Stovetop Cornbread Stuffing Recipe
Stovetop Cornbread Stuffing is a creamy, comforting side dish made with bacon, onions, celery, and creamed corn. It's a fast, easy recipe and a perfect make-ahead holiday side. Serve alongside Roaster Oven Ham, Southern Green Bean Casserole, and Sweet Potato Casserole for a complete Thanksgiving or Christmas dinner.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, you'll get more FREE recipes and tips from my Midwestern kitchen to yours!
By submitting this form, you consent to receive emails from Midwestern HomeLife
This easy cornbread stuffing turns boxed Stove Top stuffing mix into a crowd-pleasing side for your Thanksgiving table, filled with crispy bacon, tender vegetables, and a touch of sweetness from creamed corn. It's perfect with turkey or ham for Thanksgiving Day or Christmas, or served with roast chicken or pork chops for a cozy Sunday dinner.
❤️You're Going to Love These
- Classic Thanksgiving stuffing recipe made with simple shortcuts
- Great way to make boxed Stove Top stuffing taste homemade
- Creamy, delicious stuffing with bacon and creamed corn
- Perfect side dish for Thanksgiving turkey dinner, Christmas ham, or any holiday meal
- Serve from the pan or bake for a crispy texture
🥓Ingredients
See recipe card at the bottom of the post for the full list and exact ingredient amounts.
- Bacon. The bacon and bacon grease (used to saute the vegetables) add rich, smoky flavor.
- Celery and onion. Aromatic vegetables add texture and make it taste homemade.
- Chicken broth. I use reduced-sodium chicken broth. You can also use chicken stock, turkey stock, vegetable broth, or water.
- Creamed corn. Amps up the corn flavor and adds creaminess.
- Poultry seasoning. Adds classic stuffing flavor with a savory blend of sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
- Cornbread Stovetop Stuffing. I used Stove Top Cornbread Stuffing Mix, but you could also use Pepperidge Farm Corn Bread Classic Stuffing.
- Green onions. Green onions add fresh flavor and color.
🌿Variations or Substitutions
- Meat. You substitute pork sausage, stir in cooked chicken or turkey with the stuffing mix.
- Mix and match stuffing. Swap out one of the boxes of cornbread stuffing for a different flavor, like Traditional Sage or Savory Herb stuffing, to create a new flavor and add variety with a different type of breadcrumb.
- Make it meatless. Leave out the bacon for a meatless stuffing. Sauté the vegetables in 6 tablespoons butter or olive oil.
- Fresh herbs. Stir in chopped fresh parsley or fresh sage before serving.
🥣How to Make Stove Top Corn Bread Stuffing
Step 1. Place bacon in a cold large skillet, pot, or Dutch oven. Fry over medium heat until crispy. Transfer to paper towel-lined plate.
Step 2. Sauté celery and onion in the bacon drippings until soft and translucent.
Step 3. Add 2 ½ cups broth, poultry seasoning, and creamed corn. Bring to a boil. Stir in the stuffing mix, bacon, and green onions.
Step 4. Serve as is, or bake, covered, in a heatproof skillet, Dutch oven, or prepared baking dish in a preheated oven at 350 degrees for 30 minutes. Uncover after 15 minutes for golden brown crispiness. Or keep warm on low in a slow cooker.
👉Helpful Hint: No Large Pot? Cook the bacon and vegetables in a skillet, and heat the broth, creamed corn, and seasoning in a saucepan. Combine everything in a large bowl with the stuffing mix, green onions, and bacon, adding broth as needed.
✅Top Tips
- Start the bacon in a cold pan so it renders evenly and crisps perfectly.
- Add more broth as needed, start with less so it doesn't get soggy.
- For crispy edges, bake uncovered for the last 15 minutes.
- Make it ahead: assemble and refrigerate overnight, then bake before serving.
- Leftovers reheat beautifully in a skillet with a splash of broth.
🎁Storage
Storage. Cool completely, then refrigerate leftover stuffing in an airtight container for up to 3 days. Reheat with a splash of broth in the oven or microwave until warm.
Freezing. Freeze up to 3 months in a tightly wrapped, freezer-safe container. Thaw in the fridge overnight, then reheat at 350°F until hot, adding broth as needed.
🗓️Make Ahead
Assemble up to 24 hours in advance, cover, and refrigerate. Bring to room temperature, then bake at 350°F for 30 minutes covered, uncover for 10-15 minutes to crisp the top.
❓FAQ
Yes. Assemble it up to a day in advance, cover, and refrigerate. Bake before serving, adding a splash of broth if it seems dry.
Yes. Any boxed stuffing works, but cornbread stuffing gives the best flavor balance with the bacon and creamed corn.
No. You can serve it straight from the stovetop for a soft, creamy stuffing or bake it for a crispy top.
Yes. Omit the bacon, use butter or olive oil for sautéing, and swap chicken broth for vegetable broth.
Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave with a little broth to refresh the texture.
😋More Thanksgiving Dinner Recipes
💌Let's Stay in Touch
Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 Recipe
Stovetop Cornbread Stuffing Recipe
Ingredients
- 1 lb bacon
- 1 cup celery, chopped about 4 stalks
- 1 cup yellow onion, chopped 1 medium onion
- 2-3 cups reduced-sodium chicken broth
- 2 cans creamed corn
- 1 ½ teaspoons poultry seasoning
- 3 6 oz. boxes Stove Top Cornbread Stuffing
- 4 green onions. sliced
Instructions
- Cut bacon into 1" pieces. Place into a cold deep skillet, pot, or Dutch oven. Fry over medium heat until crispy. Remove from pan and place on paper towel-lined plate. Keep all the drippings in the pan.
- Place the celery and onion in the pan and sautee until soft and translucent. Add 2 ½ cups broth, poultry seasoning, and creamed corn. Bring to a boil. Add the stuffing mix, bacon, and green onions. Stir to combine. Add more broth, as needed.
- Serve as is or bake, covered, in a heatproof skillet, Dutch oven, or greased casserole dish at 350 degrees for 30 minutes. Uncover after 15 minutes for a crispy top. Or keep warm on low in a slow cooker.
Notes
- No Large Pot? Cook the bacon and vegetables in a skillet, and heat the broth, creamed corn, and seasoning in a saucepan. Combine everything in a large bowl with the stuffing mix, green onions, and bacon, adding broth as needed.
- Start the bacon in a cold pan so it renders evenly and crisps perfectly.
- Add more broth as needed, start with less so it doesn't get soggy.
- For crispy edges, bake uncovered for the last 15 minutes.
- Make it ahead: assemble and refrigerate overnight, then bake before serving.
- Leftovers reheat beautifully in a skillet with a splash of broth.
