Amazing Bacon Cornbread Stuffing Recipe

Bacon Cornbread Stuffing (Air Fryer & Oven Instructions)

Transform your holiday table with this irresistible bacon cornbread stuffing that combines the smoky crunch of crispy bacon with the soul-warming comfort of homemade cornbread. A show-stopping addition to your Thanksgiving feast or any cozy fall gathering that’ll have your guests reaching for seconds (and thirds!).

Tips for the Best Bacon Cornbread Stuffing

• Homemade Cornbread is Key: While you can use store-bought cornbread, making your own will give the stuffing a better texture and flavor. Don’t worry; I’ve got you covered. Check out the delicious cornbread recipe below that pairs perfectly with the stuffing!
• Avoid Sweet Cornbread: The stuffing is best with a savory-style cornbread, as a sweet variety may taste out of place with the bacon and herbs.
• Crispy Bacon Adds Flavor: Cooking the veggies in the rendered bacon fat gives this dish a deep, savory flavor.

Ingredients and Supplies for Bacon Cornbread Stuffing

There will be no soggy bread here! Toasting the cornbread and white bread before adding the liquid mixture will keep their chewy texture. Cooking veggies in bacon grease adds an appetizing flavor. Not to mention the nice crunch, crispy bacon adds to the stuffing!

Ingredients

For the Cornbread

• Milk
• Vegetable oil
• Eggs
• Cornmeal
• All-purpose flour
• Baking powder
• Salt

For the Cornbread Stuffing

• Cornbread (see recipe above), cut into ½-inch cubes
• White sandwich bread cut into ½-inch cubes
• Bacon, chopped
• Celery stalks, finely diced
• Small yellow onion, finely diced
• Garlic cloves, minced
• Fresh sage leaves, finely chopped (or dried sage)
• Eggs, lightly beaten
• Reduced sodium chicken broth
• Fresh parsley, chopped
• Salt
• Black pepper

Supplies

• 8×8-inch pan for cornbread
• Large skillet
• Air fryer (optional)
• 9×13-inch baking dish (for oven method)

How to Make Cornbread in the Air Fryer

Step 1: Preheat Air Fryer

Preheat your air fryer to 350°F (175°C).

Step 2: Mix Cornbread Batter

In a large bowl, whisk together the milk, vegetable oil, and eggs. Combine the cornmeal, flour, baking powder, and salt in another bowl. Pour the wet mixture into the dry ingredients, whisking until smooth.

Step 3: Cook Cornbread

Pour the batter into a greased silicone pan or an air fryer-safe baking dish. Cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan before cubing.

How to Make Bacon Cornbread Stuffing in the Air Fryer or Oven

Step 1: Dry the Bread

Preheat the oven to 375°F (190°C). Spread cubed cornbread and white bread onto two baking sheets. Bake until dry and lightly golden, about 15 minutes. For the air fryer: Toast the cubed bread in 2 batches at 400°F (200°C) for 5 minutes.

Step 2: Cook the Bacon and Veggies

In a large skillet, cook the chopped bacon over medium heat until it’s crispy. Add the celery, onion, and garlic to the skillet and sauté until translucent, about 4 minutes. Stir in the sage and transfer everything to a large bowl.

Step 3: Combine Ingredients

Add the dried bread cubes to the large bowl with the bacon and vegetables. Add the beaten eggs, chicken broth, parsley, salt, and pepper. Stir to coat the bread. Let the mixture sit for 5 minutes, then toss gently to ensure everything is evenly combined.

Step 4: Baking Instructions

• • Oven Method: Transfer the stuffing mixture into a greased 9×13-inch baking dish. Cover with foil and bake at 375°F (190°C) for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and slightly crispy.
  • Air Fryer Method (In Batches): If using an air fryer, divide the stuffing mixture into two batches. Place half the mixture in an air fryer-safe dish and cook at 350°F (175°C) for 15-20 minutes or until heated through and crispy on top. Repeat with the second batch.

Frequently Asked Questions

Is cornbread dressing the same as stuffing?

Stuffing is traditionally cooked inside the bird, while the dressing is baked separately. This recipe is technically a dressing, as it’s baked outside the turkey.

If you’d like to make actual stuffing, you can use 4 1/2 cups of this stuffing recipe for baking inside the bird. Then, place the remaining stuffing into a 9×9 baking dish and bake that in the oven or air fryer.

How wet should stuffing be before baking?

The mixture should be moist but not soggy. It should stick together slightly when pressed, but the excess liquid should not pool at the bottom. If you notice excess liquid in your bowl, allow the mixture to soak longer.

Why is my cornbread dressing mushy?

Your dressing may have too many wet ingredients, or the bread cubes may need to be dried more. Dry your bread cubes well and adjust the broth as needed.

How do you keep stuffing moist when cooking?

Cover the stuffing with foil for the first part of baking to trap moisture, then uncover it towards the end to let the top crisp up.

Final Thoughts

This Bacon Cornbread Stuffing is the perfect combination of savory, crispy, and moist. Its rich flavors and homemade touch make it a fantastic way to celebrate your holiday meal. Whether you bake it in the oven or cook it in an air fryer, this stuffing will surely be a crowd-pleaser that leaves everyone asking for seconds.

More Thanksgiving Dishes

• Slow Cooker Buttermilk Mashed Potatoes Recipe
• Easy Sweet Potato Casserole Recipe
• Homemade Cream Corn Recipe (Easy & Delicious!)
• Moist Fall-off-the-Bone Thanksgiving Turkey
• Creamy Baked Green Beans

Find all our side dish recipes here!

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Amazing Bacon Cornbread Stuffing Recipe

This bacon cornbread stuffing recipe is the perfect side dish for Thanksgiving dinner.

4.73 / 5 ( 33 Reviews )

Print Pin Rate

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Equipment

• 8x8 inch pan
• Large skillet
• 9x13-inch pan

Ingredients

Cornbread Recipe

• 1 ⅓ cups milk
• ¼ cup vegetable oil
• 2 eggs
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Cornbread Dressing/Stuffing

• 8x8 pan cornbread from above, cut into 1/2-inch cubes
• 8 slices white sandwich bread, cut into 1/2-inch cubes
• 6 slices bacon chopped
• 2 stalks celery finely diced
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried
• 2 eggs lightly beaten
• 2 ¾ cups reduced sodium chicken broth
• ½ cup chopped fresh parsley
• 1 ½ teaspoons salt
• ½ teaspoon pepper

Instructions

Cornbread

• Preheat oven to 375°F/190°C.
• In a bowl, whisk together the milk, vegetable oil, and eggs. In another bowl, mix the cornmeal, flour, baking powder, and salt. Pour the wet mixture into the dry ingredients and whisk until smooth. Pour into a greased 8x8-inch pan and bake at 350°F (175°C) for 25-30 minutes or until golden brown and a toothpick comes out clean. Let it cool before cutting into cubes.

Stuffing

• Dry the Bread Cubes: Preheat the oven to 375°F (190°C). Spread the cornbread and sandwich bread cubes on baking sheets and bake until dry and lightly golden, about 15 minutes.
• Cook Bacon and Vegetables: In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside, leaving the rendered fat in the skillet. Add the celery, onion, and garlic to the skillet, cooking until softened, about 4 minutes. Stir in the chopped sage.
• Mix Stuffing Ingredients: In a large bowl, combine the toasted bread cubes, cooked bacon, and sautéed vegetables. Add the beaten eggs, chicken broth, parsley, salt, and pepper. Toss well to combine, ensuring the mixture is evenly moist. Let it sit for 5 minutes to allow the flavors to meld.
• Bake the Stuffing: Transfer the mixture to a greased 9x13-inch baking dish. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and slightly crispy.
• Air Fryer Option: If using an air fryer, divide the mixture into two batches. Place the mixture in an air fryer-safe dish and cook at 350°F (175°C) for 15-20 minutes per batch or until heated through and golden on top.
• For stuffing: Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9x9 baking dish. Bake until top is golden brown, about 25-30 minutes.

Recipe Notes

The baked cornbread can be left in its pan at room temperature overnight or up to 2 days before making the stuffing, instead of oven drying (in step 3). You can skip the white bread and do all cornbread if you want, just double the cornbread recipe and bake it in a 9x13 for the same amount of time.

Nutrition

Calories: 271kcal | Carbohydrates: 30g | Protein: 9g | Fat: 13g | Sodium: 665mg | Fiber: 2g | Sugar: 3g