The Best Homemade Cornbread for Stuffing! Savory, buttermilk cornbread perfect for Thanksgiving dressing from scratch and topping casseroles!
It’s always important to have a staple Bread recipe that you can use for the Holidays. If your looking for something a bit sweeter try out my Honey Cornbread or if you are looking for a kick then Spicy Mexican Cornbread is for you!
Sabrina’s Cornbread for Stuffing Recipe
Forget stale white bread or bland store-bought stuffing mixes, this 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 perfect for stuffing, casseroles, skillet dinners, or even salad croutons!
Recipe Card
Ingredients
- 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
Instructions
- 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 9×13 baking dish and bake for 30-35 minutes until golden brown.
Nutrition
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Note from Sabrina
Not sure what to do with extra cornbread? Turn it into croutons! Start by preheating your oven to 375°F. In a large bowl, chop 2 cups of cornbread into bite-sized pieces and toss them with 1 tablespoon of olive oil and ½ teaspoon of garlic salt. Spread the bread pieces out in a single layer on a baking sheet. Bake for 6 to 8 minutes, then flip them over and cook for another 5 to 6 minutes until they are toasted and crispy. Allow the croutons to cool before adding them to soups, chilis, or salads for a delightful crunch.
Table of contents
About this Recipe
Full disclosure, this cornbread is not the sweet cornbread that you are used to having as a side dish with barbecue or at a chili cook-off. I love a sweet, cake-like crumbly cornbread for soaking up chili and stew. 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. The ways to make and use this easy Homemade Cornbread are endless! If you want to serve it a side dish, add your favorite mix-ins like corn or cheese to give it more flavor. I have some of my favorite add-ins in the Variations section below to give you ideas to make this your go-to recipe! A good rule of thumb when adding mix-in ingredients is don’t use more than ½ cup add-ins and 1 tablespoon seasoning.
Can this be made ahead of time?
- You can safely store the pre-assembled cornbread mixture in the refrigerator for up to 2 days before baking.
- Store fully baked cornbread in a freezer-safe Ziploc bag for up to six months. Just be sure to leave time to thaw at room temperature.
Recipe Tips & Tricks
- 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 and one batch of muffins to save time during the holidays. Divide your batter and add mix-ins to the cornbread mixture for muffins.
- 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.
Serving Ideas
This basic cornbread recipe isn’t just for stuffing. Spoon it on top of your favorite cast iron skillet dish for a skillet cornbread casserole. Cornbread 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. Swap out the tater tots on Tater Tot Casserole with this easy homemade cornbread and bake until the cornbread is cooked. Bake leftover crunchy cornbread pieces with seasonings for croutons for salad.
How to Store
- 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 completely and 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.
Skillet Baking Method
- Warm the skillet over medium heat while adding a small amount of butter to coat the bottom of the pan.
- In a Large bowl, whisk together the dry ingredients until well combined.
- In another bowl, whisk together the wet ingredients. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until combined, making sure not to overmix in order to keep the mixture light.
- Pour batter into preheated skillet. Cook for 15-20 minutes until a toothpick can be inserted into the center and comes out clean.
Variations
- 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.
- Gluten-Free: 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.
Related Recipes
More Delicious Cornbread
Photos used in previous versions of the post.
thanks so much for this recipe. I need one that wasn’t really sweet and would hold up to all the liquids used to make stuffing without turning mushy.
Your welcome and thanks for the five star review.
What size dish do I bake it in?
9×13 baking dish. Thank you Susan. Amended the recipe card just now! Let us know what you think!
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.
Here is our Cornbread Dressing Recipe. https://dinnerthendessert.com/cornbread-dressing/?swcfpc=1
Thank you and Enjoy!
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!
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?
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.
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?
Thanks for the crouton recipe. I made a big batch of chili and this was a delicious addition. Loved it!
You’re welcome, Lucia!
This is too good to keep just for the holidays. Today was cold and dreary and this warmed us up
Perfectly.
Glad to hear it was a hit! Thanks for the 5 stars.
I never liked stuffing until I tried it with this cornbread. Homemade is so much better!
I’m glad you decided to give it a try, Erin!
What size pan do you use for this recipe?
9×13 pan. Enjoy!
Should this be made in an 8×8” or a 9×9” pan?
I used a 9×13 pan for this recipe.
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!
Thanks for catching that! You’ll want to use 1/2 teaspoon of baking soda. I hope you enjoy it!
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?
I appreciate you catching that. I’ve edited the recipe card to include 1/2 teaspoon of baking soda now.
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?
Just edited the recipe card to include the amount. Thanks so much for letting me know it was missing.