Aunt Jemima Cornbread Stuffing Recipe

Intro

Every family has that one dish that quietly steals the show at the holiday table, and for me, it has always been cornbread stuffing. 

Long before I became a professional chef, before I learned about knife skills or plating or reduction sauces, I was standing in my grandmother’s kitchen watching her crumble cornbread with her hands. 

The smell of baked cornmeal, melted butter, sautéed onions, and sage filled the house, clinging to curtains and sweaters in the very best way.

This Aunt Jemima Cornbread Stuffing Recipe brings me right back to those moments. It’s warm, comforting, and deeply nostalgic—the kind of dish that makes you pause mid-bite and smile. 

When I make this stuffing now, I feel like I’m cooking with generations of women beside me, each of us adding our own touch. This is a classic Aunt Jemima Cornbread Stuffing Recipe that’s rich with flavor, soft in the center, and just crisp enough on top to keep things interesting.

What Is Aunt Jemima Cornbread Stuffing Recipe?

Aunt Jemima Cornbread Stuffing Recipe is a traditional Southern-style stuffing made with sweet, tender cornbread as its base. Instead of relying on plain bread cubes, this version uses cornbread for a slightly sweet, crumbly texture that pairs beautifully with savory herbs and vegetables.

What makes this recipe stand out is the balance. The cornbread adds warmth and richness, while onions, celery, and herbs bring depth and aroma. Baked slowly until golden, the result is a comforting dish that feels familiar yet special. It’s the kind of homemade Aunt Jemima Cornbread Stuffing Recipe that belongs right in the center of the table.

Why Cornbread Stuffing Is So Special

Cornbread stuffing has a personality all its own.

• Slightly sweet but deeply savory
• Soft and moist inside with crisp edges
• Absorbs flavor beautifully
• Perfect alongside turkey, chicken, or roast vegetables

This easy Aunt Jemima Cornbread Stuffing Recipe captures all of that and more.

Equipment List

You don’t need anything fancy to make this stuffing:

• Large mixing bowl
• 9×13-inch baking dish
• Skillet or sauté pan
• Measuring cups and spoons
• Wooden spoon or spatula
• Aluminum foil

Ingredients

Here’s everything you’ll need for this homemade Aunt Jemima Cornbread Stuffing Recipe:

• 6 cups crumbled cornbread (prepared and cooled)
• 1 cup Aunt Jemima cornmeal mix (prepared as cornbread)
• 1 cup yellow onion, finely chopped
• 1 cup celery, finely chopped
• ½ cup unsalted butter
• 2 large eggs, lightly beaten
• 2 to 2½ cups chicken broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional Ingredients:

• ½ cup cooked sausage, crumbled
• ¼ cup chopped fresh parsley
• ½ teaspoon poultry seasoning
• ¼ teaspoon garlic powder

Instructions

Step 1: Prepare the Cornbread Base

Crumble the cooled cornbread into a large bowl using your hands. You want uneven pieces—some fine crumbs and some larger chunks—for the best texture.

Step 2: Sauté the Vegetables

Melt the butter in a skillet over medium heat. Add the onion and celery and cook until soft and fragrant, about 5–7 minutes, stirring often.

Step 3: Season the Mixture

Sprinkle the sage, thyme, salt, and pepper over the vegetables. Stir and let the herbs bloom in the butter for about 30 seconds until aromatic.

Step 4: Combine Everything

Pour the buttery vegetable mixture over the crumbled cornbread. Add the eggs and gently toss to combine, making sure everything is evenly coated.

Step 5: Add the Broth

Slowly pour in the chicken broth, starting with 2 cups. Stir gently until the mixture is moist but not soupy. Add more broth if needed.

Step 6: Transfer and Bake

Spread the stuffing into a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes.

Step 7: Uncover and Crisp the Top

Remove the foil and bake for another 15–20 minutes until the top is lightly golden and crisp around the edges.

What It Tastes Like

This Aunt Jemima Cornbread Stuffing Recipe is pure comfort. The interior is soft, moist, and rich with butter, while the top develops a lightly crisp crust. Each bite delivers subtle sweetness from the cornbread, balanced by savory herbs and tender vegetables.

Make-Ahead and Storage Tips

• Assemble the stuffing a day ahead and refrigerate
• Bake just before serving for best texture
• Store leftovers in an airtight container for up to 4 days
• Reheat covered in the oven to keep it moist

Variations to Try

Once you’ve mastered the classic Aunt Jemima Cornbread Stuffing Recipe, try these ideas:

• Add cooked sausage for heartiness
• Mix in diced apples for sweetness
• Use turkey broth for extra flavor
• Stir in chopped pecans for crunch

Serving Suggestions

This stuffing pairs beautifully with:

• Roast turkey or chicken
• Gravy and cranberry sauce
• Green beans or collard greens
• Mashed potatoes

Why This Is an Easy Aunt Jemima Cornbread Stuffing Recipe

There’s no complicated technique here—just simple ingredients treated with care. It’s forgiving, flexible, and always satisfying, making it perfect for holidays or cozy family dinners.

FAQs

Can I use store-bought cornbread?
Yes, as long as it’s fully cooled and slightly dry.

Can I make this vegetarian?
Absolutely—use vegetable broth instead of chicken broth.

Should the stuffing be moist before baking?
Yes, it should feel well-hydrated but not wet.

Can I freeze cornbread stuffing?
Yes, baked stuffing freezes well for up to 2 months.

How do I keep it from drying out?
Cover with foil while baking and don’t skimp on the broth.

Final Thoughts

This Aunt Jemima Cornbread Stuffing Recipe is more than just a side dish—it’s tradition, comfort, and memory all baked into one warm, golden pan. Whether you’re serving it for the holidays or a Sunday dinner, it’s the kind of recipe that brings people back for seconds and sparks stories around the table.