Cornbread Stuffing
Ingredients
Aromatics & Herbs
- 1 tbsp olive oil
- 1 yellow onion medium, finely chopped
- 3 celery ribs finely chopped
- 2 cloves garlic minced
- 1 tsp rubbed sage dried
- 2 tbsp fresh parsley chopped
- 1 tsp fresh thyme leaves or ½ tsp dried
- ½ tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tsp chicken bouillon powder
- 2 cups chicken broth
- 1 cup whole milk
- 2 large eggs
For topping
- 3 tbsp unsalted butter sliced
Instructions
- After making the skillet cornbread, leave the oven on 375°F (190°C).
Combine Dry and Wet Components
- Cube the cornbread into 1" cubes.
- In a large bowl, combine all ingredients by gently folding everything together until fully combined. You want the cubes to be moist but not soggy — they should hold their shape when pressed together. If it seems too dry, add up to ½ cup more broth.1 full batch of Honey Cornbread, 1 yellow onion, 3 celery ribs, 2 cloves garlic, 1 tsp rubbed sage, 2 tbsp fresh parsley, 1 tsp fresh thyme leaves, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, 2 tsp chicken bouillon powder, 2 cups chicken broth, 1 cup whole milk, 2 large eggs
Bake
- In the same 10-inch cast-iron skillet, oil the skillet and pour in the stuffing mixture.1 tbsp olive oil
- Dot the top with small bits of butter for extra browning.3 tbsp unsalted butter
- Bake 30 minutes covered (with foil), then uncover and bake an additional 15–20 minutes until the top is golden and crisp, and the center is set.
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!This is not your average stuffing recipe. We’re talking about rich, buttery cornbread tossed with savory aromatics, fresh herbs, and just enough broth to keep things tender—but never mushy. It’s the kind of side dish that steals the show at Thanksgiving (or honestly, any fall dinner that needs a little southern comfort).
If you’ve ever had stuffing that tasted more like soggy bread soup than anything worth eating, this is your redemption arc. The honey cornbread base gives it a slight sweetness that balances beautifully with the garlic, onion, and herby goodness going on here. Plus, baking it in the same skillet adds that irresistible crispy edge.
Do I have to use homemade cornbread?
Technically? No. But should you? Absolutely. The texture and flavor of a skillet cornbread with honey made from scratch really make this dish shine. Store-bought tends to be too sweet and too soft, which can lead to a mushy mess.
Pro tip: Make the cornbread a day ahead and let it dry out a bit. Drier cubes = better stuffing texture.
Can I make this cornbread stuffing ahead of time?
Yes! You can prep the whole dish (up to the baking step) a day in advance. Just cover and refrigerate. When you’re ready, bake it straight from the fridge—just add 5–10 extra minutes to the covered bake time.
What if I don’t have a cast iron skillet?
No worries. You can use any 9×9″ baking dish or casserole pan. You won’t get quite the same crispy edges, but it’ll still taste amazing. If you’re into that golden crust, pop it under the broiler for the last few minutes.
Ingredient swaps that actually work
- Milk: Swap with half-and-half for a richer finish, or a plain unsweetened non-dairy milk if needed.
- Chicken broth: Vegetable broth works fine if you’re going meatless.
- Eggs: If you’re avoiding eggs, a flax egg substitute will technically hold it together, but you might lose some richness.
Want to build out the rest of your holiday table? This stuffing pairs beautifully with Texas-stlye smoked turkey, and a scoop of mashed potatoes on the side never hurt anyone. You can also round things out with a fresh cranberry sauce or buttery green bean casserole for that perfect bite of brightness.
And if you somehow end up with leftovers? Lucky you. Toss a fried egg on top for a cozy day-after brunch situation. Or reheat it in the oven until crisp and serve it with creamy tomato soup for a completely acceptable comfort dinner.
Bottom line: This cornbread stuffing delivers everything you want—golden top, moist center, and layers of savory flavor. And once you try it, you’ll never look at the boxed stuff the same way again.