Cornbread Stuffing is a delicious mix of homemade savory cornbread, celery, onions, fresh herbs and plenty of butter. All tossed together and baked to golden perfection. The middle of the cornbread stuffing is nice and buttery and moist and the top gets golden and has a slight crisp to the edges of the cornbread pieces.
RELATED: Traditional Bread Stuffing
We love this Cornbread Recipe for this Cornbread Stuffing, I have also included the recipe (with a little less sugar) in the recipe card below. It is a savory recipe and let’s the corn flavor shine. It also dries out nicely for the stuffing recipe. However, if you have a family cornbread recipe or a box mix that you love, use that by all means!
I make the cornbread the day before, let it sit out at room temp to dry. Then cube it the next day to make the stuffing.
This Cornbread Stuffing is full of traditional stuffing ingredients. The flavors blend perfectly with the savory corn flavor in the cornbread!
Cornbread- You can use this Savory Buttermilk Cornbread Recipe, I have included the recipe in the recipe card below, or use a family recipe or box mix that you like. Just make sure you use a recipe that isn’t overly moist or sweet.
Butter- Stuffing uses a lot of butter! It perfectly sautés the onions, celery and garlic, and helps keep the inside of the cornbread stuffing moist and the top golden and slightly crispy!
Onion, Celery and Garlic – This is the start to any good stuffing! These flavors mix perfectly with the cornbread and fresh herbs.
Fresh Herbs- A mix of fresh sage, rosemary and parsley will enhance the flavors of your cornbread stuffing, perfectly. Definitely opt for fresh herbs here, it makes all the difference in the flavor.
Poultry Seasoning- This is another staple of really good stuffing. It enhances the “holiday” flavor of your stuffing.
Whole Milk- Helps keep the inside of the stuffing moist.
Step By Step
- Make The Cornbread.
- Cube the Cornbread.
- Sauté Celery, Onions and Garlic.
- Add Herbs and Seasonings.
- Combine Cornbread and Onion Mixture.
- Dot Top of Stuffing with Butter
Make the Cornbread and let it sit out at room temp to dry out a little, overnight.
Or if you are short on time, you can cube the cornbread and place in a 250°F oven and bake the cornbread cubes for about 20 minutes to “dry out”. Just make sure they don’t get overly toasted.
Cut the cornbread into large 1 inch cubes and set aside.
Start breaking up the larger cubes of cornbread into smaller bite size pieces as you mix the stuffing.
Cut the remaining 4 tablespoon of butter into small cubes and dot the top of the cornbread stuffing.
Bake at 400°F covered with foil for 30 minutes, remove the foil and bake an additional 5 minutes. Serve immediately.
You can make this Cornbread Stuffing a day ahead. Make completely and dot the top with butter cubes. Cover and place in the fridge for 24 hours.
When it is time to bake you may need to add 5 minutes to the covered baking time since it will be cold coming straight out of the fridge.
Doubling The Recipe
If you are hosting a large crowd, you can absolutely double this recipe. Just make it in a larger 9×13 dish. The baking time will be the same.
Tip For Doubling The Recipe
More Stuffing Recipes
Savory Cornbread Stuffing Recipe
- 2 quart casserole dish
Cornbread – use this recipe or use a family recipe or your favorite box mix.
- Preheat the oven to 400℉. Lightly grease or spray a 9×9 pan. Set aside.
- Whisk together the dry ingredients.1 ½ cups medium grind cornmeal, 1 cup all purpose flour, 2 tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon kosher salt
- Whisk together the wet ingredients.1 ½ cups buttermilk, 2 large egg, ¼ cup vegetable oil
- Stir the wet ingredients into the dry, just until combined.
- Pour into the prepared pan. Bake for 35 minutes.
- Let the cornbread sit out overnight at room temp to help dry out for the stuffing. IF YOU ARE SHORT ON TIME and you don't have time to let the cornbread sit out overnight you can use this method- Cube the cooked and cooled cornbread into large 1 ½ inch – 2 inch cubes and place on a rimmed baking sheet in a 250℉ oven for about 20 minutes. Then move on with the cornbread recipe below.
- Preheat the oven to 325 degrees. Cut the cornbread into 1 ½ inch – 2 inch cubes. Set aside.
- In a large Dutch oven or high sided skillet, melt 4 tablespoon butter over medium heat. Add the onion and cook stirring often until it begins to soften (about 3 minutes). Add in the chopped celery and 2 teaspoons of kosher salt. Cook for about 5 minutes until the celery starts to soften.1 large onion, 4 stalks celery, 2 tsp. kosher salt
- Add in the minced garlic, pepper, sage, rosemary, parsley and poultry seasoning and stir to combine.4 large garlic cloves, 2 Tbsp. fresh sage leaves, 2 Tbsp. fresh rosemary, ⅓ cup flat leaf parsley, ¼ tsp. poultry seasoning, 1 teaspoon pepper
- Remove from the heat and add in the cornbread cubes. Toss the ingredients together, lightly breaking up the cornbread cubes into bite size pieces.
- Gradually add in ½ cup milk while tossing to moisten the ingredients. Transfer the mixture into a 2 quart casserole dish.½ cup whole milk
- Evenly dot the top of the stuffing with the remaining 4 tablespoon of butter.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 5 minutes to lightly crisp the top.
- Serve immediately.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.