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This herbed cornbread stuffing is a cozy, savory side dish made with homemade cornbread, sautéed onion and celery, warm dried herbs, and plenty of sharp cheddar cheese. It bakes up soft in the middle with a golden brown, crunchy top, and it's perfect for Thanksgiving dinner or any cozy Sunday supper!
Table of Contents
- Herbed Cornbread Stuffing with Sharp Cheddar
- Why you'll love this herbed cornbread stuffing recipe
- Simple ingredients you'll need
- How to make herbed cornbread stuffing
- Recipe tips
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- FAQ
- More recipes you'll love
- Herbed Cornbread Stuffing with Sharp Cheddar Recipe
- Save this stuffing recipe to Pinterest and make it later!
Herbed Cornbread Stuffing with Sharp Cheddar
My family and I couldn't get enough of this cheesy cornbread stuffing the first time it hit our table!
It has all the classic stuffing flavors you love, with sage, thyme, and parsley, plus a sweet cornbread base that makes every bite oh so special.
Adding sharp cheddar takes it over the top, and the kids go back for seconds every single time!
And guess what? It's simple enough for a weeknight but fancy enough for your holiday table.
Why you'll love this herbed cornbread stuffing recipe
Cheesy and savory - Sharp cheddar melts right into the cornbread mixture, so every bite is rich, cozy, and SO good.
Packed with protein - With 13 grams of protein per serving from the eggs, cheese, and chicken bone broth, this side dish adds extra goodness.
Simple pantry seasonings - No fresh herbs needed! Dried parsley, sage, thyme, and garlic powder give it that classic stuffing flavor.
Make-ahead friendly - Bake the cornbread a day or two early, and you're halfway there. That helps to free up oven space on the big day.
Simple ingredients you'll need
Here's what you'll need to make this herbed cornbread stuffing. You'll find the full amounts and nutrition information in the recipe card below.
- Cornbread - My skillet cornbread is perfect here, and slightly stale cornbread works even better since it soaks up the broth without turning mushy. Store-bought cornbread works in a pinch too!
- Butter - For sautéing the veggies and adding that rich, buttery flavor every good stuffing needs.
- Onion - A yellow onion is my go-to for a sweet, mellow flavor once it softens.
- Celery - Adds a little crunch and that classic stuffing taste.
- Dried parsley - Brings a fresh, herby flavor and pretty green color.
- Garlic powder - An easy way to add savory garlic flavor without any extra mincing.
- Dried sage - The star stuffing herb! A little goes a long way.
- Dried thyme - Pairs perfectly with sage for warm, earthy flavor.
- Salt and pepper - Just a pinch of each to bring all the flavors together.
- Sharp cheddar cheese - Sharp cheddar has more flavor than mild, so it really stands out. Shredding your own from a block melts best.
- Eggs - They help bind everything together so the stuffing holds its shape.
- Chicken bone broth - Adds moisture, flavor, and a little extra protein. Regular chicken broth or chicken stock works too.
How to make herbed cornbread stuffing
- Start by cutting your cornbread into about 1-inch cubes. Spread them out on a baking sheet and pop them in a low oven for a few minutes so they dry out a bit. This keeps the stuffing from getting soggy later.
- While the cornbread toasts, melt the butter in a large skillet over medium heat. Toss in the diced onion and celery and let them cook until they're soft and fragrant.
- Sprinkle the parsley, garlic powder, sage, thyme, salt, and pepper over the veggies and give everything a good stir so the herbs wake up in the warm butter.
- Grease a baking dish and add the toasted cornbread cubes. Spoon the herby veggie mixture over the top, then scatter the shredded cheddar all over.
- In a medium bowl, whisk the eggs and bone broth together. Pour it slowly over the cornbread, then use a large spoon to gently press the cubes down so they soak up all that flavor.
- Cover the dish with foil and bake until heated through. Then uncover it and let it keep baking until the top turns golden brown with crispy edges. Boom dinner winner!
Recipe tips
- Dry the cornbread cubes well so they hold their shape and soak up the broth without falling apart.
- Use day-old cornbread if you can, since it has a sturdier texture.
- Let the eggs and broth sit at room temperature for a few minutes before whisking so they blend smoothly.
- Press the cubes down gently, not hard, so you still get lots of texture.
- If you like a crunchier top, leave the stuffing uncovered for the full 15 minutes at the end.
- Let the stuffing rest for 5 minutes after baking so it sets up and slices nicely.
Serving suggestions
This cornbread stuffing is a must on the Thanksgiving table next to turkey, cranberry sauce, and all the classic sides. It also pairs perfectly with roast chicken, pork tenderloin, or a simple green salad for a cozy weeknight meal.
Want a sweet side to go with it? My maple glazed oven roasted carrots are a perfect match! And if you're building a holiday spread, you'll also love my dairy free sweet potato casserole!
Meal prep & storage
- Make ahead: Bake the cornbread up to 2 days early, or assemble the whole stuffing the day before, cover, and refrigerate. Add 5-10 extra minutes to the covered baking time if it goes in cold.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in a 350 degrees F oven covered with foil until heated through, or microwave individual portions. A splash of broth helps keep it moist.
- Freeze: Freeze baked stuffing for up to 3 months. Thaw overnight in the fridge before reheating.
Substitutions, optional variations & dietary adjustments
Below you'll find a list of substitutions that will work well in this herbed cornbread stuffing recipe.
Fresh herbs - Swap the dried herbs for fresh. Use about three times as much fresh parsley, sage, and thyme.
Poultry seasoning - Replace the sage and thyme with 1 1/2 teaspoons poultry seasoning for an easy shortcut.
Butter - Use olive oil in place of butter to sauté the veggies.
Sausage stuffing - Brown 1 pound of ground sausage in the skillet before adding the veggies for a heartier stuffing.
Vegetarian - Use vegetable broth instead of chicken bone broth.
Gluten free - Make the cornbread with a gluten free flour blend and double check that your broth is gluten free.
Add-ins - Toss in dried cranberries, chopped pecans, or pine nuts for a fun twist.
If you try something different out, please leave a comment below letting us all know how it turned out!
FAQ
They're basically the same thing! Stuffing traditionally gets cooked inside the bird, while dressing bakes in a separate casserole dish. Many people use the names interchangeably. I grew up always calling it stuffing even though it was not always stuffed into the bird.
Yes! Store-bought cornbread or cornbread from a box mix works great. Just make sure to dry out the cubes before using them.
Mushy stuffing usually means the cornbread wasn't dried out enough or there was too much liquid. Toasting the cubes on a baking sheet first makes a big difference.
Absolutely! Assemble it, cover, and refrigerate overnight. Bake it the next day, adding a few extra minutes since it starts cold.
More recipes you'll love
- Sweet cast iron cornbread
- Dairy free sweet potato casserole (no refined sugar!)
- Maple cinnamon roasted butternut squash
If you try this cheesy cornbread stuffing recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Herbed Cornbread Stuffing with Sharp Cheddar
Ingredients
- 1 batch cornbread, cubed
- 2 tbsp butter
- 1 onion, diced
- 3 celery stalks, diced
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1 pinch salt and pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 2 eggs
- 2 cups chicken bone broth
Instructions
- Dry the cornbread. Preheat the oven to 300 degrees F. Arrange the cornbread cubes in a single layer on a baking sheet and bake for 8 to 10 minutes until slightly dried. Increase the oven to 350 degrees F.
- Sauté the veggies. In a large skillet over medium heat, melt the butter. Add the onion and celery and cook until tender, about 5 to 7 minutes.
- Season. Add the parsley, garlic powder, sage, thyme, salt, and pepper and stir to combine.
- Layer the dish. Place the dried cornbread cubes in a greased baking dish. Spread the veggie mixture over the cornbread and sprinkle with the cheddar.
- Add the liquid. In a medium bowl, whisk the eggs and bone broth. Pour evenly over the dish and lightly press the cubes into the liquid.
- Bake. Cover with foil and bake for 25 minutes. Uncover and bake 10 to 15 minutes more until golden brown on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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