Cornbread Stuffing

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  • One 16 oz Package of Cornbread Mix
  • 10 slices White Bread, stale or dried in the oven
  • 2 large Onions, chopped
  • 4 stalks Celery, chopped
  • 6 tsp Butter
  • 4 Eggs, beaten
  • 1 tsp Badia Sea Salt
  • 1 tsp Badia Herbes de Provence French Blend
  • 1/4 tsp Badia Poultry Seasoning Southern Blend
  • 1 1/2 tsp Worcestershire Sauce
  • 1 cup Badia Chicken Flavor Bouillon, prepared


  1. Make cornbread according the the recipe on the box.
  2. Toast the bread on the oven rack at 350º for three minutes per side until crusty. Crumble.
  3. Cook celery and onions in butter until soft, about eight minutes.
  4. Combine all ingredients.
  5. Bake at 350º until warm, about 30 minutes.

This recipe is part of our Holiday Easy-To-Prepare Recipes.

Here you’ll find our take on TurkeySweet Potato CasseroleStuffed Cheesy MushroomsCoquitoSparkling CranberryPopcorn on the Cob, & Holiday Cupcakes