Southern Cornbread Stuffing Recipe - Best Thanksgiving Dressing

Today, we’re diving deep into the heartwarming world of Cornbread Stuffing. This isn’t just any side dish; it’s the quintessential Southern Thanksgiving dressing, a culinary cornerstone that brings warmth, tradition, and an explosion of savory flavors to your holiday table. Forget bland, dry stuffing – this recipe delivers a moist, rich, and utterly irresistible dressing that perfectly balances the sweetness of cornbread with a savory medley of aromatics and herbs.

Whether you call it stuffing or dressing, this classic stands as a testament to Southern hospitality and comfort food, promising to be the star alongside your roasted turkey. Get ready to create a dish that will have everyone asking for seconds!

Jump To :

Key Ingredients for Southern Cornbread Stuffing

Here’s everything you’ll need to create this unforgettable Southern Cornbread Stuffing:

For the Cornbread:
- 1 ½ cups cornmeal (fine or medium grind, not coarse)
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 ½ cups buttermilk
- ½ cup (1 stick) unsalted butter, melted
For the Stuffing:
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 1 red bell pepper, finely diced (optional, for color and subtle sweetness)
- ½ cup (1 stick) unsalted butter
- 1-pound breakfast sausage, crumbled and cooked (pork or sage sausage recommended)
- 2 ounces cooked country ham, finely diced (optional, for added depth)
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste, especially if using salted broth or ham)
- 4-6 cups low-sodium chicken broth, warmed (start with 4 cups and add more as needed)
- 2 large eggs, lightly beaten

How to Make Southern Cornbread Stuffing

This Southern Cornbread Stuffing recipe is incredibly easy to make, delivering a delicious, satisfying dish with minimal fuss. Its rich, moist texture and savory flavor profile, enhanced by the crumbled sausage and aromatic vegetables, make it a true crowd-pleaser. With a hands-on prep time of about 30 minutes and a total bake time of around 45 minutes to an hour, you’ll have a show-stopping side dish ready for your holiday feast.

Step-by-Step Instructions:

Part 1: Make the Cornbread

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish or a 10-inch cast iron skillet.
Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten eggs and buttermilk. Pour the melted butter into the wet ingredients and whisk until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough. A few small lumps are perfectly fine.
Bake Cornbread: Pour the batter into your prepared baking dish or skillet. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
Cool and Crumble: Let the cornbread cool completely. Once cool, crumble it into small, bite-sized pieces. You should aim for about 8-10 cups of crumbled cornbread. You can let it air dry overnight for even better results, but it’s not strictly necessary if you’re short on time.

Part 2: Prepare the Stuffing Base

Cook Sausage: In a large skillet or Dutch oven, cook the breakfast sausage over medium-high heat, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease and set the cooked sausage aside.
Sauté Aromatics: In the same skillet (or clean it if too much grease remains), melt ½ cup of unsalted butter over medium heat. Add the finely diced yellow onion, celery, and red bell pepper (if using). Sauté for 8-10 minutes, or until the vegetables have softened and become translucent.
Add Herbs and Ham: Stir in the dried sage, dried thyme, black pepper, and salt. If using, add the finely diced country ham and cook for another 2-3 minutes, allowing the flavors to meld.
Combine with Cornbread: Transfer the sautéed vegetable mixture to a very large mixing bowl. Add the crumbled cornbread and the cooked breakfast sausage. Gently toss to combine all ingredients.

Part 3: Assemble and Bake the Stuffing

Moisten with Broth and Eggs: In a separate bowl, whisk the 2 lightly beaten large eggs with 4 cups of warm chicken broth. Pour this liquid mixture over the cornbread mixture in the large bowl.
Mix Gently: Using your hands or a large spoon, gently mix everything until all the cornbread crumbles are moistened. Be careful not to overmix, as this can make the stuffing dense. If the mixture still seems a bit dry, add the remaining 1-2 cups of warm chicken broth, a little at a time, until it reaches your desired consistency – moist but not soggy.
Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish (if not already used for cornbread). Transfer the stuffing mixture into the prepared dish, gently spreading it evenly. Do not pack it down tightly; a looser consistency allows for better texture.
Bake: Cover the baking dish with aluminum foil. Bake at 375°F (190°C) for 30 minutes.
Brown Top: Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.
Rest and Serve: Remove from the oven and let the Cornbread Stuffing rest for 10-15 minutes before serving. This allows it to set slightly and makes for easier scooping.

Why You’ll Love This Southern Cornbread Stuffing

You’re going to fall head over heels for this Cornbread Stuffing because it’s the epitome of holiday comfort food! The main highlight is its incredible balance of savory and subtly sweet, with a wonderfully moist, custardy interior and a perfectly crispy, golden-brown top that makes every bite a delight. Making this at home is a fantastic cost-saving alternative to store-bought options or catering, allowing you to feed a crowd generously without breaking the bank.

What truly makes it special are the flavorful toppings and ingredients like the rich breakfast sausage, aromatic sage and thyme, and the optional smoky country ham, all baked into that glorious, homemade cornbread base. If you appreciate the comforting notes of this recipe, you might also enjoy our Hearty Sausage and Apple Dressing recipe, offering another fantastic take on a holiday classic! Do yourself a favor and try making this Southern Cornbread Stuffing at home this season!

What to Serve Southern Cornbread Stuffing With

This versatile Cornbread Stuffing pairs beautifully with a variety of dishes, making it perfect for your Thanksgiving feast or any comforting meal:

Roasted Turkey or Chicken: The classic pairing! The savory stuffing perfectly complements the richness of poultry.
Glazed Ham: The subtle sweetness of a glazed ham is a wonderful contrast to the savory stuffing.
Cranberry Sauce: A bright, tangy homemade cranberry sauce cuts through the richness of the stuffing beautifully.
Gravy: A generous ladle of homemade turkey or chicken gravy is absolutely essential for dressing!
Green Bean Casserole: Another holiday staple that perfectly rounds out the meal.
Sweet Potato Casserole: The creamy sweetness of sweet potato casserole offers a delightful counterpoint.
Creamy Mashed Potatoes: A classic side that adds more comforting textures to the plate.
Southern Collard Greens: To add a touch of traditional Southern flair and a nutritional boost.
Dry White Wine: (such as Sauvignon Blanc or Pinot Grigio) or a crisp, light-bodied Beaujolais (for red wine lovers) complements the richness without overpowering.
Sweet Tea or Unsweetened Iced Tea: For a true Southern beverage experience.

Top Tips for Perfecting Southern Cornbread Stuffing

Achieving the perfect Cornbread Stuffing is easier than you think with these expert tips:

Use Stale Cornbread: While my recipe speeds up the process, using slightly stale or day-old cornbread (homemade or store-bought) is ideal. Stale cornbread absorbs the liquid better without becoming mushy, yielding a more desirable texture. If making fresh, ensure it cools completely before crumbling, and spreading it on a baking sheet to air dry for an hour or two can help.
Don’t Overmix: When combining the cornbread and liquid, mix gently until just moistened. Overmixing can lead to a dense, heavy stuffing. A light hand keeps it tender and fluffy.
Adjust Broth to Taste/Texture: The amount of chicken broth can vary depending on how dry your cornbread is and your desired consistency. Start with the lower amount (4 cups) and add more gradually. You want a moist mixture, but not swimming in liquid. It should resemble a thick, wet cereal.
Taste and Season: Before baking, always taste a small amount of the raw stuffing mixture (be mindful of raw egg, but a tiny taste won’t hurt, or you can quickly cook a spoonful). Adjust salt, pepper, and herbs as needed. Remember, the flavors intensify as it bakes.
Sauté Vegetables Thoroughly: Take your time caramelizing the onions, celery, and bell pepper. This foundational step builds flavor depth and sweetness, which is crucial for a rich stuffing.
Make Ahead Options: You can prepare the cornbread and vegetables a day or two in advance. Cook the sausage and crumble the cornbread. Store them separately in airtight containers. When ready to bake, combine all ingredients and proceed with the recipe.
Substitutions:
- Sausage: If you don’t like breakfast sausage, use ground pork seasoned with extra sage and a pinch of brown sugar, or even a good quality Italian sausage.
- Chicken Broth: Vegetable broth can be used for a vegetarian version (just omit the ham and use a plant-based sausage if desired).
- Buttermilk: If you don’t have buttermilk for the cornbread, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it to the 1 ½ cup mark with regular milk. Let it sit for 5-10 minutes until it slightly curdles.
- Herbs: Fresh herbs (1 tablespoon fresh chopped for every teaspoon dried) can elevate the flavor. Rosemary or parsley are also great additions.
Crispy Top Hack: For an extra crispy crust, brush the top of the stuffing with a little melted butter before the uncovered baking stage. For even more crunch, you can broil it for the last 5 minutes, but watch it very carefully to prevent burning.
Don’t Pack: When transferring the stuffing to the baking dish, don’t pack it down. Allow it to be relatively loose; this promotes even cooking and a better texture.

Storing and Reheating Tips for Southern Cornbread Stuffing

Proper storage and reheating are key to enjoying your delicious Cornbread Stuffing long after the initial feast.

Refrigeration:
- Allow the stuffing to cool completely before storing.
- Transfer leftovers to an airtight container. This will keep the stuffing fresh and prevent it from drying out or absorbing other food odors in the refrigerator.
- It can be safely stored in the refrigerator for 3-4 days.
Freezing:
- Cornbread Stuffing freezes beautifully! Once completely cooled, transfer portions into freezer-safe airtight containers or heavy-duty freezer bags.
- For individual portions, you can freeze scoops on a baking sheet first, then transfer them to a freezer bag to prevent them from sticking together.
- Stuffing can be kept frozen for up to 2-3 months for best quality. Beyond that, it’s still safe to eat but might lose some of its texture and flavor.
- Thaw frozen stuffing in the refrigerator overnight before reheating.
Reheating (Oven is Best):
- From Refrigerator: Preheat your oven to 300-325°F (150-160°C). Place the stuffing in an oven-safe dish, adding a splash of chicken broth or water (about 1-2 tablespoons per cup of stuffing) to help retain moisture. Cover with foil and bake for 20-30 minutes, or until heated through. For a crispy top, remove the foil for the last 5-10 minutes.
- From Frozen (Thawed): Follow the same instructions as reheating from the refrigerator. If reheating directly from frozen, it will take longer (around 45-60 minutes) and might need more liquid added.
- Microwave (Quick Option): While not ideal for texture, you can reheat individual portions in the microwave. Place a serving in a microwave-safe dish, add a tablespoon of broth or water, cover, and microwave on medium power for 1-2 minutes, stirring halfway, until heated through. Be cautious not to overcook, as it can dry out quickly.
- Stovetop (for extra crispy bits): You can also reheat smaller portions in a skillet over medium heat with a bit of butter or broth until warmed through and slightly crispy.

Always ensure the stuffing reaches an internal temperature of 165°F (74°C) when reheating.

Final Thoughts

There you have it – the ultimate guide to creating a Southern Thanksgiving dressing that will undoubtedly become a treasured family tradition. This Cornbread Stuffing isn’t just a recipe; it’s an experience, a taste of home, and a testament to the comforting power of good food shared with loved ones.

Its rich, savory flavors, combined with that irresistible moist yet slightly crispy texture, make it a standout on any holiday spread. So, roll up your sleeves, gather your ingredients, and prepare to embark on a culinary journey that will fill your kitchen with warmth and your table with pure deliciousness. Your taste buds, and your guests, will thank you!

try also :

Cornbread Stuffing FAQs:

Q1: What’s the difference between stuffing and dressing?
A: Historically, “stuffing” referred to a mixture cooked inside the bird, while “dressing” was cooked in a separate dish outside the bird. In the South, regardless of where it’s cooked, it’s almost always called “dressing,” especially when it’s cornbread-based. For practical purposes, many people use the terms interchangeably today.

Q2: Can I use store-bought cornbread for this recipe?
A: Yes, absolutely! While homemade cornbread is fantastic, good quality store-bought cornbread (preferably a less sweet variety) works perfectly. Just make sure it’s cooled and crumbled, and adjust the amount of broth if needed as store-bought might be drier.

Q3: Can I make this a vegetarian Cornbread Stuffing?
A: Yes! Omit the breakfast sausage and country ham. You can substitute with a plant-based sausage, or simply increase the vegetables (mushrooms are a great addition for umami) and use vegetable broth instead of chicken broth.

Q4: How far in advance can I prepare this Cornbread Stuffing?
A: You can prepare the cornbread and cook the sausage and vegetables up to 2-3 days in advance. Store all components separately in airtight containers in the refrigerator. On the day of baking, combine everything, add the broth and eggs, and bake as directed. You can also assemble the entire dish the day before, cover it, and refrigerate. Just let it come to room temperature for about 30 minutes before baking, and you might need 10-15 minutes of extra baking time.

Q5: My stuffing turned out dry. What went wrong?
A: Most likely, you didn’t add enough liquid (broth). The cornbread crumbles should be thoroughly moistened before baking, almost like a thick oatmeal. Different cornbread recipes or types of store-bought cornbread absorb liquid differently. Next time, add more broth gradually until the mixture is quite moist, but not soupy. Baking uncovered for too long can also dry it out; ensure it’s covered for most of the baking time.

Q6: My stuffing is mushy. How do I fix that?
A: Mushy stuffing usually means too much liquid or over-mixing. Ensure your cornbread is somewhat dry or stale to absorb liquid without breaking down. When combining, mix gently. Also, don’t pack the stuffing too tightly into the baking dish, as this can prevent steam from escaping and lead to a denser, mushier texture.

Q7: Can I add other ingredients like nuts or fruit?
A: Absolutely! While not traditional in Southern Corbread Stuffing, you can customize it. Toasted pecans or walnuts add a lovely crunch. Dried cranberries or chopped apples can introduce a sweet and tart element. Add these with the vegetables.

Q8: What if I don’t have buttermilk for the cornbread?
A: You can easily make a substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it to the 1 ½ cup mark with regular milk (any fat percentage). Let it sit for 5-10 minutes until it slightly curdles. This creates an acidic environment similar to buttermilk, crucial for activating the baking soda.

Southern Cornbread Stuffing Recipe – Best Thanksgiving Dressing