If you’re on the lookout for a simple yet immensely satisfying side dish to elevate your next meal, this Stuffing Cornbread Recipe is an absolute winner. It combines the best of both worlds by blending the comforting texture of Jiffy cornbread with the rich, savory flavors of boxed stuffing mix, all brought together with creamy buttermilk, chicken stock, and butter. Whether you’re preparing a holiday feast or just want an easy dish with a homemade touch, this recipe brings warmth, heartiness, and flavor to your table in under 40 minutes.
Ingredients You’ll Need
This Stuffing Cornbread Recipe relies on straightforward ingredients that work brilliantly together. Each component adds something special: the buttermilk keeps it moist and tangy, chicken stock infuses savory depth, eggs provide structure, and the Jiffy cornbread and stuffing mix create that irresistible texture and classic flavor combo.
- 1 cup buttermilk: Adds tangy moisture that keeps the cornbread tender and flavorful.
- ½ cup unsalted chicken stock (or water): Boosts savory richness; use salted stock if you prefer less salt added later.
- 2 large eggs: Bind the ingredients together and ensure a fluffy texture.
- ½ cup (1 stick) unsalted butter, melted and slightly cooled: Introduces buttery richness and helps with browning the top.
- 8.5 ounce box Jiffy cornbread mix: The classic base giving the dish that cornbread comfort food foundation.
- 6-ounce box Stove Top stuffing mix: Packs in savory herbs, seasonings, and that iconic stuffing flavor.
How to Make Stuffing Cornbread Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 400 degrees Fahrenheit. Grease a 9×9-inch baking dish thoroughly with baking spray to ensure your stuffing cornbread doesn’t stick and enjoys a golden crust on all sides. A well-prepped pan makes cleanup much easier too.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, take your buttermilk, chicken stock, eggs, and melted butter and whisk them together until smooth. This step is essential because combining the liquidity evenly helps the dry ingredients blend uniformly, ensuring you get a consistent batter every time you make this Stuffing Cornbread Recipe.
Step 3: Combine the Dry Mixes
Add both the Jiffy cornbread mix and the Stove Top stuffing mix directly into the wet ingredients. Stir this together thoroughly, so no dry pockets remain. The stuffing mix will bring aromatic herbs and seasoning, while the cornbread mix adds a delightful crumbly texture.
Step 4: Bake to Perfection
Pour the mixture into your prepared dish, smoothing the top evenly with a spatula. Pop your pan into the preheated oven and bake for 20 to 24 minutes. You’ll know it’s done when the top is lightly golden brown and a toothpick inserted in the center comes out clean, signaling perfect doneness. Let it cool for a few minutes before slicing so it sets up nicely.
How to Serve Stuffing Cornbread Recipe
Garnishes
To kick things up visually and flavor-wise, sprinkle chopped fresh parsley or chives over the top just before serving. A light drizzle of melted butter or a dollop of sour cream on the side adds creaminess that complements the savory bites perfectly.
Side Dishes
This Stuffing Cornbread Recipe pairs wonderfully with classic comfort foods like roasted turkey, baked chicken, or even a hearty stew. For vegetarian options, try it alongside sautéed greens or a rich mushroom gravy to soak up every delicious crumb.
Creative Ways to Present
Turn your stuffing cornbread into individual servings by baking it in a muffin tin; it makes for adorable, portable sides. Alternatively, layer slices between sandwich bread with cranberry sauce and turkey for an epic leftover sandwich that has that beloved holiday vibe year-round.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your stuffing cornbread tightly with plastic wrap or store in an airtight container. It will stay fresh in the fridge for up to 3 days. This way, you can enjoy it throughout the week without losing any of its moisture or flavor.
Freezing
This recipe freezes beautifully, making it perfect for meal prep or holiday stress relief. After baking and cooling completely, cut into squares and freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep well for 2 to 3 months without any loss in taste or texture.
Reheating
Reheat leftover Stuffing Cornbread Recipe squares in a toaster oven or conventional oven at 350 degrees Fahrenheit for about 10 minutes, or until warmed through and slightly crisp on the edges. Microwaving is quicker but may cause the texture to become a bit softer.
FAQs
Can I use a different stuffing mix than Stove Top?
Absolutely! While Stove Top is classic and convenient, you can swap with any boxed stuffing mix you prefer. Just keep an eye on seasoning levels as some mixes may be saltier or herb-heavy.
Is it possible to make this recipe dairy-free?
Yes, substitute buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar, and use dairy-free butter or oil instead. Keep the chicken stock or use vegetable broth for a vegetarian version.
Can I bake this in a larger dish?
Yes, but the cooking time may need adjustment. If using a larger or shallower dish, check for doneness starting a few minutes earlier to avoid overbaking, as the cornbread layer will be thinner.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 to 10 minutes until it thickens slightly. This works perfectly for the recipe.
Can I add extras like cheese or sausage?
Definitely! Mixing in shredded cheese or cooked sausage before baking can make the dish even heartier and more flavorful. Just fold them in after combining the dry and wet ingredients.
Final Thoughts
This Stuffing Cornbread Recipe is just one of those dishes you’ll find yourself making again and again. It’s comforting, simple, and packs an unbeatable combination of flavors that hit all the right notes. I encourage you to try it at your next meal—it’s sure to become a beloved staple in your culinary repertoire.
Print
Stuffing Cornbread Recipe
- Total Time: 34 minutes
- Yield: 9 servings
Description
This easy Stuffing Cornbread recipe blends savory boxed stuffing mix with classic Jiffy cornbread to create a moist, flavorful side dish perfect for holidays or everyday meals. Buttermilk, chicken stock, and melted butter enrich the batter, resulting in a tender cornbread with a delightful savory twist.
Ingredients
Wet Ingredients
- 1 cup buttermilk
- ½ cup unsalted chicken stock (or water; salted chicken stock or broth can be used, see notes)
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted and slightly cooled (can use salted butter, see notes)
Dry Ingredients
- 8.5 ounce box Jiffy cornbread mix
- 6 ounce box Stove Top stuffing mix
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 400°F (200°C). Lightly spray a 9×9 inch baking dish with baking spray to prevent sticking and set it aside.
- Combine wet ingredients: In a large bowl, whisk together the buttermilk, unsalted chicken stock, eggs, and melted butter until the mixture is smooth and well blended.
- Add dry ingredients: Sprinkle in the Jiffy cornbread mix and Stove Top stuffing mix. Stir thoroughly until the batter is evenly combined with no dry spots remaining.
- Transfer to baking dish: Pour the batter into the prepared baking dish and spread it out evenly using a spatula or the back of a spoon to smooth the top.
- Bake: Place the dish in the preheated oven and bake for 20 to 24 minutes. The top should be lightly golden brown, and a toothpick inserted in the center should come out clean.
- Rest and serve: Allow the stuffing cornbread to cool slightly before slicing and serving to let it set and enhance flavor.
Notes
- If using salted chicken stock or broth, reduce or omit added salt for seasoning balance.
- Salted butter can be substituted for unsalted but may alter the overall saltiness of the dish.
- This cornbread works well as a savory side for turkey, chicken, or holiday meals.
- For a milder flavor, substitute water for chicken stock but note the reduced savory depth.
- Use a 9×9 inch baking dish for optimal thickness and even baking.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
