Irresistible 6-Cup Cornbread Stuffing Casserole for Holidays

Name: Irresistible 6-Cup Cornbread Stuffing Casserole for Holidays
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 cups crumbled cornbread; 1 cup chopped celery; 1 cup chopped onion; 1/2 cup butter; 2 cups chicken broth; 2 eggs, beaten; 1 tsp dried sage; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: December 9, 2025

Cornbread stuffing casserole easy holiday

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Oh, the holidays! That magical time when the house smells like cinnamon and everyone’s fighting over the last piece of… well, in our house, it’s always this cornbread stuffing casserole. I swear, my Aunt Martha once hid the whole dish under her sweater to keep it from disappearing before dinner! But honestly, can you blame her? This easy cornbread stuffing casserole is the star of every holiday table – golden, buttery, and packed with that perfect mix of savory herbs. It’s the one dish that even my picky nephew gobbles up without complaint. The best part? You probably have most of the ingredients in your pantry right now. Let me show you how to make this family favorite that’ll have everyone asking for seconds (and fighting over thirds!).

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Why You’ll Love This Cornbread Stuffing Casserole

Listen, I know holiday cooking can be stressful – that’s exactly why this cornbread stuffing casserole is my go-to dish every year. Here’s what makes it so special:

Effortless prep: Just sauté, mix, and bake – no fancy techniques required
Crowd-pleasing flavor: That perfect balance of savory herbs and buttery cornbread gets rave reviews
Holiday hero: It pairs beautifully with turkey, ham, or even stands alone as a vegetarian main
Make-ahead magic: Prep it the night before and just pop it in the oven when guests arrive
Leftovers dream: Tastes even better the next day (if there’s any left!)

Trust me, once you try this recipe, it’ll become your holiday tradition too. My family won’t let me skip it now!

Ingredients for Cornbread Stuffing Casserole

Okay, let’s gather our cast of characters! The beauty of this cornbread stuffing casserole is how simple the ingredients are. Here’s what you’ll need:

6 cups crumbled cornbread (day-old works best – it soaks up all that delicious flavor)
1 cup chopped celery (about 3 stalks, and don’t skip this – it adds the perfect crunch)
1 cup chopped onion (yellow or sweet, whatever makes you happy)
1/2 cup butter (yes, the real stuff – trust me on this)
2 cups chicken broth (or veggie broth if you’re going meatless)
2 eggs, beaten (our binding superstars)
1 tsp dried sage (the secret holiday herb)
1 tsp dried thyme (sage’s best friend)
1/2 tsp salt (adjust to taste – I always sneak a pinch more)
1/4 tsp black pepper (freshly ground if you’ve got it)

See? Nothing crazy – just good, honest ingredients that come together to make magic. Now let’s get cooking!

Equipment You’ll Need

You won’t need any fancy gadgets for this cornbread stuffing casserole – just these trusty kitchen basics:

Large mixing bowl (big enough for all that glorious cornbread)
9×13 inch baking dish (or whatever size you’ve got – we’re flexible!)
Skillet (for sautéing those veggies to perfection)
Wooden spoon (my weapon of choice for mixing)
Measuring cups and spoons (eyeballing it never works for me!)

That’s it! Now grab your tools and let’s make some holiday magic.

How to Make Cornbread Stuffing Casserole

Okay, let’s get down to business! Making this cornbread stuffing casserole is as easy as 1-2-3. I’ve been making this recipe for years, and I’ve got all the little tricks to make sure yours turns out perfect. Follow these simple steps, and you’ll have a holiday side dish that’ll steal the show!

Prep the Vegetables

First things first – grab that skillet and let’s get those veggies singing! Melt your butter over medium heat (careful not to let it brown). Toss in your chopped celery and onion with a pinch of salt. Now here’s my secret – cook them just until they’re soft and translucent, about 5-7 minutes. You want them tender but still with a bit of personality – nobody likes mushy veggies in their stuffing! That wonderful aroma filling your kitchen? That’s the sound of holiday magic happening.

Combine Ingredients

Time to bring the band together! In your big mixing bowl, add the crumbled cornbread. Pour in those gorgeous sautéed veggies (butter and all – that’s where the flavor lives!). Add the broth slowly – you might not need all of it depending on how dry your cornbread is. Crack in those eggs, sprinkle the herbs, and give it all a good mix. The texture should be moist but not soupy – think “cohesive glob” not “runny mess.” Taste and adjust seasoning – I always add an extra pinch of sage because… well, just because!

Bake to Perfection

Spread your mixture into the greased baking dish – don’t pack it down too hard, we want some texture. Pop it in a 350°F oven and let the magic happen! In about 30-35 minutes, you’ll see golden edges and the top will be slightly crisp. The real test? Stick a knife in the center – if it comes out clean, you’re golden (literally). Let it sit for 5 minutes before serving – I know it’s hard to wait, but trust me, it makes all the difference!

Tips for the Best Cornbread Stuffing Casserole

After making this cornbread stuffing casserole for every holiday since I can remember, I’ve picked up some tricks that’ll take yours from good to “oh-my-goodness-I-need-the-recipe” amazing:

Day-old cornbread is your friend – slightly stale bread soaks up all that delicious broth better than fresh
Taste before baking – adjust those herbs and salt to your liking (I always sneak in extra sage!)
Don’t overmix – gentle folds keep that perfect cornbread texture intact
Broth temperature matters – warm (not hot) broth helps everything come together smoothly
Rest before serving – those 5 minutes make all the difference in setting up perfectly

Follow these simple tips, and you’ll have everyone begging for your secret – just don’t tell them how easy it really is!

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Variations for Cornbread Stuffing Casserole

The beauty of this cornbread stuffing casserole? It’s like a blank canvas waiting for your creative touches! Here are some of my favorite twists:

Meat lovers: Brown some sausage or bacon with the veggies for extra richness
Fruit fans: Toss in dried cranberries or chopped apples for sweet contrast
Nutty goodness: Toasted pecans or walnuts add wonderful crunch
Cheesy delight: Stir in a cup of sharp cheddar before baking
Southern style: Swap half the cornbread for biscuits – trust me, it’s divine!

Don’t be afraid to play around – that’s how family traditions are born!

Serving Suggestions

Oh, the possibilities! This cornbread stuffing casserole loves company – it pairs perfectly with roast turkey (obviously!), but don’t sleep on serving it alongside creamy mashed potatoes, roasted green beans, or even glazed ham. For a vegetarian feast, try it with roasted squash and cranberry sauce – absolute heaven on a holiday plate!

Storing and Reheating

Now, let’s talk leftovers – if you’re lucky enough to have any! This cornbread stuffing casserole keeps beautifully. Just cover it tightly and stash it in the fridge for up to 3 days. When you’re ready for round two, reheat individual portions in the microwave (about 1 minute) or the whole dish in a 350°F oven until warmed through – about 15 minutes should do it. Want to freeze it? No problem! Wrap it well and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Pro tip: Sprinkle a little extra broth over the top before reheating to bring back that perfect moisture!

Nutritional Information

Here’s the scoop on what’s in this cornbread stuffing casserole per serving – but remember, these are just estimates! Your exact counts might change a bit depending on your ingredients. Each generous portion (about 1/8 of the dish) comes in around 280 calories with 14g fat, 32g carbs, and 6g protein. Not too shabby for a holiday side that tastes this good! As my grandma used to say, “Nutrition labels don’t count on holidays anyway!”

Common Questions About Cornbread Stuffing Casserole

I get asked about this cornbread stuffing casserole all the time – here are answers to the questions that pop up most often:

Can I use store-bought cornbread?
Absolutely! While homemade is wonderful, a good quality store-bought cornbread works just fine. Just let it sit out overnight to dry slightly before crumbling.

Can I make it ahead?
You bet! Assemble everything the night before, cover tightly, and refrigerate. Just add 5-10 minutes to the baking time since it’ll be cold from the fridge.

Vegetarian options?
Easy swap – just use vegetable broth instead of chicken broth. The flavor difference is barely noticeable!

Why is my stuffing dry?
Probably needed more broth – the amount can vary based on your cornbread. Next time, add broth slowly until it’s moist but not soggy.

Can I freeze leftovers?
Yes! Freeze portions for up to 2 months. Thaw in fridge overnight and reheat with a splash of broth to refresh.

For more holiday cooking inspiration, check out our Pinterest board!

If you love this recipe, you might also enjoy our Easy Cowboy Cornbread Casserole. And be sure to browse our dessert section for more sweet treats!