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Cornbread stuffing in a large blue casserole dish

Cornbread Stuffing

This cornbread stuffing is a classic Thanksgiving, Christmas, or anytime side dish that's completely packed with flavor. Sweet, savory, and tender, this traditional side dish is delicious and easy to make gluten free.
Course Side Dish
Cuisine American
Keyword christmas, holiday dinner, thanksgiving
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 224kcal


  • 9x13 baking dish
  • Large skillet
  • Large bowl


  • 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


  • 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


  • 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.
Recipe yields approximately 12 servings. 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. 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 12. Result will be the weight of one serving.


Serving: 1serving | Calories: 224kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 420mg | Potassium: 137mg | Fiber: 3g | Sugar: 9g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg | Net Carbs: 26g