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Cranberry Apple Cornbread Stuffing

This Cranberry Apple Cornbread Stuffing recipe is a holiday favorite that brings the perfect balance of sweet and savory to the table. This dish makes a perfect side to any poultry dish or seasonal spread. Made with Kodiak Cakes Homestead Style Cornbread Mix, this stuffing features whole grain and non-GMO ingredients that will make you feel just as good as it tastes.

30 min
Prep Time
90 min
Cook Time
120 min
Total Time
serves 12
Est. Yield


For Cornbread batter:

  • 1 box Kodiak Cakes Homestead Style Cornbread mix
  • 2 eggs
  • 2 cups milk
  • 1/2 cup unsalted butter, melted

For Stuffing:

  • 3 cups chicken or vegetable broth
  • 2 large eggs, beaten
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 1 cup apple, diced
  • 1 cup fresh or frozen cranberries
  • 1 teaspoon fresh or dried sage, chopped
  • 1 teaspoon fresh or dried thyme, chopped
  • Salt to taste
  • Pepper to taste


  1. Preheat oven to 350° F and grease a 9”x 9” pan
  2. Combine ingredients in a mixing bowl and hand stir until blended
  3. Pour the batter into the greased pan and bake for 30-35 minutes until golden brown or a toothpick comes out clean. Let cool completely
  4. Dice the cornbread into small cubes and place in an even layer on a baking pan
  5. Lower the oven to 300° F. Toast the cornbread in the oven for 10-15 minutes. Remove and let cool
  6. Turn the oven back up to 375° F
  7. Whisk the broth and eggs together until combined. Set aside
  8. Heat the butter in a large skillet over medium-high heat. Add the garlic, onion, celery, apple, cranberries, sage, thyme, salt, and pepper. Cook for 4-5 minutes or until the fruits and vegetables begin to soften. Remove skillet from heat
  9. Gently fold in the toasted cornbread and the broth mixture until fully combined
  10. Transfer the stuffing into a greased 9” x 13” pan or casserole dish. Bake for 35-40 minutes or until browned
  11. Garnish with thyme and serve warm

Nutrition Facts


Recipe Makes approx. 12 Servings
Serving Size = 1 scoop

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