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Cornbread stuffing is made with buttery, golden cornbread, a mix of savory herbs, and tender vegetables, this stuffing is perfect for pairing with turkey or ham and is packed with classic flavors.
You will love this served alongside Boursin Mashed Potatoes and some homemade cranberry orange sauce.
Cornbread is one of those dishes that we can’t skip during the holiday season, and it is a must to serve over Thanksgiving dinner, along with all your other holiday recipes. For a twist to the classic Thanksgiving stuffing recipe, I decided to make a cornbread version. I mean, who doesn’t love cornbread? This cornbread stuffing is so flavorful you would want to make it every year. You will love the addition of dried cranberries that add a nice sweet and tang taste to the stuff.
If you aren’t making turkey this holiday season, you can bake a whole chicken instead. Try it with my maple-glazed baked whole chicken and serve this stuffing recipe with it. Or maybe try making my air fryer turkey breast recipe.
Why I love it
- Super tasty: Buttery cornbread adds a touch of sweetness and richness.
- Easy to make: Uses simple ingredients and can be prepared ahead of time, making it perfect for busy holiday prep.
- Crowd-pleaser: Everyone is going to love this.
- A holiday favorite: It is a warm, comforting side that pairs beautifully with Thanksgiving classics.
Ingredients needed
The ingredients for this recipe come together to make a delicious holiday side dish with just the right hint of sweetness. Here is a note on all of the ingredients needed:
- Fine ground cornmeal: Gives a tender and crumbly texture.
- All-purpose flour: Combined with cornmeal, flour helps create structure in the cornbread.
- Baking staples: helps the cornbread rice.
- Salt
- Eggs: Helps bind the ingredients together.
- Buttermilk: Makies the cornbread tender and soft without being dense.
- Vegetable oil: Keeps the stuffing moist and tender.
- Onions: Sautéed sweet onions add a mild, slightly caramelized flavor.
- Celery: Adds crunch and flavor.
- Garlic: For more flavor.
- Dried cranberries: Adds a hint of tart sweetness that balances the savory ingredients.
- Herbs: the herbs add a warm, earthy, and slightly peppery taste.
- Bone broth: The broth helps keep the stuffing moist. You can use chicken broth.
- Salt and pepper
Variations and substitutions
- Make it vegetarian: Substitute bone broth with vegetable broth to make the dish completely vegetarian.
- Gluten-free option: Make or buy a gluten-free cornbread to keep the stuffing gluten-free.
- Dairy-free option: Use almond milk in place of buttermilk for a dairy-free recipe.
- Classic stuffing: For a more traditional recipe made with French bread, try my homemade Thanksgiving stuffing.
How to make cornbread stuffing
Step 1: Preheat the oven to 400ºF and line a 9×9-inch baking dish with parchment paper. Whisk the eggs with buttermilk and oil until smooth.
Step 2: Mix the cornmeal, flour, baking powder, baking soda and salt. Pour the egg mixture over the flour and stir with a spatula until combined. A few visible lumps should be just fine, just don’t over-mix. Spread into a pan and bake.
Step 3: Preheat the oven to 375ºF. Heat the oil in a large pan and sauté the onions, celery, garlic for 7-8 minutes, stirring frequently. Stir in the cranberries, fresh herbs and remove from heat.
Step 4: Place the diced cornbread into a very large bowl. Add the sautéed veggies and herbs. Pour in the egg mixture.
Step 5: Toss very well then transfer everything into a rectangle baking dish, spreading it into an even layer. Bake, covered with foil, for 30 minutes, then uncover and continue to bake for 20 minutes more.
Rena’s tips
Recipe tips
- Day-old cornbread: Slightly stale cornbread will give your stuffing the best texture. If you don’t have day-old cornbread, bake the cornbread in advance and let it sit out to dry, or toast it in the oven for 10–15 minutes before using.
- Don’t over-mix: Gently fold the ingredients together just until they’re combined to keep some larger cornbread pieces intact for the best texture. Over-mixing will break down the cornbread and lead to a more mushy texture.
- Let it rest: After baking, let the stuffing rest for 5–10 minutes before serving. This gives it a chance to firm up slightly, making it easier to serve.
Common questions
Yes, store-bought cornbread can save time and work well in stuffing. Just make sure it’s not too sweet or crumbly, as this can impact the flavor and texture of the stuffing. Let it sit out to dry or toast it briefly in the oven before using.
The stuffing should be moist throughout, but not overly wet, and should hold together when served. Insert a fork into the center of the stuffing to check for doneness. If it’s still too wet, return it to the oven and bake uncovered for a few more minutes.
If your stuffing is done ahead of time, keep it warm by covering it with foil and placing it in your oven at low heat (around 200°F) until ready to serve. You can also reheat individual servings in the microwave if needed.
Serving suggestions
Cornbread stuffing pairs great with so many other main dishes and sides. Here are some delicious ideas for serving:
Storage recommendations
- Storing leftovers: Transfer the cooled stuffing to an airtight container and store it in the fridge for 3-4 days.
- Freezing: Divide the stuffing into smaller portions to make it easier to reheat later. Wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. It can be frozen for 1-2 months. Thaw it in the fridge overnight before reheating.
- Reheating: To reheat in an oven, preheat the oven to 350°F. Place the stuffing in an oven-safe dish and cover it with foil to prevent it from drying out. Bake for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.
- Add moisture: If the stuffing seems dry after reheating, add a splash of broth and stir to bring back some moisture.
More Thanksgiving recipes to try
- Baked Candied Sweet Potatoes
- Cheesy Potato Casserole
- Healthy Butternut Squash Casserole
- Mashed Sweet Potatoes
- Healthy Sweet Potato Casserole
- Healthy Green Bean Casserole
- Thanksgiving Turkey Roast
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Homemade Cornbread Stuffing
Ingredients
Cornbread:
- 1 1/4 cups fine ground cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 2 large eggs
- 1 1/3 cups buttermilk
- 1/4 cup vegetable oil
Stuffing:
- 1/4 cup vegetable oil
- 2 sweet onions, diced
- 6 sticks celery, chopped
- 4-6 garlic cloves, minced
- 1/3 cup dried cranberries, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1 large egg
- 1 2/3 cups low-sodium bone broth
- Kosher salt and pepper, to taste
Instructions
To make the cornbread:
- Preheat the oven to 400ºF and line a 9×9-inch baking dish with parchment paper.
- In a large bowl, mix the 1 1/4 cups fine ground cornmeal, 3/4 cup all-purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine kosher salt.
- In a second bowl, whisk the 2 large eggs with 1 1/3 cups buttermilk and 1/4 cup vegetable oil until smooth.
- Pour the egg mixture over the flour and stir with a spatula until combined. A few visible lumps should be just fine, just don't over-mix.
- Transfer the batter to your prepared pan and evenly layer with the spatula. Bake for 20-24 minutes. Remove from the oven and allow it to cool until ready to handle.
- Cut into small squares.
To make the stuffing:
- Preheat the oven to 375ºF. Heat the 1/4 cup vegetable oil in a large pan and sauté the 2 sweet onions (diced), 6 sticks celery (chopped), and 4-6 garlic cloves (minced) for 7-8 minutes, stirring frequently. Stir in the 1/3 cup dried cranberries, 1/4 cup chopped fresh parsley1/4 cup chopped fresh sage, and remove from heat.
- In a large jug, whisk the 1 large egg together with 1 2/3 cups low-sodium bone broth, and Kosher salt and pepper
- Place the diced cornbread into a very large bowl. Add the sautéed veggies and herbs. Pour in the egg mixture.
- Toss very well then transfer everything into a rectangle baking dish, spreading it into an even layer. Bake, covered with foil, for 30 minutes, then uncover and continue to bake for 20 minutes more.
Notes
- Storing leftovers: Transfer the cooled cornbread stuffing to an airtight container and store it in the fridge for 3-4 days.
- Freezing: Divide the stuffing into smaller portions to make it easier to reheat later. Wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. It can be frozen for 1-2 months. Thaw it in the fridge overnight before reheating.
- Reheating: To reheat in an oven, preheat the oven to 350°F. Place the stuffing in an oven-safe dish and cover it with foil to prevent it from drying out. Bake for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.
- Add moisture: If the stuffing seems dry after reheating, add a splash of broth and stir to bring back some moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
