Buttery Cornbread Holiday Classic

This savory cornbread stuffing has been gracing my holiday table for generations, transforming simple ingredients into the comforting side dish that everyone fights over at Thanksgiving dinner.

I first made this stuffing when hosting my first Thanksgiving as a newlywed, and it's become the dish my family requests every year without fail. Even my father-in-law who claims to dislike stuffing takes seconds of this version.

Ingredients

• Cornbread cubes that ideally should be slightly dried or day-old for the best texture and absorption
• Celery adds essential aromatic flavor and pleasant crunch to balance the soft cornbread
• Onion provides sweetness that develops as it sautés in butter
• Garlic cloves bring depth and savory notes that elevate the entire dish
• Unsalted butter creates richness and helps brown the vegetables beautifully
• Vegetable broth moistens the stuffing while keeping it vegetarian friendly
• Large eggs act as a binding agent that gives the stuffing structure
• Fresh sage brings quintessential holiday flavor that dried simply cannot match
• Fresh thyme adds earthy complexity that pairs perfectly with cornbread
• Salt enhances all the flavors and balances the sweetness of the cornbread
• Black pepper provides subtle warmth and dimension

Step-by-Step Instructions

Prepare Your Oven

Preheat your oven to exactly 350°F and thoroughly grease a 9×13-inch baking dish with butter to prevent sticking and add flavor to the edges of your stuffing.

Sauté The Aromatics

Melt butter in a large skillet over medium heat until it begins to foam but not brown. Add your diced celery and onion first, cooking until they become translucent about 4 minutes before adding the garlic. Continue cooking for another 1 to 3 minutes until everything is soft and fragrant but not browned.

Combine Dry Ingredients

Place your cornbread cubes in an oversized mixing bowl that gives you plenty of room to fold ingredients gently. Sprinkle in the freshly chopped herbs, salt, and pepper, distributing them evenly over the cornbread.

Create Your Binding Mixture

In a separate bowl, thoroughly whisk the eggs until they become slightly frothy before gradually streaming in the broth while continuously whisking. This ensures the eggs incorporate properly rather than cooking in streaks when they hit the hot broth.

Moisten The Stuffing

Pour the egg and broth mixture over the cornbread in three batches, folding gently after each addition. Use a rubber spatula with a light hand to avoid crushing the cornbread cubes. The mixture should hold together when pressed but still maintain distinct pieces of cornbread.

Bake To Perfection

Transfer the mixture to your prepared baking dish, maintaining a light touch to keep the texture airy. Cover with foil for the first 30 minutes to allow even cooking, then remove the foil for the final baking time to develop a golden, crispy top layer with a soft interior.

Rest Before Serving

Allow the stuffing to rest for at least 10 minutes before serving to let the flavors meld and make it easier to cut clean portions that hold their shape.

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My grandmother always insisted on using white cornbread for this recipe rather than yellow, claiming it produced a more delicate texture. While testing this over the years, I've found she was absolutely right about the texture, though the flavor difference is minimal. This detail always reminds me of cooking alongside her during holiday preparations.

Make Ahead Options

This stuffing can be completely assembled up to the baking stage and refrigerated overnight. Simply remove it from the refrigerator 30 minutes before baking to take the chill off, then proceed with the baking instructions. You may need to add an extra 5 to 10 minutes of covered baking time if starting with a cold dish. This make-ahead approach actually improves the flavor as the herbs have more time to infuse through the mixture.

Creative Variations

The basic cornbread stuffing recipe serves as a wonderful canvas for customization. For a Southern twist, add crumbled cooked breakfast sausage and a handful of toasted pecans. Vegetarians might enjoy dried cranberries and diced apples for sweetness and texture. For heat lovers, incorporating a diced jalapeño with the aromatics adds a pleasant kick that complements the sweetness of the cornbread beautifully.

Cornbread Selection Matters

The foundation of exceptional stuffing is quality cornbread. For best results, make your own cornbread 1 to 2 days before preparing the stuffing. This allows it to dry slightly, which helps it absorb the flavorful broth without becoming mushy. If using store-bought cornbread, look for varieties that are not overly sweet. The slight sweetness of traditional cornbread offers the perfect contrast to the savory herbs and aromatics in this recipe.

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Recipe FAQs

→ Can I make this cornbread stuffing ahead of time?

Yes, you can prepare this stuffing a day in advance. Assemble completely, cover tightly with foil, and refrigerate. When ready to serve, bake as directed, adding about 10-15 minutes to the covered baking time since it will be starting cold.

→ What's the best type of cornbread to use?

Traditional, slightly sweet Southern-style cornbread works best. For optimal texture, use day-old or slightly dried cornbread. If using freshly made cornbread, cube it and leave it out for a few hours or lightly toast it to remove excess moisture.

→ How can I make this stuffing vegetarian or vegan?

For vegetarian stuffing, simply use vegetable broth instead of chicken broth. To make it vegan, use plant-based butter and replace the eggs with a flax egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

→ How do I know if my stuffing has the right moisture level?

The stuffing mixture should be moist but not soggy before baking. When you press it lightly with your hand, it should hold together slightly but not release liquid. If it seems too dry, add broth 2 tablespoons at a time. If too wet, add more dried cornbread cubes.

→ Can I stuff this mixture inside a turkey instead of baking separately?

Yes, you can use this as a traditional turkey stuffing. However, ensure the center of the stuffing reaches 165°F (74°C) for food safety, and be aware that cooking times for the turkey will increase. For food safety and more consistent results, baking separately is recommended.

→ What are good additions to customize this cornbread stuffing?

Popular additions include cooked and crumbled breakfast sausage, crispy bacon, sautéed mushrooms, dried cranberries, chopped apples, toasted pecans or walnuts, diced bell peppers, or fresh corn kernels. Add these to the sautéed vegetables before combining with the cornbread.