This cornbread stuffing recipe is the side dish that makes the whole house smell like the holidays before the turkey is even done. Golden, crispy edges, a soft buttery middle, and plenty of sage in every bite. At our table, it is not dinner until the stuffing lands.
The secret to a great cornbread stuffing recipe is balance. The cornbread has to be sturdy enough to hold its shape, the vegetables soft and sweet, and the broth just enough to make it moist, never soggy. This southern style cornbread stuffing gets all three right.
Quick facts: This cornbread stuffing recipe takes 20 minutes of prep and 40 minutes in the oven (plus cornbread baked a day ahead), and serves 8.
Planning the full holiday spread? My easy sweet potato casserole recipe and my cream corn casserole recipe complete the table. Save this one to your Thanksgiving Pinterest board so you can find it on the big day.
Why You Will Love This Cornbread Stuffing Recipe
- Crispy top, soft middle. Baking it uncovered at the end gives you both textures in one dish.
- Real sage flavor. Fresh sage and thyme make it taste like the holidays, not like a box mix.
- Make ahead friendly. Assemble it the day before and bake it while the turkey rests.
- Never soggy. The broth amount is measured honestly, with a simple squeeze test so you can adjust.
- Feeds a crowd. One 9×13 dish serves 8 generous scoops.
- A true classic. This is the cornbread stuffing recipe my family requests by name every single year.
Ingredients for Cornbread Stuffing
The ingredients for this cornbread stuffing recipe are humble, and that is the point. Day old cornbread is the one thing I will not compromise on, because dry cubes drink up the broth without falling apart.
- 8 cups cubed cornbread: about 2 boxes of corn muffin mix (such as Jiffy) baked in a 9×13 pan, or a homemade pan, baked the day before or toasted (see the tips).
- ½ cup unsalted butter: for cooking the vegetables and adding richness.
- 1 large onion, diced: yellow or sweet onion both work.
- 3 celery stalks, diced: with a few of the tender leaves chopped in, they are full of flavor.
- 3 garlic cloves, minced
- 2 large eggs, lightly beaten: they bind the stuffing so it scoops instead of crumbling.
- 2 to 2½ cups chicken broth: start with 2 cups and add more only if the mix looks dry.
- 1 tablespoon fresh sage, chopped: or 1 teaspoon dried rubbed sage.
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
Cornbread for Stuffing: Boxed or Homemade?
Both work well. For the boxed shortcut, bake two 8.5 oz boxes of corn muffin mix as the package directs in a 9×13 pan, which gives you roughly 8 cups of cubes. Homemade plain cornbread works the same way. Pick a plain or only lightly sweet cornbread, since a very sweet one will make the stuffing taste sweet. Bake it a day ahead so it dries out, and note that this baking time is not included in the times above.
How to Make Cornbread Stuffing
Here is the step by step cornbread stuffing recipe. Dry the bread, soften the vegetables, mix gently, and bake.
Dry the Cornbread
If your cornbread is fresh, spread the cubes on a baking sheet and toast at 300°F (150°C) for 15 to 20 minutes, until dry at the edges. Day old cornbread can skip this step. Dry cubes are the whole secret, so do not rush it.
Cook the Vegetables
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 7 to 8 minutes, until soft and sweet but not browned. Stir in the garlic, sage, and thyme for the last minute, until the whole kitchen smells amazing.
Mix Gently
Put the cornbread cubes in a large bowl and pour the buttery vegetables over them. Whisk the eggs into 2 cups of the broth, pour that over too, and fold everything together with a big spoon. The mix should feel moist when squeezed but not drip. Add the extra broth a splash at a time only if it needs it.
Bake Covered, Then Crisp
Spread the stuffing into a greased 9×13 inch baking dish. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake 12 to 15 minutes more, until the top is golden and crisp at the edges. Rest 10 minutes before serving.
Why This Cornbread Stuffing Recipe Works
Three things separate great stuffing from a pan of mush, and this cornbread stuffing recipe is built on all of them. First, dry bread. Cornbread is tender and crumbly by nature, so starting dry is what lets it absorb broth and still hold its shape.
Second, the eggs. They set gently in the oven and turn loose crumbs into a scoopable, sliceable stuffing with a custardy middle. Skip them and the dish falls apart on the spoon.
Third, cooking the vegetables in butter first. Raw onion and celery steam in the oven and stay harsh and crunchy. Softened in butter with the herbs, they melt into the stuffing and season every cube.
My Best Tips for Perfect Cornbread Stuffing
After many holiday rounds of this cornbread stuffing recipe, these are the rules I trust.
Use the squeeze test. Grab a handful of the mixed stuffing and squeeze. It should hold together and feel damp, with no broth running out. Wet drips mean a soggy bake.
Bake it in its own dish. I bake this easy cornbread dressing recipe in a dish, not inside the bird. It cooks evenly, the top gets crisp, and it reaches a safe temperature without drying out the turkey.
Season the cornbread itself. If your cornbread is very sweet, cut any added sugar in your next batch. A slightly savory cornbread makes a far better stuffing.
Rest before serving. Ten minutes out of the oven lets the center finish setting, so scoops come out clean instead of slumping.
Cornbread Stuffing Variations
This cornbread stuffing recipe is a sturdy base for your own family version. These are the ones we rotate through.
Sausage Cornbread Stuffing
Brown ½ pound of breakfast sausage, drain it, and fold it in with the vegetables. It turns the stuffing into almost a meal by itself, and it is the first version to vanish at our table.
Apple and Pecan Stuffing
Add 1 diced apple with the onions and ½ cup chopped pecans with the cubes. The apple brings little sweet bites that love the sage.
Spicy Southwest Stuffing
Swap the sage for 1 teaspoon cumin and ½ teaspoon chipotle powder, and stir in a small can of diced green chiles. Wonderful next to a smoked turkey.
What to Serve With Cornbread Stuffing
Cornbread stuffing is happiest next to roast turkey and plenty of gravy, with cranberry sauce for a bright, tangy bite. Round out the table with my easy sweet potato casserole recipe for something sweet and crunchy, and my cream corn casserole recipe for something creamy. A simple green salad or roasted green beans cut through all that richness.
How to Store and Reheat Cornbread Stuffing
This thanksgiving cornbread stuffing recipe reheats beautifully, which is more than I can say for most of the holiday table.
In the Refrigerator
Refrigerate leftover stuffing in a shallow container within 2 hours of serving, and use it within 3 to 4 days, as the USDA’s holiday dinner guidance recommends. Reheat it to 165°F (74°C): splash on a little broth, cover with foil, and warm at 350°F (175°C) for 20 to 25 minutes.
In the Freezer
Freeze baked stuffing, tightly wrapped, for up to 3 months. Thaw overnight in the fridge and reheat as above. The top loses a little crispness, but 5 uncovered minutes at the end brings most of it back.
Make Ahead for the Holidays
Assemble the unbaked stuffing up to 1 day ahead, cover, and refrigerate. Bake it straight from the fridge, adding about 10 minutes to the covered bake time. And when the leftovers run low, my chicken noodle soup recipe is what I make with the last of the turkey.
Final Thoughts
Some recipes are just food, and some are the smell of every holiday you have ever loved. This cornbread stuffing recipe is the second kind at our house. If it becomes part of your table too, I would love to hear about it in the comments.
Frequently Asked Questions
What is the difference between stuffing and dressing?
Traditionally, stuffing is cooked inside the bird and dressing is baked in a separate dish. The mixture is the same, which is why this recipe is often called a cornbread dressing recipe too. I bake it in a dish for the crisp top and even, safe cooking.
Can I make this cornbread stuffing recipe ahead of time?
Yes. Assemble it up to 1 day ahead, cover, and refrigerate. Bake from cold, adding about 10 minutes to the covered bake. You can also bake it fully, refrigerate, and reheat, but the fresh bake has the best texture.
How many people does this cornbread stuffing serve?
One 9×13 dish serves about 8 people as a side. For a bigger crowd, double everything and bake in two dishes, or add a few extra minutes in one deep roasting pan.
Why is my stuffing soggy?
Too much broth, or the cornbread was too fresh and soft. Dry the cubes first, start with 2 cups of broth, and use the squeeze test before adding more. Soggy stuffing can be rescued by baking it uncovered a little longer.
Why is my stuffing dry?
It needed a touch more broth, or it baked uncovered too long. Next time add broth until the squeeze test holds together. For a dry batch, drizzle warm broth over the top, cover, and warm it through.
Can I use Jiffy cornbread mix for stuffing?
Absolutely, it is the weeknight and holiday shortcut almost everyone uses. Bake two boxes (8.5 oz each) in a 9×13 pan for roughly the 8 cups of cubes you need, let the cornbread cool, and let it dry out before cubing.
Can I bake this inside the turkey?
I do not recommend it. Stuffing inside the bird rarely reaches a safe 165°F (74°C) in the center before the turkey overcooks. Baking it separately is safer and gives you the crispy top everyone fights over anyway.
Can I make cornbread stuffing in a slow cooker?
Yes, as long as the stuffing is moist. Grease the slow cooker and fill it no more than two thirds full. Start it on HIGH for the first hour, then turn it to LOW, keep the lid on, and cook until the center reaches 165°F (74°C). It comes out softer, with no crisp top, but it frees up oven space on the big day.
How do I make it vegetarian?
Swap the chicken broth for a good vegetable broth and use butter as written, or olive oil for a fully plant based version. The sage, celery, and onion carry the classic flavor either way.
Cornbread Stuffing Recipe
Ingredients
Equipment
Method
- If the cornbread is fresh, spread the cubes on a baking sheet and toast at 300°F (150°C) for 15 to 20 minutes, until dry at the edges.
- Melt the butter in a large skillet over medium heat. Cook the onion and celery for 7 to 8 minutes, until soft. Stir in the garlic, sage, and thyme for the last minute.
- Put the cornbread cubes in a large bowl and pour the vegetables over them. Whisk the eggs into 2 cups of broth, pour over, and fold gently. Add more broth a splash at a time only if the mix looks dry.
- Spread into a greased 9×13 inch baking dish.
- Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake 12 to 15 minutes more, until golden and crisp at the edges.
- Rest 10 minutes before serving.
Notes
The squeeze test: a squeezed handful should hold together and feel damp, with no broth dripping out.
Dry cubes are the secret; never skip toasting fresh cornbread.
Bake stuffing in its own dish, not inside the bird, so it cooks evenly and reaches 165°F (74°C).
Make ahead: assemble up to 1 day ahead, refrigerate, and add about 10 minutes to the covered bake.
Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F (74°C) with a splash of broth.
Slow cooker: cook on LOW for about 3 to 4 hours with the lid on, until the center reaches 165°F.
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