Cornbread Stuffing Recipe

Prepare crumbled cornbread

Crumble or cube about 6 cups of day-old or toasted cornbread into a large mixing bowl. If your cornbread is fresh and moist, toast pieces on a baking sheet at 300°F (150°C) for 10–15 minutes until slightly dry but not browned; cool before using.

Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant. Remove from heat and let cool slightly.

Whisk together 2 cups chicken stock, 1 beaten egg, and 2 tablespoons melted butter in a measuring cup or bowl. Keep warm. Taste the stock and if very low-sodium, use as-is; otherwise reserve a little to adjust later.

In the large bowl with crumbled cornbread, add chopped fresh sage, parsley (if using), dried thyme, salt, pepper, and optional sugar. Toss to distribute the herbs and seasonings evenly through the cornbread.

Add the cooled cooked vegetables (onion, celery, garlic) to the seasoned cornbread. If using any optional add-ins (bacon, nuts, dried fruit), fold them in now.

Pour about three-quarters of the warm chicken stock mixture over the cornbread mixture and gently toss with a flexible spatula or your hands (wear gloves) to moisten. The stuffing should hold together when gently squeezed but not be soupy. If it feels too dry, add more stock, 2 tablespoons at a time, until desired consistency. If it feels too wet, add a little more crumbled cornbread or dry breadcrumbs.

Preheat oven

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 2-quart casserole) with butter or nonstick spray.

Transfer the moistened stuffing mixture to the prepared dish and spread into an even layer. Dot the top with the remaining 2 tablespoons melted butter (or drizzle). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until the top is golden and edges are crisp. Total baking time ~35–40 minutes.

For extra crunch, place under the broiler 1–2 minutes, watching closely so it does not burn.

Let the stuffing rest 5 minutes before serving. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra chopped parsley or sage leaves if desired.