This cornbread stuffing is a quintessential holiday gem, transforming humble ingredients into a dish that’s both wonderfully savory and comforting. It comes together with minimal effort and fills your kitchen with the most inviting aroma, making it the perfect centerpiece for any festive gathering. Whether you’re planning a traditional Thanksgiving dinner or a cozy family supper, this recipe delivers timeless flavor.

How to Make Delicious Cornbread Stuffing

I have a deep affection for this particular recipe, a version of which I first enjoyed years ago at a friend’s autumn potluck. The way the savory herbs mingle with the soft, sweet notes of the cornbread creates a harmony that feels like the very soul of the season. I now make it a point to prepare this stuffing whenever I’m crafting a menu of easy Thanksgiving side dishes, as it pairs beautifully with everything from a classic sweet potato casserole to simple roasted vegetables.

Why This Cornbread Stuffing Shines

Incredible Flavor Depth: The combination of savory herbs and sweet cornbread creates a complex, satisfying taste.
Surprisingly Simple: With straightforward steps and common ingredients, it’s an easy baking project for any skill level.
Crowd-Pleasing Texture: It bakes up perfectly moist on the inside with a delightfully crisp top.
Perfect for Make-Ahead: You can prepare it a day in advance, making holiday meal prep a breeze.

What You Need for Perfect Cornbread Stuffing

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Day-Old Cornbread: Using slightly dry cornbread, like from my hearty skillet cornbread, helps the stuffing achieve the ideal texture.
Unsalted Butter: Provides a rich foundation for sautéing the vegetables.
Yellow Onion and Celery: These aromatic vegetables are the backbone of the savory flavor profile.
Fresh Sage and Thyme: Fresh herbs impart a brighter, more vibrant taste than dried.
Chicken or Vegetable Broth Moistens the stuffing and binds everything together as it bakes.
Large Eggs: Act as a binder to help the stuffing hold its shape.

Oatmeal Chocolate Chip Cookies

Make delicious oatmeal chocolate chip cookies with this easy recipe. Perfect soft and chewy texture ready in under 30 minutes. Great for holidays or everyday treats.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Servings 24 cookies

Calories 140 kcal

Equipment

large mixing bowl
medium bowl
electric hand mixer
stand mixer
whisk
rubber spatula
medium cookie scoop
baking sheets
parchment paper
silicone baking mats
wire rack
oven

Ingredients

1/2 cup unsalted butter, softened
1/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 tsp pure vanilla extract
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cup old-fashioned rolled oats
1 cup semisweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
In a large mixing bowl, combine the softened butter, granulated sugar, and packed brown sugar. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed for 2 to 3 minutes, until it is light, fluffy, and well-combined.
Add the room temperature egg and vanilla extract to the butter mixture. Beat on medium speed for another minute, just until the egg is fully incorporated and the mixture looks smooth.
In a separate medium bowl, whisk together the flour, baking soda, and kosher salt. Add these dry ingredients to the wet mixture, then sprinkle in the oats. Mix on low speed just until no dry streaks of flour remain, being careful not to overmix. Use a rubber spatula to fold in the chocolate chips until they are evenly distributed.
Using a medium cookie scoop or a rounded tablespoon, portion the dough into balls, placing them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are set and golden brown but the centers still look soft.
Remove the baking sheets from the oven and let the cookies cool directly on the sheets for 5 minutes to finish setting. Then, transfer them to a wire rack to cool completely.

Notes

The cookies will be soft and chewy once cooled.

Keyword chocolate chip, cookies, oatmeal

My Favorite Stuffing Customizations

Add Sausage: For a heartier dish, brown and crumble a pound of mild sausage into the mix.
Make it Cheesier: Fold in a cup of sharp cheddar cheese for a deliciously rich twist.
Add Some Crunch: Include a half-cup of toasted pecans or walnuts for added texture.

Pro Tips for Flawless Stuffing

Properly Dry the Bread: Cube the cornbread and leave it out overnight for the best absorption of the broth.
Sauté Vegetables Gently: Cook the onion and celery until they are soft and translucent, but not browned, for a sweeter flavor.
Season Generously: Don’t be shy with the herbs and salt, as the bread will absorb a lot of the seasoning.
Check for Doneness: The stuffing is ready when the top is golden brown and the center is hot all the way through.

Simple Storage and Reheating Guide

Store: Keep leftover stuffing in an airtight container in the refrigerator, where it will stay fresh for up to 4 days.
Freeze: For longer storage, freeze the cooled stuffing in a freezer-safe bag or container for up to 3 months.
Reheat: Warm leftovers in a 350°F oven for 15-20 minutes, or until heated through, to restore the crispy top.
Make-Ahead Tip: Assemble the entire dish the day before, cover, and refrigerate, then simply bake it before serving.

Frequently Asked Questions

Can I use store-bought cornbread for stuffing?

Yes, store-bought cornbread works perfectly well. I recommend choosing a plain, unsweetened variety if possible, and be sure to cube it and let it sit out to dry for a few hours or overnight for the best texture.

How do you keep stuffing from getting soggy?

The key is using adequately dried-out bread cubes. They absorb the broth without becoming mushy. Also, avoid over-mixing once the liquid is added, and ensure your oven is fully preheated for a proper bake.

What is the difference between stuffing and dressing?

The terms are often used interchangeably, but technically, stuffing is cooked inside the poultry, while dressing is baked in a separate dish. This recipe is a dressing, baked to perfection in its own casserole dish.

Can you make cornbread stuffing ahead of time?

Absolutely. You can assemble the entire casserole a day in advance, cover it tightly, and refrigerate it. Let it sit at room temperature for about 30 minutes before baking as directed, adding a few extra minutes to the baking time if needed.

More Holiday Sides to Love

Why This Cornbread Stuffing Becomes a Tradition

With its perfect balance of savory herbs and sweet cornbread, this dish is a guaranteed crowd-pleaser that makes any meal feel special. It’s one of those simple Thanksgiving dishes that everyone asks for year after year. I hope it brings as much warmth and joy to your table as it has to mine.

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