Cornbread Stuffing

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Cornbread Stuffing Super Hungry? Jump to the Recipe

When the holidays roll around, the last thing you want is to be stuck in the kitchen while the rest of the fam celebrates and have a jolly ol’ time. Well not this year! I’m all about keeping it simple in the kitchen so I can maximize time spent with family and friends - that’s why casseroles, like this one for cornbread stuffing, are lifesavers for any big event or holiday!

What’s awesome about this casserole is that it combines a simple homemade cornbread with store bought stuffing, saving you time and money. I made my cornbread from scratch, but even using premade cornbread will work wonders on creating an authentic homemade flair to your stuffing.

Begin by making a simple cornbread then once it’s cooked and cooled, crumble it with your hands to form small to medium sized chunks of cornbread. Take about 1-2 cups of the store-bought stuffing bread cubes and stir them into the cornbread chunks.

In a skillet over medium high heat, melt the butter then add the celery, onions, and chopped sage. Sauté until the onions and celery are tender, or about 10 minutes.

In a separate bowl, whisk the eggs then pour the eggs into the bowl with the breading. Stir the eggs into the breading until all of the cubes are covered with some egg. Then remove the onions, celery and sage from the stove and fold it into the stuffing.

Spread the stuffing into a baking dish then pour the entirety of the chicken broth over the stuffing from corner to corner, making sure that there are no dry spots in the stuffing. Dot the top of the stuffing with butter, then pop into the oven and bake for 20-25 minutes or until the top is browning and crispy. If you arm yourself with a couple of these casserole-esque side dishes (and even main courses!) you’ll spread holiday cheer just by not being stuck in the kitchen!

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Cornbread Stuffing Casserole

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
Cornbread Stuffing


  • 1 cup corn meal
  • 1 cup flour
  • 1 cup milk
  • ¼ cup butter, melted
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 eggs, whisked
  • 1 tbsp brown sugar
  • pinch salt
  • 4 cups crumbled corn bread
  • 2 cups sourdough bread cubes (premade stuffing cubes)
  • ½ cup celery, chopped
  • ½ cup white onion, chopped
  • 4 sage leaves, chopped
  • 2 cups chicken broth + more as needed
  • 8 tbsp butter, cut into slices
  • salt & pepper, to taste

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  1. If making the cornbread from scratch, preheat the oven to 425°F then combine all of the ingredients for the cornbread. Stir until a smooth batter forms, then pour into a greased baking dish. Bake for 20-25 minutes or until the cornbread is golden brown on top and a toothpick comes out clean when inserted in the center. Cool cornbread completely, then crumble into small to medium sized cubes.
  2. In a large pan over medium high heat, melt two tablespoons of butter and add the celery, onion, and sage. Cook until tender or about 10 minutes.
  3. Combine the bread cubes with the cornbread in a large bowl. Fold in the cooked onion and celery mixture. Season with salt and pepper.
  4. Pour the stuffing into a casserole pan and spread it out evenly. Pour the broth over the stuffing from corner to corner to ensure the entire stuffing mix is saturated with broth.
  5. Cook the stuffing at 425°F for 20-25 minutes or until the top has browned and has turned crispy. Serve right away and enjoy with family and friends!

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