Cornbread stuffing is the ultimate comfort food, blending savory herbs, buttery cornbread, and a hint of sweetness into every bite. Its crispy golden top gives way to a moist, tender interior that’s packed with flavor. Perfect for holidays or cozy weeknights, this dish comes together in just over an hour, making it both impressive and approachable.

The aromatic blend of sage, thyme, and onions fills your kitchen as it bakes, promising a feast for the senses. With its satisfying textures and rich, hearty taste, this stuffing is sure to become a family favorite. Whether paired with roasted turkey or enjoyed on its own, it’s a dish that delivers warmth and nostalgia in every forkful.

Ingredients for Cornbread Stuffing

1 recipe Cornbread, cubed (store-bought or homemade)
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 celery stalks, chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
4 garlic cloves, grated (or minced)
3 tablespoons chopped fresh sage leaves (or 1 tablespoon dried sage)
2 tablespoons chopped fresh rosemary or thyme leaves (or 1 tablespoon dried rosemary/thyme)
½ cup chopped fresh parsley, plus more for garnish
2 to 2½ cups vegetable broth (chicken broth can be substituted)
2 large eggs, lightly beaten
1 tablespoon melted unsalted butter (optional, for drizzling)

Step-by-Step Instructions

Preheat the oven to 375°F and grease a 9×13-inch or similar baking dish.
Toast the cornbread: Spread the cubed cornbread on a large baking sheet and bake for 10 minutes, or until lightly crisp and golden brown.
Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, celery, salt, and pepper and cook for 8 to 10 minutes, or until soft. Stir in the garlic.
Combine ingredients: Place the toasted cornbread in a large bowl. Add the onion mixture, sage, rosemary, and parsley. Stir to combine, then add 2 cups of the vegetable broth and the eggs. Mix until the cornbread is evenly moistened. If it feels dry, add more vegetable broth as needed (up to another ½ cup).
Bake: Transfer the mixture to the prepared baking dish and drizzle with the melted butter. Cover and bake for 25 minutes, then uncover and bake for another 15 to 25 minutes, or until the top is lightly crisp and golden.
Garnish and serve: Sprinkle with fresh parsley and serve warm.

Perfect Pairings: Serving Suggestions

This cornbread stuffing is a versatile side dish that pairs beautifully with roasted turkey, chicken, or even a hearty vegetarian main like stuffed squash. For a complete holiday spread, serve it alongside mashed potatoes, green bean casserole, and cranberry sauce. Don’t forget a drizzle of gravy for extra flavor!

Make It Ahead: Storage and Reheating Tips

You can prepare this stuffing up to a day in advance—just cover and refrigerate it before baking. When ready to serve, let it sit at room temperature for 20 minutes, then bake as directed. Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to restore its crispiness.

Customize It: Recipe Variations

Feel free to get creative with this recipe! Add diced apples or dried cranberries for a sweet twist, or mix in sautéed mushrooms and walnuts for an earthy flavor. For a gluten-free version, use gluten-free cornbread. You can also swap the vegetable broth for chicken broth if you’re not keeping it vegetarian.

Time-Saving Hacks for Busy Cooks

To save time, cube and toast the cornbread a day ahead and store it in an airtight container. You can also chop the onion, celery, and herbs in advance and keep them refrigerated. Using pre-grated garlic or a garlic press can also speed up prep without sacrificing flavor.

Essential Equipment for Success

You’ll need a 9×13-inch baking dish, a large skillet for sautéing, and a baking sheet for toasting the cornbread. A sturdy mixing bowl and a whisk or spatula will help combine the ingredients evenly. If you’re short on time, a food processor can quickly chop the veggies and herbs.