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.

Ingredients

Scale

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