Savory Cornbread Stuffing
The side dish that steals Christmas dinner
Stuffing’s one of those dishes people seem to always debate about: Should you call it stuffing or dressing? Do you add sausage? Cornbread or white bread? I say dressing because that’s what most people call it in the south (plus I cook it outside the bird). If you stuff it in, well then, call it stuffing. I’m a diehard cornbread fan. And sausage? I don’t think mine needs it. My dressing-stuffing has everything you could want: buttery cornbread, sautéed veggies, fresh sage, and just enough crunch on top to make everyone go back for seconds. If you want sausage though, go ahead and cook some up to throw in. And stuffing isn’t just for Thanksgiving! I love making this same recipe for Christmas dinner every year.
This version skips the boxed mix and starts with homemade cornbread (don’t worry, it’s easy—I promise). It’s cozy, savory, and exactly the kind of side that shows up and steals the Christmas table.
Tini’s Tips
The secret to good stuffing? Don’t rush the cornbread. Let it dry out a bit—you actually want it a little stale so consider making it the night before (or even two), cutting it into cubes and putting it on a baking sheet, uncovered, to dry out. It holds up better when you add the broth and gives you that perfect mix of crispy on top, soft in the middle.
If you’re short on time and make your cornbread the same day as the stuffing, cut it into ¾-inch cubes, scatter them on a baking sheet, and bake in a 250°F oven until the cubes feel dry, about 45 minutes.
The stuffing can be made a day ahead. Cover it with foil when baking the first time around, though. Let the stuffing fully cool before refrigerating. To serve, reheat the stuffing in a 350°F oven until warmed through, about 20 minutes (if the middle seems dry, pour a splash of broth over it), then uncover and bake until the top is browned and becomes crispy and crunchy in spots, another 15 minutes or so.
Serves 6 to 8
What You’ll Need
For the Cornbread
1¼ cups (180g) yellow cornmeal
1¼ cups (175g) all-purpose flour
¾ cup (150g) sugar
2 teaspoons (8g) baking powder
½ teaspoon kosher salt
1 cup (240g) whole milk
¼ cup (55g) vegetable oil
2 egg whites
For the Stuffing
4 tablespoons butter, plus more for greasing the pan
4 celery stalks, finely chopped
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
3 fresh sage leaves, finely chopped
1¾ cups chicken stock
1 cup milk
2 eggs
🧈 Step 1: Make the Cornbread
Preheat your oven to 400°F. Grease a 9 x 13-inch baking pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the middle of the dry ingredients (you can use a spoon or punch down with your fist to push the ingredients aside to create a round “well” or hollow). Pour in the milk, vegetable oil, and egg whites. Stir until smooth. Pour the batter into the prepared pan. Bake until the cornbread springs back when you lightly press it with your finger and a toothpick inserted into the cornbread comes out clean, about 30 minutes. I cook cornbread for stuffing a little longer than usual so it’s on the drier side (that’s key for good stuffing, See Tini’s Tips).
Once it’s done, let it cool completely.
🍞 Step 2: Cube It Up and Dry it Out (See Tini’s Tips)
When the cornbread’s cool, cut it into small cubes—about 3/4 inch—and set aside. Try not to snack on too many pieces (or do, it’s fine).
🧑🍳 Step 3: Get Ready to Make Your Stuffing
Preheat your oven to 375°F. Grease a 7 x 11-inch baking dish or something comparable, like a casserole dish (I have a pumpkin-shaped dish). A 9 x 13-inch dish will work, or a 9-inch round pan (you want the stuffing to be 1 to 2 inches high in the pan).
🧄 Step 4: Sauté the Veggies
In a large skillet over medium heat, melt the butter. Add the celery, onions, and garlic.
Cook just until soft and fragrant, about 5 minutes. You don’t want color here, just flavor.
Sprinkle in the garlic powder, paprika, salt, and pepper. Stir to combine, then add in your chopped sage and stir again.
🥣 Step 5: Bring It Together
Remove the pan from heat and toss in your cornbread cubes. Stir until everything’s coated in all that buttery flavor.
In a separate bowl, whisk together the chicken stock, milk, and eggs.
Slowly pour the mixture into the cornbread and veggie mix, stirring gently until it all comes together. It should be moist but not soggy.
🔥 Step 6: Bake
Transfer the stuffing mixture to your prepared baking dish and bake uncovered until the top is golden and crisp, 25 to 30 minutes.
Let it rest for 5 to 10 minutes before serving. (The smell alone might bring people to the kitchen early.)
Xo,
