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A white casserole dish with stuffing in it.
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Homemade Cornbread Stuffing

This easy cornbread stuffing uses homemade cornbread, sautéed vegetables, fresh herbs, and dried cranberries. It's moist, flavorful, and baked until golden on top. A delicious Thanksgiving side dish that you can prepare ahead of time!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Skill Level: Intermediate
Servings: 10 servings
Author: Rena Awada

Ingredients

Cornbread:

  • 1 1/4 cups fine ground cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons 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 9x9-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 teaspoons 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.
    Pouring buttermilk into bowl with eggs.
  • Pour the egg mixture over the flour and stir with a spatula until combined. A few visible lumps are fine; just don't overmix.
    Whisking cornbread mixture in a large white bowl.
  • Transfer the batter to your prepared pan and evenly layer it 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.
    Sautéing onion and celery in a large skillet.
  • 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.
    Mixing sautéed veggies with crumbled cornbread.
  • Toss very well, then transfer everything into a rectangular baking dish, spreading it into an even layer.
  • Bake, covered with foil, for 30 minutes, then uncover and continue to bake for 20 more minutes.
    Baked cornbread stuffing in a white casserole dish.

Notes

  • Serving size: Approximately 1 cup per serving.
  • Cornbread: Day-old cornbread works best because it's slightly dry and absorbs the broth without becoming too mushy.
  • Store-bought cornbread: You can use it to save time. Choose one that isn't overly sweet.
  • Broth: Chicken or vegetable broth can replace the bone broth.
  • Make ahead: Bake the cornbread 1 to 2 days ahead and prepare the vegetables in advance. Combine with the egg and broth just before baking.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
  • Freezing: Freeze baked stuffing for up to 2 months.
  • Reheating: Cover with foil and warm in a 350°F oven until heated through. Add a splash of broth if it seems dry.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 33g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 665mg | Potassium: 248mg | Fiber: 3g | Sugar: 8g | Vitamin A: 157IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg