Cornbread Stuffing
This classic cornbread stuffing combines the rich, savory flavors of toasted cornbread and white bread with aromatic herbs like sage and thyme. Perfect for holiday gatherings, it's a comforting side dish that's easy to make and packed with cozy, homemade flavor.
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Cornbread Stuffing
Cornbread stuffing is a must-have on our Thanksgiving table, bringing together warm, buttery flavors with fragrant herbs like sage and thyme.
Every family has its own take on stuffing. For me, Thanksgiving wouldn’t feel complete without this classic dish, nestled between mashed potatoes and cranberry sauce. For years I have made my sausage stuffing, but a while back I discovered cornbread stuffing, and now I just make both!
Cornbread stuffing is a little different from traditional bread stuffing; it has a slightly sweet, earthy flavor that pairs beautifully with roasted turkey and all the rich, savory flavors of the holiday meal. Using both cornbread and white bread adds a nice texture, balancing softness with a bit of crunch.
I love adding fresh sage and thyme, as they bring a depth of flavor that makes the stuffing extra special. For me, this dish captures the heart of Thanksgiving—simple, comforting, and full of flavor we love to share with family.
Why You'll Love This Recipe
You'll love this recipe, for a few reasons:
- The mix of cornbread and white bread gives it the perfect balance of softness and a little crunch.
- It's the perfect cozy complement to Thanksgiving turkey and homemade gravy.
- And it's so easy! You don't need to be a seasoned chef to make this delicious holiday dish.
Ingredients
Here's what you'll need to make cornbread stuffing for your holiday feast:
- Cornbread
- White bread
- Onion
- Celery stalks
- Garlic cloves
- Butter
- Chicken broth (or vegetable broth)
- Fresh sage
- Fresh thyme
- Salt
- Black pepper
- Eggs
- Fresh parsley
Feel free to customize this stuffing with add-ins like sausage, apples, cranberries, or pecans for added texture and flavor.
Instructions
Ready to make this Cornbread Stuffing? Here's what you need to do:
Preheat the oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Sauté the onion, celery, and garlic until soft, about 5-7 minutes.
In a large bowl, combine the toasted cornbread and white bread cubes. Add the sautéed vegetables and mix well.
Stir in the chicken broth, fresh herbs, salt, and pepper. Mix until the bread is moistened but not soggy. Gently fold in the beaten eggs and parsley until evenly combined.
Transfer the mixture to a greased baking dish and cover with foil. Bake for 25 minutes, then uncover and bake for 10 minutes, or until the top is golden and slightly crisp.
Remove from the oven and let it cool for a few minutes before serving.
Tips for Success
Here are some tips and tricks for making this simple holiday side:
- Toasting the cornbread and white bread cubes prevents them from becoming too soggy when combined with the broth. Spread them on a baking sheet and toast in a 300°F (150°C) oven for about 10 minutes, flipping halfway.
- You can prepare the stuffing a day in advance. Assemble it and store it in the refrigerator, then bake it just before serving.
- If you like a moister stuffing, increase the broth by ½ cup. For drier stuffing, use a bit less broth.
Storage
To store: Store cornbread stuffing in an airtight container in the fridge for up to 3 days.
To freeze: Wrap tightly, and freeze for up to 3 months. Thaw in the fridge before reheating. If freezing before baking, thaw in the fridge overnight and bake as directed. If freezing after baking, thaw and reheat in the oven at 350°F (175°C) until warm.
FAQ
Absolutely. Using only cornbread will result in a softer texture. If you prefer a bit more structure, keep the cornbread and white bread mix.
The key is to toast the bread cubes and use just enough broth to moisten the bread without soaking it. Add broth gradually to get your desired consistency.
More Thanksgiving recipes
Cornbread Stuffing
Equipment
Ingredients
- 4 cups cornbread cubed and toasted
- 2 cups white bread cubed and toasted
- 1 medium onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- ¼ cup butter
- 2 ½ cups chicken broth or vegetable broth for a vegetarian version
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten
- ¼ cup fresh parsley chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Sauté the onion, celery, and garlic until soft, about 5-7 minutes.
- In a large bowl, combine the toasted cornbread and white bread cubes. Add the sautéed vegetables and mix well.
- Stir in the chicken broth, fresh herbs, salt, and pepper. Mix until the bread is moistened but not soggy.
- Gently fold in the beaten eggs and parsley until evenly combined.
- Transfer the mixture to a greased baking dish and cover with foil.
- Bake for 25 minutes, then uncover and bake for 10 minutes, or until the top is golden and slightly crisp.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Nutrition
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