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Savory Herb-Infused Baked Cornbread Stuffing

Savory Herb-Infused Baked Cornbread Stuffing for Cozy Gatherings

This Savory Herb-Infused Baked Cornbread Stuffing combines fresh herbs and cornbread, making it a must-try comfort food for gatherings.
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Course: Side Dishes
Cuisine: American
Keyword: comfort food, Freezer-Friendly, Make-Ahead, Savory Herb-Infused Baked Cornbread Stuffing, Vegetarian
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 5 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 250kcal

Equipment

  • Large baking dish
  • Skillet
  • Mixing bowl

Ingredients

For the Cornbread Base

  • 8 cups cornbread, crumbled Use homemade for a richer flavor, or store-bought for a quick fix.

For the Vegetables

  • 1 medium onion, diced Adds a sweet and savory depth.
  • 2 ribs celery, diced Brings a nice crunch.
  • 3 cloves garlic, minced Infuses with aromatic goodness.

For the Flavoring

  • ½ cup unsalted butter Helps to create a rich and moist texture.
  • 2 cups vegetable broth Use chicken broth for extra flavor.
  • 1 teaspoon salt Enhances natural flavors.
  • ½ teaspoon black pepper Adds mild heat.

For the Herbs

  • 1 tablespoon fresh sage, chopped A signature herb.
  • 1 tablespoon fresh thyme, chopped Brings a robust note.
  • 1 tablespoon fresh rosemary, chopped Offers a piney flavor.
  • ¼ cup fresh parsley, chopped Brightens the dish.

For the Extras

  • ½ cup dried cranberries or chopped nuts Optional for sweetness or crunch.
  • 2 large eggs, beaten Binds everything together.

Instructions

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and grease a large baking dish.
  • Melt ½ cup of unsalted butter in a skillet over medium heat, then add diced onion and celery, cooking until soft.
  • Stir in minced garlic and cook for an additional minute until fragrant, then remove from heat.
  • In a mixing bowl, combine cornbread, sautéed veggies, salt, pepper, and fresh herbs. Mix in optional cranberries or nuts.
  • In a separate bowl, whisk together vegetable broth and beaten eggs, then pour over the cornbread mixture and stir until combined.
  • Transfer the mixture to the greased baking dish and spread evenly.
  • Bake in the preheated oven for 30-35 minutes, until the top is golden brown.
  • Let it cool for 5 minutes before serving.

Notes

This stuffing can be made ahead and frozen for convenient meals later.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg