CLASSIC CORNBREAD STUFFING — Classic Thanksgiving stuffing made with cornbread and savory herbs and spices. Just like grandma used to make!
I am of the opinion that the stuffing is the best part of Thanksgiving dinner! My mom used to start saving bread ends well before Thanksgiving so she’d have plenty to make this Classic Cornbread Stuffing.
I usually end up just cubing a loaf of bread and toasting it in the oven to get that nice, dried out bread that is perfect for stuffing. You want to start with dry bread so it can soak up all of the savory herbs and seasonings.
For the cornbread component of the recipe, I often whip up a pan of cornbread using a Jiffy mix. If I’m feeling extra industrious I’ll make a pan of cornbread from scratch.
But honestly, once it get’s into the stuffing, you can’t tell the difference between the box mix cornbread and homemade.
And really, we could all use a few shortcuts in the kitchen when it comes to making a holiday meal.
There are a thousand recipes and methods for making stuffing, but this is the recipe I learned to make by watching and helping my mom in the kitchen.
I’m probably biased, but of all the versions I’ve tried, it’s still the best!
Be sure to save this Classic Cornbread Stuffing recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Classic Cornbread Stuffing
- Dried bread cubes
- Produce: onion, shallot, celery, garlic, parsley
- Spices: salt and pepper, thyme, rosemary, sage
- Chicken broth
- 1/2 cup butter
- 8-10 cups dried bread cubes
- 1 9-inch pan cornbread (from a mix or your favorite recipe)
- 1 medium onion, chopped
- 1 shallot, chopped
- 3-4 ribs celery, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground thyme
- 1 teaspoon dry rosemary leaves
- 2 teaspoons ground sage
- 2-3 cups chicken broth
- 2 eggs, beaten
- 1 tablespoon chopped fresh parsley
- Preheat oven to 350 degrees. Crumble cornbread into a large bowl with dried bread; set aside.
- In a large saute pan over medium heat, melt butter. Add onion, shallot, garlic, celery, thyme, rosemary and sage and cook for about 8-10 minutes or until vegetables are tender.
- Pour butter and vegetables over bread mixture and stir gently.
- Stir in 2 cups of broth and mix well. Taste and adjust seasonings before stirring in beaten eggs. Add additional broth as desired for moistness. Stir in parsley.
- Spoon stuffing into a large casserole dish or 9×13 baking dish. Cover and bake for 40-45 minutes, or until heated through. Uncover and bake 10-15 minutes more, or until stuffing is lightly browned.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 861 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 68mg Sodium: 1979mg Carbohydrates: 137g Fiber: 8g Sugar: 16g Protein: 29g
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Who Dished It Up First: Like many family recipes, it’s hard to say, but my mom learned to make it from her mother-in-law, my paternal grandmother, who was a wonderful cook and hostess.
I’m not sure there is actually a written version of this recipe. This is my best guess at ingredients and measurements. Feel free to adjust the quantities and seasonings to suit your tastes.