Southern Comfort Stuffing

Indulge in the warmth of Southern tradition with our cornbread stuffing, a perfect blend of sweet and savory flavors for your holiday table.
Simple Steps

Make the Stuffing

Follow these simple steps to create your delicious Authentic Southern Cornbread Stuffing. We’ve broken it down to make it easy for even beginner cooks. Remember, cooking should be fun, so don’t be afraid to experiment and make it your own!
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Authentic Southern Cornbread Stuffing

Course: Side DishCuisine: Southern American
Servings

8-10

servings
Prep time

20

minutes
Cooking time

45-60

minutes
Calories

300-400

kcal

Ingredients

  • For the Cornbread:

  • 1 batch (approx. 8x8 or 9x9 inch pan) plain, unsweetened cornbread, preferably day-old or baked and cooled. (You can use your favorite recipe, a mix, or store-bought.) Yields about 6-8 cups crumbled.

  • For the Stuffing:

  • 1/2 cup (113g) unsalted butter, plus more for greasing the dish

  • 1 1/2 cups (approx. 1 large) yellow onion, finely chopped

  • 1 1/2 cups (approx. 3 stalks) celery, finely chopped

  • 1/2 cup (approx. 1 medium) red or green bell pepper, finely chopped (optional, but common in Southern versions)

  • 3-4 cloves garlic, minced (optional)

  • 1 teaspoon dried sage

  • 1 teaspoon dried thyme

  • 1/2 teaspoon poultry seasoning (optional, but adds depth)

  • 1 teaspoon salt, or to taste

  • 1/2 teaspoon black pepper, or to taste

  • 3 cups (720ml) low-sodium chicken or turkey broth (warm)

  • 2 large eggs, lightly beaten

  • 1/4 cup fresh parsley, chopped (for garnish and freshness)

Instructions:

  • Prepare Cornbread: If using homemade cornbread, bake it a day in advance and let it cool completely. Crumble the cornbread into a very large mixing bowl. Break it into varying sizes, from fine crumbs to small chunks. Set aside.

  • Sauté Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper (if using). Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.

  • Add Garlic & Spices: Stir in the minced garlic (if using), dried sage, dried thyme, poultry seasoning (if using), salt, and black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat.

  • Combine Ingredients: Add the sautéed vegetable and herb mixture to the crumbled cornbread in the large mixing bowl. Toss gently to combine, ensuring the herbs and vegetables are well distributed.

  • Add Wet Ingredients: In a separate bowl, whisk together the warm broth and lightly beaten eggs. Pour this mixture over the cornbread and vegetable mixture. Gently fold with a large spoon or your hands until all the cornbread is moistened. The mixture should be very moist but not soupy

  • Transfer to Baking Dish: Lightly grease a 9x13 inch baking dish with butter. Transfer the stuffing mixture to the prepared dish, spreading it evenly. Do not compact it too much, as this can make it dense.

  • Bake: Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until the top is golden brown and crispy and the stuffing is cooked through. If you prefer a moister stuffing, you can cover it loosely with foil for the first 30 minutes, then uncover for the remaining baking time to crisp the top.

  • Serve: Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired. Serve warm and enjoy!

Notes:

  • Cornbread Type: For authentic Southern flavor, use a less sweet, savory cornbread. If your cornbread is very sweet, you might want to adjust the salt slightly.
  • Moisture is Key: Southern cornbread stuffing is typically moist. Don't be afraid if the mixture seems very wet before baking; the cornbread will absorb the liquid. If it still seems dry after mixing, add a little more warm broth, a tablespoon at a time.
  • Make Ahead: The cornbread can be made 1-2 days in advance. The entire stuffing can be assembled up to 24 hours ahead, covered, and refrigerated. Let it come to room temperature for about 30 minutes before baking, or add extra baking time if baking from cold.
  • Crispy Top: For a super crispy top, dot with a few extra small pats of butter before baking, and ensure it's uncovered for at least the last 15-20 minutes.
  • Add-ins: Some Southern recipes include a pound of cooked, crumbled breakfast sausage or chopped hard-boiled eggs for extra richness and flavor. You can also add chopped pecans for a nutty crunch.