Name: Easy Cornbread Stuffing (with store bought cornbread) Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 5 Tbs Butter (divided); 1 Large Onion, diced; 3 Ribs Celery, diced; 3 Cloves Garlic, chopped; 5 Cups Cornbread, crumbled (Day old cornbread is best to use); 2 Eggs; 2.5-3 Chicken Broth (Add the full 3 cups if prefer a more wet stuffing); Salt and Pepper to taste; 1 Tbs Bell Poultry Seasoning; 1/4-1/2 Cup Jarred Chicken Gravy

Easy cornbread stuffing (with store bought cornbread) is warm, comforting, and sure to become a holiday staple.

From the recipe collection of Tara Ippolito

This cornbread stuffing with store bought stuffing is the perfect shortcut side dish that delivers all the cozy, homemade flavor without the extra work. Using store-bought cornbread makes it incredibly easy to make but still has that made-from-scratch taste that everyone loves. It bakes up golden on top, soft inside, and pairs beautifully with any holiday meal.

This recipe is the perfect blend of quick and comforting. The store-bought cornbread saves time, then combined with layers of savory onions, celery, and just the right balance of classic herbs makes it irresistibly delicious. It’s simple, foolproof, and bakes up with a golden top and fluffy center every time.

Should The Cornbread Be Day- Old?

Yes, using day-old cornbread is ideal for stuffing because it’s slightly dried out, which helps it hold its shape and absorb the broth and seasonings without getting mushy. If your cornbread is fresh, you can still use it—just cube it and toast it in the oven for a few minutes to dry it out before mixing. This extra step makes a big difference in texture and prevents soggy stuffing.

Ingredients

Cornbread- To save time and energy, I get premade cornbread from my local grocery stores bakery department. Feel free to make some of your own if you prefer.
Butter- Adds a rich, velvety texture to vegetables when they’re sautéing. It also adds lots of golden crispiness to the top when it’s baking.
Chopped Onion- Adds richness and a touch of sweetness.
Chopped Celery- Adds a fresh and savory classic flavor to the dish.
Garlic- Fresh, jarred or garlic paste are all ok to use.
Eggs- Just two will bind it all together.
Chicken Broth- Keeps the stuffing nice and moist. Use the whole 3 cups if you like your stuffing more wet and 2.5 cups if you like it less.
Seasoning- Salt, Pepper, Bell’s Poultry Seasoning. All come together to add the perfect amount of flavor to this dish. Any poultry seasoning is ok to use but, I highly recommend Bells if you can find it.
Jarred Gravy- This is optional, but I really love the flavor just a little bit of gravy on top gives this. I think it’s best with turkey great but chicken or beef would work, too.

How To Make It

Preheat the oven to 375°

First, in a large skillet, sauté the onion, celery and garlic in a little bit of butter. Lightly season them with salt and pepper and let them cool slightly once they’re soft. Add them to a large bowl with the crumbled cornbread, eggs, poultry seasoning, salt and pepper and chicken broth. Stir to combine.

Now, add the mixture to a 2 QT greased baking dish. Add small pieces of butter to the top about 2-3” apart. Place it, uncovered, into the center rack of the oven for about 45 minutes or until the top is toasted and golden.

Finally, let the stuffing rest for 5 minutes. Warm the gravy and add a thin layer to the top of the stuffing. Garnish with parsley and enjoy!

What To Serve This With

This recipe would be wonderful to serve with any of the holiday classics like a roasted turkey or Spiral Ham. You don’t need to wait to the holidays, though. It would be a delicious side to a roasted chicken, too.

Storage

Wait for the stuffing to cool, then place it into an airtight container in the refrigerator for up to 3 days. It can last for up to 3 months in the freezer, too. Just be sure to place it into a freezer safe container and let it thaw overnight before reheating.