Cornbread Stuffing

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We get many requests for this recipe to pair with Holiday dinners. This recipe works well with Hodgson Mill gluten free cornbread or Hodgson Mill regular cornbread and muffin mix.


  • 1 pkg. Hodgson MIll Gluten Free Sweet Yellow Cornbread Mix, or Hodgson MIll regular sweet cornbread mix
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. poultry seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sage
  • 1/2 tsp onion powder
  • 1 16oz. pkg. sage flavored sausage
  • 2 Tbsp. butter
  • 1 small onion, diced
  • 1/2 cup celery, diced
  • 32 oz. chicken broth, divided


Bake cornbread as directed on package. Allow cornbread to cool. Cut cornbread into cubes and place on a baking sheet. Bake cubes at 350°F for 20-30 minutes, until they resemble croutons. Combine all the spices, salt, and pepper in a small bowl sprinkle this over cornbread croutons; toss to coat croutons well. (This step can be done a day ahead of time) Grease a 3 quart baking dish.  In a medium sauté pan brown and finely crumble sausage, remove from pan and set aside. In sausage drippings sauté onions and celery until tender, about 10 minutes, use additional butter as need for sautéing. In a large bowl place seasoned cornbread croutons, sausage, onion- celery mixture with pan drippings. Toss to combine thoroughly. Drizzle 3 cups of broth over the cornbread mixture. Stir gently to moisten all pieces. Let mixture rest for 10 minutes.  Spoon into prepared baking dish. Pour 1/4 cup of chicken broth over dressing. Bake for 40-45 minutes or until internal temperature reaches 165°F.


Omit sausage and use vegetable broth for a vegetarian version.


8-10 servings Print this Recipe

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