Cornbread Stuffing Recipe

Name: Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cornbread, recipe follows; 7 slices oven-dried white bread; 1 sleeve crackers (recommended: Saltine); 8 tablespoons butter; 2 cups chopped celery; 1 large onion, chopped; 7 cups chicken stock; 1 teaspoon salt; Freshly ground black pepper; 1 teaspoon sage, optional; 1 tablespoon poultry seasoning, optional; 5 eggs, beaten; 1 cup self-rising cornmeal; 1/2 cup self-rising flour; 3/4 cup buttermilk; 2 eggs; 2 tablespoons vegetable oil

Servings: persons

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

1
Preheat oven to 350 degrees F.
2
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
3
Melt the butter in a large skillet over medium heat.
4
Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
5
Pour the vegetable mixture over cornbread mixture.
6
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
7
Add beaten eggs and mix well.
8
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
9
Preheat oven to 350 degrees F.
10
Combine all ingredients and mix well.
11
Pour batter into a greased shallow baking dish.
12
Bake for approximately 20 to 25 minutes.
13
Remove from oven and let cool.

1651

kcal

Calories

100

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cornbread, recipe follows, 7 slices oven-dried white bread, 1 sleeve crackers (recommended: Saltine), 8 tablespoons butter, and more.

Yes, Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions