Delicious Cornbread Stuffing recipe with golden baked cornbread and flavorful herbs, perfect for holiday dinners.

The best Cornbread Stuffing

By Alina • November 5, 2025 • Reading time: 6 min

Tip: save now, cook later.

The Best Cornbread Stuffing is a heartwarming mix of crumbly, buttery cornbread, tender celery, onions, and just the right touch of herbs. It’s everything you want in a stuffing—comforting, flavorful, and with a little bit of sweetness from the cornmeal base that makes it stand out from the usual bread stuffings.

I love making this stuffing for gatherings because it brings people together around the table, and the aroma alone always fills the house with a cozy feeling. One of my favorite things about this recipe is how easy it is to add your own twist—whether it’s a handful of sausage, dried cranberries, or toasted nuts for a bit of crunch, it’s a great canvas to make your own. Plus, using cornbread means it holds its shape so well when baking, which is a total win.

My go-to way to serve this is as a side alongside roast turkey or chicken, especially on holiday dinners. It’s the kind of dish that everyone asks for seconds of, and sometimes even for leftovers the next day. Honestly, the best thing about this cornbread stuffing is that it reminds me of warm family celebrations and the simple joy of sharing good food with the people you love.

Key Ingredients & Substitutions

Cornbread: Using day-old or lightly toasted cornbread helps the stuffing hold its shape and soak up flavors without becoming mushy. You can use store-bought cornbread or bake your own for a fresher taste.

Sausage: Ground sausage adds a savory, meaty flavor. Mild or spicy works—choose what you prefer. For a vegetarian option, swap it with sautéed mushrooms or plant-based sausage.

Vegetables & Herbs: Celery, onion, and garlic bring classic flavor and texture. Fresh herbs like thyme and sage make a big difference; dried herbs work well too but use about half the amount. Fresh parsley brightens it up.

Broth & Eggs: Chicken broth keeps the stuffing moist and flavorful, but vegetable broth is a great substitute. Eggs help bind everything so the stuffing holds together when baked.

How Can I Keep Cornbread Stuffing Moist But Not Soggy?

Balancing moisture is key. Here’s how:

Toast the cornbread cubes to dry them slightly; this prevents sogginess.
Cook vegetables until soft but not watery.
Pour broth and beaten eggs gradually into the mixture, mixing gently to moisten all bread without making it mushy.
Press stuffing lightly into the baking dish — not too tight, so heat circulates.
Cover with foil during most of the baking to lock steam and moisture.
Remove foil near the end for a golden, slightly crisp top.

Following these tips will give you stuffing that’s moist inside with a lovely crust outside every time.

Equipment You’ll Need

9×13 inch baking dish – perfect size for baking the stuffing evenly and creating a crisp top.
Large skillet – ideal for cooking sausage and sautéing vegetables in one pan.
Mixing bowl – big enough to toss cornbread with other ingredients comfortably.
Wooden spoon or spatula – helps mix gently without breaking up the bread too much.
Measuring cups and spoons – for accurate seasoning and liquid measurements.

Flavor Variations & Add-Ins

Swap sausage for diced cooked bacon or pancetta for a smoky flavor boost.
Add chopped apples or dried cranberries for a touch of sweetness that contrasts nicely with savory herbs.
Stir in toasted pecans or walnuts for extra crunch and nuttiness.
Mix in sautéed mushrooms to deepen the earthiness, especially if you skip the meat.

The Best Cornbread Stuffing

Ingredients You’ll Need:

Main Ingredients:

6 cups cubed cornbread (preferably day-old)
1 pound ground sausage (mild or spicy, to taste)
1 cup celery, finely chopped
1 cup yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
1 teaspoon fresh sage, chopped (or 1/2 tsp dried sage)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 1/2 cups chicken broth (or vegetable broth)
3 tablespoons unsalted butter
2 large eggs, lightly beaten

How Much Time Will You Need?

This dish takes about 15 minutes of active prep and cooking to prepare the sausage and vegetables, plus another 40-45 minutes of baking time. So, plan for roughly 1 hour from start to finish.

Step-by-Step Instructions:

1. Toast the Cornbread:

Preheat your oven to 350°F (175°C). Spread the cubed cornbread on a baking sheet and toast it lightly in the oven for about 10 minutes to help it dry out. This will ensure your stuffing holds shape and soaks up liquids perfectly. Once toasted, remove and let cool.

2. Cook the Sausage:

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the ground sausage and cook, breaking it into small pieces, until browned and cooked through. Use a slotted spoon to remove the sausage and set it aside.

3. Sauté the Vegetables:

In the same skillet, add the remaining 2 tablespoons of butter. Sauté the finely chopped onions and celery until they become translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute to bring out its aroma.

4. Mix the Stuffing:

In a large bowl, combine the toasted cornbread cubes, cooked sausage, sautéed vegetables, fresh herbs (parsley, thyme, sage), salt, and black pepper. Toss gently to distribute everything evenly.

5. Add Liquids:

In a small bowl, whisk together chicken broth and lightly beaten eggs. Pour this mixture over the cornbread and sausage mix. Gently fold everything together until the bread is moist but not soggy.

6. Bake the Stuffing:

Grease a 9×13 inch baking dish and transfer the stuffing mixture into it. Press down lightly for even packing. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for 10-15 minutes until the top is golden and slightly crispy.

7. Serve:

Take the stuffing out of the oven and let it rest for about 5 minutes. Garnish with extra fresh herbs if you like, then serve it warm as a delicious side dish.

Can I Use Store-Bought Cornbread for This Stuffing?

Yes! Store-bought cornbread works well, especially if it’s a day old or slightly toasted to dry out. This helps the stuffing hold its texture and absorb the broth without becoming mushy.

How Do I Make This Stuffing Vegetarian?

Simply omit the sausage and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or extra celery for flavor and texture.

Can I Prepare This Stuffing Ahead of Time?

Absolutely! You can assemble the stuffing mixture a day in advance, cover it well, and refrigerate. When ready, bake it as directed—add a few extra minutes if baking from cold.

How Should I Store Leftover Stuffing?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist.