbread (there are some great recipes or store-bought options) and double-check your broth to keep it safe.
Seasonal tweaks: In fall, I love tossing in chopped apples or dried cranberries for a slightly sweet contrast.

How to Make Cornbread Stuffing Recipe

Step 1: Toast the Cornbread

First things first—spread your cubed cornbread out on a large baking sheet and pop it into a 375°F oven for about 10 minutes. This step is crucial because it dries out the cubes just enough to hold their structure but still stay tender once they soak up the broth. Watch it so the cubes get a light golden color without burning—that’s the sweet spot I aim for every time.

Step 2: Sauté Your Aromatics

Heat the olive oil in a large skillet over medium heat, then add the chopped onion and celery along with salt and pepper. This stage fills your kitchen with those irresistible warm smells and softens the veggies perfectly. After about 8 to 10 minutes, when the onions are translucent and celery softened, stir in the grated garlic—just for about a minute more—to keep that garlic flavor fresh and bright, not burnt.

Step 3: Combine Everything

Grab a big bowl and toss in your toasted cornbread cubes. Add the sautéed onion-celery mixture, fresh chopped sage, rosemary, and parsley. Now, pour in 2 cups of vegetable broth and the beaten eggs, stirring gently so everything gets evenly moistened. You’ll notice the cornbread soaking up all that broth and flavor—perfect, right? If it feels too dry, I usually add up to another half cup of broth; just be careful not to add too much or it gets mushy.

Step 4: Bake to Perfection

Transfer your mixture to a buttered baking dish and drizzle melted unsalted butter over the top. Cover it up and bake at 375°F for 25 minutes to steam everything together. Then, remove the cover and bake for an extra 15 to 25 minutes until the top becomes golden and lightly crisp. This final bake sets the stuffing beautifully and adds that irresistible crunch I love. Garnish with fresh parsley right before serving for a pop of color and freshness!

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Pro Tips for Making Cornbread Stuffing Recipe

Don’t Skip Toasting the Cornbread: It ensures the cubes don’t get mushy and adds a subtle toasty flavor that can’t be beat.
Use Fresh Herbs Whenever Possible: I learned the hard way that dried herbs don’t deliver the same vibrant flavor in stuffing.
Adjust Broth Slowly: Add broth in increments since the cornbread soaks it up quickly; you want moist, not soupy.
Cover While Baking Initially: Helps keep the stuffing moist and steamy, so don’t skip the cover step before the final crisp.

How to Serve Cornbread Stuffing Recipe

A close-up view of a baked dish in an off-white baking pan filled with golden-brown cornbread pieces that are chunky with a rough texture, mixed with small chopped green celery pieces and fresh parsley leaves sprinkled on top. The cornbread has crispy dark brown edges and soft yellow insides, with chopped onions mixed throughout. A wooden spoon is scooping some of the dish from the bottom left corner, showing the soft texture beneath the crust. The background is a white marbled texture with a green and white striped cloth underneath the pan. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with a sprinkle of freshly chopped parsley because it brightens the rich flavors and adds a lovely fresh green touch. Sometimes, I add a few toasted pine nuts or a dusting of grated Parmesan for a little extra texture and richness. It’s those small details that take this stuffing from great to memorable.

Side Dishes

This cornbread stuffing pairs beautifully with roasted turkey or chicken, of course, but it also shines alongside a hearty vegetable roast or glazed carrots. Mashed sweet potatoes or green bean casserole are favorites in my house to complete a feast. Honestly, it makes any meal feel like a celebration.

Creative Ways to Present

For special dinners, I’ve served this stuffing in mini cast iron skillets or even inside hollowed-out acorn squash halves—it’s such a fun way to impress guests and adds a rustic charm. If you’re feeling fancy, top individual ramekins with a buttered breadcrumb crust for an elegant single-serve presentation. Trust me, everyone will ask for seconds.

Make Ahead and Storage

Storing Leftovers

After your meal, I recommend placing leftovers in an airtight container and refrigerating them promptly. I find the stuffing keeps nicely for up to 3 days, and the flavors somehow deepen overnight. When you dig back in, it still maintains great texture with the right reheating approach.

Freezing

This is one recipe I freeze really well! I portion out the stuffing into freezer-safe containers or bags and freeze for up to 2 months. When I’m ready to eat it, I thaw it in the fridge overnight for best results. The herbs stay fresh, and the texture holds up surprisingly well.

Reheating

To reheat, I pop the stuffing in a 350°F oven uncovered for about 20 minutes, sometimes drizzling a tiny bit of broth or melting butter on top before warming to regain moisture and crisp up the edges. Microwaving works for convenience but can soften the texture too much. The oven method keeps that delicious contrast I love.

FAQs

Can I use store-bought cornbread for this cornbread stuffing recipe?

Absolutely! While homemade cornbread gives you more control over sweetness and texture, a good-quality store-bought cornbread works fine too. Just be sure to cube and toast it as directed to avoid sogginess.
How do I keep the stuffing moist without it getting mushy?

The key is adding broth slowly and mixing gently so the cornbread soaks it up evenly. Toasting the cornbread beforehand helps it hold its shape, and covering the dish while baking traps steam that keeps it moist without becoming soupy.
Can I make this cornbread stuffing recipe vegan?

For a vegan version, swap the eggs with a flax or chia egg substitute and use vegan butter or olive oil on top. Just be sure your vegetable broth is vegan-friendly. The texture will be slightly different but still delicious.
What herbs work best in cornbread stuffing?

Fresh sage, rosemary, thyme, and parsley are classic choices that bring traditional flavors. I always recommend fresh over dried for maximum herbaceous punch, but if you only have dried, use about a third of what fresh you’d use.
Can I prepare cornbread stuffing ahead of time?

Yes! You can sauté the veggies and toast the cornbread a day in advance, then assemble the mixture before baking when you’re ready. This approach saves time and lets flavors meld nicely.

Final Thoughts

This Cornbread Stuffing Recipe holds a special place on my holiday table and honestly anytime I want to spoil my family with something heartwarming and satisfying. It’s one of those dishes that tastes impressive but requires minimal fuss, which I absolutely love. If you give this recipe a try, I’m confident it’ll become a favorite in your kitchen too—whether you serve it for Thanksgiving, Christmas, or just because. Happy cooking, friend!