Best Cornbread Stuffing Recipe

5 from 5 votes

This savory Cornbread Stuffing recipe is a perfect side dish to serve for Thanksgiving or any other winter holidays. It combines both cornbread and French bread to make the most chewy, moist, flavorful, and delicious stuffing.

Prep Time1 20

Cook Time1

Total Time2 20

Course: Side Dish

Cuisine: American

Servings: people

Calories: 631kcal

Author: The Carefree Kitchen

Ingredients

Bread for Stuffing

8 cups Bread cubed (about 3 large loaves of bread)
8 cups Cornbread cubed (one recipe of Homemade Cornbread or store bought)

Ingredients for Stuffing

½ cup Butter
2 cups Onion ½" dice
2 cups Celery ½" dice
3 teaspoon Poultry Seasoning
½ teaspoon Thyme fresh chopped or dried
½ teaspoon Sage fresh chopped or dried
½ teaspoon Rosemary fresh chopped or dried
2 teaspoon Salt
½ teaspoon Ground Black Pepper
2 large Eggs
3-4 cups Chicken Broth or vegetable stock
1 Tablespoon Parsley fresh chopped for garnish, add after baking

Instructions

How to Make Homemade Breadcrumbs for Stuffing

Preheat oven to 250 degrees.
Using a serrated bread knife, cut the bread and cornbread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.
Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.
Remove from the oven and set aside while you prepare the rest of the stuffing. If you make these ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.

How to Make Cornbread Stuffing

Preheat the oven to 350 degrees.
In a large pot over medium heat, add the butter and melt. Add onion and celery and cook, stirring frequently, until tender and translucent - about 8 minutes.
Add the poultry seasoning, thyme, sage, rosemary, salt and 2 cups of the chicken broth. Next, add the eggs and whisk until combined.
Put the dry cubed bread and cornbread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together. The stuffing should be moist but there should be no standing liquid. If it seems dry, add up to 2 more cups of chicken broth.
Spray a 9" x 13" baking dish with non-stick cooking spray and spread the stuffing evenly into the prepared dish.
Bake in a preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. The top should be lightly golden brown.
Remove from the oven and top with chopped fresh parsley before serving warm. Enjoy!

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