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 in a white casserole with a golden spoon

What is cornbread stuffing?

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.

Cornbread stuffing in a white casserole with a golden spoon

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.

Ingredients for cornbread stuffing

ingredients for cornbread stuffing

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.

Cornbread stuffing with a golden spoon and fresh herbs

How to make cornbread stuffing

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.

Roasted cubes of cornbread on a baking tray

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 garlicsage, thyme, and rosemary, and cook for two more minutes.

Stir occasionally.

soffrito for cornbread stuffing in a blue skillet

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.

Mixing soffritto with cornbread cubes

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.

scoops of butter on cornbread stuffing before baking

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

Cornbread stuffing after baking

Serving suggestions

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.

a plate of cornbread stuffing

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.

Similar recipes

cornbread stuffing with a golden spoon

Cornbread Stuffing

5 from 1 vote
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.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 people
Course: Side dish
Cuisine: American

Ingredients 

  • 22 ounces cornbread or cornbread muffins. Can be stale, 1 to 2 days old.
  • ¼ cup olive oil
  • 1 large onion chopped
  • 3 carrots chopped
  • 2 ribs celery chopped
  • 4 cloves garlic pressed/grated
  • 1 teaspoon rosemary
  • 1 teaspoon sage
  • ½ teaspoon thyme
  • 1 teaspoon salt
  • teaspoon black pepper
  • cups vegetable broth or more if necessary
  • 2 tablespoons butter or non-dairy butter (optional)
  • 3 tablespoons parsley fresh, chopped

Instructions 

  • Preheat the oven to 350°F or 180°C.
    Cut 22 ounces cornbread into bite-size chunks, arrange it in a single layer on a baking tray, and bake for 10 minutes or until slightly crispy.
    Roasted cubes of cornbread on a baking tray
  • In the meantime, finely chop 1 large onion, 3 carrots, and 2 ribs celery and sauté them in ¼ cup olive oil on medium heat for 10 minutes or until soft.
    Season with 1 teaspoon salt and ⅛ teaspoon black pepper.
    Add 4 cloves garlic (pressed), 1 teaspoon rosemary, 1 teaspoon sage, and ½ teaspoon thyme, and cook for two more minutes.
    Stir occasionally.
    soffrito for cornbread stuffing in a blue skillet
  • Transfer the toasted cornbread into a large mixing bowl and toss it with the sautéed vegetables.
    Add 1½ cups vegetable broth and 3 tablespoons parsley and mix until incorporated.
    Mixing soffritto with cornbread cubes
  • Transfer the mixture to a baking dish and bake at 350°F or 180°C for 35 to 40 minutes.
    Optionally you can top with a few bits of butter or a drizzle of oil before baking.
    Top with some fresh parsley and a few twists of black pepper, and enjoy.
    Cornbread stuffing after baking

Notes

Nutritional information is an estimate for 1 large serving of cornbread stuffing out of 8 servings.
SUBSTITUTIONS
Cornbread: You can use cornbread or cornbread muffins.
Olive oil: Substitute avocado oil or another vegetable oil.
Onion: Substitute shallots for onions. Optionally, you can add a thinly sliced leek.
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.

Nutrition

Calories: 339kcal, Carbohydrates: 47g, Protein: 6g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 44mg, Sodium: 786mg, Potassium: 247mg, Dietary Fiber: 3g, Sugar: 15g, Vitamin A: 4129IU, Vitamin B6: 0.1mg, Vitamin C: 6mg, Vitamin E: 2mg, Vitamin K: 38µg, Calcium: 130mg, Folate: 57µg, Iron: 2mg, Manganese: 0.3mg, Magnesium: 21mg, Zinc: 1mg
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5 from 1 vote

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2 Comments

  1. 5 stars
    Love the sweet and savory flavor of the stuffing. Itโ€™s the first time I tried it and it wonโ€™t be the last. The recipe turned out great and it was easy to follow. Thank you for sharing.