Classic Cornbread Stuffing Recipe

Classic Cornbread Stuffing Recipe
3.3 from 46 ratings
Sometimes a little is just enough, which is why we swap in cornbread for regular bread in our stuffing recipe when we're looking for just a taste of something different. It's subtle enough to let the classic flavors of stuffing shine through, yet still makes it just a little different. For this recipe and more, check out our roundup of every recipe you'll need to get you through the holidays.
Servings
8
servings
cornbread stuffing
Ingredients
  • 3 tablespoon butter
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped celery
  • 6 cup chicken broth
  • 4 cup dried cornbread cubes
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary
  • 2 teaspoon onion powder
  • salt and pepper, to taste
Directions
  1. In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Place the wet stuffing into a 9-by-13-inch greased baking pan and bake for 30 minutes covered. Remove the cover and bake for 5 minutes more until golden brown.