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Homemade Cornbread Stuffing

Cornbread stuffing is made with buttery, golden cornbread, a mix of savory herbs, and tender vegetables, this stuffing is perfect for pairing with turkey or ham and is packed with classic flavors.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 10 servings
Calories: 292 kcal
Course: Side Dish
Cuisine: American

Ingredients

Cornbread:
  • 1 1/4 cups fine ground cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine kosher salt
  • 2 large eggs
  • 1 1/3 cups buttermilk
  • 1/4 cup vegetable oil
Stuffing:
  • 1/4 cup vegetable oil
  • 2 sweet onions diced
  • 6 sticks celery chopped
  • 4-6 garlic cloves minced
  • 1/3 cup dried cranberries chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1 large egg
  • 1 2/3 cups low-sodium bone broth
  • kosher salt and pepper to taste

Instructions

To make the cornbread:
    Cup of Yum
  1. Preheat the oven to 400ºF and line a 9x9-inch baking dish with parchment paper.
  2. In a large bowl, mix the 1 1/4 cups fine ground cornmeal, 3/4 cup all-purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine kosher salt.
  3. In a second bowl, whisk the 2 large eggs with 1 1/3 cups buttermilk and 1/4 cup vegetable oil until smooth.
  4. Pour the egg mixture over the flour and stir with a spatula until combined. A few visible lumps should be just fine, just don't over-mix.
  5. Transfer the batter to your prepared pan and evenly layer with the spatula. Bake for 20-24 minutes. Remove from the oven and allow it to cool until ready to handle.
  6. Cut into small squares.
To make the stuffing:
  1. Preheat the oven to 375ºF. Heat the 1/4 cup vegetable oil in a large pan and sauté the 2 sweet onions (diced), 6 sticks celery (chopped), and 4-6 garlic cloves (minced) for 7-8 minutes, stirring frequently. Stir in the 1/3 cup dried cranberries, 1/4 cup chopped fresh parsley1/4 cup chopped fresh sage, and remove from heat.
  2. In a large jug, whisk the 1 large egg together with 1 2/3 cups low-sodium bone broth, and Kosher salt and pepper
  3. Place the diced cornbread into a very large bowl. Add the sautéed veggies and herbs. Pour in the egg mixture.
  4. Toss very well then transfer everything into a rectangle baking dish, spreading it into an even layer. Bake, covered with foil, for 30 minutes, then uncover and continue to bake for 20 minutes more.

Notes

  • Storing leftovers: Transfer the cooled cornbread stuffing to an airtight container and store it in the fridge for 3-4 days.
  • Freezing: Divide the stuffing into smaller portions to make it easier to reheat later. Wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. It can be frozen for 1-2 months. Thaw it in the fridge overnight before reheating.
  • Reheating: To reheat in an oven, preheat the oven to 350°F. Place the stuffing in an oven-safe dish and cover it with foil to prevent it from drying out. Bake for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.
  • Add moisture: If the stuffing seems dry after reheating, add a splash of broth and stir to bring back some moisture.

Nutrition Information

Serving 1serving Calories 292kcal (15%) Carbohydrates 33g (11%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 59mg (20%) Sodium 665mg (28%) Potassium 248mg (7%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 157IU (3%) Vitamin C 4mg (4%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 292

% Daily Value*

Serving 1serving
Calories 292kcal 15%
Carbohydrates 33g 11%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 59mg 20%
Sodium 665mg 28%
Potassium 248mg 5%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 157IU 3%
Vitamin C 4mg 4%
Calcium 109mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.