Cornbread Stuffing
Cornbread Stuffing is one of those side dishes that instantly makes any meal feel special without piling on extra work. It’s rich, buttery, and baked to golden perfection, bringing that classic, homemade feel that everyone can enjoy. You can make it ahead, stash it in the fridge or freezer, and reheat it when you're ready. Whether it’s part of your Thanksgiving dinner, Christmas spread, or a cozy weeknight meal, it always feels like the centerpiece of comfort.
Equipment
Ingredients
- 4 cups cornbread cubed
- 3 tablespoons extra virgin olive oil
- 1 cup yellow onion chopped
- 4 celery stalks chopped
- Salt and pepper to taste
- 4 garlic cloves minced
- 3 tablespoons fresh sage leaves chopped
- 2 tablespoons fresh rosemary chopped
- ½ cup fresh parsley chopped
- 2½ cups vegetable broth
- 2 large eggs lightly beaten
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread the cubed cornbread on a baking dish and bake for 10 minutes, or until lightly crisp and golden.4 cups cornbread
- In a large skillet, heat olive oil over medium heat. Add onion, celery, salt, and pepper. Cook for 8–10 minutes until softened. Stir in garlic and cook for 1 more minute.3 tablespoons extra virgin olive oil, 1 cup yellow onion, 4 celery stalks, Salt and pepper, 4 garlic cloves
- In a large bowl, combine toasted cornbread, sautéed vegetables, sage, rosemary, and parsley. Pour in 2 cups of vegetable broth and add the beaten eggs. Stir gently until the mixture is evenly moistened. Add more broth if needed.3 tablespoons fresh sage leaves, 2 tablespoons fresh rosemary, ½ cup fresh parsley, 2½ cups vegetable broth, 2 large eggs
- Transfer the mixture to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–25 minutes, until the top is golden and slightly crisp.
- Garnish with fresh parsley before serving warm.
Video
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Notes
- Decide on Your Cornbread Base: Whether it's store-bought cornbread or your favorite cornbread mix, it toasts beautifully in the dish. For homemade cornbread, prep batter with buttermilk, cornmeal, and all-purpose flour, using baking powder for a fresh, tender base.
- Perfect the Texture of the Cornbread: Dry out the cornbread by toasting or letting it sit overnight, then cut it into small pieces before baking. This helps the cubes crisp evenly, absorb the broth properly, and hold their shape in the finished stuffing.
- Melt Butter for Richness: Swap olive oil for melted butter when sautéing the aromatics to give your cornbread dressing that classic, buttery Southern flavor.
- Sauté Slowly: Take your time with the onion and celery. Cooking them gently builds that classic base flavor that makes stuffing taste homemade.
- Mince the Garlic: Minced garlic blends more smoothly and evenly into the mix than chopped cloves, giving you a more balanced flavor throughout.
- Build Layered Herb Flavor: Fresh herbs like sage, rosemary, and parsley give the stuffing a vibrant, earthy flavor that dried herbs can’t match. You can also stir in a pinch of thyme to round out the herbal note, or a teaspoon of poultry seasoning for a savory aroma.
- Choose Chicken Broth for More Depth: Replace the vegetable broth with chicken broth if you prefer a more traditional cornbread dressing flavor.
- Adjust for the Perfect Texture: Know your cornbread dressing ingredients. Mix toasted cornbread with aromatics and just enough broth to hold it together. If you want a softer stuffing, add more broth; for a drier, crisper texture, bake uncovered a few minutes longer.
Nutrition
Calories: 315kcalCarbohydrates: 46gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 72mgSodium: 682mgPotassium: 164mgFiber: 2gSugar: 14gVitamin A: 501IUVitamin C: 5mgCalcium: 130mgIron: 2mg
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