Cornbread Stuffing with Herb Butter Recipe

Name: Cornbread Stuffing with Herb Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Herb Butter, recipe follows; 2 yellow onions, finely diced; 2 celery stalks, finely diced; 6 cups cubed cornbread (store-bought or homemade); 3/4 cup low-sodium chicken broth; 1/2 cup whole milk; 1 large egg, lightly beaten; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup (2 sticks) unsalted butter, softened; 3 tablespoons minced fresh sage; 2 tablespoons minced fresh flat-leaf parsley; 2 tablespoons minced fresh thyme; 1 teaspoon minced fresh rosemary; 2 tablespoons kosher salt; 2 teaspoons freshly ground black pepper

Servings: persons

1/4 cup Herb Butter, recipe follows
2 yellow onions, finely diced
2 celery stalks, finely diced
6 cups cubed cornbread (store-bought or homemade)
3/4 cup low-sodium chicken broth
1/2 cup whole milk
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (2 sticks) unsalted butter, softened
3 tablespoons minced fresh sage
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

1
Melt the herb butter in a medium skillet over medium heat.
2
Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes.
3
Remove from heat and let cool.
4
Preheat the oven to 375 degrees F.
5
In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper.
6
Mix well to combine.
7
Refrigerate until ready to bake.
8
Transfer the stuffing mixture to a greased 9-by-13-inch baking dish.
9
Bake until golden brown, 35 to 40 minutes.
10
Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl.
11
Mix to blend.

988

kcal

Calories

Fat

Carbs

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.

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 16 ingredients. The key ingredients include: 1/4 cup Herb Butter, recipe follows, 2 yellow onions, finely diced, 2 celery stalks, finely diced, 6 cups cubed cornbread (store-bought or homemade), and more.

Yes, Cornbread Stuffing with Herb Butter 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.

That's it — enjoy your meal!

Cornbread Stuffing with Herb Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions