Old Fashioned Homemade Cornbread Stuffing
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This old-fashioned cornbread dressing recipe is perfect for a fall side dish or for a great complement to a turkey. Homemade stuffing is really easy to make and the flavor of cornbread is delicious!
Homemade Cornbread Stuffing is a favorite side dish when it comes to Thanksgiving Day and Christmas.
Once to try making it from scratch, you will see how much better it is than the boxed stuffings. This is one of our easy Thanksgiving recipes you will want to bookmark for later.
This is one of our easy Thanksgiving recipes you will want to bookmark for later.
Why You Will Love This Recipe
Easy recipe. old-fashioned southern cornbread dressing recipe is an easy one to put together with simple ingredients. Made with cornbread and seasonings, it is pretty easy to put together in about 20 minutes.
Delicious. This family recipe is perfect for Thanksgiving dinner or Holiday gatherings. This moist dressing is a family tradition in our home. and this recipe makes the best cornbread dressing.
Versatile. Today’s recipe is a wonderful cornbread stuffing casserole that is perfect for any holiday meal. crumbled cornbread stuffing is my favorite type of side for turkey and pork. Perfect on your Thanksgiving table.
Ingredients
Cornbread– You can make from scratch with this homemade recipe, cornbread from a mix, or use storebought ready-made cornbread.
Flour– I recommend all-purpose flour for this recipe.
Breadcrumbs– Week old stale bread is best for this recipe. Do not use storebought bread crumbs in the canister. Those are too fine for this recipe. I like to use white bread, but you could also use wheat. It is best to prepare the bread cubes on one day and make the stuffing the next day.
Chicken stock or chicken broth.
Fresh herbs.
Black Pepper
How to Make Old Fashioned Homemade Cornbread Stuffing
Step 1 – Prepare cornbread the day before. Melt butter in a pan and sauté onions and celery.Add seasonings and mix well. Set aside.
Step 2 – n a large bowl, add cornbread crumbles and bread cubes.
Step 3 – Add beaten eggs. Add onions and celery.
Step 4 – Add broth gradually to stuffing mixture and stir gently.
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Step 5 -Pour into a casserole pan.
Step 6 – Bake 20-25 minutes.
Made with just a handful of ingredients, this recipe is flavorful and delicious!
More Thanksgiving Recipes
- Sweet Potato Casserole – A delicious fall casserole made with sweet potatoes and brown sugar.
- Slow Cooker Mashed Potatoes – Use your crockpot and save space on your stove with this easy Potato Recipe.
- Easy Scalloped Potatoes – Cheesy potatoes in a wonderful casserole made in the oven.
- Baked Butternut Squash – Baked in the oven with no added sugar.
- Easy Cornbread – A delicious cornbread recipe from scratch and tastes great with honey butter.
Tips for Making Old Fashioned Cornbread Stuffing
- Use day-old bread. This will help to create a drier stuffing that won’t be soggy.
- Cut the bread into uniform cubes. This will help to ensure that the stuffing cooks evenly.
- Add enough moisture to the stuffing so that it is moist but not soggy. A good rule of thumb is to add 1 cup of liquid for every 4 cups of dry bread cubes.
Recipe FAQs
What kind of bread should I use for stuffing, other than the cornbread?
Great choices are white bread, French bread, and sourdough bread.
How do I make my stuffing more flavorful?
You can easily add other ingredients to your stuffing, such as sausage, bacon, or dried fruit, to add more flavor.
How do I make my bread stale fast?
Bake the slices in the oven at 350° F for 15-20 minutes. You could also toast the bread in a toaster.
Can I freeze the stuffing?
Yes but only follow the steps up to #5 noted above. Do not bake the stuffing. Cover with plastic wrap and foil and freeze in a freezer safe container. When baking, you will need to add a little extra time to bake.
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Homemade Cornbread Stuffing
Homemade Cornbread Stuffing
Equipment
- Skillet or large sauté pan
- large casserole dish
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup 1 stick unsalted butter, softened
Stuffing
- 1 bag 12 oz dry stuffing cubes
- ½ cup 1 stick unsalted butter
- 1 cup onion chopped
- 1 cup 3-4 stalks celery, chopped
- 2 large eggs
- 2 ½ – 3 cups chicken broth
- 1 tablespoon dried parsley
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cornbread
- Preheat oven to 400 degrees F
- Coat a square 8×8 baking pan with cooking spray
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt
- Add milk, eggs and butter
- Beat until smooth
- Pour into prepared pan
- Bake for 20-30 or until toothpick inserted in the center comes out clean
- Preparing Cornbread
- Prepare cornbread 1-2 days ahead
- Be sure cornbread is dry, if not, cut into 1 inch cubes and spread on baking sheet
- Preheat oven to 250 degrees F
- Dry cornbread in oven for 30-45 minutes, toss every 10-12 minutes
Stuffing
- Preheat oven to 350 degrees F
- Coat 13×9 baking dish with cooking spray
- In a large skillet, melt butter over medium heat
- Add chopped onions and celery and cook until soft
- Remove from heat
- Add seasonings and mix well
- Add cornbread and stuffing cubes to very large bowl
- Add onion mixture and mix well
- Lightly beat eggs and add to cornbread mixture, mix well
- Gradually add broth to cornbread mixture and stir with each addition ** see notes
- Spread stuffing into prepared baking dish
- Bake for 20-25 minutes or until golden brown
- Remove from oven and serve immediately
Cornbread
Notes
-
- The amount of cornbread used should be what is in an 8X8″ pan when baked – around 5 -6 cups
- Use day-old bread. This will help to create a drier stuffing that won’t be soggy.
-
- Cut the bread into uniform cubes. This will help to ensure that the stuffing cooks evenly.
-
- Add enough moisture to the stuffing so that it is moist but not soggy. A good rule of thumb is to add 1 cup of liquid for every 4 cups of dry bread cubes.
- Store leftover bread crumbs in an airtight container. Store leftover stuffing in an airtight container in the refrigerator and enjoy within 2-3 days.
Nutrition
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I think I missed where it says how much cornbread to include. Can you specify? I’m so excited about this recipe..I think it’s just like my Mom used to make!!
The amount of cornbread used should be what is in an 8X8″ pan when baked – around 5 -6 cups. Hope you love it!