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If you’ve only ever made stuffing with white bread, cornbread stuffing with bacon will be a tasty change of pace. The bacon adds a smoky note to the sweet and savory flavor of the toasted cornbread, and the sautéed onion, celery, garlic, and thyme tie everything together to make a warm, comforting side dish.
Cornbread stuffing is easy to make ahead, and goes with just about everything. Serve it alongside holiday mains like herb-roasted turkey or glazed ham, or pair it with weeknight roast chicken or pork chops. Once you try it, this Southern-style stuffing might become your new holiday go-to.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CORNBREAD: We use our own homemade recipe for cornbread in our stuffing, but feel free to substitute cornbread from a mix, or ready-made from the bakery department. You’ll find quantity info in the recipe notes below.
BACON: We recommend thick-cut bacon because it’s more flavorful and doesn’t dry out while the stuffing bakes. Diced pancetta or crumbled and browned breakfast sausage can be substituted.
THYME: While most stuffing recipes feature fresh sage, we like the earthy, slightly peppery flavor of fresh thyme with the cornbread and bacon combo in this stuffing. You can substitute dried, just cut the quantity back to 2 teaspoons.
Overview
How to Make Cornbread Stuffing with Bacon
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Toast cubed cornbread on a parchment-lined baking sheet, then transfer to a large bowl to cool. Meanwhile, cook the bacon until crisp and set it aside, leaving a little of the drippings in the pan. Add some butter, and sauté the onion, celery, and garlic until soft and golden. Stir in chicken broth, thyme, salt, and pepper.
Pour the veggie mixture over the toasted cornbread and toss gently. Mix in the eggs and bacon, adding more broth if it feels too dry. Transfer everything to a buttered baking dish, drizzle a little extra broth on top, cover with foil, and bake for a half hour, then uncover and bake for a few more minutes to crisp the top.
Tips for Success
DON’T OVERMIX: Stuffing can become tough if you mix it too much. Instead, gently combine the ingredients until they are just mixed.
CHOOSE THE RIGHT SIZE CASSEROLE: The stuffing will expand as it cooks thanks to the eggs, so make sure you choose a casserole dish that will leave a little room.
Make Ahead and Reheating Instructions
You can make and bake your cornbread stuffing ahead of time and store it in the refrigerator, tightly covered in its casserole for up to 2 days.
To reheat, take the stuffing out of the fridge about a half hour in advance to take the chill off. Preheat the oven to 350°F, cover the casserole tightly with foil, and bake for 20 to 30 minutes (or until heated through).
To freeze cornbread stuffing, wrap tightly in foil, place in a zip-top freezer bag, and freeze for up to 2 months. When you are ready to use the stuffing, thaw it in the refrigerator overnight and proceed with the reheating instructions above.
More Stuffing Recipes You’ll Love
Want more stuffing recipes? Check out these tasty variations:
- Old Fashioned Bread Stuffing – Traditional, comforting, and always a crowd-pleaser.
- Italian Sausage Stuffing with Fresh Herbs – Bold and savory with plenty of fresh herb flavor.
- Savory Bread Pudding with Bacon and Leeks – Rich and custardy with just the right amount of sweet-smoky flavor.
Savory Cornbread Stuffing with Bacon
Ingredients
- 1 batch homemade cornbread, cut into 1-inch cubes (see notes)
- 2 large eggs, lightly beaten
- 1/4 lb thick-cut bacon, cut into 1/2-inch pieces
- 4 tablespoons butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 clove garlic, minced
- 1-1/4 to 2 cups low-sodium chicken, or turkey broth
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper. Generously butter a round 2-quart casserole dish.
- Arrange the cornbread cubes in a single layer on the prepared pan and toast lightly for 6 to 8 minutes tossing the cubes once after about 3 minutes for even toasting. Transfer to a large mixing bowl and set aside to cool. Reduce the oven temperature to 350°F.
- In a large skillet over medium heat, cook the bacon until crisp and transfer to a paper towel-lined plate to drain.
- Drain all but 2 tablespoons of the bacon drippings from the pan, add the butter and heat over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the celery and sauté for another 3 to 4 minutes, then add the garlic. Continue cooking, stirring often, until the mixture is pale golden in color, 2 to 3 minutes longer.
- Season to taste with salt and pepper, then stir in 1-1/4 cups of the chicken broth and add the thyme leaves. Add the vegetable-broth mixture to the cornbread and combine gently. Taste and adjust the seasoning as needed, then add the eggs and reserved bacon and combine well.
- If at this point the stuffing seems a little dry, add extra chicken broth in 1/4 cup increments until the mixture is moist but not soggy.
- Transfer the stuffing to the prepared casserole, drizzle 2 or 3 more tablespoons of the chicken broth over the top, cover with foil and bake for 30 minutes. Remove the foil and return to the oven for 10 to 15 minutes, or until the edges and top are lightly browned.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This really is a nice change from regular bread stuffing. It was only my husband and me for Thanksgiving so I made a roast chicken along with your southern green beans and some store-bought coleslaw. It was a perfect dinner for just the two of us and I have leftovers. Thanks!
Hi Nancy,
We’re glad to hear you liked the stuffing. The cornbread version is a little different and makes a nice change for sure. We always make the Southern Green Beans too! Great minds think alike.