Cornbread and Sausage Stuffing

Stuffing or dressing? I guess the proper term is dressing as I’m not stuffing any turkey with this cornbread mixture but guess what, it’s my blog and I’ll name it what I want! Ha!

This cornbread stuffing is both sweet and salty, which is a combination I absolutely love. I use a store bought cornbread that is very sweet and moist. It is a “New York style” cornbread. It is a sweet cornbread that gives this stuffing such a decadent flavor. I like to use breakfast sausage for this recipe, too. The saltiness of the sausage and the sweetness of the cornbread is what gives the flavor such salty-sweet contrast, and the moist texture of the cornbread makes it so incredible.

This Cornbread Stuffing is perfect for Holidays but Easy Enough for Everyday.

If sweet cornbread is not your thing, just substitute it with southern style cornbread, which is less sweet and more savory.

This stuffing is the perfect side dish, and it doesn’t even need to be a Holiday to enjoy it. I like to serve it with a roasted chicken, or even better, some BBQ ribs. Wow!

I love this stuffing so much, I have a confession to make. If there is any left overs, I love to put a fried egg on top of this stuffing and, ” Voila… Breakfast!”

Instructions on how to make my Cornbread Sausage Stuffing:

the ingredients for the cornbread sausages stuffing

Start by preheating an oven to 350°.

Cut the cornbread into 1 inch cubes and arrange in a single layer on a large baking sheet.

Cornbread in baking sheet

Tip! I love to use a larger than needed baking sheet as it will help the bread dry and toast faster. If it’s overcrowded, it will steam and take longer.

Bake for 15-20 minutes until toasted and dry. Set aside.

Cornbread toasted and dry after baking

Increase the oven’s temperature to 375°

In a medium sauté pan, melt the butter and add the celery and onions.

Season with salt and pepper and cook until the onion changes color and the smaller bits are starting to brown. At this point, the celery will be soft. Place the mixture in a large bowl and set aside.

sautéed onions and celery set aside in a bowl

Using the same sauté pan, cook the breakfast sausage. Make sure to break the sausage apart, to get smaller bits.

Tip! Using the same pan as the onion not only makes cleaning easier, it allows you to add layers of flavor as the sausage will pick up the flavors of the onion mixture.

Cook the sausage until it is completely cooked through and the smaller bits are getting golden.

sausage cooked

Pour the sausage into the same bowl as the onions and celery.

onions and celery with sausage

Add the toasted cornbread and mix well.

toasted cornbread mixed with vegetables and vegetable stock

Add most of the stock. Keep mixing the stuffing and smoosh as you mix. Break apart the cubes of cornbread and allow them to soak up the stock and butter from the onions.

Tip! At this point in the mixing, I prefer to use my hands as it allows me to really get a feel for how moist the mixture is. Also, it’s easier to break the cornbread apart when using your fingers.

If the mixture is not moist enough, add the rest of the stock. You want the mixture to be very moist and clumpy, not dry and separated. You might have to add more stock if you feel it’s too dry.

Tip! Sometimes more stock is needed if the bread chunks are too big, because they absorb the liquid faster.

Once the mixture looks good, butter or oil the bottom of a baking dish and pour the mixture in it. Pack the mixture onto the baking dish. Make sure it’s compact and even.

cornbread sausage mixture for the stuffing

Cover with aluminum foil and in a preheated 375° oven, bake for 20 minutes. The aluminum foil helps keep the stuffing moist.

cornbread covered in aluminum foil

Uncover the baking dish and bake uncovered for 10-12 more minutes until the top is nice and golden and the sides are crispy.

cornbread baked golden

Cornbread Sausage Stuffing

If you are looking for a stuffing that is a bit savory and a bit sweet, this one is it. The cornbread is a New York style cornbread, so it is sweet and delicious. It is combined with salty breakfast sausage, and I'm telling you, it is a fantastic combination! 
Print Recipe Pin Recipe
CourseSide Dish
CuisineAmerican, holiday, southern
Keywordcornbread sausage stuffing, cornbread stuffing, cornbread stuffing recipe
Prep Time20 minutes
Cook Time50 minutes
Servings6 people


  • Baking sheet
  • medium sauté pan
  • large bowl


  • 2 cups New York style sweet cornbread
  • 1 stick Unsalted butter
  • 1 cup Diced celery
  • 1 cup Diced yellow onion
  • 1 lb Breakfast sausage out of the casing
  • 3/4 cup Vegetable stock
  • Salt and pepper


  • Preheat the oven to 350°
  • Cut the cornbread into 1 inch cubes
  • Place the cornbread cubes on a large baking sheet. Arrange in a single layer and spread them evenly
  • Bake for 15-20 minutes until golden, toasted and dry
  • Remove from the oven and set aside
  • Increase the oven temperature to 375°
  • In a mediun saute pan, melt the butter and cook the celery and onions
  • Season with salt and pepper and cook until the smaller bits of onion are turning brown and the celery is soft
  • Place the onion mixture in a large bowl
  • In the same pan, cook the breakfast sausage all the way through and the smaller bits are browning
  • Add the sausage to the onion mixture in the bowl
  • Add the toasted cornbread and mix well
  • Add most of the stock and using your hands, smoosh the mixture.
  • Break down the pieces of cornbread and help it absorb the liquids
  • Once the mixture is evenly crumbled, oil the bottom of the baking dish and pour the cornbread mixture in the baking dish
  • Pack the mixture evenly on to the bottom of the dish
  • Cover with aluminum foil and bake covered in a preheated 375° oven for 20 minutes
  • Uncover and bake for 10-12 more minutes until golden and the sides are crispy
  • Serve warm

Recipe Video Instructions


If you do not enjoy sweet cornbread or sweet and savory combinations, just use southern style cornbread as it is not sweet. 

6 Replies to “Cornbread and Sausage Stuffing”

  1. I made this and it was delicious, I usually make sausage and regular bread using the corn bread added a whole new dimension to the dish….thank you

  2. I absolutely love cornbread dressing and have since I was a child. I was bad to get some out of the pan before it was baked. Was soooo good raw and I’m an old lady now and still love it. I’m no doubt a lover of dressing and enjoy it anytime!

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