Cornbread Stuffing is a classic holiday side dish packed with savory herbs, soft cornbread, and rich homemade flavor. This easy Southern-style stuffing recipe combines crumbled cornbread, celery, onion, and chicken stock into a warm and comforting dish that pairs perfectly with turkey, chicken, or roast dinners.
Ingredients
- 1 package (16 oz) dry cornbread mix
- 2 tablespoons butter
- 1/2 cup chopped celery
- 1 small onion, chopped
- 2 eggs, beaten
- 2 cups chicken stock
- 1 tablespoon dried sage
- 1 tablespoon poultry seasoning
- Salt and pepper, to taste
Instructions
Prepare the Cornbread
- Prepare the cornbread mix according to the package directions.
- Allow the cornbread to cool completely, then crumble it into a large bowl.
Cook the Vegetables
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, melt the butter.
- Add the celery and onion and sauté until soft and tender.
Mix the Stuffing
- Add the cooked celery and onion to the bowl of crumbled cornbread.
- Stir in the beaten eggs, chicken stock, sage, poultry seasoning, salt, and pepper.
- Mix until fully combined. Add a little more chicken stock if needed, but avoid making the stuffing too wet.
Bake
- Spread the stuffing mixture evenly into the prepared baking dish.
- Bake for 30 minutes until heated through and lightly golden on top.
Notes
- Homemade cornbread works great in this recipe.
- Add cooked sausage for extra flavor.
- For a softer stuffing, add a bit more chicken stock before baking.
- Leftovers can be stored in the refrigerator for up to 4 days.