This cornbread stuffing is a tasty and easy twist on your traditional stuffing recipe that is perfect for the holidays! It combines cornbread, sauteed veggies, broth, seasoning, and bacon for a delicious side dish that everyone will love! Go ahead and make a double batch, because this will be your new favorite stuffing recipe!
Easy Cornbread Stuffing Recipe
Stuffing is such an iconic, traditional Thanksgiving recipe that is loved by families all over! Now, add a twist to this tasty dish by using cornbread!
This recipe is going hold a permanent spot on your Thanksgiving menu because it is so delicious! Whether you want to serve it in addition to some classic stuffing, or use it as an alternative, you won't be disappointed!
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🥘 Cornbread Stuffing Ingredients
You can use your favorite cornbread recipe here. Either grab a box of Jiffy for convenience or use a tasty homemade recipe!
- Butter - 2 tablespoons of butter. I prefer to use unsalted butter, but you can use salted if that's what you have on hand.
- Onion - ½ cup of diced yellow or white onion.
- Celery - ½ cup of chopped celery.
- Cornbread - 3 cups of crumbled cornbread. Bake up some fresh cornbread using Jiffy mix without sour cream, or use one of my favorite cornbread recipes like this creamed corn cornbread or sour cream cornbread.
- Eggs - 2 large eggs that have been beaten.
- Chicken Stock - 1 cup of chicken stock for flavor.
- Sage - 1 tablespoon of ground sage, adjusted to taste.
- Salt & Pepper - 1 teaspoon of both salt and pepper, to taste.
- Bacon - 4 strips of bacon that have been cooked and crumbled. Feel free to add more, you can never have too much bacon!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cornbread Stuffing
Making cornbread stuffing is incredibly easy, as you simply mix the ingredients together and then pop it in the oven! You are going to need a 2-quart baking dish, skillet, and a mixing bowl!
This recipe is the perfect size for Thanksgiving, as it will yield about 8 portions.
- Preheat. To get started, preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish. If using a dish that is any larger, your stuffing will be in a thin layer and will bake faster so make sure to adjust your cooking time.
- Cook the vegetables. In a large skillet over medium heat, melt your 2 tablespoons of butter and add in the ½ cup each of diced onion and celery. Saute the veggies until soft, about 5-7 minutes.
- Combine the cornbread and vegetables. In a large mixing bowl, add your 3 cups of crumbled cornbread and cooked vegetables. For best results, use cornbread that is about a day old.
- Mix. Gently stir in the 2 beaten eggs, 1 cup of chicken stock, 4 strips of crumbled bacon, 1 tablespoon of sage, 1 teaspoon of salt, and 1 teaspoon of pepper. If desired, you can reserve some of the bacon to sprinkle over the top of the assembled cornbread stuffing. Then transfer the mixture to the prepared baking dish.
- Bake. Bake at 350°F (175°C) for 30 minutes, or until the edges of the stuffing begin to turn a light golden-brown color.
- Serve. Remove from the oven and serve immediately.
Serve this cornbread stuffing with some other holiday favorites! I like to pair it alongside some oven roasted turkey and red skin mashed potatoes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Bake up some fresh cornbread using Jiffy mix without sour cream, or use one of my favorite cornbread recipes like this creamed corn cornbread or sour cream cornbread.
- A 2-quart casserole dish is ideal for this recipe. If using a 9x13 baking dish, your stuffing will be in a thin layer and will bake faster.
- If desired, you can reserve some of the bacon to sprinkle over the top of the assembled cornbread stuffing.
- Omit the bacon and swap the chicken broth for vegetable stock to make a vegetarian stuffing recipe.
🥡 Storing & Reheating
Keep your stuffing in an airtight container in the fridge for up to 4 days.
Reheating Cornbread Stuffing
Reheat small portions in the microwave or larger portions in the oven. Add in a splash of broth for extra moisture if necessary.
❓ Recipe FAQs
Many people use these terms interchangeably, and they are very similar dishes. The main difference is how they are cooked. Technically, stuffing is cooked inside of the turkey while dressing is made separately in a casserole dish.
If your stuffing is mushy, you either added too much liquid or overmixed it. Make sure to gently combine the ingredients just until everything is evenly distributed.
For this recipe, you don't have to cover your stuffing. You want the stuffing to be nice and crisp and not mushy. However, if you find that the stuffing is browning too quickly, you can always add some foil over top.
🦃 More Thanksgiving Side Dish Recipes
- Yellow Mashed Potatoes - These extra creamy and buttery mashed potatoes are a perfect addition to your Thanksgiving menu!
- Green Beans Almondine - For a simple and elegant green bean side dish, try out this green beans almondine recipe!
- Mashed Sweet Potatoes - For all the sweet potato lovers, whip up some easy and extremely delicious mashed sweet potatoes!
- Green Bean Casserole - This recipe is a classic Thanksgiving favorite!
- Jiffy Corn Casserole - Corn casserole is creamy, easy-to-make, and ridiculously delicious!
- Apple Cider Cranberry Sauce - This homemade cranberry sauce is a perfect complement to your favorite turkey recipes!
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📖 Recipe Card
Cornbread Stuffing
Ingredients
- 2 tablespoon butter
- ½ cup yellow onion (diced, or use white onion)
- ½ cup celery (chopped)
- 3 cups cornbread (crumbled)
- 2 large eggs (beaten)
- 1 cup chicken stock
- 1 tablespoon ground sage (to taste)
- 1 teaspoon each, salt & pepper (to taste)
- 4 strips bacon (cooked and crumbled)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
- In a large skillet over medium heat, melt your butter and add in the onion and celery. Saute the veggies until soft, about 5-7 minutes.
- In a large mixing bowl, add your crumbled cornbread and cooked vegetables.
- Gently stir in the beaten eggs, chicken stock, crumbled bacon, sage, salt, and pepper (*see note). Transfer to the prepared baking dish.
- Bake at 350°F (175°C) for 30 minutes, or until the edges of the stuffing begin to turn a light golden-brown color.
- Remove from the oven and serve immediately.
Notes
- Bake up some fresh cornbread using Jiffy mix without sour cream, or use one of my favorite cornbread recipes like this creamed corn cornbread or sour cream cornbread.
- A 2-quart casserole dish is ideal for this recipe. If using a 9x13 baking dish, your stuffing will be in a thin layer and will bake faster.
- If desired, you can reserve some of the bacon to sprinkle over the top of the assembled cornbread stuffing.
- Omit the bacon and swap the chicken broth for vegetable stock to make a vegetarian stuffing recipe.
- To store: Keep your stuffing in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat small portions in the microwave or larger portions in the oven. Add in a splash of broth for extra moisture if necessary.
Courtney says
I wish I could give this recipe a better review, but I followed it and got a cornbread soup. It was way too liquidy. So I ended up adding more crumbled cornbread (in total I used one large box of prepared cornbread), added more spices, and baked for maybe 20 more minutes. After that it turned out well.
Angela @ BakeItWithLove.com says
That was a typo! It's 2x the amount of liquid I would use with only 3 cups of cubed cornbread. It's been updated throughout the post now, thanks for commenting so I could fix it!