Go Back
–+ servings
cornbread dressing in a bowl

Homemade Cornbread Stuffing Recipe

This delightfully savory cornbread stuffing is packed with veggies and wild rice. Use your favorite homemade or store-bought cornbread.
Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
Fat 8
Carbs 12
Protein 4
Yield 10

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.
    Two pictures of cornbread croutons on a baking sheet.
  • 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.
    Brussels sprouts sautéed in a skillet with a wooden spoon.
  • In a medium bowl, whisk the eggs, vegetable broth, garlic powder, remaining salt, and maple syrup together. Set aside.
  • Grease a 9x13-inch casserole dish. Add the cornbread croutons, wild rice, and vegetable mixture to the prepared dish. Mix well right in the dish.
    A white dish filled with cornbread dressing and vegetables.
  • 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.
    A dish of cornbread dressing with carrots and brussels sprouts.

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 8x8-inch or 9x9-inch baking dish. Bake time may be slightly shorter so keep an eye on it while it bakes.

Nutrition Facts

Calories: 208kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Fiber: 3g | Sugar: 3g