How To Make Cornbread Stuffing

Cornbread Stuffing

My grandmother is an old Texas belle and made this cornbread stuffing recipe every year at Thanksgiving. Cornbread stuffing is a must at any real Texas Thanksgiving! Of course, you’d never hear her call it stuffing since it was never actually stuffed into anything. Our family liked it baked separately so you could get the crunchy, buttery baked edges in every bite. When baked in a pan and not in a bird, it’s called dressing.

So the correct title of this post should really be Cornbread Dressing, but it’s too late to change it I suppose.

Don’t tell Grandma.

How to Make Cornbread Stuffing Video

Cornbread Stuffing Recipe

Cornbread Stuffing or Dressing
 
Prep time
Cook time
Total time
 
My grandmother’s traditional cornbread dressing
Serves: 8-10
Ingredients
  • 6 c crumbled cornbread
  • 8 stalk celery, diced (about 3 cups)
  • 1 onion, diced (about 1 cup)
  • 1 clove garlic, minced
  • ½ stick butter (4 T)
  • 1 t black pepper
  • 1 c chicken or vegetable broth
  • Optional ingredients: chopped pecans, diced red bell pepper, crumbled bacon, minced parsley, 1 t sage or thyme
Instructions
  1. Saute the celery, onion and garlic in 2 tablespoons of the butter about 10 minutes until softened.
  2. Combine with the cornbread crumbs, black pepper, and broth (and whatever extra things you want to add).
  3. Put all into a greased 9×13″ casserole, melt the remaining butter and pour over the top.
  4. Bake at 350F for 20 minutes.
Notes
This dressing is tender and crumbly and perfect for soaking up gravy. If you like a denser, more firm stuffing, add in two beaten eggs with the chicken broth and bake as directed.

Comments

  1. I always have a question (what a pest!). How about adding a beaten egg to the recipe, if you don’t have vegan guests?

    Have a great Thanksgiving and thanks for “Hilah Cooking!”

    • Hilah Cooking says:

      You are not a pest! Yes, add an egg if you like a firmer, stickier stuffing. I like mine fluffy so it absorbs more gravy-goodness, but most recipes have eggs. Happy Thanksgiving, GSF! (One day I will know your real name…)

  2. you southern girls crack me up. my mother in law will appreciate this recipe. i will incorporate it into a meal along side some collard greens
    i am thankful for your generosity, your texas roots (we dont get many texans here in ohio) and the nextwork of connections i have via this blog.

    • Hilah Cooking says:

      Oh yay Matt! I hope there is room on your table for this. I have been eating what I made on the show for breakfast all week, too. I am also thankful for all the great people I have found through this show. Keep commenting! happy Thanksgiving!

  3. Mark Stewart says:

    I’m thankful for you as well. But, you know how I feel about the serial comma. There’s no reason not to use it, unless you’re a newspaper trying to save an en. There’s some more advice for ya.

    And #7 is no joke. They were full on making out, even though they were little girls who couldn’t have been more than 8 YEARS OLD.

    Also, lots of people in my family add little chunks of turkey to the dressing. Yummm!

    Goldie says “Hi”.

  4. I cant wait to try this out of Thursday. I love corn bread so i bet stuffing will be great. Send you a picture of mine. Thanks for sharing Hilah

  5. I am thankful for Hilah Cooking and your positive demeanor, Hilah as well. I always put an egg in my stuffing, but can see how the consistency would be very pleasing without it. I’m gonna ask Myra what she thinks…also, when did you get new shoes? Awesome!

    • Hilah Cooking says:

      Yes, inquire at Myra’s. I got new shoes on Friday! They look exactly like my old shoes except clean and not full of holes. Yay!

  6. Tell me more about this molasses cornbread

  7. I’m thanks-ful that I know the fabulous Hilah in real life, that I didn’t have to see the makeout sesh but DID see how to make some stuffing, AND that you will most likely go to some blog-related networking events with me in the near future, AND that you are going to come back from New York and tell me all about it. I’m leaving out the part where I am not thankful that you are going to New York without me.
    xo

    • Hilah Cooking says:

      Oh boy, that makeout sesh was funny and disturbing at the same time. JUST LIKE NYC! I can’t wait and I will be on the lookout for some sunglasses or anything fake Chanel for you! xo

  8. Peter Walker says:

    I love watching your videos on iTunes. I wish you would expand your videos to list the ingredients and stuff like you do on the website here. Either way, love the way you make cooking fun. Keep up the great work.

    Chef Peter

  9. That is my mom’s exact recipe (well, except for the measurements, she always gets a disposable turkey roasting pan and fills the sucker up lol) and just to add a bit of spice to it, sometimes I’ll add some chopped jalapenos to it for a bit of a kick.

  10. I loved your cornbread stuffing recipe! Let me pass along my mother’s version. Fry up some Italian sausage, either mild or hot. Using the drippings still in the pan, add chopped onion, celery, and an entire head of minced garlic…yep, an entire head!! If everyone eats it, no one can smell it! Continue with your version and add some plumped up raisins and maybe, if you want, pecans. After it has cooled, add 1 or 2 eggs, slightly beaten, in order to help bind it all together. Bake and enjoy!!

    • Hilah Cooking says:

      Whoa, Marie, that sounds fabulous. I love garlic! And with the sausage, it could be a meal in itself. My grandma would add pecans sometimes, too. Thanks for sharing!

  11. Jankathryn says:

    I make my dressing the same. I am going to try it w eggs. I always use my turkey broth. I am so making your brisket this week!! It looks so good!!! I hope mine turns out like yours!!!

  12. Made my dressing this morning for Thursday and re-heat. Hope that works. I put some of the dressing in muffin tins. Read it somewhere. I think will be “cute” and easier for freezing left overs.

    • Hey Debbie! That should work great! I’m doing the same. I have my cornbread and everything all ready to put in the oven tomorrow. I think the overnight chill probably just gives that flavors time to meld. And the muffin tins are a great idea. Happy Thanksgiving!

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