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Double Cornbread Stuffing


Double Cornbread Stuffing

A tasty twist on the classic cornbread stuffing recipe starts with a packaged cornbread mix, and adds turkey bacon, whole kernel corn, onions, and celery. This recipe comes from Butterball.

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  • Nonstick cooking spray
  • 3 Tablespoons olive oil
  • 3 Cups thinly sliced sweet onions
  • ½ Cup butter
  • 1¾ Cup sliced celery
  • 2 slices chopped turkey bacon, such as Butterball®
  • 2½ Cups canned chicken broth
  • 1 12- to 16-ounce package cornbread stuffing mix
  • 6 17-ounce cans whole kernel corn, well drained


Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray.

Heat the oil in a large skillet set over medium-high heat. Add the onions. Cook and stir 5 minutes. Reduce the heat to medium-low; cover. Continue cooking until the onions are golden, 13 to 15 minutes, stirring occasionally.

Heat the butter in a large saucepan set over medium-high heat. Cook and stir the celery and turkey bacon until the celery is crisp-tender, 6 to 8 minutes. Stir in the chicken broth and stuffing mix; mix lightly. Stir in the cooked onions and corn.

Spoon the mixture into the casserole dish; cover. Bake until heated through, 35 to 40 minutes.