Cornbread Stuffing

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recipe by Drop

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon
based on 1 ratings

Easy cornbread stuffing with lots of flavor: fresh rosemary, sweet-tart cranberries, pine nuts and a little fennel. Make our Golden or Gluten-Free Cornbread one day before so it will be crumbly.

recipe updated Jul 1, 2020


  • Cornbread loaf icon
    Cornbread loaf
    700g (about 1½)
  • Dried cranberries icon
    Dried cranberries
    100g (about 1 cup)
  • Pine nuts icon
    Pine nuts
    60g (about ½ cup)
  • Fresh rosemary icon
    Fresh rosemary
    1½ tbsp
  • Black pepper icon
    Black pepper
    1⅛ tsp
  • Vegetable stock icon
    Vegetable stock
    230ml (1 cup)
  • Onion icon
    220g (about 1½)
  • Fennel bulb icon
    Fennel bulb
    100g (about ½)
  • Chili flakes icon
    Chili flakes
    1¼ tbsp
  • Sea salt icon
    Sea salt
    1 pinch


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Square pan - 9"
  • kCook icon Frying pan

Step preview

  1. Pre-heat oven - 150°C
  2. Grease a clean square pan
  3. Add cornbread loaf, dried cranberries, pine nuts, fresh rosemary, black pepper and vegetable stock to a clean large mixing bowl then set aside
  4. Add onion, fennel bulb, chili flakes and sea salt to a clean medium bowl
  5. Sauté onion mixture in frying pan
  6. Transfer onion mixture to bread
  7. Mix until well combined
  8. Transfer bread to square pan
  9. Cover with foil
  10. Bake - 30 min, 150°C
  11. Uncover
  12. Bake until golden brown - 15 min, 150°C
  13. Serve
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