Old-Fashioned Cornbread Stuffing Like Grandma Made

When you want a comforting side dish that’s full of flavor, cornbread stuffing is a great choice. It combines the sweetness of cornbread with savory herbs and vegetables, making it a perfect addition to any holiday meal or family dinner. Cornbread stuffing is easy to make ahead, customizable with your favorite ingredients, and always a crowd-pleaser.

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You can mix in things like sausage, apples, or nuts to give it a special twist that fits your taste. Using toasted bread cubes and sautéed onions and celery helps add texture and depth. This recipe guides you through simple steps to create a moist, flavorful stuffing that you’ll want to make year after year.

Cornbread Stuffing Recipe

To make a tasty cornbread stuffing, you need the right ingredients, a clear preparation method, and a good choice of cornbread. Using fresh herbs and the right broth adds flavor, while a well-made cornbread sets the base for a moist and savory stuffing.

Cornbread Stuffing Recipe

Ingredients:

1 (8-inch) pan of cornbread, crumbled (about 6 cups)
4 cups cubed day-old bread (white or French bread)
1 cup unsalted butter (2 sticks)
1 large onion, finely chopped
3–4 celery stalks, finely chopped
2–3 cloves garlic, minced
2–3 cups chicken or vegetable broth (as needed for moisture)
2 large eggs, lightly beaten
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
2 tablespoons fresh parsley, chopped
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional: ½ teaspoon poultry seasoning, ½ cup chopped pecans, or ½ cup dried cranberries

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a large baking dish. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened and fragrant, about 8–10 minutes. Stir in the garlic and cook for another minute.

In a large mixing bowl, combine the crumbled cornbread and cubed bread. Pour the sautéed vegetables and melted butter over the bread mixture. Add the herbs, salt, pepper, and any optional ingredients. Gently toss to combine.

In a separate bowl, whisk together the eggs and 2 cups of broth. Pour this mixture over the bread mixture, stirring gently until evenly moistened. Add more broth as needed — the stuffing should be moist but not soggy.

Related Recipe: Easy Homemade Cornbread from Scratch

Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and slightly crisp.

Let it rest for a few minutes before serving.

Best Cornbread Choices

The best cornbread for stuffing is savory and slightly grainy, not too sweet. Many store-bought cornbreads are too sweet, which can affect the taste of your stuffing.

You can make homemade cornbread using buttermilk for moisture and add cornmeal for texture. Baking it in a skillet gives the cornbread a nice crust.

If you’re short on time, look for cornbread labeled “savory” or “not sweet” in the store. Avoid versions with added sugar or honey. Making a double batch of cornbread is helpful if you want extra stuffing to serve or freeze.

Serving and Storing Cornbread Stuffing

Cornbread stuffing is best enjoyed warm and fresh but can be prepared ahead and stored properly for convenience. Knowing how to serve it well and store leftovers can help you get the most flavor and keep it safe to eat.

Serving Suggestions

Serve your cornbread stuffing hot as a side dish alongside turkey, chicken, or pork. It pairs well with gravy or cranberry sauce.

To keep the top crisp, bake it uncovered for the last 10 minutes. You can also sprinkle fresh herbs like sage or parsley on top for extra color and flavor.

If you want a richer taste, try adding cooked sausage or sautéed vegetables like onions and celery before baking. These add texture and deepen the flavor.

Make-Ahead Tips

Make your cornbread and stuffing mix a day or two in advance. Store the cornbread cubes in an airtight container to keep them dry.

Prepare the sautéed vegetables and herbs ahead, then mix with the cornbread just before baking. This keeps the texture fresh and avoids sogginess.

Keep your assembled stuffing covered in the fridge for up to 24 hours before baking. Let it sit at room temperature for 20 minutes before cooking to ensure even heating.

Storing and Reheating

Cool leftover stuffing completely before storing it in an airtight container in the fridge. It will keep well for 3 to 4 days.

To reheat, place the stuffing in an oven-safe dish and cover it with foil. Warm it at 350°F (175°C) for about 20-30 minutes until heated through.

If you want a crispy top, remove the foil for the last 5 minutes of reheating. You can also reheat stuffing in the microwave but expect softer texture.

For freezing, wrap leftovers tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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