Cornbread Stuffing

Cornbread stuffing is one of those dishes that’s hardwired into holiday memory.

If you grew up in the South, or around a Southern table during Thanksgiving, you’ve probably had some version of this, whether baked in a casserole dish or tucked inside a turkey. It’s savory, full of fall herbs, and deeply tied to the tradition of making something special out of leftovers and pantry staples.

Perfect cornbread stuffing in a cast iron pan.

This version leans into its Southern roots by using crumbled cornbread as the main base, with a supporting role from chopped hard-boiled eggs and plenty of sage. Unlike more bread-heavy stuffings, the cornbread adds a tender, cakey texture that soaks up stock and butter beautifully. It’s not fluffy, but it’s not dense either—just set enough to slice and serve after it rests for a few minutes out of the oven.

On our table, there’s always this version. Even when someone brings a traditional white bread stuffing, this one still shows up every year. My grandmother used to make two cast iron pans, one for the table and one tucked in the oven, still warm. There was always a little panic when the first one ran out, followed by relief when she casually pulled out the second. It sits right in that sweet spot between spoonbread and classic stuffing. Soft, savory, full of eggs and herbs, and the kind of thing people keep sneaking forkfuls of long after the plates are cleared.

If you’re not into stuffing the bird, this is the kind of dish that earns its place in a cast iron skillet, served alongside roasted meats, Baked Mac & Cheese, or gravy-smothered turkey. It’s satisfying, simple, and full of familiar flavor.

Main Ingredients

cornbread – This recipe calls for a half batch of our cornbread recipe. It’s soft but hearty, slightly sweet, and crumbly, which helps absorb the broth giving a very smooth texture.

onion, celery, and garlic – These are the aromatics that lay the foundation for the stuffing’s savory backbone. Lightly sweating them keeps them bright for the final result.

hard-boiled eggs – A distinctly Southern addition, hard-boiled eggs add richness and a little body to the dish. Chop them up so they disappear into the stuffing, providing subtle flavor and texture. Five eggs may seem like a lot, but once mixed in, the yolks help thicken the stuffing while the whites add texture.

raw eggs – These are critical for binding. Once added to the warm mix, they help set the stuffing into a soft but cohesive bake.

salted butter – Butter adds depth and richness to every component. It’s used to sauté the vegetables and dot the top before baking.

chicken broth – The liquid gold that brings everything together. Use a good quality stock or try our Chicken Broth recipe. Homemade broth (chicken or turkey) really elevates this recipe to another level.

sage and thyme – These herbs are classic for stuffing. Fresh herbs are recommended and will give you much better results.

poultry seasoning – This blend ties the dish together, typically including marjoram, sage, rosemary, and black pepper. It deepens the holiday flavor without overpowering.