Cheddar and Chive Cornbread Stuffing Recipe

There’s something irresistibly comforting about a warm, savory stuffing fresh from the oven. Cheddar and Chive Cornbread Stuffing is the perfect side dish to bring warmth and flavor to any cozy dinner or festive gathering. Imagine golden, buttery cornbread crumbled into a medley of sautéed onions, celery, and fragrant herbs, with sharp cheddar cheese melting throughout and fresh chives adding a subtle, oniony brightness.

This recipe was inspired by traditional Southern cornbread stuffing, a family favorite for generations. The combination of cheddar and chives elevates the classic version, creating a dish that is hearty, flavorful, and perfectly balanced. Whether you’re serving it alongside roasted chicken on a chilly evening or sharing it at a celebratory meal with friends and family, this stuffing promises comfort in every bite.

Ingredients

Cornbread Base:

• 4 cups crumbled cornbread (preferably homemade or store-bought, lightly toasted)

• 2 tablespoons unsalted butter

Vegetable and Herb Mix:

• 1 medium onion, finely chopped

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 cup chopped fresh chives

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• ½ teaspoon freshly ground black pepper

• ½ teaspoon salt (adjust to taste)

Cheese and Broth:

• 1 ½ cups shredded sharp cheddar cheese

• 2 cups vegetable or chicken broth (low sodium preferred)

• 2 large eggs, lightly beaten

Optional Garnish:

• Extra chopped chives for topping

Directions

1. Prepare the cornbread: Start by breaking your cornbread into medium-sized chunks. Whether you’re using homemade cornbread or a quality store-bought option, aim for pieces that are roughly one-inch in size. This ensures that each bite of stuffing has a good texture without becoming mushy. Once crumbled, spread the cornbread evenly on a baking sheet and toast it in a preheated oven at 350°F (175°C) for about 10 minutes. Toasting the cornbread serves two purposes: it adds a light crunch to the stuffing and helps the bread absorb the flavors of the vegetables, broth, and cheese without turning soggy. After the 10 minutes are up, remove the cornbread from the oven and let it cool slightly. Set it aside while you prepare the vegetable and herb mixture. This step may seem simple, but it is essential to achieving a stuffing with depth, flavor, and a slightly crisp texture on top.

2. Sauté the vegetables: Heat a large skillet over medium heat and melt the butter until it’s foamy and fragrant. Start by adding the finely chopped onions and diced celery. Stir them occasionally and cook for approximately 5 to 7 minutes, or until the onions become translucent and the celery softens. You’ll notice the kitchen filling with a sweet, savory aroma—this is the base of flavor for your stuffing. Once the onions and celery have softened, stir in the minced garlic, dried sage, and thyme. Cook this mixture for an additional 1 to 2 minutes, just until the garlic is fragrant but not browned, as burnt garlic can add bitterness. During this process, make sure to stir continuously to evenly distribute the herbs and prevent any sticking or burning at the bottom of the skillet. At this point, your vegetable and herb mixture should be aromatic, tender, and full of flavor, ready to mingle with the toasted cornbread.

3. Combine the ingredients: In a large mixing bowl, add the toasted cornbread along with the sautéed vegetable and herb mixture. Next, fold in the chopped fresh chives, which add a delicate oniony note and a vibrant green color to the stuffing. Use a large spoon or spatula to gently mix the ingredients, ensuring that the cornbread absorbs the vegetables and herbs evenly. Take your time with this step—properly mixing the components ensures that each bite of stuffing will be consistent in flavor and texture. It’s also a good moment to check the moisture content; if the mixture seems dry, a little more broth can be added in the next step.

4. Incorporate cheese and broth: Sprinkle the shredded cheddar cheese over the cornbread and vegetable mixture. The cheese will melt into the bread and vegetables during baking, creating pockets of rich, gooey flavor throughout the stuffing. Slowly pour in the broth while gently tossing the mixture with your spoon or spatula. Adding the liquid gradually allows you to control the consistency, ensuring that the stuffing is moist without becoming mushy. Finally, pour in the lightly beaten eggs and fold them in evenly. The eggs act as a binder, helping the stuffing hold its shape while baking. At this stage, the mixture should be uniformly coated with cheese and broth, with every piece of cornbread slightly moistened but still maintaining its structure.

5. Season to taste: Before transferring the stuffing to the baking dish, taste a small portion of the mixture to check the seasoning. Add salt and freshly ground black pepper as needed. Keep in mind that the cheddar cheese already contributes a salty, savory element, so season gradually. Adjusting the seasoning at this stage ensures a balanced final dish where every bite is flavorful without overpowering the natural sweetness of the cornbread and the freshness of the chives.

6. Bake the stuffing: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. Transfer the stuffing mixture to the prepared dish, pressing down lightly with a spatula to create an even surface. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. The covered baking ensures that the stuffing stays moist while the flavors meld together. Baking covered also helps prevent the top from browning too quickly before the inside is fully heated.

7. Add finishing touches: After 25 minutes, remove the foil and continue baking uncovered for an additional 15 to 20 minutes. This step allows the top layer to develop a beautiful golden-brown color and slightly crisp texture, adding a delightful contrast to the soft interior. If desired, sprinkle extra chopped chives over the top at this stage for a fresh, bright touch and added visual appeal. The aroma that fills the kitchen during this final baking step is a signal that your stuffing is ready to be enjoyed—rich, savory, and perfectly balanced.

8. Serve and enjoy: Remove the stuffing from the oven and allow it to cool slightly, approximately 5 minutes. This brief resting time helps the mixture firm up slightly, making it easier to serve without falling apart. Spoon generous portions onto plates or alongside your main dishes, such as roasted poultry, roasted vegetables, or any of your favorite hearty mains. Each serving should offer a harmonious blend of crispy cornbread edges, melted cheddar, tender vegetables, and fresh chives, creating a comforting, crowd-pleasing side dish that will become a staple at your table.

Tips for Perfect Cheddar and Chive Cornbread Stuffing

• Use day-old cornbread: Slightly stale cornbread works best, as it holds its shape and absorbs flavors better than fresh, soft cornbread.

• Toast for texture: Even if your cornbread is fresh, a quick toast in the oven will prevent sogginess and add a delightful crunch to the final dish.

• Adjust the cheese: For a more pronounced cheddar flavor, increase the cheese to 2 cups. For a milder taste, use 1 cup.

• Herbs matter: Fresh herbs can be substituted for dried, but adjust quantities—typically, 1 tablespoon of fresh herbs equals 1 teaspoon of dried.

• Make ahead: This stuffing can be prepared a day in advance. Assemble the mixture, cover, and refrigerate. Bake just before serving, adding a few extra minutes to ensure it’s heated through.

Variations and Flavor Twists

Cheddar and Chive Cornbread Stuffing is incredibly versatile, allowing you to personalize it for your table. Here are some flavor variations to try:

1. Mushroom and Chive: Add 1 cup of sautéed mushrooms to the vegetable mix for an earthy, umami twist.

2. Apple and Sage: Dice one medium apple and sauté with the onions and celery for a sweet-savory balance.

3. Pecan Crunch: Sprinkle ½ cup of chopped pecans over the top before baking for added texture and nutty flavor.

4. Spicy Kick: Add a pinch of red pepper flakes while sautéing the vegetables for subtle heat.

5. Herb-forward: Increase fresh thyme, sage, and parsley for a garden-fresh flavor profile that’s fragrant and bold.

Each variation keeps the core comforting nature of the stuffing intact while offering new tastes to excite your palate.

Serving Suggestions

Cheddar and Chive Cornbread Stuffing pairs wonderfully with:

• Roasted chicken or turkey: The richness of cheddar complements savory roasted poultry perfectly.

• Vegetarian main dishes: Serve alongside stuffed squash, roasted vegetables, or a hearty vegetable loaf for a satisfying meat-free meal.

• Gravy or sauce: A drizzle of mushroom or vegetable gravy elevates the stuffing and adds a luscious finish.

• Salads: Balance the richness with a crisp green salad or a light vinaigrette-dressed slaw on the side.

This stuffing is hearty enough to be a main component of a vegetarian feast or a complementary side that enhances the flavors of your entire meal.

Storage and Reheating

• Refrigeration: Store leftover stuffing in an airtight container for up to 3–4 days.

• Freezing: For long-term storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes, then uncover for an additional 5–10 minutes to restore a crispy top.

Proper storage ensures you can enjoy the comforting flavors of this stuffing well beyond the initial meal, making it a convenient option for busy evenings.

Frequently Asked Questions (FAQs)

1. Can I make this stuffing without eggs?
Yes, you can replace the eggs with a flaxseed or chia seed egg substitute (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg). This will help bind the stuffing while keeping it moist.

2. Can I use frozen cornbread?
Absolutely. Thaw the cornbread fully and toast it lightly before mixing. This prevents excess moisture and ensures the stuffing maintains a good texture.

3. Can I make this stuffing gluten-free?
Yes, use gluten-free cornbread and ensure your broth is gluten-free as well. This version will taste just as delicious and satisfy anyone avoiding gluten.

4. Can I prepare this stuffing vegan?
For a vegan version, use plant-based butter, a non-dairy cheddar alternative, and a flaxseed egg substitute. Vegetable broth should replace chicken broth, and the dish remains rich and flavorful.

Cheddar and Chive Cornbread Stuffing Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x

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Description

A warm, savory stuffing that combines the sweet richness of cornbread with sharp cheddar cheese, fresh chives, and aromatic herbs. Perfect for cozy dinners or festive gatherings, this stuffing offers comfort, flavor, and a beautiful golden-brown finish that will delight any table. Inspired by classic Southern cornbread stuffing, the addition of cheddar and chives elevates this side dish to a crowd-pleasing favorite for any occasion.

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Ingredients

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• 4 cups crumbled cornbread (preferably homemade or store-bought, lightly toasted)

• 2 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 cup chopped fresh chives

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• ½ teaspoon freshly ground black pepper

• ½ teaspoon salt (adjust to taste)

• 1 ½ cups shredded sharp cheddar cheese

• 2 cups vegetable or chicken broth (low sodium preferred)

• 2 large eggs, lightly beaten

• Optional garnish: extra chopped chives for topping

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Instructions

• Prepare the cornbread: Crumble cornbread into medium-sized pieces. Toast in a preheated oven at 350°F (175°C) for 10 minutes, then set aside.

• Sauté the vegetables: Melt butter in a large skillet over medium heat. Add onions and celery, cooking until softened, about 5–7 minutes. Stir in garlic, sage, and thyme, and cook another 1–2 minutes.

• Combine the ingredients: In a large bowl, mix toasted cornbread, sautéed vegetables, and chopped chives until evenly distributed.

• Incorporate cheese and broth: Sprinkle shredded cheddar over the mixture. Gradually pour in broth while gently tossing. Add beaten eggs and mix until evenly moistened.

• Season to taste: Adjust salt and pepper as needed, keeping in mind the cheddar adds saltiness.

• Bake the stuffing: Transfer to a greased 9×13-inch baking dish. Press lightly to even out. Cover with foil and bake at 350°F (175°C) for 25 minutes.

• Add finishing touches: Remove foil and bake uncovered for 15–20 minutes until top is golden brown. Sprinkle extra chives if desired.

• Serve and enjoy: Let cool slightly before serving alongside roasted poultry, vegetables, or your favorite main dishes.

Notes

• For best texture, use day-old or lightly toasted cornbread.

• Cheese amounts can be adjusted for more or less richness.

• Make ahead: assemble the mixture a day in advance and refrigerate until ready to bake.

• Leftovers can be stored in the fridge for 3–4 days or frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Michelle Davis