The very definition of Southern comfort can be found in a side of fluffy, flavorful cornbread stuffing! It isn’t just for the holidays – this versatile side dish can be served alongside any poultry, beef, or pork main course.
When designing a cornbread stuffing recipe that anyone can make at any time of the year, I knew I couldn’t go wrong with a simple box of cornbread.
It’s all about what we mix into it: parsley, sage, thyme, and rosemary make things suitably savory. Meanwhile, celery and onion add texture with a soft crunch.
This topic begs the question: what is the difference between a cornbread dressing recipe and a cornbread stuffing recipe?
There is a correct answer, but it’s almost silly to worry about at this point: Stuffing is inserted into some form of poultry and then baked within it.
Dressing is prepared in a dish or pan on its own. So, this is a cornbread dressing recipe! Nowadays, the terms are interchangeable.
Whatever you’d like to call it, the result is delicious and perfect for your dinner table!
Here’s what I’m going to teach you in this post:
- How to make a mouthwatering cornbread stuffing with a box of cornbread mix and a sprinkle of seasonings!
- Some important things to know about serving, storing, and reheating leftovers.
- The best ways to enjoy your homemade dressing!
This homemade cornbread stuffing recipe is full of common spices and ingredients you use almost every day, combined to make a comforting Southern side that you can throw together in no time.
How to make Cornbread Stuffing
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Make the cornbread per the instructions on the box. Any brand will do. Allow it to cool, or place it in the fridge to cool more quickly, then crumble. Transfer to a bowl and set aside.
STEP TWO: Preheat your oven to 350 degrees F and prepare your baking dish with a coating of cooking spray or oil. Set this aside as well.
STEP THREE: Melt the butter over medium heat. Add the celery and onion and cook just until softened, which will take about 5 minutes.
STEP FOUR: Transfer the sauteed vegetables to the bowl of crumbled bread. Add all of the herbs and seasonings to the bowl and combine well with a spatula or wooden spoon. Mix until every piece of bread is coated in the seasonings.
STEP FIVE: Pour the chicken broth into a bowl, and crack the eggs into the broth. Whisk everything together before adding the mixture to the bowl with the rest of the prepared ingredients. Fold the egg mixture into the bowl’s contents to combine.
STEP SIX: Scoop the dressing mixture into the baking dish and bake for 25-30 minutes. Let sit briefly to cool and serve!
Other Seasonings And Ingredients To Try
I use chicken broth, but vegetable or beef broth would work just as well.
You can play around with the spices and herbs we’re using here. Other recipes often include garlic or some generic poultry seasoning.
Pairing with Italian sausage? Throw in some oregano! Be creative based on the other dishes in your meal.
Other veggies would be great as well! Red or green bell peppers are a traditional and mild ingredient that would fit right into this recipe.
You can also be daring and throw in some diced jalapeños for bites of heat throughout.
Should You Put An Egg In Stuffing?
You should! You should use two. The binding agent is one of the most important aspects of every great stuffing recipe. Without it, none of the seasonings, herbs, and chopped veggies would stick to and flavor the dressing.
Binding agents differ from recipe to recipe, but I use eggs for their rich flavor and great texture.
Can You Make Cornbread Stuffing Ahead Of Time And Reheat?
You can, and it’s an excellent choice for busy chefs, those planning a big meal who want to get a dish out of the way, or anyone who loves to meal prep.
Leftovers made from this cornbread dressing recipe will last for around 3 days in the fridge. Longer than that, they will start to dry out and lose flavor.
To reheat, preheat your oven to 350 degrees F and bake until warm through to the center.
What Should I Serve With Dressing?
The no-brainer answer is poultry! A couple of recommendations from my own book of recipes include turkey legs or wings, a whole roasted chicken for the whole family, or some crispy fried chicken drumsticks. And don’t forget to pair it with some cranberry orange sauce!
But stuffing can go with almost any meat entree and makes a filling side for soups and stews!
Other Side Dish Recipes You’ll Love:
- Mac and Cheese With Cream Cheese
- Easy Sweet Potato Casserole
- Broccoli Cheese Casserole
- Stovetop Candied Sweet Potatoes
- Green Bean Casserole with Ritz Crackers
- Sauteed Butternut Squash
- Mac and Cheese in the Instant Pot
- Green Beans Almondine
- Air Fryer Hush Puppies
- 1 (10 ounce) package dry corn bread mix
- ¼ cup unsalted butter
- ½ cup celery, chopped
- ½ cup onion, chopped
- 2 large eggs, lightly beaten
- ¾-1 cup chicken broth
- ½ tablespoon dried parsley
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon kosher salt
- Black pepper, to taste
- Prepare the corn bread mix according to package directions. Cool completely, then chop or crumble into a large bowl.
- Preheat the oven to 350 degrees F. Spray a 1 to 2-quart baking dish with cooking spray; set aside.
- In a skillet set over medium heat, melt the butter. Saute the celery and onion for 4-5 minutes, until softened.
- Add the vegetables to the bowl with the cornbread. Sprinkle the seasonings over and toss to combine. Whisk the eggs into the chicken broth, then pour over the contents of the bowl, mixing gently until well combined.
- Transfer to the prepared baking dish and bake for 25-30 minutes.
How to Reheat Cornbread Stuffing:
1. Preheat your oven to 350 degrees.
2. Heat until heated thoroughly.
Amount Per Serving: Calories: 136Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 87mgSodium: 329mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 4g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.