Name: Cornbread Stuffing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 1 large onion (about 5 oz/142 g), diced; 2 stalks celery, finely diced; 1 lb 8 oz Cornbread, baked (675 g); 1 ½ cups chicken stock (12 fl oz/360 ml); 2 large eggs, lightly beaten; 1 tablespoon fresh sage, finely chopped; 2 teaspoons poultry seasoning; 2 teaspoons salt; 1 teaspoon ground black pepper

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Cornbread stuffing is the ultimate comfort food, blending sweet, crumbly cornbread with savory herbs and rich broth. In just 55 minutes, you can create a dish that’s golden on top, tender in the middle, and bursting with flavor. The crispy edges contrast beautifully with the soft, moist interior, making every bite a delightful mix of textures.

This recipe is a crowd-pleaser, perfect for holidays or cozy weeknight dinners. The aroma of toasted cornbread mingling with sage and thyme will fill your kitchen, promising warmth and satisfaction. With only 20 minutes of prep, it’s easy to whip up yet feels indulgent.

Serve it alongside your favorite mains or enjoy it as a hearty standalone dish—it’s guaranteed to become a staple in your recipe collection.

Ingredients for Cornbread Stuffing

2 tablespoons olive oil (or substitute with butter for a richer flavor)
1 large onion (about 5 oz/142 g), diced
2 stalks celery, finely diced
Cornbread, baked (1 lb 8 oz/675 g) (store-bought or homemade, crumbled)
1 ½ cups (12 fl oz/360 ml) chicken stock (vegetable stock works as a substitute)
2 large eggs, lightly beaten
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
2 teaspoons poultry seasoning
2 teaspoons salt
1 teaspoon ground black pepper

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter a 2-quart (2 liter) casserole dish and set aside.
Heat the olive oil in a medium sauté pan over medium heat. Add the onions and celery and cook for 10-15 minutes, until the onions are translucent and the celery is soft.
Transfer the onion mixture to a large bowl. Crumble the cornbread into the bowl.
Add the chicken stock, eggs, sage, poultry seasoning, salt, and pepper. Stir everything together until well combined.
Scoop the stuffing mixture into the prepared casserole dish. Cover with foil and bake for 15 minutes.
Remove the foil and continue baking for another 20 minutes, or until the stuffing is firm and golden on top.
Serve warm. Store leftovers in an airtight container in the refrigerator. Reheat in the microwave for 1-2 minutes or in a 300°F (150°C) oven for 10 minutes until warm.

Perfect Pairings: Serving Suggestions

This cornbread stuffing is a versatile side dish that pairs beautifully with roasted turkey, chicken, or even pork. For a complete meal, serve it alongside garlic mashed potatoes, roasted vegetables, or a fresh green salad. Don’t forget a drizzle of homemade gravy for extra flavor!

Make It Your Own: Recipe Variations

Customize your stuffing to suit your taste! Add 1 cup of cooked sausage or chopped apples for a sweet and savory twist. For a vegetarian option, swap the chicken stock for vegetable broth and toss in some dried cranberries or toasted pecans for added texture.

Keep It Fresh: Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes or warm in a 300°F (150°C) oven for about 10 minutes. For a crispy top, broil for the last minute or two.

Time-Saving Tips for Busy Cooks

Save time by preparing the cornbread a day ahead or using store-bought cornbread. Chop the onions and celery the night before and store them in the fridge. You can also assemble the stuffing up to 24 hours in advance and bake it just before serving.

Essential Equipment for Success

You’ll need a medium sauté pan for cooking the veggies, a large mixing bowl for combining ingredients, and a 2-quart casserole dish for baking. A sharp knife and cutting board will make prepping the vegetables a breeze!