Cornbread, white bread, bacon, onion, celery, eggs, chicken broth, sage, and parsley baked into a smoky, savory stuffing.

I’ll be honest—this Bacon Cornbread Stuffing happened because I got a little bored with tradition. Not in a burn-the-holiday-rules kind of way, but more like that quiet moment when you take a bite of stuffing and think, this is fine… but why am I not excited? Sound familiar?

Growing up, stuffing was always there. Always. Same bowl, same spoon, same polite scoop on the plate. It was comforting, sure, but nobody hovered around it. Then one year—no big announcement, no warning—cornbread showed up. And bacon. And suddenly the kitchen smelled smoky and buttery and different. I remember sneaking a bite straight from the pan while pretending to “help,” and thinking, wow… okay, this is dangerous.

Now this Bacon Cornbread Stuffing is the dish people ask about before dinner even starts. It’s the one that somehow disappears faster than everything else, and honestly? I still feel a little proud every time that happens.

Why You’ll Love This Bacon Cornbread Stuffing?

This Bacon Cornbread Stuffing is cozy in the best way. Soft in the middle, crispy on top, smoky from the bacon, and just a touch sweet thanks to the cornbread. Not dessert-sweet—just enough to keep things interesting. It’s the kind of side dish that quietly steals attention without trying too hard.

What I really love is how forgiving it is. Too dry? Add more broth. Want extra crunch? Leave it in the oven a bit longer. It doesn’t demand perfection, which feels important—especially when the oven is already packed and someone keeps asking, “How much longer?” You know the vibe.

Ingredient Notes

Let’s talk about what makes this Bacon Cornbread Stuffing work, because every ingredient earns its spot.

• Cornbread – Slightly sweet and crumbly, it brings warmth and balance. Drying it out first is key unless soggy stuffing is your thing (no judgment… okay, a little).
• White Bread – This keeps the texture right—soft, structured, and not falling apart.
• Bacon – Smoky, salty, and absolutely essential. The fat flavors everything.
• Onion & Celery – The classic base. They add that familiar savory backbone you’d miss immediately if they weren’t there.
• Garlic & Sage – Enough to make the kitchen smell like Thanksgiving without shouting about it.
• Eggs – These help bind everything so the stuffing slices instead of crumbling everywhere.
• Chicken Broth – Moisture and flavor. Start slow. You can always add more, but you can’t take it out.
• Parsley – A little freshness at the end so things don’t feel too heavy.

How to Make Bacon Cornbread Stuffing?

Step 1: Dry the Bread

Spread the cornbread and white bread cubes on baking sheets and bake until lightly golden and dry. This step feels dull, I know—but it’s the difference between stuffing that absorbs flavor and stuffing that turns into mush. Worth it. Every time.

Step 2: Cook the Bacon and Veggies

While the bread dries, cook the bacon until crisp and the fat is rendered. Then add the onion, celery, and garlic right into that bacon fat. This is the moment the kitchen starts smelling right. Stir in the sage and pause for a second—this is the smell everyone remembers.

Step 3: Bring Everything Together

Transfer the bacon mixture to a large bowl, add the dried bread, eggs, parsley, salt, pepper, and broth. Start with less broth than you think you need. Toss it, let it sit for a few minutes, then decide if it needs more. That little wait makes a big difference.

Step 4: Bake Until Golden

Spread the stuffing into a baking dish and bake until the top is golden and the inside is hot and cozy. You’re aiming for crispy edges with a soft, savory center. That contrast? That’s the whole point.

Storage Options

Leftover Bacon Cornbread Stuffing keeps well in the fridge for up to four days. Store it in an airtight container and reheat in the oven if you want those crispy bits back. The microwave works too, but the oven brings it back to life. This is one of those leftovers people quietly hope no one else claims.

Variations & Substitutions

This stuffing is flexible, which makes it perfect for real kitchens.

• Add sausage for extra heartiness
• Use turkey broth instead of chicken broth
• Swap parsley for thyme or rosemary
• Add dried cranberries for a sweet pop
• Bake uncovered longer for extra crunch

Do you ever notice how stuffing recipes practically invite you to tweak them? This one definitely does.

What to Serve with Bacon Cornbread Stuffing?

This Bacon Cornbread Stuffing is a classic turkey side, obviously—but it doesn’t stop there. It’s fantastic with roast chicken, pork, or honestly just a generous drizzle of gravy and nothing else. Add roasted vegetables or a crisp salad, and the plate feels complete.

FAQ

Can I make this ahead of time?
Yes. Assemble it the day before, cover, refrigerate, and bake when you’re ready.

How do I keep it from getting soggy?
Start with less broth, mix, wait, then add more only if it needs it.

Can I freeze it?
You can, but the texture is best fresh or refrigerated.

Can I make it extra crispy?
Absolutely. Bake uncovered and let the top really brown.

This Bacon Cornbread Stuffing is smoky, cozy, and just sweet enough to feel special. It’s the kind of side dish people remember—and quietly hope shows up again next year. If you try it, tell me… did it steal the spotlight at your table too?

Bacon Cornbread Stuffing

A savory Bacon Cornbread Stuffing made with dried cornbread and white bread, crisp bacon, aromatics, fresh herbs, eggs, and chicken broth, baked until golden and flavorful—perfect for holidays or special meals.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Bacon Cornbread Stuffing

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients

• 1 pan cornbread 8-inch square, cut into ½-inch cubes
• 8 slices white sandwich bread cut into ½-inch cubes
• 4 slices bacon cut into 1-inch pieces
• 1 small yellow onion finely diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 1 tablespoon finely chopped fresh sage leaves
• 2 large eggs lightly beaten
• 2¾ cups chicken broth use gradually
• ½ cup chopped fresh parsley
• Coarse salt to taste
• Ground black pepper to taste

Instructions

Prepare the Bread

• Preheat the oven to 375°F (190°C). Spread the cubed cornbread and white bread evenly over two rimmed baking sheets. Bake for approximately 15 minutes, or until the bread is dry and lightly golden. Remove from the oven and set aside.

Cook the Bacon and Aromatics

• In a medium skillet over medium heat, cook the bacon until crisp and the fat has rendered, about 5 minutes. Add the diced onion, celery, and garlic to the skillet and cook until softened and translucent, approximately 4 minutes. Stir in the chopped sage, then remove from heat.

Combine the Ingredients

• Transfer the bacon and vegetable mixture to a large mixing bowl. Add the dried cornbread and white bread cubes, beaten eggs, chopped parsley, 1½ teaspoons salt, and ½ teaspoon black pepper. Gradually add 2 cups of chicken broth and gently toss until evenly combined. Allow the mixture to rest for 5 minutes, then toss again. If the mixture appears too dry, add the remaining ½ cup of broth as needed.

Bake the Stuffing

• Transfer the stuffing mixture to a greased 9×13-inch baking dish. Bake uncovered for 25–35 minutes, or until the top is golden brown and the stuffing is heated through.

Notes

To make this recipe gluten-free, substitute the cornbread and white bread with certified gluten-free cornbread and gluten-free sandwich bread. Ensure the chicken broth and bacon are labeled gluten-free, as some brands may contain additives with gluten.