Cornbread Stuffing

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This Cornbread Stuffing is the perfect side dish for Thanksgiving or any holiday dinner! Made with homemade cornbread, sautéed onions, celery, fresh herbs, and dried cranberries, it’s moist and flavorful with a delicious golden top. It’s easy to make and goes perfectly with roasted turkey, chicken, or ham.

A white casserole dish with cornbread stuffing in it.

I love serving stuffing with our Thanksgiving dinner, and this cornbread version is a nice change from traditional bread stuffing. The cornbread adds a little sweetness, while the fresh sage, vegetables, and dried cranberries give it so much flavor. You can even make the cornbread a day ahead to save yourself some time when preparing your holiday meal.

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. You will love this served alongside Boursin Mashed Potatoes and some homemade cranberry orange sauce.

Key Ingredients

Here’s what you’ll need for this homemade cornbread stuffing. The full measurements are in the recipe card below.

Cornmeal and flour: The base of homemade cornbread. Use fine-ground cornmeal for the best texture.
Eggs: Used in both the cornbread and stuffing to help hold everything together.
Buttermilk: Keeps the cornbread tender and adds a little tang.
Vegetable oil: Adds moisture to the cornbread and is also used to sauté the vegetables.
Onions, celery, and garlic add lots of savory flavor to the stuffing.
Dried cranberries: Add a touch of sweetness and tartness that pair well with the herbs.
Fresh parsley and sage: Give the stuffing its classic holiday flavor.
Low-sodium bone broth: Adds moisture and flavor. Chicken or vegetable broth works, too.

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 are fine; just don’t overmix. Spread into a pan and bake.

Process shot to make the cornbread batter.

Step 3: Preheat the oven to 375ºF. Heat the oil in a large pan and sauté the onions, celery, and garlic for 7-8 minutes, stirring frequently. Stir in the cranberries and 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.

process shot to make the veggies for the stuffing and then mixing it with the cornbread in a bowl.

Step 5: Toss well, then transfer everything to a rectangular baking dish and spread into an even layer. Bake, covered with foil, for 30 minutes, then uncover and continue to bake for 20 more minutes.

My Tips

Make the cornbread ahead: I recommend baking the cornbread a day before making the stuffing. This gives it time to dry out and helps prevent soggy stuffing.
Dry the cornbread: If you’re making everything on the same day, spread the cornbread cubes on a baking sheet and toast them in a low oven until slightly dry.
Don’t overmix: Gently toss the cornbread with the vegetables and broth so you still have some larger pieces.
Use fresh herbs: Fresh sage and parsley add so much flavor, especially for Thanksgiving.
Let it rest: Give the stuffing 5 to 10 minutes to settle after baking. It will hold together better when serving.

Can I Make Cornbread Stuffing Ahead of Time?

Yes! You can bake the cornbread 1-2 days ahead, let it cool completely, and store it in an airtight container. You can also chop the vegetables and herbs the day before and keep them refrigerated.

When you’re ready to bake, sauté the vegetables, mix everything together with the egg and broth, and bake as directed.

If you have leftover baked stuffing, store it in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F until hot throughout, adding a splash of broth if needed.

Common questions

Can I use store-bought cornbread?

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.

How to know when the stuffing is done cooking?

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.

How can I keep the cornbread warm for serving?

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.

Cornbread stuffing in a large white casserole dish.

Serving suggestions

Cornbread stuffing pairs well 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. You can freeze it 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

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