Last updated: September 29, 2026
You want a cornbread stuffing that comes out golden on top and soft in the middle, and this recipe gets you there in under an hour.
The full recipe card is right below, so you can jump straight to the ingredients and steps whenever you are ready.
What Makes This Cornbread Stuffing Different
Most cornbread stuffing recipes either turn out dry and crumbly or dense and soggy, and the difference usually comes down to how the cornbread is treated before it goes in the dish.
You toast the cornbread cubes first, which pulls out some of the moisture so they can soak up the broth and eggs without turning to mush.
That single step is why this version holds its shape when you scoop it, while still tasting rich and buttery in every bite.
Sage, thyme, and plenty of sauteed onion and celery round out the flavor, so the cornbread flavor comes through without tasting one-note.
The Cornbread You Start With
Day-old cornbread works best here because it has already firmed up and will not turn gummy once it hits the broth.
If your cornbread is fresh, cube it and leave it out on the counter for a few hours, or toast it a little longer in the oven to compensate.
Either a sweeter Northern-style cornbread or a plainer Southern-style skillet cornbread works in this recipe, so use whichever version your family already likes.
Just steer clear of very sweet cornbread mixes with a lot of added sugar, since that sweetness gets more noticeable once the stuffing is baked with savory herbs.
How to Make Cornbread Stuffing
Start by preheating your oven to 350 degrees Fahrenheit and buttering a 9×13 inch baking dish.
Spread your cubed cornbread out on a baking sheet in a single layer and toast it in the oven for about 10 minutes.
You are not trying to brown it deeply, just dry it out enough that it holds together once it is moistened again.
While the cornbread toasts, melt the butter in a large skillet over medium heat.
Building the Savory Base
Add the diced onion and celery to the melted butter and cook for about 8 minutes, stirring occasionally, until they turn soft and translucent.
Stir in the sage, thyme, salt, and pepper and cook for another minute so the herbs release their aroma into the butter.
This short saute is where most of the stuffing’s flavor comes from, so give the vegetables the full 8 minutes rather than rushing them.
In a separate large bowl, whisk together the eggs and chicken broth until well combined.
Bringing It All Together
Add the toasted cornbread cubes to the bowl with the egg and broth mixture, then pour in the onion and celery mixture along with the chopped parsley.
Toss everything gently with a large spoon until the cornbread is evenly moistened but not falling apart.
Transfer the mixture to your prepared baking dish and spread it into an even layer.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, until the top turns golden brown and slightly crisp at the edges.
Let the stuffing rest for 5 minutes before serving so it sets up enough to hold a scoop shape on the plate.
Variations and Substitutions
You can swap the chicken broth for vegetable broth to make this stuffing vegetarian, and the flavor holds up well either way.
If you like a little heat, stir in a diced jalapeno along with the onion and celery, or add a pinch of cayenne with the other seasonings.
Crumbled cooked breakfast sausage stirred in before baking turns this into a heartier, meatier side that can practically stand in as a main dish.
Chopped pecans or dried cranberries folded in at the end add texture and a pop of color if you want to dress it up for a holiday table.
Make-Ahead and Storage Tips
You can assemble the stuffing completely up to one day ahead, then cover and refrigerate it unbaked until you are ready to cook it.
When baking from cold, add about 10 extra minutes to the covered baking time to make sure the center heats all the way through.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
You can also freeze baked cornbread stuffing for up to 2 months, then thaw it overnight in the refrigerator before reheating it covered in a 325 degree Fahrenheit oven.
Serving Suggestions
Cornbread stuffing pairs naturally with roasted turkey, but it holds its own next to baked chicken, glazed ham, or a simple roast on any weeknight.
A drizzle of extra warm chicken broth over the top just before serving keeps the edges from drying out if the stuffing sits on the table for a while.
Serve it alongside cranberry sauce and roasted vegetables for a full holiday-style plate that comes together with very little extra effort.
Use the recipe card below to get the exact measurements and step-by-step instructions.
Cornbread Stuffing
This cornbread stuffing is buttery, herby, and golden on top, made with toasted cornbread cubes, sauteed onion and celery, and fresh sage and thyme.
Ingredients
- 8 cups cubed day-old cornbread
- 1/2 cup unsalted butter (1 stick)
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 teaspoons chopped fresh sage (or 1 teaspoon dried)
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees Fahrenheit and butter a 9x13 inch baking dish.
- Spread the cubed cornbread on a baking sheet and toast in the oven for 10 minutes.
- Melt the butter in a large skillet over medium heat.
- Add the onion and celery and cook for 8 minutes, until softened.
- Stir in the sage, thyme, salt, and pepper and cook for 1 minute.
- Whisk the eggs and chicken broth together in a large bowl.
- Add the toasted cornbread, onion mixture, and parsley to the bowl and toss gently until evenly moistened.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the top is golden brown.
- Let the stuffing rest for 5 minutes before serving.
Notes
Assemble up to 1 day ahead and refrigerate unbaked; add 10 extra minutes to the covered bake time if starting cold. Refrigerate leftovers up to 4 days. Freeze baked stuffing up to 2 months and thaw overnight in the refrigerator before reheating covered at 325 degrees Fahrenheit.
Nutrition Information:
Yield:
8Serving Size:
about 3/4 cupAmount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 6gSodium: 480mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 6g
Cornbread Stuffing Questions
Can you make cornbread stuffing ahead of time?
Yes, you can assemble the stuffing up to a day ahead and refrigerate it unbaked, then add about 10 extra minutes to the covered baking time.
This makes it one of the easiest holiday sides to prep in advance, since the oven does all the work on the day.
What is the best cornbread to use for stuffing?
Day-old cornbread works best because it has firmed up and will not turn mushy once it absorbs the broth and eggs.
Both sweeter and plainer cornbread styles work well, so use whichever recipe or mix your family prefers.
Can you freeze cornbread stuffing?
You can freeze baked cornbread stuffing for up to 2 months in an airtight container.
Thaw it overnight in the refrigerator, then reheat it covered in a 325 degree Fahrenheit oven until warmed through.
How do you keep cornbread stuffing from getting soggy?
Toasting the cornbread cubes before mixing them with the broth and eggs is the key step that keeps this stuffing from turning soggy.
That short toast dries out some of the moisture in the cornbread so it can soak up the broth without collapsing.
Can you make this stuffing vegetarian?
Yes, swap the chicken broth for vegetable broth and the rest of the recipe stays exactly the same.
The onion, celery, sage, and thyme carry plenty of flavor on their own, so you will not miss the chicken broth.
Why is my cornbread stuffing dry?
Dry stuffing usually means the cornbread needed more broth, or it baked uncovered for too long.
Keep the dish covered with foil for the first 25 minutes so the stuffing steams and stays moist before the foil comes off to brown the top.
Why This Recipe Works
Toasting the cornbread before it ever meets the broth is what separates a stuffing that holds its shape from one that turns into wet crumbs.
That dried-out starting point gives the cornbread room to soak up the egg and broth mixture evenly, so every bite ends up moist without the dish turning dense.
Sauteing the onion and celery in butter first, rather than adding them raw, means the vegetables are already soft and their flavor has fully developed by the time the stuffing goes into the oven.
Baking covered for most of the time keeps the inside soft, while the last 15 minutes uncovered gives the top the golden, slightly crisp finish that makes cornbread stuffing worth making from scratch.
Bring This Cornbread Stuffing to Your Next Table
This cornbread stuffing comes together with a handful of pantry staples and about an hour of your time, and it holds up whether you are feeding a crowd or just your own family on a Sunday.
Toast the cornbread, saute your vegetables, and let the oven do the rest for a stuffing worth fighting over.
