The Best Cornbread Stuffing
Prep time
Cook time
Total time
My perfected cornbread stuffing recipe, made with cornbread muffins.
Serves: 15
For the Cornbread Muffins:
  • 3½ cups all-purpose flour
  • 2 cups cornmeal
  • ½ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2½ cups milk
  • 1 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
For the Stuffing:
  • 1 pound pork sausage
  • 1 onion, minced
  • 2 stalks celery, thinly sliced
  • 6 cloves garlic, minced
  • ½ cup dried cherries or cranberries
  • ½ cup roughly chopped walnuts or pecans
  • 1 teaspoon kosher salt
  • ½ teaspoon ground sage
  • ¼ teaspoon dried rosemary
  • 4-5 cups chicken stock
  • 2 tablespoons unsalted butter, cubed into small pieces
  • 3-4 tablespoons honey, for drizzling
For the Cornbread Muffins:
  1. Preheat your oven to 375 degrees F. Generously butter 2 12-cup muffin pans.
  2. In a large bowl, whisk together your flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In another bowl, whisk together your milk, melted butter, and eggs.
  3. Pour the milk mixture into the cornmeal mixture, stirring with a wooden spoon until just moistened. Scoop the batter into your muffin cups, filling them about ¾ of the way full. Bake for 20 minutes or so, until set but not browned. Allow to cool slightly before removing from the muffin tins by running a butter knife around the edges of the muffins.
For the Stuffing:
  1. Preheat your oven to 450 degrees F. Cube your muffins into 2-inch bite-sized pieces. Scatter the muffin cubes among 2 parchment lined baking sheets, then place in the oven to toast for 10-15 minutes, checking and tossing often so the cubes don't burn. Once well toasted and golden, set aside to cool, then add to a large bowl. Reduce the heat to 400 degrees F.
  2. In a medium sized pan, cook your sausage over medium-high heat until no longer pink. Remove from the pan and set aside. In the sausage fat leftover in the pan, add the onion and celery, and cook until softened, about 5-8 minutes. Add in the garlic and cook for another minute or so, until fragrant. Remove from the heat.
  3. Add your cooked sausage, onion, celery and garlic to your toasted cornbread cubes in a large bowl. Also add in the dried cherries, chopped walnuts, salt, sage and rosemary. Toss to combine. Add in the chicken stock, enough to moisten the mixture well, and toss to combine.
  4. Butter a large casserole dish (mine is about 14x10) or two smaller dishes. Spoon the stuffing into the dish, using your hands to press it down well. Sprinkle the top with cubed butter, then bake at 400 degrees F for 35-45 minutes, until golden and warmed through. Drizzle the top of the stuffing with honey and serve. This will keep well in the refrigerator and can be made up to 2 days ahead of time.
Adapted From
Recipe by The Crepes of Wrath at