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Melba Wilson's Cornbread Stuffing

Cook Time:
45 mins
Prep Time:
25 mins

Chef notes

I love all kinds of stuffing, but this herby, moist, crumbly cornbread version may just be my favorite. It's a fuss-free recipe that delivers on flavor and goes perfectly with turkey, ham or any other festive roast.

Swap option: Cornbread can be substituted with corn muffins.


Classic Cornbread
  • 2 cups all-purpose flour
  • 1⅓ cups yellow cornmeal, plus extra for dusting the pan
  • teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1⅔ cups buttermilk
  • 2/3 cup melted unsalted butter, plus more for greasing the pan
  • 1/2 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup finely chopped yellow onion
  • 5 cups cubed cornbread, store-bought or homemade (recipe above)
  • 2 teaspoons chopped fresh sage leaves
  • 2 ribs celery, diced
  • 2 tablespoons poultry seasoning
  • 1/2 cup chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


For the cornbread:


Preheat the oven to 450 F.


In a bowl, combine the flour, cornmeal, baking powder and salt.


In another bowl, combine the eggs, buttermilk, melted butter and sugar. Stir the egg mixture into the flour mixture.


Grease a 9-inch cast-iron skillet or a 9-by 13-inch baking pan with butter and dust with a little cornmeal. Pour the batter into the pan and bake for 30 minutes, until the top is golden-brown and a toothpick inserted in the center comes out clean. Let the cornbread cool a bit before slicing and serving.

For the stuffing:


Preheat oven to 400 F.


Melt the butter in a sauté pan. Add onions and cook for 5 minutes over medium heat, until the onions are translucent.


Put the cornbread cubes in a large bowl. Add the cooked onions, sage, celery, poultry seasoning, chicken stock, parsley, salt and pepper, and mix thoroughly.


Place in a greased baking dish and bake for 15 minutes, until golden-brown.