If you’re craving a comforting, fragrant side dish that screams warmth and tradition, this Savory Herb-Infused Baked Cornbread Stuffing Recipe is your new best friend in the kitchen. With its golden baked crust, tender crumb, and a melody of fresh herbs mingling with sweet undertones from optional dried cranberries or nuts, it’s the perfect balance of rustic charm and vibrant flavor. Whether you’re making it for a holiday feast or a cozy family meal, this recipe brings that extra layer of love to your table.
Ingredients You’ll Need
Getting started with this recipe is delightfully straightforward because each ingredient plays an essential role in creating the perfect texture, flavor, and color. Simple staples combine to make a stuffing that’s hearty yet light, savory yet a little bright.
- 8 cups cornbread, crumbled: The star base that brings a sweet, crumbly texture, homemade or store-bought both work brilliantly.
- 1 medium onion, diced: Adds sweetness and depth when sautéed, lending a savory backbone.
- 2 celery ribs, diced: Provides a subtle crunch and fresh, herbal notes to balance richness.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth that wakes up your taste buds.
- 1/2 cup unsalted butter (1 stick): Vital for sautéing and creating that luscious richness throughout.
- 2 cups vegetable broth (or chicken broth): Keeps the stuffing moist and flavorful; chicken broth adds a savory punch.
- 1 teaspoon salt: Enhances all the ingredients, bringing out their natural goodness.
- 1/2 teaspoon black pepper: Offers just the right amount of gentle spice to balance flavors.
- 1 tablespoon fresh sage, chopped: This herb’s earthy aroma is essential for classic stuffing vibes.
- 1 tablespoon fresh thyme, chopped: Adds a subtle floral and slightly minty note.
- 1 tablespoon fresh rosemary, chopped: Brings a piney aroma, perfect for elevating the herb blend.
- 1/4 cup fresh parsley, chopped: Brightens the dish with fresh, grassy undertones and a pop of color.
- 1/2 cup dried cranberries or chopped nuts (optional): Adds a lovely sweet contrast and textural interest.
- 2 large eggs, beaten: Binds everything together, giving the stuffing structure and silkiness.
How to Make Savory Herb-Infused Baked Cornbread Stuffing Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Give your baking dish a gentle coating of butter or non-stick spray so the stuffing doesn’t stick and browns evenly. This little prep step ensures a golden crust that’s as lovely to look at as it is to eat.
Step 2: Sauté the Veggies
In a large skillet over medium heat, melt your butter. Toss in the diced onion and celery and sauté them until they’re soft and sweet, about 5 to 7 minutes. These softened vegetables create a tender, flavorful foundation for your stuffing.
Step 3: Add the Garlic
Stir in your minced garlic and let it cook for an additional minute or two until it fills your kitchen with irresistible aroma. Garlic’s subtle sharpness perfectly complements the sweetness of the onion and celery, enhancing every bite.
Step 4: Combine the Dry Ingredients
Into a large bowl, add your crumbled cornbread, sautéed veggies, salt, black pepper, and all those wonderful herbs—sage, thyme, rosemary, and parsley. If you’re feeling adventurous, now’s the time to toss in dried cranberries or nuts to bring a surprise element to the texture and taste.
Step 5: Mix in the Wet Ingredients
Whisk together your vegetable broth and beaten eggs in a separate bowl. Pour this mixture over the cornbread and vegetable combination, stirring gently but thoroughly. The goal is to coat every crumb, ensuring a moist and tender stuffing that isn’t soggy.
Step 6: Transfer and Spread the Mixture
Move your combined stuffing mixture into the prepared baking dish, spreading it out evenly. A consistent layer means uniform baking, so every bite has that perfect balance of texture—crispy on top, soft within.
Step 7: Bake Until Golden
Slide your dish into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top turns a warm golden brown and the filling is heated through. The aroma filling your kitchen right now is pure happiness.
Step 8: Rest and Serve
Once out of the oven, let it rest a few minutes before serving. This helps the flavors settle and makes it easier to plate gorgeous, fluffy servings of your Savory Herb-Infused Baked Cornbread Stuffing Recipe.
How to Serve Savory Herb-Infused Baked Cornbread Stuffing Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few whole fresh thyme leaves on top instantly brightens the presentation. You can also add a few dried cranberries for a pop of color, inviting both the eyes and palate to celebrate.
Side Dishes
This stuffing is a perfect companion to roasted turkey or chicken, but don’t stop there. It pairs beautifully with glazed carrots, green beans almondine, or even a crisp autumn salad, providing a wealth of texture and flavor contrasts for a well-rounded meal.
Creative Ways to Present
Want to impress your guests in style? Serve this stuffing inside hollowed-out acorn squash or stuffed bell peppers for a stunning visual effect that also elevates the flavors with natural sweetness. Alternatively, turn it into individual portion-sized ramekins for a charming, rustic appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, so leftovers often taste even better the next day.
Freezing
This Savory Herb-Infused Baked Cornbread Stuffing Recipe freezes wonderfully. Place cooled stuffing in a freezer-safe container or wrap tightly with foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To bring back that freshly baked texture and flavor, reheat leftovers in a 350°F oven uncovered for 20 to 25 minutes, or until warmed through. If you want the top to crisp back up, broil for the last 2 minutes while watching carefully.
FAQs
Can I use store-bought cornbread for this recipe?
Absolutely! Store-bought cornbread works perfectly here, especially if it’s a bit on the sturdier side. Just crumble it well to soak up all the flavors.
Is it possible to make this recipe vegetarian?
Yes, definitely. Simply use vegetable broth instead of chicken broth, and ensure any mix-ins like nuts or dried fruits suit your dietary preferences. It remains just as flavorful and satisfying.
Can I prepare this stuffing ahead and bake it later?
For sure. You can assemble the stuffing and keep it covered in the fridge for up to 24 hours before baking. This makes it super convenient for busy holiday cooking days.
What if I don’t have fresh herbs on hand?
No worries! Dried herbs work well too—use about one-third of the quantity of fresh herbs since they are more concentrated. Just sprinkle them evenly and mix well.
Can I add sausage or other proteins to this stuffing?
Yes, adding a cooked sausage mixture can bring a delightful savory depth. Brown the sausage first, drain excess fat, then mix it in with the veggies before combining with the cornbread.
Final Thoughts
I can’t recommend enough how wonderful this Savory Herb-Infused Baked Cornbread Stuffing Recipe is for bringing comfort and rich flavors to any meal. It’s a dish that warms hearts and fills bellies, with a perfect blend of herbs, buttery cornbread, and just a hint of sweetness. Give it a try—you might just find your new favorite way to celebrate the seasons or any special occasion at your table.
Print
Savory Herb-Infused Baked Cornbread Stuffing Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 35m
- Total Time: 0h 55m
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Savory Herb-Infused Baked Cornbread Stuffing is a delicious, comforting side dish perfect for holidays or any meal. Featuring crumbled cornbread combined with sautéed onions, celery, garlic, and a fragrant blend of fresh herbs, this recipe is moistened with vegetable broth and eggs, then baked to a golden perfection. Optional dried cranberries or nuts add a sweet and crunchy contrast to the savory flavors, making this stuffing a crowd-pleaser.
Ingredients
Cornbread Stuffing Base
- 8 cups cornbread, crumbled (homemade or store-bought)
Vegetables and Aromatics
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup fresh parsley, chopped
Liquids and Fats
- 1/2 cup unsalted butter (1 stick)
- 2 cups vegetable broth (or chicken broth for more flavor)
- 2 large eggs, beaten
Optional
- 1/2 cup dried cranberries or chopped nuts (optional for sweetness and texture)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a large baking dish with butter or non-stick spray to prevent sticking during baking.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and celery, sautéing for 5-7 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes more until the garlic is aromatic but not browned.
- Combine Dry Ingredients: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, salt, black pepper, sage, thyme, rosemary, and parsley. If using dried cranberries or nuts, add them now for extra flavor and texture.
- Mix Liquids: In a separate bowl, whisk together the vegetable broth and beaten eggs until well blended.
- Combine Mixtures: Pour the broth and egg mixture over the cornbread mixture, stirring gently until everything is evenly moistened.
- Transfer to Baking Dish: Pour the stuffing mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake: Bake in the preheated oven for 30-35 minutes until the top is golden brown and the filling is heated through.
- Rest and Serve: Remove from oven and let the stuffing cool for a few minutes before serving warm as a flavorful side dish.
Notes
- Use homemade or quality store-bought cornbread for the best texture and flavor.
- Vegetable broth can be substituted with chicken broth for a richer taste.
- Optional dried cranberries or nuts add sweetness and crunch, but can be omitted for a more traditional stuffing.
- Fresh herbs are preferred for vibrant flavor, but dried herbs work well if needed.
- Allow the stuffing to rest after baking to help it set and make serving easier.
- For a gluten-free version, ensure the cornbread used is gluten-free.
