The Best Cornbread Stuffing

Southern Cornbread Stuffing is a moist and fluffy turkey dressing with chunks of sweet cornbread and veggies soaked in an herb infused broth.

white plate with cornbread stuffing

This Cornbread Stuffing Casserole is a must make for your Thanksgiving or holiday dinner. Slightly sweet cornbread paired with lots of flavor for this classic side dish. You can even use store-bought cornbread to cut down on prep time.

There are often heated debates over the best holiday side dish… Fluffy mashed potatoes and homemade cranberry sauce are often high on my family’s list, but it really isn’t a holiday meal without cornbread stuffing!

Table of Contents
  1. How to Make Cornbread Stuffing
  2. Frequently Asked Questions
  3. How To Serve
  4. Storage and Reheating
  5. More Thanksgiving Side Dishes to Discover
  6. Cornbread Stuffing Recipe

Ingredients

  • Cornbread mix  – Or you can use store-bought cornbread, plus the ingredients needed to make
  • Butter – salted or unsalted butter will be fine. You could also use olive oil as this is just for cooking the veggies, but butter does give a better flavor.
  • Vegetables – Onion, celery, garlic
  • Herbs – I highly recommend fresh herbs; fresh sage, fresh thyme, and fresh parsley
  • Low-sodium chicken broth
  • Salt and freshly ground pepper

How to Make Cornbread Stuffing

Just set your cornbread out to dry overnight and then the day of prep is super simple!

Make the cornbread and dry overnight – Start by making the cornbread according to the package direction. You’ll need to let it cool completely before cutting it into 1-inch cubes. Spread the cubes out on a baking sheet and sit out overnight to dry.

cubes of cornbread on a baking sheet

Prep – Preheat the oven and grease a 9×13 baking dish. You can use either butter or cooking spray to grease.

collage of images showing steps for preparing cornbread stuffing

Mix up stuffing – Melt butter in a large skillet over medium heat and saute the veggies and herbs. Whisk in the chicken broth and simmer for a few minutes. Place the cornbread cubes in a large bowl and ladle the broth mixture over a little at a time. Give the cornbread cubes a gently toss as you go until the cornbread is moistened but not mushy.

bowl of cornbread cubes with onions and herbs

Bake – Spread the cornbread mixture in the greased baking dish and bake until golden (about 30 minutes). The stuffing should be moist and tender on the inside with slightly crispy bits on top. Sprinkle with fresh parsley before serving.

baking dish with cornbread stuffing

Tips

Expert Tips

  • Variations – This southern cornbread dressing recipe is classic and simple. But you can easily add some other mix-ins to match your family’s traditions. Other mix-ins such as cooked and crumbled pork sausage, dried cranberries, or chopped apples.
  • Adjust the Size – If you’re hosting a smaller holiday meal, the recipe can easily be halved and baked in an 8×8 inch pan instead of the 9×13 inch pan. The bake time may be slightly less, so just bake until golden brown.
  • Make your own cornbread: If you have some cornmeal on hand, try making your own Sour Cream Cornbread.
  • Make Ahead of Time: Prepare the recipe as directed, then cover tightly and refrigerate up to 2 days in advance. Remove from the fridge and sit out for 30 minutes before baking.

Frequently Asked Questions

What is the difference between stuffing and dressing?

Stuffing and dressing are terms that are used interchangeably but have some differences. 

Typically, stuffing is when the dish is stuffed inside of the turkey (or even a chicken). The stuffing cooks while the turkey cooks; food safety is a consideration here because the center of the stuffing must reach 165 degree F. While dressing is cooked outside of the bird, in a casserole dish like this recipe. 

But there is also a regional spin as southerners typically call it dressing whether it is cooked in or out of the turkey and northerners tend to call it stuffing.

Do you have to dry out the cornbread? Why do I need stale cornbread?

You do need to dry out the cornbread first. If you make stuffing or dressing with soft, fresh bread the texture will be very soggy. It’s best to use dried-out bread.

Do I have to make my own cornbread?

No, you do not need to make your own cornbread. Instead of buying the mix, you can purchase cornbread from the grocery store. You’ll need two 8-inch squares of cornbread.

two plates with cornbread stuffing, a fork and green napkin

How To Serve

I like to serve stuffing casserole right in the baking dish. Serve warm after baking. Just set out with a big spoon and let everyone help themselves.

With the slightly sweeter flavor of this stuffing, it pairs well with a variety of entrees for the holidays, like Thanksgiving Turkey or Glazed Ham. But as easy as it is, it’s also a great weeknight pairing with your favorite Baked Pork Chops.

Storage and Reheating

Storage – Leftovers can be stored in the fridge, covered, or in an airtight container for up to 4 days.

Reheating – You can certainly reheat the leftovers in the microwave, but for best results, I recommend reheating in the oven at 350 until warm. You can cover it with foil to prevent over-browning.

stuffing made from cornbread on a spoon

More Thanksgiving Side Dishes to Discover

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Cornbread Stuffing

Southern Cornbread Stuffing is a moist and fluffy dressing with chunks of sweet cornbread and veggies soaked in an herb infused broth.
Prep Time 10 mins
Cook Time 40 mins
Total Time 12 hrs 50 mins
Course Side Dish
Cuisine American Classic
Servings 8
Calories 504kcal

Ingredients
  

  • 2 packages of cornbread mix or 2 8-inch squares of store-bought cornbread*
  • ½ cup butter 1 stick
  • 1 large onion chopped
  • 4 stalks celery chopped
  • salt and black pepper
  • 3 cloves garlic minced
  • 1 tablespoon fresh sage minced
  • 1 tablespoon fresh thyme leaves minced
  • ¼ cup fresh minced parsley
  • 3 cups low-sodium chicken broth you may need a little more to fully saturate the bread
  • freshly chopped parsley for garnish

Instructions
 

  • Prepare cornbread according to package instructions. Let cool completely. You can also use premade cornbread from the grocery store bakery, or your favorite recipe, as long as you end up with 2 (8-inch) squares. Cut cornbread into 1-inch cubes and spread out onto a baking sheet to dry out overnight.
  • Preheat oven to 375 degrees F and grease a 13×9-inch baking dish with butter or nonstick cooking spray.
  • Place cornbread chunks in a large mixing bowl and set aside.
  • In a large skillet over medium heat, melt butter. Add onion and celery and cook, stirring frequently, until soft; 7-8 minutes. Stir in garlic, sage and thyme and cook, stirring frequently, for 1 minutes. Pour in chicken broth and bring to a simmer for a few minutes. Remove from heat and ladle over the cornbread, tossing gently with each addition, until the cornbread is moist but not mushy. Add more chicken broth a little at a time as needed to moisten completely. Season with salt and pepper If desired (I recommend tasting first).
  • Spread cornbread mixture into the prepared baking dish and bake for 30 minutes, or until golden. Sprinkle with fresh minced parsley and serve.

Notes

  • Make Ahead of Time: Prepare the recipe as directed, then cover tightly and refrigerate up to 2 days in advance. Remove from the fridge and sit out for 30 minutes before baking.
  • Storage – Leftovers can be stored in the fridge, covered, or in an airtight container for up to 4 days.
  • Reheating – You can certainly reheat the leftovers in the microwave, but for best results, I recommend reheating in the oven at 350 until warm. You can cover it with foil to prevent over-browning.

Nutrition

Calories: 504kcalCarbohydrates: 60gProtein: 9gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 42mgSodium: 831mgPotassium: 262mgFiber: 6gSugar: 17gVitamin A: 844IUVitamin C: 7mgCalcium: 78mgIron: 3mg
Keyword cornbread stuffing

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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