Cornbread Stuffing Recipe

Name: Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 sticks unsalted butter, at room temperature, plus more for the baking dish; 3 tablespoons minced fresh sage; 2 tablespoons minced fresh thyme; 2 tablespoons minced fresh parsley; 1 teaspoon minced fresh rosemary; Kosher salt and freshly ground pepper; 2 large onions, finely diced; 3 celery stalks, finely diced; 9 cups cubed cornbread (homemade or store-bought); 1 large egg, lightly beaten; 1 cup low-sodium chicken broth; 3/4 cup whole milk; Kosher salt and freshly ground pepper

Servings: persons

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk
Kosher salt and freshly ground pepper

1
Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
2
Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat.
3
Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes.
4
Remove from the heat and let cool.
5
Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well.
6
Place in a buttered 9-by-13-inch baking dish.
7
Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
8
Photograph by Steve Giralt

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 sticks unsalted butter, at room temperature, plus more for the baking dish, 3 tablespoons minced fresh sage, 2 tablespoons minced fresh thyme, 2 tablespoons minced fresh parsley, and more.

Yes, Cornbread Stuffing falls under the Soups & Stews 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.

Cornbread Stuffing

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