Southern Cornbread Stuffing Recipe
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14 servings
Whether you call it cornbread dressing or cornbread stuffing, this traditional Southern side is sure to make your holidays happier. Just a few ingredients, but full of the flavors of home and family.
  • 6 cups cornbread, cubed or crumbled
  • 1 loaf store bought French bread, cut into small cubes
  • 1 onion, chopped
  • Approximately 4 celery stalks, roughly chopped
  • 1 stick of butter (1/2 cup or 1/4 pound)
  • 2 – 3 Tablespoons dried rubbed sage
  • 1 Tablespoon poultry season (optional)
  • 4 cups chicken stock (approximate.)
  • Butter for browning the crust. (Optional)
  • Salt and pepper to taste
  1. Heat a cast iron or other heavy bottomed pan over low heat. Add entire stick of butter and melt until the butter just begins to foam. Sweat onions and celery in butter with salt and pepper over low heat until nearly translucent, approximately 15 minutes.
  2. Add bread crumbs and cornbread crumbs in thirds, slowly folding in vegetables to coat. Season with sage and poultry seasoning and continue cooking over low heat, folding constantly.
  3. Add about 1/4 cup chicken stock every few minutes or when stuffing looks dry on the bottom. (The idea here is to moisten the dressing mix without getting it too wet, while toasting the cornbread crumbs slightly throughout the process. Cornbread stuffing should be relatively dry if being used to stuff a bird or peppers, and just wet enough to steam heavily if you plan to cook it on the side.)
  4. Place stuffing in oven safe casserole. Bake 350°F for approximately 40 minutes.
  5. Share and Enjoy!
Recipe by Uncle Jerry's Kitchen at