The Best Cornbread Stuffing Recipe (2024)

Make sure to REPIN this recipe 🙂

Thanksgiving is coming fast y’all — so I thought it would be fun to make a cornbread stuffing – my family loved this recipe

I will be making it again for Thanksgiving they liked it so much

There are two ways to make this recipe – you can buy cornbread stuffing ( which is what I did) they sell it right next to the other stuffing crouton type things

Or you can make your own cornbread and cut it up into small chunks — I suggest the second method but the other way is good too — either way it is going to be super delicious

One other thing is that you can add more vegetables to the mix – I added tons of celery which is usually found in stuffing but making it again I am going to add about 2 cups of mushrooms – lightly sautéed — I think it will add another level of flavor


What is so great about this recipe is that it has SO many different levels of flavor PLUS it is really easy to make

This is a great side for Thanksgiving – the cost was not too much maybe $6 for the whole dish which was enough to feed 6 hungry people as a side

I seriously cannot wait to make it again

If you do make The Best Cornbread Stuffing Recipeplease comment and let my dad and I know what you thought 🙂

Love You Guys!

The Best Cornbread Stuffing Recipe

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: Sara

Ingredients

  • 1 (16 ounce) package dry corn bread mix
  • 2 tablespoons butter
  • ½ cup chopped celery
  • 1 small onion
  • 2 eggs, beaten
  • 2.5 cups chicken stock
  • 2 tablespoons dried sage
  • Pinch of salt and pepper

Instructions

  1. Preheat oven to 350
  2. In a skillet add 1 tablespoon of butter - add onions and celery - cook for 5 minutes
  3. Grease a casserole dish - 8x8 works well
  4. In a bowl - combine all the ingredients together
  5. Pour into the casserole dish and back for 30 minutes covered - then bake 10 minutes uncovered
  6. Enjoy

Recipe is from HERE

Categorized:

  • Kid Friendly
  • Recipes
  • Side

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  • Top 10 Christmas Side Dishes

  • Crock Pot Stuffing Chicken Recipe

  • Copycat Recipe – Marie Callender’s Cornbread

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Comments

  • Jean

    We made this for our Community Christmas Day dinner and it was a hit! We only made one batch and it was gone quickly, so will probably at least double it, if not triple, for next year! I had never had cornbread stuffing before … it may be my new favorite!

  • Monica F.

    Always looking for cornbread stuffing recipes. Thanks.

  • Kerri

    Is this something that you can make ahead of time?

  • Tammie

    I have a question. Above you say to make the cornbread and cut it I to small pieces. The recipe says dry cornbread mix. I have a box of unmade cornbread. Do I make it and cut it up, or not. Thanks!

    • Jacqui

      I had the same question. I’m assuming you make the cornbread, cut it up, and then follow the recipe, but it isn’t clear.

      • Tammie

        Thanks! Cornbread is in the oven. :-). Also I discovered if I click on the Recipe is HERE link, it says to make cornbread first. Happy Thanksgiving!

  • Nikole

    @ Tammie… Yes. You have to cook the corn bread first and allow it to cool.

  • Tonya

    @ Tammie
    Yes, make the corn bread first, then cut into small pieces. 🙂

  • Tammie

    Thanks Everyone! Yep, making cornbread now! I guess if you click on the recipe is HERE link, it says to make cornbread first. Happy Thanksgiving!

  • Angie

    I just made this for thanksgiving yesterday and it was a hit!! I loved it and so did the guests! I put it in a bundt pan, so it needed to be cooked longer due to the depth of the pan. I also diced up an apple and mixed it in. This recipe is a keeper for sure!!! Thank you so much for sharing! 🙂

  • Autumn

    I created a recipe book for the holidays. I used your recipe from your page, because over the years it’s the best yet! BUT, it’s in my own family use recipe book, I just started a blog, created a post on how to create a book like mine and wanted you to know, give you thanks and credit for a fabulous recipe. I did not post its image on my page because I don’t have permission. Thank you. You’re awesome!
    Recipe Book DIY
    Make your holiday meals a little more stress free!
    https://autumnist.wordpress.com/2017/04/18/recipe-book-diy/

  • Janette

    Does it matter of you use white or yellow cornmix? If not is there one you reccomend?

  • Victoria

    If you make your own cornbread, how much of it do you need to make the stuffing? I make a 9Ă—13 pan.

  • Autumn

    How many does this feed?? I’m trying to figure out if I should double or triple it for a 24 person dinner.

    • Sara

      I would triple

  • Robert

    It would have been nice if your instructions said to make the cornbread first. Waste of time and money.

  • mm

    I’ve made this 5 years in a row!

  • Melinda

    This is the 2nd time I have used this recipe!! It does not disappoint! I added 2 links of chcken apple sausage, threw in some craisins, and had some candied pecans on hand! I used Bobs Red Mill Gluten Free cornbread mix, baked it night before. Thank you for sharing this recipe!

The Best Cornbread Stuffing Recipe (2024)

FAQs

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

What is the difference between cornbread stuffing and cornbread dressing? ›

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side.

How do you make stuffing not mushy? ›

try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

How to keep cornbread dressing from being gummy? ›

If your dressing doesn't turn out right, don't fret. You can usually fix it. If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically.

Is stuffing better with or without eggs? ›

Vegetable broth – To moisten the bread. Eggs – They add richness and moisture, helping to create the stuffing's irresistible gooey center. And sea salt and fresh black pepper – To make all the flavors pop!

What is traditional stuffing made of? ›

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

What is the difference between Yankee cornbread and Southern cornbread? ›

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What kind of bread is good for stuffing? ›

I love using sourdough bread, but really any neutral bread will work fine. White sandwich bread from the grocery store is the most common choice, and it works perfectly here!

Should I cover my stuffing while cooking? ›

Cover the baking dish tightly with aluminum foil. Bake at 400°F for 30 minutes. Uncover and bake until crispy. Uncover the stuffing and continue baking until the top is crispy and golden-brown, 15 to 20 minutes more.

Is it better to make stuffing the day before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

How do I know when my stuffing is done? ›

Also, you'll need a food thermometer for determining when stuffing is safely cooked to a minimum internal temperature of 165°F. Use this temperature as a guide, whether you serve stuffing separately in a casserole dish or stuffed into poultry or meat.

What is the fastest way to dry bread for stuffing? ›

Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry. If your oven only goes down to, say, 250°, start by baking for 30 minutes, then check the dryness of a cube or two.

How do you moisten dry cornbread? ›

Extra Butter: To keep the cornbread moist and buttery, unwrap one end of a stick of butter and run it over the top of the baked cornbread while it is still hot. The butter will seep into the bread, adding extra moistness and flavor. Serve warm with butter and a drizzle of honey.

How do you add moisture to dry stuffing? ›

The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.

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