Cornbread for Stuffing

9 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

The Best Homemade Cornbread for Stuffing! Savory, hearty buttermilk cornbread perfect for Thanksgiving dressing from scratch and topping skillet casseroles!

From Roast Turkey to Pumpkin Pie, we have all the classic Thanksgiving Recipes you need for a delicious, completely homemade holiday meal from start to finish.

Cornbread for Stuffing in baking dish


Forget stale white bread or bland store-bought stuffing mixes, this Southern cornbread recipe is the only one you will want for holiday dressing from here on out. It is unbelievably easy to make and the firm crumb soaks up all the savory flavors while it bakes without getting mushy. This is the perfect Cornbread for Stuffing… and casseroles, skillet dinners, or even salad croutons!

Full disclosure, this Cornbread for Stuffing is not the sweet cornbread that you are use to having as a side dish with barbecue or at a chili cook-off. We all love a sweet, cake-like crumbly cornbread for soaking up Chili and Stew Recipes. But for Southern Cornbread Stuffing you need a tougher, savory cornbread recipe that won’t fall apart as you spoon it on top of your turkey.

This basic Cornbread recipe isn’t just for stuffing, spoon on top of your favorite cast iron skillet dish for a skillet cornbread casserole. Cornbread for Stuffing can be a side dish too! It might not be sweet, but this savory, melt-in-your-mouth Southern-style Cornbread is delicious with your favorite Beef Stew. Bake leftover crunchy cornbread pieces with seasonings for croutons for salad.

Cornbread for Stuffing ingredients in bowl

The ways to make and use this easy Homemade Cornbread are endless! If you want to serve this Cornbread as a side dish, add your favorite mix-ins like corn or cheese to give it more flavor. We’ve got some of our favorite add-ins in the variations to give you ideas to make this your go-to Homemade Cornbread recipe! A good rule of thumb when adding mix-in ingredients, don’t use more than ½ cup add-ins and 1 tablespoon seasoning.


Tips for Cornbread for Stuffing

  • To use for Cornbread for Stuffing, cool completely and chop into bite-sized cubes. Spread on a baking sheet in a single layer. Leave loosely covered with a linen towel (or paper towels) overnight. 
  • Double the recipe to make one batch of Cornbread for Stuffing and one batch of muffins to save time during the holidays. Divide your batter and add mix-ins to the cornbread mixture for muffins.
  • Swap out the tater tots on Tater Tot Casserole with this easy homemade cornbread and bake until the cornbread is cooked.
  • Don’t overcook your cornbread. Use the toothpick method to test the doneness. Insert a toothpick into the center of the cornbread and if it comes out clean with a few moist crumbs, it is done.
  • Make this gluten-free Cornbread by swapping out the all-purpose flour for gluten-free flour. Most corn meal is gluten-free, but be sure to double check.

Cornbread for Stuffing in baking dish before baking


  • Bacon Jalapeño: Use bacon drippings instead of melted butter, then fold in ¼ cup crumbled cooked bacon and 1 can (drained) diced jalapeños or green chiles.
  • Sausage and Herbs: Fold in ½ cup cooked ground sausage crumbles and fresh sage, fresh thyme, and other herbs. You can also use 1 tablespoon Chicken Seasoning.
  • Peppery Parmesan Corn: Add ½ cup canned sweet corn kernels, drained and rinsed, plus 1 teaspoon cracked black pepper and ¼ cup grated parmesan to the cornbread mixture.
  • Cheese: Cheese is the easiest way to add flavor and make your cornbread recipe more moist. Stir in ½ cup melty cheese like cheddar cheese, mozzarella, or Monterey jack cheese. Get fancy with parmesan cheese or gruyere cheese!
  • Veggies: Use chopped stuffing veggies like celery, onion, and carrots for Veggie Cornbread recipe. Add 1 tablespoon Ranch Dressing Mix or make it more stuffing-flavored with sage and flat-leaf parsley.
  • Sweet: Increase the sugar to ¼ cup, and reduce the corn meal to 1 cup for sweet cornbread. Instead of granulated sugar, you can also use brown sugar or honey to sweeten the cornbread mixture.
  • Cornbread Muffins: Turn these into muffins by baking your cornbread mixture in a lined muffin tin for 18-20 minutes, or until an inserted toothpick comes out clean.

Cornbread Croutons

  • Preheat oven to 375.
  • Add 2 cups cornbread (chopped into bite size pieces) to a large bowl and toss with 1 tablespoon olive oil and ½ teaspoon garlic salt.
  • Spread bread pieces out onto baking sheet in one layer.
  • Bake for 6-8 minutes, flip and cook another 5-6 minutes, until toasted and crispy.
  • Cool before adding to soups, chilis, or salads (like this delicious Big Mac Salad).



  • Serve: You can keep Cornbread at room temperature covered for up to 4 days. Use a paper towel to absorb moisture if storing in an airtight container.
  • Store: Refrigerate this Cornbread recipe in an airtight container or wrapped with plastic wrap for up to 1 week. Bring to room temperature, or microwave until warm, to serve.
  • Freeze: Cool Cornbread for Stuffing completely chop into pieces or cut into bars. Wrap bars individually with plastic wrap. Freeze pieces or bars in a freezer safe bag for up to 6 months. Thaw at room temperature to use in stuffing or serve warm as a side dish.

Cornbread for Stuffing, cut into cubes

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Cornbread for Stuffing

The Best Homemade Cornbread for Stuffing! Savory, hearty buttermilk cornbread perfect for Thanksgiving dressing from scratch and topping skillet casseroles!
Yield 9 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1 1/4 cup yellow cornmeal
  • 1 cup flour
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 1/4 cup low-fat buttermilk
  • 4 tablespoons unsalted butter melted


  • Preheat oven to 375 degrees.
  • Whisk together cornmeal, flour, sugar, salt, baking powder and baking soda.
  • In a medium bowl whisk together eggs and buttermilk.
  • Whisk wet ingredients into dry ingredients.
  • Add melted butter to baking dish and brush all around the dish.
  • Pour batter into a 9x13 baking dish and bake for 30-35 minutes until golden brown.


Calories: 218kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 245mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
Keyword: Cornbread for Stuffing

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 9×13 baking dish. Thank you Susan. Amended the recipe card just now! Let us know what you think!

  1. Wonder sounding recipe. Never made cornbread stuffing but since I’m out of bread for stuffing, I thought I would make cornbread stuffing. Now I need the actual stuffing recipe? Can you help me with a recipe of yours for cornbread stuffing? Thank You.

  2. Holy cow! I just made the cornbread. Perfect recipe. Made according to directions and used a 9×13 pan.
    Came out just the way I thought it would. Can’t wait to put it together with my stuffing ingredients. Current situation, waiting for crusting up. Thanksgiving is gonna be yummy. Thanks for the perfect recipe. It a keeper!

  3. Hi after I mixed all ingredients the batter was really thick. It was like paste. I was expecting it to be a little more pourable. Was this consistency correct?

    1. If I were making this to eat as bread and side dish I WOULD DEFINITELY need butter or oil to the batter, otherwise it really would be verrry dry.
      But for stuffing cubes it works.

  4. I would like to try this recipe! It is interesting that the fat (butter) is not added to the batter? the melted butter is poured into the 9″ x 13″ pan, brushed on edges, then the (butterless) batter is poured into pan?

  5. Sabrina I did not see the amount of soda listed in the ingredients. Is it a teaspoon? I’m anxious to try this adding a little poultry seasoning and granulated chicken bouillon to use as a base to pour Chicken a la King over. It sounds delicious! I really enjoy your recipes! Thank you for sharing all your expertise!

  6. The recipe does not list baking soda, however it is listed in the instructions for dry ingredient mixture. How much baking soda do I use?

  7. I love trying your recipes. Thanks for sharing them. I was reading over your cornbread recipe for using to make stuffing. The ingredients doesn’t list baking soda but your instructions do. How much baking soda should we use?