Cornbread Stuffing

Turn leftover cornbread into delicious cornbread stuffing. This simple Southern tradition is easy to make and perfectly balanced with sweet and savory flavors.

Day-old cornbread is enriched with herbs like sage and rosemary, sautéed onions, celery, and garlic, soaked in broth, and baked to perfection.

Cornbread stuffing is the best way to use day-old cornbread or cornbread muffins and turn them into a hearty and satisfying side dish for the holidays.

The recipe is similar to regular stuffing, but cornbread is used instead of bread.

This gives this popular side dish a lovely, sweet, and rustic foundation with a mild corn flavor.

Cornbread stuffing, together with mushroom gravy, mashed potatoes, and roasted potatoes, is a delicious side dish for Thanksgiving and holiday meals.

Serve it with mushroom wellington, stuffed butternut squash, or lentil loaf for a memorable dinner.

Quantities are in the recipe box at the bottom of the page.

Cornbread: You can make cornbread from scratch following our easy cornbread recipe, or you can use day-old cornbread or cornbread muffins.

Olive oil: You can use extra virgin olive oil, olive oil, or another vegetable oil.

Onion, carrot, celery, and garlic: Substitute shallots for onions. Optionally, you can add a thinly sliced leek.

Herbs: We recommend sage, rosemary, thyme, and parsley.

Vegetable broth: To add even more flavor.

Preheat the oven to 350°F or 180°C.

Cut the cornbread into bite-size chunks, arrange it in a single layer on a baking tray, and bake for 10 minutes or until slightly crispy.

In the meantime, finely chop onion, celery, and carrot and sauté them in olive oil on medium heat for 10 minutes or until soft. Season with salt and black pepper. 

Add pressed garlic, sage, thyme, and rosemary, and cook for two more minutes.

Stir occasionally.

Transfer the toasted cornbread into a large mixing bowl and toss it with the sautéed vegetables.

Add the vegetable broth and chopped parsley and mix until incorporated.

Transfer the mixture to a baking dish, top with a few bits of butter or olive oil, and bake at 350°F or 180°C for 35 to 40 minutes.

Top with some fresh parsley and a few twists of black pepper, and enjoy.

Cornbread stuffing is the perfect side dish for holiday dinners and family meals.

You’ll love it as a side dish to our mushroom Wellington, lentil loaf, or stuffed butternut squash with a good drizzle of mushroom gravy.

You can also pair it with other side dishes such as sautéed green beans, fennel orange salad, pear salad, roasted sweet potatoes, mashed sweet potatoes, shaved Brussels sprout salad, rainbow kale salad, roasted carrots, and roasted carrots and potatoes.

Storage

Make ahead: You can make cornbread stuffing in advance and keep it in the fridge for 24 hours before baking it.

Refrigerator: Leftovers last for a couple of days.

Freezer: Let the stuffing cool completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.

Thaw and Reheat: You can reheat it from frozen in a preheated oven at 350°F or 280°C for 15 minutes.

THANKSGIVING SIDE DISHES: glazed carrots, mashed potatoes, mushroom gravy, green bean salad, pear salad, fennel orange salad, roasted Brussels sprouts.

MORE BREAD RECIPES: vegetarian stuffing, cornbread muffins, vegan cornbread, focaccia, pita bread, Naan bread, Panzanella, bruschetta, crostini.

Sides

Roasted Potatoes and Carrots

Sauces

Mushroom Gravy

Breads

Cornbread Muffins

Salads

Green Bean Salad