Description
Cornbread stuffing is a Southern holiday classic, blending savory herbs and buttery vegetables into a moist, flavorful side dish with just a hint of sweetness from the cornbread base.
Ingredients
Cornbread (day-old, crumbled) – 6 cups
Yellow onion, finely chopped – 1 large
Celery stalks, diced – 3
Butter (unsalted) – 1/2 cup
Chicken or vegetable broth – 2.5 to 3 cups
Eggs – 2
Fresh sage, thyme, parsley – 1 tbsp each (chopped)
Instructions
1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. Melt butter in a skillet over medium heat. Sauté onions and celery for 10–12 minutes until tender.
3. In a large bowl, combine crumbled cornbread, sautéed veggies, herbs, salt, and pepper.
4. In another bowl, whisk eggs with broth. Pour over the cornbread mixture and fold gently.
5. Transfer to baking dish and press to even out.
6. Bake uncovered for 35–40 minutes until top is golden.
7. Let rest 5 minutes before serving. Optionally garnish with parsley.
Notes
Use boxed cornbread mix like Jiffy for convenience.
Try adding toasted pecans or drizzle melted butter halfway through baking.
Hold broth and eggs if preparing ahead to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cornbread stuffing, southern dressing, holiday side