Categorized:

  • Sides & Sauces
  • Thanksgiving

Tagged:

  • butter
  • buttermilk
  • celery
  • chicken broth
  • cornmeal
  • eggs
  • flour
  • garlic
  • honey
  • milk
  • parsley
  • rosemary
  • sage
  • thyme
  • yellow onions
Cornbread stuffing shown in a white rectangular baking dish over a wooden platter with herbs, cranberries and a red cloth to the side. - 1

Cornbread Stuffing

Ingredients

Cornbread

  • 1 1/4 cups (202g) cornmeal (fine ground)
  • 3/4 cup (108g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups buttermilk
  • 2 large eggs
  • 1 1/2 Tbsp honey
  • 4 Tbsp unsalted butter, melted

Stuffing

  • 1 full batch prepared cubed cornbread, from recipe above (10 cups)
  • 6 Tbsp unsalted butter
  • 2 cups finely diced yellow onion
  • 1 1/2 cups thinly diced celery
  • 1 Tbsp minced fresh garlic (3 cloves)
  • 1/4 cup chopped fresh parsley
  • 2 tsp roughly chopped fresh thyme
  • 2 tsp chopped fresh rosemary
  • 1 Tbsp chopped fresh sage
  • 1 1/4 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 large egg
  • Salt and black pepper

Instructions

  • For the cornbread: Preheat oven to 400 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
  • In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
  • In a separate medium mixing bowl whisk together buttermilk, 2 eggs, honey and 4 Tbsp melted butter (butter will clump as whisking and that’s fine).
  • Pour buttermilk mixture into well in cornmeal mixture. Fold mixture just until combined and there aren’t streaks of flour (batter should be slightly lumpy).
  • Pour mixture into prepared baking dish and gently spread into an even layer.
  • Bake in preheated oven until set and slightly golden brown on a top (a toothpick inserted into center should come out clean), about 21 - 25 minutes.
  • Let cornbread cool at least 30 minutes then cut into 1/2 to 3/4-inch cubes.
  • To prepare stuffing: Preheat oven to 375 degrees. Grease a 12 by 8 or 13 by 9-inch baking dish with non-stick cooking spray.
  • Melt 6 Tbsp butter in a 12-inch skillet over medium heat. Add onion and celery and saute until nearly soft, about 8 to 10 minutes.
  • Add garlic and let cook 1 minute longer. Remove from heat.
  • In a medium mixing bowl whisk together chicken broth, milk, egg, and season with salt and pepper to taste.
  • Place cornbread cubes in an extra large mixing bowl and add parsley, thyme, rosemary and sage. Add in sautéed veggie mixture.
  • Drizzle 1/2 the chicken broth mixture over and immediately toss a few times then drizzle remaining broth mixture over and gently toss until mixture appears evenly moistened (if mixture seems dry pour and toss in a few extra tablespoons of chicken broth).
  • Pour mixture into prepared baking dish and spread into an even layer.
  • Cover with foil and bake 25 minutes. Uncover and continue to bake until cooked through and lightly golden brown on top, about 15 to 25 minutes longer. Serve warm.

Notes

  • Cooked pork sausage can also be added to the recipe. Cook and crumble 16 oz. sausage then add to stuffing mixture when adding sautéed vegetables.

  • If you only have an 8 by 8-inch baking dish that will work to bake the cornbread as well. Just add a few extra minutes to bake time.

  • If there are leftovers I recommend adding a drizzling in a little broth or water when reheating (as cornbread tends to dry as it sits).

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