Corn Bread Stuffing - The Chef's Cooking School

Corn Bread Stuffing

Pin Recipe
Print Recipe
0 from 0 votes

Corn Bread Stuffing

a classic cornbread stuffing, sweet from the corn and savory from the bread.  This goes well with sausage or stuffed inside the bird and cooked inside the bird
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Want more recipes like this?Sign up for Chef Thymes!
Servings: 6


  • 1/2 lb of cubed bread toast in the oven at 250 for 15 – 20 minutes until dry and toasty
  • 8 oz. of Cubed Corn Bread or corn muffins
  • 2 stalks celery peeled cut, small dice, see knife cuts
  • 1 small onion peeled cut, small dice, see knife cuts
  • 2 tsp. poultry seasoning
  • 1 stick butter salted or unsalted
  • Salt and pepper to taste
  • 1 cup Chicken Stock


  • In skillet melt butter and sautee onions and celery until tender
  • Add toasted bread cubes, toss together
  • Add slowly chicken stock until desired consistency. (some like “flaky” stuffing utilizing less stock, some like it more densely moist., go with your preference)
  • Bake in a casserole dish at 350 for 30 – 40 minutes

Sign up for Chef Thymes Today

The Chefs Resources Page

Home Cook

The Chefs Resources is a place for you to quickly pick up items that are recommended as great tools in the kitchen.  This is also a place that will offer suggestions for books and resources to aid you in your culinary adventures.