If you grew up in the South, you know cornbread stuffing isn’t just a side dish it’s a piece of family history. The smell alone can bring back memories of big holiday tables, crowded kitchens, and that one aunt who always “just eyeballed” everything but still made it taste perfect.
This recipe keeps that spirit alive savory, moist, and full of homemade flavor with a few easy tips to make it foolproof every time.
Why Southern Cornbread Stuffing Stands Out
Unlike bread-based stuffing, Southern-style cornbread stuffing uses crumbled cornbread as its base. The result is rich and hearty, with a slightly crumbly texture that soaks up all the butter and broth beautifully.
It’s not fancy just honest, flavorful food that feels like home.
The Heart of the Dish
A good cornbread stuffing starts with the cornbread itself. You want it slightly dry, golden, and full of flavor. Most Southern cooks bake their cornbread a day ahead so it can dry out a little that’s the secret to getting the perfect texture later.
You’ll also need:
- Butter: For richness and that unmistakable homemade taste.
- Onion and celery: The base of every good dressing.
- Chicken or turkey broth: Warm and flavorful, it brings everything together.
- Eggs: To bind the stuffing without making it too heavy.
- Sage and black pepper: The classic Southern seasonings that make it smell like Thanksgiving.
Step-by-Step: How to Make Southern Cornbread Stuffing
1. Bake and Crumble the Cornbread
Bake your favorite cornbread recipe in a cast iron skillet for that crisp edge. Let it cool completely, then crumble it into a large bowl.
2. Cook the Vegetables
Melt butter in a skillet and sauté chopped onion and celery until soft and fragrant. Pour them, along with the melted butter, over your crumbled cornbread.
3. Add Seasoning and Broth
Sprinkle in sage, salt, and pepper. Pour warm broth a little at a time, stirring gently. You want it moist, not soggy.
4. Mix in the Eggs
Beat two eggs and stir them into the mix. This step helps the stuffing set without losing that soft texture.
5. Bake Until Golden
Spread the mixture into a buttered casserole dish. Bake at 350°F (175°C) until the top is lightly browned and the edges crisp up about 35–40 minutes.
When it smells amazing, it’s ready.
Tips for Perfect Cornbread Stuffing
- Use day-old cornbread. It absorbs broth better.
- Don’t skip the butter. Margarine won’t give you the same depth.
- Go easy on the broth. Add a little at a time you can always add more.
- Taste before baking. A pinch more salt or sage can make all the difference.
- Let it rest. Give it ten minutes before serving so it sets just right.
Variations to Try
1. Sausage Cornbread Stuffing
Brown some breakfast sausage and stir it into the mix before baking. It adds flavor and turns the dish into something hearty enough to serve as the main course.
2. Vegetarian Cornbread Stuffing
Skip the meat and use vegetable broth instead. Add mushrooms, leeks, or diced apples for extra depth.
3. Jiffy Mix Shortcut
If you’re short on time, bake a batch of Jiffy cornbread, crumble it, and follow the same steps. It’s not fully from scratch, but it still delivers that warm Southern taste in a pinch.
Make-Ahead and Storage
This stuffing can be made the day before and stored covered in the fridge. Reheat it in the oven with a splash of broth to bring back the moisture. You can also freeze it just thaw overnight and warm before serving.
Bringing It to the Table
Serve your cornbread stuffing alongside turkey, ham, or roasted chicken. A drizzle of gravy over the top never hurts. And if you’re lucky enough to have leftovers, it tastes even better the next day.
Southern-style cornbread stuffing is more than a recipe it’s comfort, family, and a piece of tradition that deserves its spot on every Thanksgiving table.
Bringing It All Together
Southern-style cornbread stuffing is more than a recipe it’s a memory on a plate. Every bite carries that mix of butter, sage, and homemade cornbread that feels like family and holidays wrapped in one dish.
Whether you make it the traditional way or add your own twist, it’s the kind of food that makes people slow down and smile. Serve it warm, share it proudly, and let it remind everyone at the table that the best meals come from the heart.
FAQs About Southern Cornbread Stuffing
What is the difference between cornbread stuffing and cornbread dressing?
They’re almost the same dish the main difference is where they’re cooked. Stuffing is baked inside the turkey, while dressing is baked separately in a casserole dish. In the South, most people call it “dressing,” even if it never goes near the bird.
What to put in cornbread stuffing?
Traditional Southern cornbread stuffing includes crumbled cornbread, butter, onions, celery, broth, eggs, sage, salt, and pepper. Some cooks like to add sausage, giblets, or herbs like thyme and parsley for extra flavor.
What are common stuffing mistakes to avoid?
The biggest mistakes are adding too much broth, skipping the butter, or overmixing. Too much liquid makes it mushy, and overmixing can turn it dense. Use day-old cornbread, add broth slowly, and taste the mix before baking.
What ingredients are in cornbread dressing?
Cornbread dressing usually includes crumbled cornbread, sautéed onion and celery, chicken broth, eggs, butter, and sage. Some families add extras like diced turkey, bacon, or vegetables, but the base always starts with good, homemade cornbread.

Southern-Style Cornbread Stuffing: A Classic from Grandma’s Kitchen
This Southern-style cornbread stuffing is rich, buttery, and full of down-home flavor. Made with simple ingredients like homemade cornbread, onions, celery, and sage, it’s the kind of comforting side dish that brings everyone back to the table for seconds.
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
Day-old cornbread, crumbled
Butter
Onion, finely chopped
Celery, finely chopped
Chicken or turkey broth
Eggs
Dried sage
Salt and black pepper
Optional add-ins: cooked sausage, mushrooms, or chopped herbs.
Instructions
Bake and crumble the cornbread. Make a batch the day before, then crumble it into a large bowl.
Cook the vegetables. Melt butter in a skillet, add onion and celery, and cook until soft. Pour over the cornbread crumbs.
Season and moisten. Add sage, salt, and pepper. Slowly pour in broth while stirring. The mix should be moist, not soggy.
Add eggs. Stir in beaten eggs to help the stuffing hold together.
Bake. Spread into a buttered dish and bake at 350°F (175°C) for 35–40 minutes, until the top is golden and crisp at the edges.
Notes
Use day-old cornbread for the best texture.
Add broth slowly too much makes it mushy.
Great for making ahead! Chill overnight, then reheat with a splash of broth.
For extra flavor, stir in browned sausage or fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern