This cozy and comforting cornbread and Ground Beef Stuffing combines fresh herbs, crisp vegetables, juicy beef, and golden cornbread for a simple, delicious side that shines on Thanksgiving or any family dinner.
This post is sponsored by the Ohio Beef Council; opinions are my own. Thanks for supporting beef farmers!
Stuffing is one of my favorite holiday sides, and this beefy cornbread version elevates the classic dressing with extra flavor and texture. Ground beef adds savory richness and protein, while cornbread lends a slightly sweet, tender crumb.
Why you’ll love this cornbread and beef stuffing
- A fresh take on a classic. If you want something different from the usual bread-based dressing, the cornbread and beef combination offers a satisfying twist that still feels familiar.
- Make-ahead friendly. Assemble this dish a day ahead, refrigerate, then bake when you’re ready. That frees up time on the big day and reduces oven stress.
- More protein. Ground beef boosts protein and heartiness—this side could even serve as a main if you pair it with a vegetable and salad.
Did you know?
Modern beef production in the U.S. has become more efficient and sustainable over time, reducing the industry’s overall carbon footprint.
Ingredients and substitutions
- Cornbread: Homemade or store-bought both work. Use very dry or stale cornbread cubes so the stuffing holds texture rather than becoming soggy.
- Ground beef: Choose 85–90% lean for good flavor without excess grease. If you find ground beef sausage, it makes an extra-flavorful option.
- Celery: Adds crunch; reduce if you prefer less.
- Onion: Sweet yellow or white onion is fine.
- Butter: Salted or unsalted—adjust added salt if you use salted butter.
- Fresh herbs: Sage, thyme, and parsley are ideal. Fresh yields the best flavor, but dried can be used in a pinch.
- Garlic: Freshly minced is best.
- Eggs: Large eggs bind the mixture and help create a light texture.
- Broth: Beef broth emphasizes the beef flavor; chicken broth or stock will also work.
- Salt and pepper: Adjust to taste.
To freeze beef, keep it in its original packaging up to two weeks. For longer storage, wrap tightly in heavy-duty foil or place in freezer bags and remove excess air.
Step-by-step instructions
- Prepare cornbread: either bake and cool it, or use store-bought. Cube the cornbread and dry it in a 275°F oven for 30–45 minutes, tossing occasionally, until mostly dry. You can also leave it out overnight before finishing it in the oven.
- Chop the onion, celery, garlic, and fresh herbs.
- In a large skillet, melt butter over medium-high heat. Sauté onion and celery until the onion becomes translucent.
- Add the ground beef and brown it. Reduce heat to medium, then stir in the herbs, garlic, salt, and pepper. Cook for about one more minute and remove from heat.
- In a large bowl, combine the dried cornbread cubes with the beef and vegetable mixture.
- Whisk eggs and beef broth together, then pour over the cornbread mixture. Gently toss to coat—cornbread will crumble some, which is normal. If the mixture seems dry, add more broth.
- Transfer to a greased 9×13-inch baking pan or casserole dish and cover with foil.
- Bake in a preheated 375°F oven for about 20 minutes covered. Remove foil and bake an additional 10 minutes, until the top is golden and the center is set with no excess moisture.
- Allow to cool about 5 minutes before serving.
Recipe tips
- Prep ahead: Assemble the stuffing in the greased pan, cover, and refrigerate overnight. Add a little extra beef broth before baking if it seems dry.
- Store-bought shortcuts: Ready-to-use cornbread cubes save time and still work well.
- Dry the cornbread: Very dry, crouton-like bread produces the best texture and prevents a mushy result.
- Turn it into a main: Add diced peppers, mushrooms, or a sprinkle of cheese to serve as a comforting casserole with a side salad.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. Before reheating, add a splash of beef broth or brush the top with melted butter to restore moisture. To freeze, cool completely, transfer to an airtight, freezer-safe container, and freeze up to 3 months.
Other beef recipes
Dinner
Simple Ground Beef Pasta Skillet
Dinner
Ground Beef Pot Pie
Soups & Chilis
Slow Cooker Shredded Beef Chili
Slow Cooker
Crock Pot Shredded Beef
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Cornbread and Ground Beef Stuffing
Ingredients
- 12–14 cups cornbread cubes, stale/dried out
- 4–5 celery stalks, chopped (about 2 cups)
- 1 large onion, diced
- 1 lb ground beef (85–90% lean)
- 4 tablespoons butter
- 2 tablespoons fresh sage, chopped
- 1½ tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2–3 garlic cloves, minced
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 large eggs
- 2–2½ cups beef broth
- Optional add-ins: dried cranberries, chopped nuts, sautéed mushrooms, diced apples
Instructions
- Add dried cornbread cubes to a large bowl.
- In a large skillet, melt butter over medium-high heat. Add onion and celery and sauté until the onion becomes translucent.
- Add and brown the ground beef. Reduce to medium, stir in herbs, garlic, salt, and pepper, cook one minute, then remove from heat.
- Add the beef and vegetable mixture to the bowl with cornbread cubes.
- Whisk eggs and beef broth together. Pour over the cornbread mixture and gently toss to coat. Add more broth if it seems dry.
- Transfer to a greased 9×13-inch baking pan, cover with foil, and bake at 375°F for 20 minutes. Remove foil and bake an additional 10 minutes until golden and set. Cool 5 minutes before serving.
Notes
- Make ahead: Assemble in the pan, cover, and refrigerate overnight. Add a splash of broth before baking if needed.
- Shortcuts: Use store-bought cornbread cubes to save time.
- Dry bread: Very dry cornbread gives the best texture and prevents sogginess.
- Make it a meal: Add vegetables or cheese to serve as a hearty casserole.
Nutrition
Calories: 303 kcal • Carbohydrates: 33 g • Protein: 16 g • Fat: 12 g • Sodium: 659 mg
Nutrition values are approximate.