Stovetop Cornbread Stuffing Recipe

stovetop cornbread stuffing in a Dutch oven.

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Stovetop Cornbread Stuffing Recipe

Stove Top Cornbread Stuffing is a quick and easy holiday side dish made with bacon, onions, celery, creamed corn, and green onions. It’s creamy, flavorful, and the perfect way to dress up boxed stuffing mix for Thanksgiving, Christmas, or any cozy family dinner.

Prep Time5

Cook Time50

Total Time55

Course: Main Course, Side Dish

Cuisine: American

Servings:

Calories: 231kcal

Author: Cara Lanz

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.

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