Instead of traditional bread stuffing, I am updating the recipe by making my easy cornbread stuffing. Cornbread stuffing is a great alternative to traditional bread stuffing especially for Thanksgiving because cornmeal is super flavourful and adds great texture.
Onions, celery, and our favourite Thanksgiving herbs (sage and thyme) are also added into this recipe along with some parsley and chives. These fresh herbs add a lot of brightness and fresh flavour to this Easy Cornbread Stuffing. To hold it all together, I add some chicken stock and four large eggs to help bind and hold everything together.
Overall, this recipe comes together in a flash and you will be enticed by the delicious corn bread stuffing aromas coming out of your oven! This Easy Cornbread Stuffing is guaranteed to be a hit at your Thanksgiving dinner this year… especially when topped with lots of gravy!￼
Get the Recipe!
Easy Cornbread Stuffing
- 1 loaf dry, day-old jalapeno cornbread (see recipe linked below in notes)
- ⅓ cup salted butter
- 3 stalks celery cut into 1-cm cubes (~2 cups)
- 1 medium yellow onion cut into 1-cm cubes (~1 cup)
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 8 sage leaves fresh, finely sliced
- 1 cup low-sodium chicken broth
- 4 large eggs beaten
- Preheat the oven to 375 degrees F.
- Grease a 9x13 inch baking dish lightly with butter and set aside.
- Cut the jalapeno cornbread up into 1-inch cubes and place in a large mixing bowl. Set aside.
- Heat a large frying pan over medium-high heat. Once hot, add the butter, followed by the celery, onion, salt and pepper. Reduce the heat to medium and cook for 10-12 minutes, stirring often, until the vegetables have softened and are light golden brown.
- Add the fried vegetables to the cornbread along with the sage leaves and chicken broth. Stir to combine then add the eggs and stir again until all the ingredients are combined.
- Place the cornbread stuffing into the grease baking dish and flatten out into an even layer. Cover with aluminum foil and bake for 1 hour.
- After 1 hour, remove the aluminum foil and bake for another 15 minutes to allow the top to get golden brown and crisp.
- Serve warm and enjoy!
- If the cornbread is not fully dried out (or you bake it fresh that day), cut the cornbread into 1-inch cubes and place it on a parchment-lined baking tray. Bake in the oven at 350 degrees F for 30 minutes, flipping the cornbread cubes halfway through cooking. This will help dry out the cornbread and will let it absorb the chicken stock and eggs without getting mushy.
- Get my Jalapeno Cornbread recipe here: