Jimmy Red Southern Cornbread Stuffing

Rich in tradition and bold in flavor, this Southern-style cornbread stuffing is a nod to classic Southern foodways. Using Jimmy Red heirloom cornmeal—a variety prized for its deep, earthy flavor—this stuffing is the perfect balance of rustic charm and modern gluten-free convenience. Fresh sage, thyme, and parsley add a fragrant herbal note, while sautéed onions and celery give it a savory backbone. Whether it’s for a holiday spread or a Sunday dinner, this cornbread stuffing celebrates the simplicity and soul of Southern cooking.

Jimmy Red Corn: Rescued From The Brink Of Extinction

Now protected in the Slow Food Ark of Taste, Jimmy Red was a Native American corn that made its way south to Florida, Georgia and the South Carolina Islands where it was largely used to create moonshine. It was not well known outside of bootlegger circles until the last of the bootleggers passed away and nearly took Jimmy Red with him. Lucky for us someone saved a couple of ears and gave them to a celebrated farmer and seed saver who found that this unique variety was good for much more than hooch. He gave seeds to several small farmers including Marsh Hen Mill who makes spectacular grits and cornmeal with the grain.

Why all the fuss? Jimmy Red is a distinctly unique corn with a nutty aroma and a personality all it's own. It has been said that tasting grits made of Jimmy Red is like tasting what grits must have tasted like in the 1800s.

Tips for Perfect Southern Cornbread Stuffing:

• Cornbread Texture: Southern-style stuffing benefits from slightly drier cornbread. If possible, make the cornbread a day in advance to allow it to firm up and absorb the broth more effectively.
• Bacon Drippings: For that truly traditional Southern flavor, bacon drippings can be used in place of butter when sautéing the vegetables. It imparts a smoky, rich taste that’s iconic in Southern cooking.
• Broth Choice: Chicken broth is often the classic choice in Southern kitchens, but vegetable broth works well for a vegetarian version.

Serving Suggestions:

This Southern-style cornbread stuffing is a perfect complement to roasted turkey, ham, or chicken, making it a staple for holiday feasts. Serve it with classic Southern sides like collard greens or sweet potato casserole to round out the meal.

Jimmy Red Southern Cornbread Stuffing

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Category

Side Dish

Servings

4

Gluten-free Southern-style cornbread stuffing made with Jimmy Red heirloom cornmeal, onions, celery, and fresh herbs. Perfect holiday side dish.

Author:

Lisa Riznikove

Ingredients

For The Cornbread

• 2 cups Jimmy Red cornmeal
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• 1½ tsp. kosher salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1½ cups full-fat buttermilk
• 2 large eggs, lightly beaten
• 1/2 cup plus 2 tablespoons melted butter or oil

For The Stuffing

• 4 cups cubed cornbread 
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 stalks celery, finely chopped
• 2 garlic cloves, minced
• 2 tsp fresh sage, finely chopped (or 1 tsp dried)
• 1 tsp fresh thyme, chopped (or ½ tsp dried)
• 2 tbsp fresh parsley, chopped
• ½ tsp salt, or to taste
• 1 tsp ground black pepper
• 1–11/2 cups vegetable or turkey broth
• 2 large eggs, beaten

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Directions

Make The Cornbread

1. Preheat your oven to 400°F. Grease a 9-inch square baking dish or cake pan.

2. In a large bowl, whisk together the cornmeal, baking powder, and salt.

3. In a separate bowl, mix the buttermilk, eggs, and melted butter.Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.

4. Transfer the batter to your prepared baking dish and bake for 20–25 minutes or until a toothpick inserted in the centre comes out clean. Let the cornbread cool before cutting it into bite-sized cubes.

Make The Stuffing

1. In a large pan, heat the olive oil (or butter) over medium heat.Add the diced onion and chopped celery. Sauté for about 5 minutes until softened and translucent.

2. Stir in the garlic, sage, thyme, parsley, salt, and pepper. Cook for another 1–2 minutes until fragrant, then remove from heat.

3. Preheat your oven to 350°

4. In a large mixing bowl, combine the crumbled cornbread with the cooked vegetables and herbs.

5. Pour in 1 cup of broth and stir to combine. Add more broth if the mixture feels too dry, but ensure it’s not overly soggy.

6. Mix in the beaten eggs, which will help bind the stuffing together. Transfer the stuffing mixture to a greased baking dish.

7. Cover the dish with foil and bake for 25 minutes.

8. Remove the foil and bake uncovered for another 15–20 minutes, or until the top is golden and crisp.Let the stuffing sit for 5–10 minutes before serving.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.