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BEST Homemade Cornbread Stuffing

A classic Southern-style cornbread stuffing that’s moist, flavorful, and perfect for Thanksgiving or any comfort-food meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cornbread Stuffing
  • 1 lb cornbread cubed and dried
  • 6 cups chicken or turkey broth warm
  • 1 large onion finely chopped
  • 3 stalks celery finely chopped
  • 2 carrots finely chopped
  • 0.5 cup unsalted butter
  • 2 large eggs beaten
  • 2 tsp fresh sage chopped
  • 2 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup parsley chopped

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Wire rack

Method
 

  1. Prepare cornbread and cut into cubes. Dry overnight or several hours.
  2. Preheat oven to 350°F (175°C). Toast cornbread cubes for 10–12 minutes.
  3. In a skillet, melt butter over medium heat. Sauté onion, celery, and carrots for 8–10 minutes.
  4. Stir in herbs and seasonings, cook for 1–2 minutes until fragrant.
  5. Combine toasted cornbread cubes with sautéed vegetables and parsley.
  6. Pour warm broth over mixture gradually, add beaten eggs, and mix until evenly moistened.
  7. Transfer to a greased baking dish, cover with foil, and bake for 30 minutes.
  8. Remove foil and bake for 15–20 minutes until top is golden and crisp.

Notes

Use day-old cornbread for best texture. Add sausage or cranberries for variations.