Easy Cornbread Stuffing

Cornbread stuffing makes a great side dish for Thanksgiving or anytime! You can also use it to top a casserole.
Add dried cranberries and pecans for an outstanding Thanksgiving treat!

Easy Cornbread Stuffing


  • 1 cornbread, crumbled (recipe below)
  • 1 1/2 cup chicken broth
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup butter
  • 1 tablespoon dried parsley
  • 1/2 cup dried cranberries, optional
  • 1/2 cup chopped pecans, optional

Sautee onion and celery in butter over med-high heat until softened. Add to crumbled cornbread, stir. Add broth a little at a time to reach desired consistency.
Place in an 8×8-inch casserole dish. Bake uncovered at 350 for 30 minutes or until cornbread is browned and casserole is thoroughly heated.

Adapted from Indian Head Cornmeal recipe

  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tablespoon Baking Powder
  • 1/4 cup sugar, (2 Tablespoon if using cranberries)
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup oil
  • In a medium bowl, mix together dry ingredients.
    In a separate bowl, mix oil, egg and milk.
    Combine and stir just until wet.
    Bake in a greased 8×8-inch pan at 425 for 20-25 minutes and toothpick comes out clean when tested.

This entry was posted in cornbread, fresh ingredients, side dish, stuffing, Thanksgiving, What's For Dinner? and tagged , , , , . Bookmark the permalink.

5 Responses to Easy Cornbread Stuffing

  1. Adds so much depth to cornbread :)


    Choc Chip Uru

  2. Pingback: Thanksgiving Menu Plan - Daily Dish with Foodie Friends Friday | Daily Dish with Foodie Friends Friday

  3. I absolutely love making my stuffing with cornbread! Isn’t it the best?
    Chung-Ah | Damn Delicious recently posted..Hawaiian BBQ Turkey Flatbread Pizza #SundaySupperMy Profile

  4. Pingback: Pumpkin Cornbread #BreadBakers Cindy's Recipes and Writings

Comments are closed.