Description
A warm, buttery, and herb-packed side dish that brings cozy comfort to any table. This cornbread stuffing is the perfect balance of savory flavor and tender texture, made with golden cubes of cornbread, sautéed vegetables, and fragrant fresh herbs. It’s a dish that celebrates the heart of homemade cooking—simple, flavorful, and filled with love. Ideal for gatherings, Sunday dinners, or anytime you crave a hearty, comforting bite.
Ingredients
-
1 (9-inch) pan of cornbread, cooled and cubed (about 6 cups)
-
4 tablespoons unsalted butter
-
1 large yellow onion, finely chopped
-
2 celery stalks, finely chopped
-
2 carrots, finely chopped
-
3 garlic cloves, minced
-
1 teaspoon salt
-
½ teaspoon black pepper
-
2 tablespoons chopped fresh parsley
-
1 tablespoon chopped fresh sage
-
1 tablespoon chopped fresh thyme
-
1 tablespoon chopped fresh rosemary
-
2 large eggs, lightly beaten
-
2 ½ cups low-sodium chicken or vegetable broth
-
1 tablespoon melted butter (for drizzling)
Instructions
-
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter and set aside.
-
If the cornbread is freshly baked, cube it and let it sit out overnight to dry slightly, or toast the cubes in the oven at 300°F for 10–15 minutes until firm.
-
In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots. Cook for 8–10 minutes, stirring occasionally, until softened.
-
Add the minced garlic and cook for another minute until fragrant.
-
Stir in salt, pepper, and the fresh herbs—parsley, sage, thyme, and rosemary. Cook for 1–2 minutes to let the flavors bloom.
-
Place the cornbread cubes in a large bowl. Pour the sautéed vegetables and herbs over the top and toss gently to combine.
-
In a separate bowl, whisk together the eggs and broth. Gradually pour this mixture over the cornbread while stirring gently to evenly moisten without breaking down the cubes.
-
Spoon the mixture into the prepared baking dish and drizzle the top with melted butter.
-
Cover loosely with foil and bake for 25 minutes. Remove the foil and continue baking for 20–25 more minutes, or until the top is golden and crisp.
-
Let rest for 5–10 minutes before serving warm.
Notes
-
Day-old or toasted cornbread gives the best texture, preventing the stuffing from becoming too soft.
-
Add broth gradually to control moisture—stuffing should be damp, not soggy.
-
Fresh herbs provide the best flavor, but you can substitute dried herbs using one-third of the listed amount.
-
For a vegetarian version, use vegetable broth instead of chicken broth.
-
This stuffing can be made ahead of time, refrigerated, and baked just before serving for convenience.