Pioneer Woman Cornbread Stuffing Recipe

Cornbread stuffing hits that perfect middle — sweet and savoury, soft in the middle, crisp on top. This Pioneer Woman cornbread stuffing is heavy on sage, full of texture, and tastes like proper autumn. It’s make-ahead friendly, turkey-approved, and honestly? Good enough to eat with a spoon in the kitchen at midnight. Not that I’ve done that. (I’ve absolutely done that.)

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Ingredients Needed

For the Cornbread:

• 1 cup yellow cornmeal: Stone ground if possible. Makes it nutty, hearty.
• ½ cup all-purpose or whole wheat flour: Holds it together.
• ¾ teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 2 eggs: Just… eggs. Binding, structure, all that.
• 1 cup plain low-fat yogurt or buttermilk: Adds tang and tenderness.
• ½ cup milk: Helps loosen the batter a bit.
• 1 tablespoon mild honey: A whisper of sweetness — nothing over-the-top.
• 2–3 tablespoons unsalted butter: For flavour and a golden crust.

For the Stuffing:

• 2 tablespoons extra virgin olive oil (or 1 tbsp each oil and butter): Your base fat. Adds richness.
• 1 large onion, finely chopped: Foundational. Don’t skimp.
• Salt to taste
• 4 stalks celery, diced: Crunch and freshness.
• 4 garlic cloves, minced: Fragrant. Warming.
• 2 teaspoons rubbed sage (or 2 tbsp fresh): This is the soul of it.
• 1 tablespoon fresh thyme or 1½ tsp dried thyme
• ½ cup chopped flat-leaf parsley
• Freshly ground pepper
• A double batch of cornbread, crumbled: You’ll want it a bit dry — it soaks up more flavour.
• ½ cup milk (or more if needed): Moisture, not mush.
• 4 tablespoons unsalted butter (if baking separately)

How To Make Pioneer Woman Cornbread Stuffing

Make the Cornbread:

Heat the oven to 400°F. Put your cast iron skillet or heavy baking pan in to preheat. While it’s getting hot, whisk together the dry ingredients — cornmeal, flour, salt, baking powder, baking soda. In another bowl, beat the eggs, yogurt, milk, and honey.

Now whisk the dry into the wet. Not too much. Just until it comes together. Remove your hot pan, drop in the butter, swirl it fast so it melts but doesn’t burn. Pour the butter into the batter. Stir it in. Quick now — pour the whole thing back into the hot pan.

Bake for 35–40 mins. Golden on top, crusty on the edge. Let it cool — or just rip a corner off like I always do. “To test it.”

Cook the Veggies:

In a big skillet, heat oil (or a mix of oil and butter). Add onions. Soften them a few minutes. Add celery, sprinkle with a little salt, cook a few minutes more. Add garlic and stir for 30 seconds until it smells like you want to eat it already. Done.

Build the Stuffing:

In a big bowl, combine sautéed veg with crumbled cornbread, sage, thyme, parsley, pepper. Mix gently but thoroughly. Add milk until it’s moist but not wet. A little at a time. Taste for salt. Keep adjusting. It should taste good even before baking.

Bake or Stuff:

You can put this into your turkey if that’s your plan. If baking separately (which I always do — crispier top), transfer to a buttered baking dish, dot with butter, cover with foil, and bake at 325°F for 30 minutes. You can uncover the last 10 mins for more browning.

Recipe Tips

→ Use slightly stale cornbread — fresh is too moist. Make it ahead and let it dry out.
→ Want more crunch? Add toasted pecans or diced apple to the mix.
→ Avoid overmixing the batter or the stuffing — you’ll lose the nice texture.
→ Save leftover stuffing and fry it in patties the next day. Honestly divine with a fried egg.

How to Store & Reheat

Room Temperature: Only leave out for max 2 hours.
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months. Reheat covered in oven or pan-fry slices until golden.

Nutrition Facts (Approx. per serving)

Calories: 310
Sodium: 380mg
Protein: 6g
Fat: 14g
Carbs: 38g
Fibre: 3g
Sugar: 4g

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