Amazing Cornbread Stuffing: 10-Minute Prep

Oh, the holidays! Few things bring me more joy than gathering around a table groaning with delicious food, and right at the heart of it all is my absolute favorite Cornbread Stuffing. I swear, the smell alone takes me back to Thanksgivings at my aunt Carol’s house, where this was always the star side dish. It’s got that perfect balance of savory, herby goodness with the comforting crumb of homemade cornbread, and it’s honestly so easy to whip up. Seriously, it’s the kind of recipe that makes everyone happy and feels extra special without being fussy.

Why You’ll Love This Cornbread Stuffing

I get asked about this recipe all the time, and honestly, it’s probably because it just ticks all the boxes for what you want in a holiday side dish. It’s not super complicated, but it tastes like you spent hours slaving away – total win!

• Super Easy to Make: Seriously, even if you’re not a pro in the kitchen, you can totally nail this. It’s mostly just chopping, mixing, and baking. You’ve got this!
• Incredible Flavor: The combo of savory cornbread, buttery veggies, and those classic herbs like sage and thyme? It’s just pure comfort food magic. It smells amazing while it bakes, too!
• Perfectly Versatile: This isn’t just for Thanksgiving. It’s fantastic with roasted chicken, ham, or just about any winter meal. You can also throw in nuts or dried fruit if you like!
• Holiday Crowd-Pleaser: It’s that dish everyone looks forward to. It holds up well, tastes amazing piping hot or even at room temp, and just makes any festive meal feel complete.

Gather Your Ingredients for Perfect Cornbread Stuffing

Alright, let’s get our ducks in a row! You’ll need some good basics for this amazing cornbread stuffing. Trust me, using good quality ingredients makes such a difference, and this recipe truly shines with them. Here’s what you’ll want to grab:

• 8 cups cornbread, cubed: This is your foundation! I usually make my own, but a good store-bought one works too. Just make sure it’s not too sweet. Cube it up and let it get a little stale or toast it lightly – it makes a world of difference for texture!
• 1 cup butter: Yes, a whole cup! We’re making holiday food here, so don’t skimp. It’s what makes everything meld together so beautifully.
• 2 cups chopped yellow onion: About one big one. I like to chop it pretty small so it cooks down and disappears into the stuffing, leaving all that sweet flavor behind.
• 1 cup chopped celery: This adds that classic, subtle aromatic crunch. Again, dice it up fairly small.
• 2 cloves garlic, minced: Because garlic makes everything better, right? Just give them a good mince.
• 1 teaspoon salt: To bring out all those flavors and make them sing.
• 1/2 teaspoon black pepper: Freshly ground is always best if you have it!
• 1 teaspoon dried sage: This is a must for stuffing! It’s got that earthy, savory goodness.
• 1 teaspoon dried thyme: It pairs so well with sage and just adds another layer of festive aroma.
• 4 cups chicken broth: This is what ties it all together and adds moisture. I usually go for low-sodium so I can control the saltiness better.
• 2 large eggs, beaten: These act as a binder to hold our lovely stuffing together.

Step-by-Step Guide to Homemade Cornbread Stuffing

Okay, ready to make some magic happen? Putting this cornbread stuffing together is surprisingly straightforward, and honestly, the aroma filling your kitchen as it bakes is half the fun. Just follow these steps and you’ll have a perfect holiday side dish in no time. If you’re new to cooking or just want to speed things up, check out my easy recipes for more quick wins!

Preparing the Cornbread Base

First things first, we need to get our cornbread ready. We’re going to toast those cubed pieces a little bit. Spread your cornbread cubes evenly on a baking sheet. Pop them into a preheated oven at 350°F (175°C) for about 10 to 12 minutes. This little toasting step is key – it stops the stuffing from getting mushy and gives it a much better texture!

Building the Flavorful Base for Cornbread Stuffing

While the cornbread is toasting, let’s get our flavor base going. Grab a big skillet and melt that glorious butter over medium heat. Toss in your chopped onion and celery, and let them soften up nicely, which usually takes about 8 to 10 minutes. You want them tender, not browned! Then, add your minced garlic and cook for just another minute until it’s fragrant. Stir in your salt, pepper, sage, and thyme. This is where that classic stuffing smell really begins to bloom!

Combining and Baking Your Festive Bread

Now for the fun part – bringing it all together! In a large bowl, combine those lovely toasted cornbread cubes with the softened onion and celery mixture. In a separate little bowl, give your chicken broth and beaten eggs a good whisk. Pour this wet mixture over the cornbread and veggies. Gently toss everything together until it’s just combined; you don’t want to overmix. Transfer this glorious mixture into a greased 9×13 inch baking dish. Bake it in that preheated 350°F oven for about 25 to 30 minutes, or until it’s heated all the way through and the top gets that beautiful, lightly golden crust.

Tips for the Best Cornbread Stuffing

Alright, let’s talk about making this cornbread stuffing truly sing! I’ve made this dish more times than I can count, especially for the big holiday dinners, and I’ve picked up a few little tricks along the way. These aren’t complicated, but they really make a difference in getting that perfect texture and flavor. For more dinner inspiration, you can always check out my dinner recipes!

Ingredient Notes and Substitutions

So, about those ingredients! I really prefer using low-sodium chicken broth because then I have total control over how salty things get. If you only have regular, that’s fine too, just be a little lighter on the added salt. And for the herbs, if you can’t find dried sage or thyme, a mix of poultry seasoning often does the trick in a pinch. For the butter, you can absolutely use a good quality margarine if you need to, but real butter just has that special richness.

Achieving Your Ideal Stuffing Consistency

Now, everyone likes their stuffing a little different, right? Some like it super moist, almost like a casserole, and others prefer it a bit drier with more distinct cubes. If you’re team “moist,” my secret is just to add a little extra chicken broth. The recipe calls for 4 cups, but honestly, I sometimes add an extra 1/2 cup, or even a full cup, if I want it super gooey. Just stir it in gently until it looks right to you before baking.

Serving and Storing Your Holiday Loaf

This cornbread stuffing is just the *best* served piping hot alongside all your favorite holiday mains. Think roast turkey, glazed ham, or even a simple roasted chicken. It’s also fantastic as a base for using up any leftover roast meats – just stir them in before you bake! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. They’ll keep well for about 3-4 days. To reheat, I like to pop it back in the oven, covered with foil, at about 350°F (175°C) until it’s warmed through. Sometimes I’ll even uncover it for the last few minutes if I want that nice crispy top again!

Frequently Asked Questions about Cornbread Stuffing

Got questions about making the best cornbread stuffing ever? I totally get it! This festive bread is a holiday staple, but sometimes things come up. Don’t you worry, I’ve got you covered. I’ve pulled together some of the most common things folks ask me about this recipe, so let’s dive in! If you want to know more about me and my cooking philosophy, you can always check out my about page!

Can I prepare this festive bread in advance?

Oh, absolutely! This is one of those recipes that actually gets better if you let the flavors meld. You can totally assemble the stuffing (up to the baking part) the day before. Just keep it covered in the fridge. When you’re ready to bake, just let it sit out for a bit to come closer to room temp, and then bake as usual, maybe adding a few extra minutes.

What type of cornbread works best for this recipe?

Honestly, my favorite is a slightly crumbly, not-too-sweet homemade cornbread. It has the best texture and savory flavor for stuffing. But if you’re in a pinch, a good quality boxed mix works too! Just make sure it’s not overly sweet, because we don’t want it tasting like dessert. A medium texture is perfect – not too dense and not too airy.

Is this a vegetarian cornbread stuffing recipe?

Well, the recipe as written uses chicken broth, so it’s not vegetarian. BUT it is SO easy to make vegetarian! Just swap out the chicken broth for vegetable broth. If you do that, then yes, this becomes a delicious vegetarian cornbread stuffing. Perfect for everyone at the table! You can even make it vegan by using a vegan cornbread recipe and vegan butter, and skipping the eggs or using a flax egg — check out my awesome vegan cupcake recipe for inspiration on vegan baking!

Estimated Nutritional Information

Just a heads-up, the nutrition for this amazing cornbread stuffing can change depending on the exact ingredients you use, like the type of cornbread or butter. But, as a general idea, one serving (about 1/8th of the recipe) usually clocks in around 350 calories, 18g of fat, 8g of protein, 35g of carbs, and 2g of fiber. It contains about 700mg of sodium, so keep that in mind!

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