Cornbread Stuffing
Published 11/18/2021 • Updated 11/16/2023
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This homemade cornbread stuffing is super flavorful, easy to make, and packed with savory veggies and wild rice. A vegetarian twist on traditional stuffing, this cornbread version features all of our favorite Thanksgiving flavors and is so cozy!
We’re big stuffing fans (or are you on team dressing?!) over here, and this cornbread stuffing recipe is unlike anything we’ve ever made! The taste! The texture! The warmth! It’s just all so good.
This holiday side dish is delightfully savory and a little sweet. It features homemade cornbread croutons, savory sautéed veggies, and wild rice that is all combined together and baked until toasty and golden brown. You’ll love the hint of sweetness that isn’t traditionally found in stuffing recipes!
What is in cornbread stuffing?
This cornbread stuffing recipe features fresh, cozy, seasonal flavors and ingredients. You’ll need:
- Cornbread
- Onion + shallot
- Celery + carrots
- Brussels sprouts
- Fresh thyme + sage
- Eggs
- Vegetable broth
- Garlic powder
- Maple syrup
- Wild rice
- Butter
Cornbread Stuffing Variations
Just a few ways to mix up this Thanksgiving stuffing:
Cornbread: Use store-bought or homemade cornbread in this stuffing recipe. Either works! If using a store-bought version, be sure to dry out the cornbread chunks (make the croutons) before assembling and baking the stuffing.
Veggies: Feel free to add a diced potato in step 3 for even more hearty texture.
Herbs: Freshly minced rosemary would be a delicious addition!
Half Batch: To serve a smaller group, simply divide all of the ingredients in half and bake in an 8×8-inch or 9×9-inch baking dish. Bake time may be slightly shorter so keep an eye on it while it bakes.
Sausage: For a variation with sausage, try our sausage stuffing recipe!
FAQ
Sautéing the veggies brings out such delicious flavors, so we don’t recommend skipping this step.
If you have time to make wild rice (here’s how to cook wild rice for both the stove and Instant Pot), that’s great! But if you’re looking to save some time, we recommend picking up pre-cooked or microwaveable wild rice packets sold at major grocers.
Absolutely! If you’re looking to save time on this recipe and don’t want to make your own cornbread, use a store-bought cornbread and follow the steps in this stuffing recipe for drying out the cornbread into croutons.
You’ll know the cornbread chunks are good to go when they’re golden brown and resemble the texture of traditional croutons.
Storage
Store leftover cornbread stuffing in an airtight in the refrigerator for up to 3 days. For tasty leftovers, follow the reheating instructions below.
Make Ahead Instructions
Make the cornbread, chop the veggies, and make the egg mixture up to 2 days ahead of time. We don’t recommend assembling this cornbread stuffing and waiting to bake it as the cornbread will become soggy and disintegrate.
Store the cornbread and veggies in individual airtight containers or bags (be sure to get as much air out as possible, especially so the veggies don’t dry out). Refrigerate the veggies and egg mixture until ready to use.
How to Reheat Cornbread Stuffing
This cornbread stuffing reheats super well! For best taste and least dry texture, add 2-3 tablespoons of vegetable broth (chicken broth will also work) to an empty casserole dish. Transfer any leftover cornbread stuffing to the casserole dish, right on top of the broth. Cover the casserole dish with aluminum foil and bake at 325ºF for 10-15 minutes, or until warmed through.
If you don’t have enough leftover stuffing to warrant reheating inside a large casserole dish, feel free to use a smaller baking dish when reheating. For individual portions, reheat in oven-safe soup bowls!
Freezing Cornbread Stuffing
Surprisingly, this cornbreads stuffing freezes really well. Let the stuffing cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Allow the stuffing to thaw completely before following the reheating instructions above.
Serving Suggestions
This cornbread stuffing recipe makes an appearance at our Thanksgiving every single year. I look forward to it all year long! Serve this classic Thanksgiving side dish along with other holiday favorites like Thanksgiving turkey, healthy green bean casserole, crockpot mashed potatoes, and apple pie bars.
Homemade Cornbread Stuffing Recipe
Ingredients
- 8 cups 1-inch cornbread cubes
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1/4 minced shallot
- 1 tablespoon minced garlic
- 1 cup diced carrots, about 3 large carrots
- 1 cup diced celery, about 3 celery stalks
- 2 cups shredded brussels sprouts
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 1/4 teaspoon salt, divided
- 2 large eggs
- 2 cups vegetable broth
- 1.5 teaspoons garlic powder
- 2 teaspoons maple syrup
- 1.5 cups cooked wild rice
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Add the cornbread cubes to the baking sheet and spread them into an even layer. Bake for 10 minutes. Toss and roast for another 10 minutes or until the croutons are golden brown. Remove the croutons from the oven and reduce the oven temperature to 375ºF.
- Meanwhile, heat the olive oil in a large skillet set over medium/high heat. When the olive oil is fragrant, add the onion and shallot and cook for 2 minutes. Add the garlic, carrots, celery, and 1/8 teaspoon of salt and sauté for an additional 3-4 minutes.
- Add the Brussels sprouts, thyme, and sage to the pan and cook for 2 more minutes. Remove the pan from the heat and set aside.
- In a medium bowl, whisk the eggs, vegetable broth, garlic powder, remaining salt, and maple syrup together. Set aside.
- Grease a 9×13-inch casserole dish. Add the cornbread croutons, wild rice, and vegetable mixture to the prepared dish. Mix well right in the dish.
- Pour the egg mixture over the cornbread/rice/vegetable mixture and use a spatula to combine everything. Make sure the croutons are really soaked in the egg mixture.
- Drizzle the melted butter over the top of the cornbread stuffing and bake for 50 minutes (at 375ºF). If you notice the stuffing is browning too quickly, tent a piece of aluminum foil over the top of the casserole dish halfway through baking.
Tips & Notes
- Storage: Store leftover cornbread stuffing in an airtight in the refrigerator for up to 3 days.
- Reheating Instructions: For best taste and least dry texture, add 2-3 tablespoons of vegetable broth (chicken broth will also work) to an empty casserole dish. Transfer any leftover cornbread stuffing to the casserole dish, right on top of the broth. Cover the casserole dish with aluminum foil and bake at 325ºF for 10-15 minutes, or until warmed through.
- Freezing Instructions: Let the stuffing cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.
- Make Ahead Instructions: Make the cornbread, chop the veggies, and make the egg mixture up to 2 days ahead of time. Store the cornbread and veggies in individual airtight containers or bags (be sure to get as much air out as possible, especially so the veggies don’t dry out). Store the egg mixture in a jar or container with a tight lid. Refrigerate the veggies and egg mixture until ready to use. We don’t recommend assembling this cornbread stuffing and waiting to bake it as the cornbread will become soggy and disintegrate.
- Half Batch: To serve a smaller group, simply divide all of the ingredients in half and bake in an 8×8-inch or 9×9-inch baking dish. Bake time may be slightly shorter so keep an eye on it while it bakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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