Why Make This Recipe

Cornbread stuffing is a wonderful choice for any holiday or family gathering. It combines the rustic flavor of cornbread with savory herbs and vegetables. Whether served as a side dish or used to stuff a turkey, this recipe brings warmth to your table.

Making cornbread stuffing at home allows you to tailor the flavors to your preference. With simple ingredients and easy steps, you can create a stuffing that will impress everyone. The texture is delightful, with crispy edges and a soft, flavorful inside.

Equipment Needed for Cornbread Stuffing

To prepare cornbread stuffing, you will need a few essential kitchen tools. Here’s what you’ll need:

Large mixing bowls
Whisk
Baking pan (9-inch square for cornbread, 9×13-inch for stuffing)
Large skillet
Baking sheet
Parchment paper or silicone baking mat
Spoon for mixing
Knife and cutting board for chopping ingredients

Having all your equipment ready will ensure a smooth cooking process.

What You Need to Make Cornbread Stuffing

Gather the following ingredients to prepare your cornbread stuffing:

1 cup (120g) cornmeal (fine or medium ground)
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
1/4 cup (85g) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature
2 and 1/2 cups (600ml) reduced-sodium chicken broth
2 large eggs
1/4 cup (4 Tbsp; 56g) unsalted butter
1 cup (130g) diced onion
1 and 1/4 cups (160g) sliced celery
2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1 and 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound (454g) uncooked mild Italian sausage (optional)
1 cup (125g) pecan halves (optional)

These ingredients come together to create the perfect stuffing for any occasion.

How to Cook Cornbread Stuffing Step by Step

To get started, prepare the cornbread a day in advance. Preheat your oven to 375°F (191°C). In a large bowl, whisk together all the cornbread ingredients until they are fully combined. Once mixed, pour the batter into a greased 9-inch square baking pan.

Bake the cornbread for about 22 to 24 minutes, or until the top is lightly browned. This will create a wonderful base for your stuffing. After baking, remove it from the oven and allow it to cool overnight. Remember, do not cover the cornbread as it needs to air out.

The next day, preheat your oven again, this time to 300°F (149°C). Cut the cooled cornbread into 1-inch cubes. You should have about 7 to 8 cups of cubes. Spread the cubes evenly onto a baking sheet lined with parchment paper or a silicone baking mat. Bake the cornbread cubes for 10 minutes or until they are slightly crisp. Set aside the crispy cubes to cool as you prepare the other stuffing ingredients.

If you are planning to bake the stuffing separately instead of using it to stuff a turkey, you can increase the oven temperature back to 375°F (191°C) for the final bake.

In a very large bowl, whisk together the broth and eggs until they are well mixed. Set this mixture aside for now. Meanwhile, heat a quarter cup of unsalted butter in a large skillet over medium-high heat. Once the butter has melted, add the diced onion and sliced celery, along with the chopped thyme, sage, parsley, salt, and pepper. Cook these vegetables for about 4 minutes, stirring occasionally, until they begin to soften.

Next, if you are using sausage, remove the casings and squeeze the sausage meat into the skillet. Break it up with a spoon and cook for another 4 minutes until the sausage is cooked through. Make sure to stir the mixture well, ensuring the sausage is cooked evenly.

Now it’s time to combine everything. Pour the sausage mixture into the bowl with the broth and eggs, including any liquids from the skillet. Gently add the toasted cornbread cubes and the pecans if you’re adding them. Carefully fold the ingredients together until they are just combined, being careful not to break up the cornbread too much.

If you are planning to stuff a turkey, let the mixture cool completely before transferring it to the bird. If you are baking the stuffing on its own, lightly spoon the mixture into a greased 9×13-inch baking pan. Bake the stuffing for about 40 minutes or until it is lightly browned and crispy on top.

For a decorative touch, sprinkle some fresh herbs over the top just before serving. Enjoy your warm cornbread stuffing.

How to Serve Cornbread Stuffing

Serving cornbread stuffing can be as simple as spooning it out onto plates alongside your main dishes. This stuffing pairs excellently with turkey, ham, or roasted vegetables. Serve it warm to highlight its flavors and comforting texture.

You may also place the stuffing in a serving bowl and let guests serve themselves. Garnishing with fresh herbs adds a lovely presentation. A drizzle of gravy over the stuffing can elevate the dish, bringing rich flavors together.

What to Serve with Cornbread Stuffing

Cornbread stuffing is versatile and complements many dishes. Traditional choices include:

Roast turkey
Baked ham
Grilled chicken
Prime rib
Stewed vegetables.

You can also serve it alongside lighter options like a fresh salad or steamed greens. These will balance the richness of the stuffing, creating a well-rounded meal.

How to Store Cornbread Stuffing

If you have leftovers, storing them properly is key. Let the stuffing cool completely, then transfer it to an airtight container. You can refrigerate the stuffing for up to four days.

For longer storage, you can freeze cornbread stuffing. Allow it to cool, then place it in a freezer-safe container or a freezer bag, removing as much air as possible. It should keep well for up to three months. To reheat, thaw it in the refrigerator overnight and warm it in the oven at 350°F (177°C) until heated through.

Tips to Make Cornbread Stuffing

Here are some helpful tips to ensure your cornbread stuffing turns out perfectly:

Use day-old cornbread for the best texture; it will hold together better than fresh cornbread.
Don’t overcrowd the baking pan; if you have a lot of stuffing, consider using two pans.
Feel free to customize the stuffing with additional vegetables like mushrooms or carrots for extra flavor and nutrition.
For a spicy kick, choose spicy Italian sausage or add chopped jalapeños.

Keeping these tips in mind can make a significant difference in the final dish.

Variation

There are many variations you can try with cornbread stuffing to match your taste. Adding dried fruits like cranberries or apricots can provide a sweet contrast. If you prefer a more herbal flavor, consider increasing the amounts of thyme and sage.

You can also use gluten-free cornmeal and flour for a gluten-free version. Experimenting with different nuts like walnuts or almonds can also enhance the texture and taste.

Best Time to Make Cornbread Stuffing

Cornbread stuffing is an excellent choice for any special occasion, but it shines during the holiday season. Thanksgiving and Christmas are prime times for this dish, but it can also be enjoyed for family gatherings, potlucks, or even a cozy weeknight dinner.

Making the stuffing in advance makes the process easier when serving a big meal. You can prepare the cornbread a day ahead, which allows the flavors to develop beautifully over time. It’s a dish that many look forward to every holiday!

Common Mistakes to Avoid

While making cornbread stuffing, keep an eye out for common mistakes that can affect the outcome.

First, avoid using overly fresh cornbread as it can lead to a mushy texture. Give it time to dry out. Secondly, ensure you do not pack the stuffing too tightly in the baking dish. This can cause it to steam instead of getting crispy.

Lastly, be careful not to overcook the stuffing in the oven. You want it golden brown and slightly crispy, not dry and hard.

Nutritional Notes (Optional)

Cornbread stuffing can be both delicious and filling. It offers a good source of carbohydrates from the cornbread, and you can boost its nutritional value by adding plenty of vegetables. The inclusion of sausage adds protein, making it a hearty dish.

Feel free to modify the recipe to reduce calories. You can use less butter or substitute lighter options for some ingredients. Always keep a balance in mind to enjoy the dish without compromising nutritional needs.

FAQs

Can I use store-bought cornbread?
Yes, you can use store-bought cornbread if you’re short on time. Just ensure you let it cool and dry out a bit before cutting it into cubes.

Can I make cornbread stuffing ahead of time?
Absolutely! You can prepare the cornbread and stuffing mixture a day in advance. Just keep it in the refrigerator until you’re ready to bake it.

What can I substitute for buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken.

Conclusion

Cornbread stuffing is a delightful dish full of rich flavors and textures. With easy preparation and a few key ingredients, you can create a dish that will be the highlight of your meal. It’s simple enough to make anytime but special enough for holidays and celebrations.

This recipe allows you to customize it to your taste, making each version unique. Whether you are serving it alongside a roast or as part of a festive feast, cornbread stuffing is sure to be enjoyed by everyone at the table. So gather your ingredients, invite friends or family over, and enjoy this comforting dish.