This stuffing leans on golden, crumbled cornbread as its base instead of the usual bread cubes, so it soaks up all that buttery, herb-flecked broth while keeping a hearty, slightly sweet corn flavor in every bite. Sautéed onion and celery add a savory backbone, and a generous mix of fresh sage, thyme, and rosemary makes the whole dish smell like a holiday table before it even hits the oven. A splash of apple cider vinegar brightens the richness, while the broth keeps everything moist without turning mushy, and baking it uncovered gives you that irresistible golden, crackly top with soft, custardy layers underneath. It's an easy make-ahead side that holds its shape on the plate but still pulls apart tender with a fork. This one is a solid pick for a wheat free spread, no matter what main it's sitting next to.
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Learn more →8 servings
If the cornbread is freshly baked, spread the crumbles in a single layer on a rimmed baking sheet and leave uncovered at room temperature for at least 1 hour, or overnight, until the pieces feel dry and slightly firm to the touch.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
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