Tasty Cornbread Stuffing for Two

Here is my favorite cornbread stuffing recipe for two, with tender cornbread, savory herbs, celery, onions, and just the right amount of broth to bring it all together.

This cornbread stuffing is perfect when you’re cooking for a smaller crowd but still want all the comfort of a traditional holiday side. I love making this when it’s just my husband and me, or when we want stuffing without having to make a huge batch.

What Kind of Cornbread Should I Use?

For this stuffing recipe, you’ll want to use cornbread that’s at least a day old since slightly stale cornbread holds up better when mixed with the broth and cream. If your cornbread is fresh, you can cube it and let it sit out for a few hours, or even toast the pieces lightly in the oven to dry them out a bit. Whether you make your cornbread from scratch or use a boxed mix, both will work perfectly fine for this recipe. The key is making sure your cornbread isn’t too sweet – you want a more neutral or savory cornbread so it doesn’t compete with the herbs and seasonings in the stuffing.

Options for Substitutions

This cozy stuffing recipe is pretty forgiving when it comes to swaps:

• Mini Cornbread: If you don’t have homemade cornbread, store-bought works great too. You can also use regular cornbread muffins – just crumble them up. About 2-3 muffins should do the trick.
• Heavy cream: No heavy cream? Try whole milk, half-and-half, or even evaporated milk. The stuffing might be slightly less rich, but it’ll still taste good.
• Chicken broth: Vegetable broth works perfectly if you want to keep things vegetarian, or you can use turkey broth if you have it on hand from your holiday cooking.
• White sandwich bread: Any bread works here – whole wheat, sourdough, or even leftover dinner rolls. Just make sure it’s stale or lightly toasted so it doesn’t get too mushy.
• Italian seasoning: Don’t have Italian seasoning? Mix together some dried basil, oregano, and thyme. Or just use extra sage since that’s the classic stuffing flavor.
• Dried sage: Fresh sage is actually even better if you have it – use about 1 teaspoon of chopped fresh sage instead of the dried version.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cornbread stuffing is using fresh cornbread and sandwich bread, which will create a mushy texture – make sure your cornbread is completely cooled and your sandwich bread is stale or lightly toasted before cubing them.

Don’t rush the vegetable sautéing step, as undercooked onions, carrots, and celery will give you crunchy bits in your otherwise smooth stuffing, so cook them until they’re tender and the onions are translucent.

Another common error is adding too much liquid at once – start with about half the chicken broth and cream mixture, then gradually add more until the stuffing feels moist but not soggy when you press it with a spoon.

Finally, resist the urge to pack the stuffing too tightly in your baking dish, as this prevents even cooking and can result in a dense, heavy texture instead of the light, fluffy stuffing you’re after.

What to Serve With Cornbread Stuffing?

This cornbread stuffing is perfect alongside roasted chicken or turkey, especially when you’re cooking for a smaller crowd and don’t want tons of leftovers. It pairs beautifully with classic sides like roasted Brussels sprouts, green bean casserole, or simple steamed broccoli to round out your meal. Since it’s already rich and savory, I like to add something fresh and bright like cranberry sauce or a simple mixed greens salad with a light vinaigrette. You could also serve it with mashed potatoes and gravy if you’re going all-out for a cozy dinner, though the stuffing is hearty enough to be the star carb on your plate.

Storage Instructions

Refrigerate: This cornbread stuffing keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day when all those flavors have had time to meld together. Just cover it tightly with foil or plastic wrap to prevent it from drying out.

Freeze: You can freeze this stuffing for up to 3 months in a freezer-safe container or wrapped well in foil. Since it’s already the perfect size for two people, I sometimes make a double batch and freeze one for later when I don’t want to cook from scratch.

Warm Up: To enjoy your leftover stuffing, just pop it in a 350°F oven for about 15-20 minutes until heated through. If it seems a bit dry, drizzle a tablespoon or two of chicken broth over the top before warming. You can also microwave individual portions for about 1-2 minutes, stirring halfway through.

Preparation Time	10-15 minutes
Cooking Time	30 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 20-25 g
• Fat: 55-65 g
• Carbohydrates: 90-110 g

Ingredients

For the cornbread mixture:

• 1 full batch mini cornbread (see notes)
• 1 slice white or wheat bread, cubed (stale or lightly toasted for better texture)

For the sautéed vegetables:

• 1/4 cup chopped celery (finely chopped)
• 1/4 tsp salt
• 1/4 cup chopped carrot (diced small for even cooking)
• 1/4 tsp dried sage
• 1/4 cup diced onion (finely diced, about 1/4-inch pieces)
• 1/4 tsp Italian seasoning
• 1 tbsp salted butter, plus more for greasing (I use Kerrygold for richness)
• 1 garlic clove, minced (freshly minced for best flavor)

For assembly:

• 2 tbsp salted butter, divided (for topping and sauté)
• 1 large egg (room temperature)
• 1/4 cup heavy cream (makes it extra creamy and rich)
• 3/4 cup low-sodium chicken broth

Step 1: Prepare the Bread and Preheat the Oven

• 1 full batch mini cornbread, crumbled
• 1 slice white or wheat bread, cubed

Preheat your oven to 350°F and position the rack in the middle.

While the oven heats, crumble the full batch of mini cornbread into bite-sized pieces into a large mixing bowl.

Cut the white or wheat bread into small cubes and add them to the bowl with the cornbread.

If your bread isn’t stale, lightly toast it first—this prevents the stuffing from becoming mushy and gives it better texture.

Step 2: Sauté the Aromatics and Build the Flavor Base

• 2 tbsp salted butter
• 1/4 cup diced onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp dried sage
• 1/4 tsp Italian seasoning

Melt 2 tablespoons of salted butter in a skillet over medium heat.

Add the diced onion, carrot, and celery, and sauté for about 3 minutes until the vegetables begin to soften.

Add the minced garlic, salt, dried sage, and Italian seasoning, cooking for just 30 seconds more until fragrant.

This brief cooking of the aromatics releases their oils and creates a more developed, savory flavor throughout the stuffing.

Step 3: Create the Wet Mixture and Combine with Vegetables

• 1 large egg, room temperature
• 3/4 cup low-sodium chicken broth
• 1/4 cup heavy cream
• sautéed vegetables from Step 2

In a small bowl, whisk together the room-temperature egg, chicken broth, and heavy cream until well combined.

The cream adds richness and helps create that creamy, cohesive texture.

Add the sautéed vegetables from Step 2 to this wet mixture and stir to combine.

Step 4: Assemble the Stuffing and Transfer to Baking Dish

• 1 tbsp salted butter for greasing
• bread mixture from Step 1
• wet mixture with vegetables from Step 3

Butter a 5×7-inch baking dish generously with the remaining salted butter.

Pour the wet mixture from Step 3 over the bread mixture in the large bowl and stir gently until everything is evenly moistened—you want the bread cubes to absorb the custard-like liquid but still maintain their shape.

I like to add an extra tablespoon of broth if it seems too dry; the stuffing should feel like a moist sponge.

Transfer the mixture to the prepared baking dish, spreading it evenly.

Step 5: Top and Bake Until Golden

• 1 tbsp salted butter, cut into pieces

Cut the remaining 1 tablespoon of salted butter into small pieces and scatter them evenly over the top of the stuffing.

This will create a golden, slightly crispy top layer as it bakes.

Place the dish in the preheated 350°F oven and bake for 30 minutes, or until the top is golden brown and the edges are set.

The center will be creamy and moist while the top develops a light golden crust.