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–+ servings
Golden cornbread stuffing in a white oval baking dish with a portion removed, garnished with fresh sage and parsley.

Best Southern Cornbread Stuffing

40aprons.com/cornbread-stuffing/
This Southern style cornbread stuffing recipe is the ultimate holiday side dish, with buttery crumbled cornbread, savory herbs, and tender sautéed vegetables all baked to golden deliciousness. It's incredibly flavorful, wonderfully moist, and comes together in under an hour.
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Recipe Makes (Approximate): 12

Equipment

  • 9x13 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)
  • ¼ 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)
  • ½ teaspoon dried sage
  • 1 teaspoon dried thyme
  • salt (to taste)
  • pepper (to taste)

Instructions

  • Preheat oven to 350° Fahrenheit. Grease 9x13 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 sauté until soft, approximately 5 minutes. Transfer softened celery and onions to large bowl.
    Celery and onions in large skillet
  • In large bowl, combine sautéed celery and onions, crumbled cornbread, eggs, 1 cup chicken stock, sage, thyme, salt, and pepper. Mix well, adding more chicken stock as needed.
    Cornbread stuffing mixture in large bowl
  • Transfer cornbread stuffing mixture to baking dish. Spread stuffing mixture into even layer, then place baking dish in oven. Bake at 350° Fahrenheit for 30 to 35 minutes or until top is browned. Remove from oven and serve warm.
    Cornbread stuffing in large casserole dish

Recipe Notes

Make it Gluten-Free: Use a gluten-free cornbread mix, either store-bought or make your own using my gluten-free cornbread recipe. You'll only need one batch of my GF cornbread for this cornbread stuffing.
Make it Dairy-Free: Use a dairy-free butter.
Make it Vegetarian: Use vegetable stock instead of chicken stock.
Make it Vegan: Use vegetable stock instead of chicken stock, use a vegan butter, and omit the eggs altogether.
Make it Extra savory: Add 1-2 teaspoons of poultry seasoning along with (or instead of) the sage and thyme for a deeper herb flavor.
Texture Tip: For the best texture, use day-old cornbread. Fresh cornbread has too much moisture and can make your stuffing gummy. If your cornbread is fresh, let the crumbles sit out for a few hours or toast them lightly in a 300°F oven for 10 minutes.
Pan Size: If you don't have a 9x13 pan, you can use an 8x11 or similar size—just note that a smaller pan means thicker stuffing, which may need a few extra minutes of bake time. Don't use a pan that's too large or your stuffing will dry out.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered with foil at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes. Add a splash of stock before reheating to keep it moist.
Freezing: Freeze unbaked stuffing in a freezer-safe dish, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before baking (add 10-15 minutes to bake time if cold). You can also freeze baked stuffing for up to 3 months—reheat from frozen at 350°F covered with foil for 30-40 minutes until it reaches 165°F.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 224calProtein: 5gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 420mgPotassium: 137mgTotal Carbs: 29gFiber: 3gSugar: 9gNet Carbs: 26gVitamin A: 256IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/cornbread-stuffing/