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This Southern cornbread stuffing recipe is the ultimate holiday side dish, with buttery crumbled cornbread, savory herbs, and tender sautรฉed vegetables all baked to golden deliciousness. It’s incredibly flavorful, wonderfully moist without being mushy, and comes together in just about an hour. Plus, you can make it ahead, and it’s naturally gluten-free friendly!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
Ok, technicallyyyyโฆ.. this is a cornbread dressing rather than a cornbread stuffing. Whatโs the difference? โStuffingโ is stuffed into the turkey (or bird of choice) and cooked, but โdressingโ is cooked in a dish on its own and served as a side. Some people use the terms interchangeably, though. Whatever you want to call it, this dish is GOOD.
Why This Recipe is So Good
- This is authentic cornbread stuffing Southern style comfort food. We’re talking buttery, slightly sweet cornbread mixed with classic aromaticsโonions, celery, sage, and thymeโthat create those deep, savory Thanksgiving flavors you crave. It’s the kind of dish that makes everyone go back for seconds.
- This recipe gives you flexibility, so you get precisely the stuffing texture your family loves. If you want it dense and super moist, add more stock. Or if you prefer it lighter and fluffier with crispy edges, use less stock.
- The cornbread can be baked 1-3 days ahead, and you can assemble the whole dish up to 12 hours before baking. Just pop it in the oven when you’re readyโtotal game-changer for holiday cooking when oven space is prime real estate.
- Need a gluten-free version? Just swap in a gluten-free cornbread mix or make your own, and you’ve got a stuffing that everyone at the table can enjoy. No separate side dish needed, no weird textureโjust delicious cornbread dressing.
What You Need to Know Before You Start
- Let your cornbread cool completely before crumbling it. Warm cornbread will turn into a mushy paste instead of nice, distinct crumbles. If you’re short on time, spread the crumbled cornbread on a baking sheet to cool faster.
- Take those full 5 minutes to properly soften the onions and celeryโthey should be tender and translucent, not crunchy. This builds the flavor foundation of the entire dish.
- You want the mixture to be moist enough to hold together when you scoop it, but not soupy, so start with 1 cup of stock and mix it in, then add more a little at a time. The cornbread should still have some structure, not dissolve into mush.
- Instead of just melting the butter, let it cook until it turns golden brown and smells nutty before adding the vegetables. Trust me hereโit adds this incredible richness that elevates the whole dish.
Cheryl’s Tip
To stress how you control the amount of chicken stock you add, for a denser, mushier cornbread stuffing, use the full 2 cups (or close to it). For a lighter dressing, stick closer to 1 cup. And instead of canned chicken stock, try using homemade Instant Pot Chicken Stock, Instant Pot Turkey Stock, or Instant Pot Bone Broth. Each will give the stuffing a slightly different flavor.
Frequently Asked Questions
Any cornbread recipe will work. You’ll need about 4 cups of crumbled cornbread total. If your from-scratch cornbread is sweeter or denser than a typical mix, it’ll still be deliciousโjust be aware it might need slightly more or less stock.
Definitely, in fact, itโd taste amazing. Brown about 1 pound of breakfast sausage and add it when you mix in the vegetables. The sausage fat adds even more flavor, so you might want to reduce the butter slightly.
The top should be golden brown and the edges slightly crispy, and when you insert a knife in the center, it should come out clean. The internal temperature should reach 165ยฐF.
You can freeze it unbaked or baked. For unbaked, assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight before baking (add 10-15 minutes to bake time if still cold). For baked stuffing, freeze in portions for up to 3 months and reheat from frozen at 350ยฐF for 30-40 minutes.
Dried cranberries add a sweet-tart pop, chopped pecans or walnuts give it crunch, diced apples bring a hint of sweetness, or cooked crumbled sausage makes it heartier (as addressed above). You could even stir in some shredded cheddar for an extra-rich version.
More Southern Thanksgiving Recipes
- Crockpot Turkey and Stuffing
- Smoked Turkey Breast Recipe
- Pineapple Stuffing
- Cranberry Sauce with Rosemary and Orange
- Southern Red Eye Gravy
- Make Ahead Green Bean Casserole
- Brussels Sprouts with Bacon
- Instant Pot Collard Greens
- Carrot Raisin Salad
- Crockpot Swamp Potatoes
- Gluten-Free Cornbread
- Nashville Hot Chicken Dip
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Best Southern Cornbread Stuffing
Equipment
- 9×13 baking dish
- Large skillet
- Large bowl
Ingredients
- 1 16-ounce package dry cornbread mix prepared according to package instructions, then cooled and crumbled; see Notes
- ยผ cup butter see Notes
- 3 ribs celery chopped
- 1 medium onion chopped
- 2 large eggs beaten, see Notes
- 2 cups chicken stock divided, see Notes
- ยฝ teaspoon dried sage
- 1 teaspoon dried thyme
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 350ยฐ Fahrenheit. Grease 9×13 baking dish with butter or cooking spray and set aside.
- In large skillet over medium heat, melt butter. Once melted, add onion and celery and sautรฉ until soft, approximately 5 minutes. Transfer softened celery and onions to large bowl.
- In large bowl, combine sautรฉed celery and onions, crumbled cornbread, eggs, 1 cup chicken stock, sage, thyme, salt, and pepper. Mix well, adding more chicken stock as needed.
- Transfer cornbread stuffing mixture to baking dish. Spread stuffing mixture into even layer, then place baking dish in oven. Bake at 350ยฐ Fahrenheit for 30 to 35 minutes or until top is browned. Remove from oven and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I’ve been making this for my family for Thanksgiving and Christmas for the last few years and they always rave about it. My mom insist I make this instead of hers. I add a little twist to mine and put fire roasted corn in it. I saute it with the onion and celery.
Ooh, fire roasted corn sounds like a delicious addition! Thanks so much for sharing, Angelica!
I also wanted to ask. I’m want to double, maybe even triple this recipe. How much time should I add to the cooking time?
Hi Angelica! Double or triple would definitely need more cooking time- I’d start with 45 minutes and continue checking after that!
What extra veggies can I use in dressing?
Since this only has celery and onion, you could add carrot or even mushroom!
My mama passed this year and I kinda remembered how to make her cornbread stuffing and thus recipe is almost exact she never used a egg tho but Iโm gonna try it thank you for the recipe itโs bring back all my wonderful memories ๐ฅบ๐
Oh Grace, I’m so sorry for your loss. I’m so glad this could bring back some happy memories and I hope it helps you feel close to her every time you make it. Thanks for sharing this with us and we appreciate your kind review!
First of all, a true Southerner will call it dressing. We all call stuffing that dish made from croutons or some kind of bread instead of cornbread. I’m going to try your recipe and see how close it comes to mine and my mother’s. Be blessed.
Hope you enjoy it!