This post may contain affiliate links (disclosure).
This will be the best cornbread stuffing you’ll ever have! Once you try this easy cornbread stuffing, you’ll never make it any other way! Your holiday guests will devour every last crumb!
You just won’t be able to stop eating this mouthwatering cornbread dressing. Spoon after spoon after spoon of it goes in the mouth, until there is no more stuffingleft. It’s always like that. Yes it is!
Fresh cornbread crumbs are combinedwith butter-cooked onions, celery, garlic and carrots, seasoned with Italian herbs, mixed with the chicken broth in a baking dish and baked to perfection. This cornbread stuffing smells amazing, tastes mouthwatering and there is just something so addictive about it, I just can’t put my finger on it! This is my go-to stuffing for every Thanksgiving, to go along my famous Thanksgiving turkey in a brown paper bag :)
For this cornbread dressing, you can use either homemade or store-bought cornbread. If you want to make cornbread from scratch, I have amazing easy cornbread recipe you can follow!
I always make this cornbread stuffing in a baking dish, baked outside of the bird. If you want to bake it inside the bird, it will certainly work too!
There are 3 reasons why I prefer to bake the stuffing outside of the bird. One is food safety – when a large bird is baked with the stuffing inside it, often the bird is cooked through, while the stuffing inside is not fully brought to safe temp, and there is really no easy way to tell when that stuffing is safe to eat. The second reason is that baking the stuffing outside of the bird allows you to make a larger portion of stuffing :) More stuffing will fit into a baking dish than inside of the bird, so everyone will be able to getmore stuffing! And the last reason is that dressingin a baking dish can be made ahead, making your holidays so much easier. Just make the stuffing the day before Thanksgiving, refrigerate it and then warm in an oven or microwave right before serving!
This cornbread stuffing is extremely easy to make, even the most inexperienced cooks can follow this simple recipe! The easy instructions below break down the stuffing-making process into very easy-to-follow steps.
How To Make Cornbread Stuffing Step By Step
Step 1: Crumble The Cornbread
Crumble the cornbread with your hands. Don’t worry about lack of uniform crumb size :) The cornbread crumble should look something like this:
Step 2:CookVegetables In Butter
Melt the butter ina frying pan or pot, add chopped onions, celery, carrots and garlic and cook, covered, for 15 minutes, until they are soft.
Step 3: Mix Ingredients For The Stuffing
In a large baking dish, combine the cornbread crumbs, cooked vegetables, chicken broth and Italian herb seasoning. Add salt and pepper to taste.
When ready to bake, smooth the top with the back of the spoon:
Step 4:Bake The Cornbread Stuffing
Put the cornbread stuffing in a pre-heated 375F oven and bake for 35 minutes.
Remove from the oven, fluff with a fork and serve!
Click Here To Pin This Recipe
Print Recipe Pin Recipe Rate Recipe
Easy Cornbread Stuffing Recipe
This is the best cornbread stuffing recipe ever! Super easy to make and so delicious, you'll never make your cornbread dressing any other way!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American
Servings: 10 servings
Instructions
Preheat the oven to 375F.
Melt the butter on a non-stick frying pan over medium heat.
Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes.
Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
Add the chicken broth to the cornbread mixture and stir to combine.
Add salt and pepper to taste, and stir to combine.
Smooth the top of the cornbread mixture with the back of a spoon.
Put the cornbread stuffing mixture in the oven and bake for 35 minutes.
Remove the cornbread stuffing from the oven, fluff with the fork and serve.
Notes
This cornbread stuffing can be made ahead and re-heated in the oven or microwave before serving.
NEVER MISS A RECIPE!I publish a new recipe several times per week. Want the new recipes in your inbox? Sign up for FREE notifications!
Save This Recipe
Save this for later on your social media:
Get Melanie's FREE Recipes In Your Inbox!
You also need these yummy recipes in your life:
FAQs
The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side.
What is the difference between stuffing filling and dressing? ›
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
Is stuffing better with or without eggs? ›
It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.
Should you make stuffing the day before or the day of? ›
No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.
How do you make Paula Deen's cornbread dressing? ›
In a large bowl, whisk together broth, soup, eggs, poultry seasoning, salt, and pepper; stir in vegetable mixture. Crumble cornbread into broth mixture and stir until well combined. Pour mixture into prepared pan. Bake until center is set, 45 to 55 minutes.
What is the best way to dry out cornbread for stuffing? ›
I got you! Bake in cubes at 350 for 15 minutes, toss and bake again for 10-15 minutes. And you have stuffing bread.
Why is stuffing called dressing in the South? ›
But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.
Is stuffing better moist or dry? ›
You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.
Should stuffing be soft or crunchy? ›
Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces. We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more.
What does adding an egg do to stuffing? ›
Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.
Something magical happens when stale bread meets butter, celery and tons of sage. Flavors meld and the bread turns soft and gooey and outshines everything else on the Thanksgiving plate.
What happens if you don't cook stuffing? ›
It Could Give You Salmonella Poisoning
If that stuffing doesn't reach 165 degrees F, the bacteria won't be killed off, meaning you're passing it on to your guests.
Why can't you refrigerate uncooked stuffing? ›
USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.
Does stove top stuffing taste good? ›
The verdict: It's often said that we eat with our eyes first, and Stove Top's Traditional Sage stuffing was far and away the most visually appealing. Tasters appreciated that there was a a decent crunch in each bite, but we were most impressed by its seasoning.
Can I stuff a turkey the night before Thanksgiving? ›
Do not stuff whole poultry and leave in the refrigerator before cooking. If stuffing whole poultry, the ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated and chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the bird's cavity.
Why is it called dressing instead of stuffing? ›
The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.
Do you call it dressing or stuffing? ›
Stuffing and dressing are commonly used as different names for the same thing—a dish consisting of bits of bread (or other starchy things) and various seasonings. The dish can be made by stuffing it (hence the name) inside a turkey or other bird that will be roasted, or by baking or cooking it separately.
What is cornbread stuffing made of? ›
Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
What is in Carrington cornbread stuffing? ›
From an old southern recipe handed down for over 100 years, cornbread and toasted white bread are blended with fresh celery, onions and diced hard boiled eggs. It is all bound together with savory vegetable oil and whole eggs. It is ready to be baked up to a golden brown and delicious stuffing.
