Cornbread Stuffing

Is it considered stuffing or dressing in your house? At our house, it's known as stuffing even though we are not stuffing it into anything besides our mouths lol. This year, I plan on making a variation of the traditional stuffing using cornbread. You can use homemade cornbread (recipe provided below) or if you're looking for a shortcut, store-bought cornbread would well too. 

The key point is to ensure you either bake or purchase the cornbread 1-2 days prior to when you will make the stuffing. This is an important step so that the stuffing holds its texture and not get too mushy...

Cornbread Stuffing

Serves: 10-12  Prep Time: 10 min Cook Time for Cornbread: 20-30 min Cornbread should be prepared 1-2 days ahead of stuffing Cook Time for Stuffing: 20-25 min 


Cornbread - should be prepared 1-2 days ahead of stuffing

1 cup cornmeal

1 cup all-purpose flour

⅔ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

½ cup (1 stick) unsalted butter, softened


1 bag (12 oz) dry stuffing cubes

½ cup (1 stick) unsalted butter

1 cup onion, chopped 

1 cup (3-4 stalks) celery, chopped 

2 large eggs

2 ½ - 3 cups chicken broth

1 tablespoon dried parsley 

2 teaspoons dried sage

1 teaspoon dried thyme 

1 teaspoon salt

½ teaspoon pepper 


Cornbread - should be prepared 1-2 days ahead of stuffing

Preheat oven to 400 degrees F

Coat a square 8x8 baking pan with cooking spray

In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

Add milk, eggs and butter; Beat until smooth & pour into prepared pan.

Bake for 20-30 or until toothpick inserted in the center comes out clean.

Preparing Cornbread

Prepare cornbread 1-2 days ahead

Be sure cornbread is dry, if not, cut into 1 inch cubes and spread on baking sheet

Preheat oven to 250 degrees F 

Dry cornbread in oven for 30-45 minutes, toss every 10-12 minutes 


1. Preheat oven to 350 degrees F; Coat 13x9 baking dish with cooking spray.

2. In a large skillet, melt butter over medium heat. Add chopped onions and celery and cook until soft.

3. Remove from heat and add seasonings and mix well.

4. Add cornbread and stuffing cubes to very large bowl. Add onion mixture and mix well.

5. Lightly beat eggs and add to cornbread mixture, mix well

Gradually add broth to cornbread mixture and stir with each addition **You may need more or less of the broth, you want the stuffing to be moist but not too mushy and not too dry.

6. Spread stuffing into prepared baking dish and bake for 20-25 minutes or until golden brown. Remove from oven and serve immediately. 

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