Go Back
–+ servings
Cornbread Stuffing Recipe
Print Recipe
5 from 16 votes

Homemade Cornbread Stuffing

This easy Homemade Cornbread Stuffing 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! Perfect for a Thanksgiving side dish.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Vegetables and Side Dishes
Cuisine: American
Servings: 10
Calories: 70kcal
Author: Raquel Pineira

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 8x8 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 13x9 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.
    T

    Nutrition

    Serving: 1g | Calories: 70kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 995mg | Fiber: 1g | Sugar: 2g