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Cornbread Stuffing Recipe

Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 350
A flavorful and comforting cornbread stuffing perfect for holiday dinners or special occasions. Made with homemade cornbread, sausage, and fresh herbs, it’s sure to be a crowd-pleaser.

Ingredients

Cornbread

  • 1 cup cornmeal (fine or medium ground)
  • 1 cup all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.25 cup honey
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature

Cornbread Cubes

  • 7-8 cups cornbread cubes (baked and cooled)
  • 0.25 cup reduced-sodium chicken broth
  • 2.5 cups chicken broth (reduced-sodium)
  • 2 large eggs
  • 1 pound uncooked mild Italian sausage
  • 1 cup diced onion
  • 1.25 cups sliced celery
  • 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 1.5 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper

Optional Pecan Halves

  • 1 cup pecan halves (optional)

Instructions 

  • Preheat oven to 375°F (191°C). Whisk cornbread ingredients, pour into a greased pan, and bake for 22–24 minutes. Cool overnight.
  • Preheat oven to 300°F (149°C). Cube cooled cornbread and bake for 10 minutes until slightly crisp. Cool.
  • Whisk broth and eggs in a large bowl. Cook onion, celery, herbs, salt, and pepper in butter until softened. Add sausage and cook until just done.
  • Combine sausage mixture with broth and eggs. Fold in cornbread cubes and pecans. Bake in a greased pan at 375°F (191°C) for 40 minutes until browned and crisp.
  • Garnish with fresh herbs before serving. Serve warm.

Notes

For best flavor, prepare the cornbread a day ahead and let it cool completely before cubing.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Cornbread, Sausage, Stuffing