Mrs. Cubbison’s Cornbread Stuffing Recipe: Classic Holiday Side with Herbed Flavor

This classic holiday stuffing brings traditional flavor to your table with minimal effort. The herbed cornbread base delivers a perfect balance of savory and slightly sweet notes that pair beautifully with any main course.

I’ve refined this recipe to capture the nostalgic taste of homemade stuffing without the fuss. Using Mrs. Cubbison’s cornbread as the foundation ensures a moist yet light texture that soaks up all the rich, herbed flavors.

What makes this dish special is its simplicity—just mix, bake, and serve. The aroma alone will have everyone gathering around the table in anticipation.

Ideal for Thanksgiving, Christmas, or any festive meal where tradition matters most.

Ingredients for Mrs. Cubbison’s Cornbread Stuffing

Classic holiday flavors start with cornbread, herbs, and a few pantry staples for this crowd-pleasing side.

The cornbread is the star here. Mrs. Cubbison’s herbed variety saves time and delivers that nostalgic flavor—find it in the stuffing aisle at most grocery stores. I grab mine from Kroger or Walmart during holiday season. Fresh herbs matter most: look for bright, fragrant bunches at the market (avoid the pre-packaged ones sitting in water—they’re past their prime).

No fresh herbs? Dried work at one-third the amount—just rub them between your fingers to wake up the flavors. Swap vegetable broth for chicken broth to keep it strictly vegetarian. Pecans or cranberries can be skipped, but they add that classic sweet-savory contrast. If using nuts, toast them first (worth the extra 5 minutes for deeper flavor).

Mix the dry cornbread and wet ingredients separately, then combine—this keeps it from getting soggy. Bake covered, then uncover for a crispy top. Leftovers? Store in an airtight container for up to 4 days in the fridge or freeze for 2 months (reheat with a splash of broth).

Step-by-Step Instructions for Mrs. Cubbison’s Cornbread Stuffing

Here’s my trusted method for the perfect herbed cornbread stuffing every holiday season.

Step 1: Toast the Cornbread and Aromatics

Preheat your oven to 350°F. Spread the 12 oz Mrs. Cubbison’s Cornbread on a baking sheet and toast for 10-12 minutes until lightly golden and dry to the touch. This step prevents a soggy final product.

While the cornbread toasts, melt the 0.5 cup Unsalted Butter in a large skillet over medium heat. Add the finely diced 1 whole Yellow Onion and finely chopped 3 pieces Celery Stalks, cooking for 5-7 minutes until softened and translucent.

Step 2: Bloom the Fresh Herbs

Stir in the 2 tbsp Fresh Sage Leaves, 2 tbsp Fresh Thyme Sprigs (leaves stripped and chopped), and 1 tbsp Fresh Rosemary (finely minced) into the onion-celery mixture. Cook for an additional 2 minutes until fragrant and the herbs darken slightly.

This blooming process releases the essential oils, maximizing their flavor impact. I always use fresh herbs here—they make a noticeable difference in the final dish’s aroma and taste complexity.

Step 3: Combine Wet and Dry Ingredients

In a large bowl, combine the toasted cornbread, onion-celery-herb mixture, 0.5 cup Dried Cranberries, and 0.5 cup Pecans. Pour the 1.5 cups Chicken Vegetable Broth over the dry ingredients and toss gently to combine.

In a separate bowl, beat the 2 whole Large Eggs with the 1 tsp Kosher Salt and 0.5 tsp Ground Black Pepper. Pour this mixture over the cornbread and fold everything together until evenly moistened but not soggy.

Step 4: Bake to Golden Perfection

Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer. Bake at 350°F for 30-35 minutes until the top is golden brown and the center reaches 160°F on an instant-read thermometer.

The edges should pull away slightly from the sides of the dish, and a knife inserted in the center should come out clean. If the top begins browning too quickly, tent loosely with foil for the remaining baking time.

Let it rest for 5-10 minutes before serving to allow the stuffing to set and the flavors to meld together beautifully.

Make-Ahead Tips for This mrs. cubbisons cornbread stuffing

Prep Ahead Strategy

You can mix the entire stuffing up to 24 hours in advance—just keep the wet and dry ingredients separate. Store the toasted cornbread mixture in an airtight container and refrigerate the onion-herb-broth combination. Combine and bake when ready. 💡

Bake and Hold

Bake the stuffing completely up to 2 hours before serving, then hold it in a 200°F oven. Cover with foil to retain moisture. This works perfectly for timing your holiday meal service.

Freeze for Later

Prepare the stuffing through step 3, then transfer to a freezer-safe dish. Freeze unbaked for up to 1 month. Thaw overnight in the refrigerator before baking as directed.

Reheat with Care

To revive leftovers, add ¼ cup broth and reheat covered at 350°F for 15-20 minutes. Microwave individual portions with a damp paper towel for 1-2 minutes. ❄️

Herb Prep Tip

Chop fresh herbs the night before and store wrapped in a damp paper towel in a sealed bag. This keeps sage, thyme, and rosemary vibrant until cooking day.

Crisp Top Trick

For extra crunch, sprinkle ½ cup crushed cornbread on top during the last 10 minutes of baking. This adds texture contrast to your finished dish. 🔥

Frequently Asked Questions