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This Easy Cornbread Stuffing is healthier than traditional stuffing and delicious!
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5 from 2 votes

Easy Cornbread Stuffing

Servings: 12 servings
Author: Lauren Kelly


  • 1 tablespoon extra virgin olive oil
  • 2 large celery stalks diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon dried sage
  • ½ teaspoon dried rosemary
  • ½ cup fresh parsley chopped
  • 2-3 cups vegetable broth
  • 6 cups of cornbread crumbs either homemade or from a store
  • 3 tablespoons dried cranberries


  • Grease a casserole dish and set aside.
  • Preheat oven to 350 degrees.
  • Place olive oil, celery, onion, garlic, salt, rosemary and sage in medium skillet over medium heat and cook for 5 minutes until fragrant and softened.
  • Add 2 cups vegetable broth and stir. Add parsley, stir and continue to cook until liquid evaporates.
  • Add cornbread crumbs and stir to combine. The mixture should be moist but not soggy. You can add more vegetable broth if you need to.
  • Pour cornbread mixture into prepared casserole dish.
  • Cover with aluminum foil and bake for 35-40 minutes until golden brown.
  • If you like a crispy top (like me) take off the aluminum foil for the last 10 minutes of baking.
  • Top with dried cranberries and serve immediately.


Serving: 1g