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Classic Cornbread Stuffing Recipe

cornbread stuffing

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. 

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  • 3 Tablespoons butter
  • 1/2 Cup finely chopped onions
  • 1/2 Cup finely chopped celery
  • 6 Cups chicken broth
  • 4 Cups dried cornbread cubes
  • 1/2 Teaspoon dried sage
  • 1/2 Teaspoon dried parsley
  • 1/2 Teaspoon dried marjoram
  • 1/2 Teaspoon dried rosemary
  • 2 Teaspoons onion powder
  • Salt and pepper, to taste


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.