Cornbread Stuffing
Buttery cornbread stuffing with onion, celery, sage, and thyme, baked moist inside and crisp on top.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 1 hr.
- Serves 10 — easy to halve or double.
- Medium level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Cornbread Stuffing recipe takes 1 hr and makes 10 servings. Cornbread Stuffing bakes crumbled cornbread with buttered onion, celery, and herbs into a moist, sliceable side.
Helpful guides
Instructions
Heat the oven to 375 degrees F and butter a 9 by 13 inch baking dish. Spread cornbread cubes on a sheet and toast 10 minutes if they feel fresh and soft. Dry cubes absorb broth without collapsing, which is the difference between fluffy and gummy stuffing.
Melt the butter in a large skillet over medium heat and cook the onion and celery 8 to 10 minutes until soft and translucent. Soft vegetables blend into the dish instead of staying crunchy. Stir in the sage and thyme for 1 minute until fragrant.
Combine the toasted cubes with the vegetables in a very large bowl. Beat the eggs into the warm broth with the salt and pepper, then pour over the bread while tossing gently. Add broth gradually; cubes should look moist but not swimming.
Rest 10 minutes so the bread absorbs liquid evenly, then check texture. A squeezed handful should hold together without dripping. Add up to 1/2 cup more broth only if dry spots remain, since extra liquid is the top cause of sogginess.
Spread into the dish without packing and cover with foil. Bake 25 minutes to steam the center, then uncover and bake 12 to 15 minutes more until the top turns crisp and golden. Covering first then browning gives moist inside with crunchy top.
Rest 10 minutes before scooping so the stuffing holds together in neat portions. Serve hot beside turkey and gravy. Cool leftovers within 2 hours into shallow containers and refrigerate promptly for later meals.
Troubleshooting — fixes, not repeats
- If stuffing turns soggy, bread was fresh or broth was heavy. Toast cubes dry and add broth gradually until just moist, not pooled.
- If the center stays dry, it needed more broth or covering. Add warm broth by the half cup and keep foil on for the full first 25 minutes.
- If flavor tastes bland, salt and sage were light. Season the broth boldly and taste the mix before baking, remembering eggs dilute seasoning.
- If the top never crisps, the dish was deep or stayed covered. Bake in a wide shallow dish and uncover for the final browning stretch.
Make it your way
- Old Dhaka style: Apple-chestnut stuffing folds in 2 diced apples and 1 cup chopped roasted chestnuts.
- Serving with rice or naan: Cornbread-and-biscuit blends swap 3 cups cornbread for biscuit cubes.
- For variation, add 1 pound browned sausage and 1 cup toasted pecans for a hearty Southern style.
- Oyster stuffing adds 1 pint drained oysters with the broth for coastal tradition.
- Keep dried bread, gradual broth, and covered-then-crisp baking in every version.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered at 350 degrees F for 20 minutes until steaming, adding broth by the spoonful if dry; uncover 5 minutes to re-crisp.
Freeze baked portions up to 1 month; thaw overnight in the refrigerator before reheating.
FAQ
Can I stuff the turkey instead?
Baking separately is safer and crisper. In-bird stuffing must reach 165 degrees F at the center, which often overcooks the breast. Bake in a dish for even cooking, and spoon turkey drippings over the top for flavor.
How dry should the cornbread be?
Very dry, like croutons. Leave cubes out overnight or toast at 300 degrees F for 15 minutes until firm. Fresh soft cubes collapse into paste under broth no matter how carefully you measure.
Can I make it ahead?
Yes. Assemble without baking, cover, and refrigerate up to 1 day. Add 10 minutes to the covered bake from cold. Mix the egg-broth just before combining so binding stays fresh.