Rustic Maple Bacon Skillet Cornbread Stuffing

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 30 minutes (using prepared cornbread)
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes (plus time to bake cornbread, if needed)

Quick Ingredients

• 10 cups 3/4-inch cornbread cubes (day-old preferred)
• 12 oz thick-cut smoky bacon, chopped
• 1 large yellow onion, finely chopped
• 3 ribs celery, finely chopped
• 3 cloves garlic, minced
• 2 Tbsp fresh sage, finely chopped (or 2 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp smoked paprika (optional, for extra smokiness)
• 4 Tbsp unsalted butter, melted (for maple-butter)
• 3 Tbsp pure maple syrup (dark/amber)
• 2–2 1/2 cups low-sodium chicken or turkey broth, warmed
• 2 large eggs, lightly beaten
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)

Do This

• 1. Heat oven to 325°F. Spread cornbread cubes on a sheet pan and toast 15–20 minutes until dry and lightly golden. Cool. Increase oven to 375°F.
• 2. In a 12-inch cast-iron skillet, cook chopped bacon over medium heat until crisp. Transfer bacon to a plate; reserve 2–3 Tbsp bacon fat in the pan.
• 3. Add onion and celery to the skillet; cook 6–8 minutes until soft. Stir in garlic, sage, thyme, smoked paprika, salt, and pepper; cook 1–2 minutes more.
• 4. In a bowl, whisk warm broth and eggs. In a large mixing bowl, combine toasted cornbread, cooked veggies, and bacon. Pour broth mixture over and gently toss until evenly moistened.
• 5. In a small bowl, whisk melted butter, maple syrup, and 2 Tbsp bacon drippings.
• 6. Grease the skillet (if needed), pack stuffing mixture in, drizzle evenly with maple-bacon butter, and cover loosely with foil.
• 7. Bake at 375°F for 25 minutes covered, then uncover and bake 10–15 minutes more until the top is deeply golden and crisp. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Rustic and hearty: toasted cornbread, smoky bacon, and sage make this stuffing taste like a cozy winter cabin in a skillet.
• Maple-butter drippings add just the right hint of sweetness to balance the salty, savory flavors.
• All-in-one skillet: fewer dishes, beautiful presentation, and a crisp edge-to-center texture.
• Flexible: use homemade or store-bought cornbread, adjust herbs and sweetness to your taste.

Grocery List

• Produce: 1 large yellow onion, 3 ribs celery, 3 cloves garlic, fresh sage, fresh thyme (optional), fresh parsley (optional garnish).
• Dairy: Unsalted butter, eggs, milk or buttermilk (if making cornbread from scratch).
• Pantry: Cornbread or cornbread mix / cornmeal and flour, baking powder, sugar, kosher salt, black pepper, smoked paprika, pure maple syrup, chicken or turkey broth, vegetable oil or additional butter for greasing.
• Meat: 12 oz thick-cut smoky bacon.

Full Ingredients

Cornbread Base

• Option 1 (recommended): 10 cups day-old cornbread, cut into 3/4-inch cubes (about 1 standard 9 x 13-inch pan of cornbread).
• Option 2 – Homemade Cornbread (makes about 10 cups cubes):
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 2 Tbsp granulated sugar
  • 2 large eggs
  • 1 1/2 cups milk or buttermilk
  • 1/3 cup unsalted butter, melted and slightly cooled (plus extra for greasing the pan)

For the Maple-Bacon Skillet Cornbread Stuffing

• 10 cups cornbread cubes (from above), slightly dried or toasted
• 12 oz thick-cut smoky bacon, cut into 1/2-inch pieces
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 3 ribs celery, finely chopped (about 1 1/4 cups)
• 3 cloves garlic, minced
• 2 Tbsp fresh sage, finely chopped (or 2 tsp dried rubbed sage)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp smoked paprika (optional, for deeper smokiness)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2–2 1/2 cups low-sodium chicken or turkey broth, warmed
• 2 large eggs, lightly beaten
• 1–2 Tbsp butter or neutral oil for greasing the skillet (if needed)

Maple-Butter Bacon Drippings

• 4 Tbsp unsalted butter, melted
• 3 Tbsp pure maple syrup (dark/amber for best flavor)
• 2 Tbsp reserved bacon drippings
• Pinch of kosher salt, to taste

Optional Garnish

• 1–2 Tbsp fresh parsley, chopped
• Additional chopped fresh sage leaves

Step-by-Step Instructions

Step 1: Make or Prepare the Cornbread

If you already have day-old cornbread, skip to Step 2. To make it from scratch, preheat your oven to 400°F. Grease a 9 x 13-inch baking pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk the eggs and milk (or buttermilk), then stir in the melted butter. Pour the wet ingredients into the dry and stir just until combined; do not overmix. Spread the batter evenly in the prepared pan and bake for 18–22 minutes, until golden on top and a toothpick inserted in the center comes out clean. Cool completely, then cut into 3/4-inch cubes. For best texture, let the cornbread sit uncovered at room temperature for several hours or overnight to dry slightly.

Step 2: Dry and Toast the Cornbread Cubes

Preheat the oven to 325°F with a rack in the center. Spread the cornbread cubes in a single layer on one or two large baking sheets. Toast for 15–20 minutes, gently stirring once halfway through, until the cubes feel dry on the outside and lightly golden but not hard all the way through. This step keeps the stuffing from turning mushy. Remove from the oven and let cool to room temperature. Increase the oven temperature to 375°F for baking the stuffing.

Step 3: Cook the Bacon Until Crispy

Place a 12-inch cast-iron skillet over medium heat. Add the chopped bacon in an even layer and cook, stirring occasionally, for 8–12 minutes until the fat is rendered and the bacon pieces are deeply browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the drippings in the pan. Carefully pour off excess fat, leaving about 2–3 Tbsp in the skillet. Reserve an additional 2 Tbsp bacon drippings in a small bowl for the maple-butter mixture. If you have more drippings than needed, save them for another recipe or discard.

Step 4: Sauté the Aromatics with Sage and Spices

In the same bacon-slicked skillet over medium heat, add the chopped onion and celery. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and beginning to turn golden at the edges. Add the minced garlic, chopped sage, thyme, smoked paprika (if using), salt, and pepper. Cook for 1–2 minutes more, stirring constantly, until fragrant and the garlic is no longer raw. Remove the skillet from the heat and set aside; if your skillet is very full, you can transfer the vegetable mixture to a large mixing bowl to make tossing easier later.

Step 5: Toss the Stuffing with Broth and Eggs

In a medium bowl or large measuring cup, whisk together the warm broth and beaten eggs until well combined. Place the cooled toasted cornbread cubes in a large mixing bowl if they are not already there. Add the cooked onion–celery mixture and the crispy bacon pieces. Gently toss to distribute everything evenly. Pour about two-thirds of the broth-and-egg mixture over the cornbread and gently fold with a large spoon or your hands, being careful not to break the cubes too much. Add more of the liquid, a bit at a time, until the cornbread is evenly moistened but not soupy. You may not need the full 2 1/2 cups; different cornbreads absorb differently. Taste a small piece and adjust salt and pepper as needed.

Step 6: Mix the Maple-Butter Drippings and Fill the Skillet

In a small bowl, whisk together the melted butter, maple syrup, reserved 2 Tbsp bacon drippings, and a pinch of salt until smooth and glossy. Lightly grease the cast-iron skillet with butter or oil if the sides look dry. Spoon the stuffing mixture back into the skillet, gently pressing it into an even layer without compacting it too hard (you want some air pockets for a lighter texture). Drizzle the maple-butter bacon mixture evenly over the top, letting it soak into the nooks and crannies. Cover the skillet loosely with foil, tenting it so it does not touch the stuffing.

Step 7: Bake Until Golden, Crisp, and Fragrant

Place the skillet in the 375°F oven and bake, covered, for 25 minutes so the center heats through and the flavors meld. Remove the foil and continue baking for 10–15 minutes more, until the top is deeply golden-brown and crisp around the edges, and the stuffing feels set when gently pressed in the center. If it seems dry, you can drizzle a few more tablespoons of warm broth around the edges and bake 5 minutes more. Remove from the oven and let rest for 10 minutes. Garnish with chopped fresh parsley and extra sage, if desired. Serve straight from the cast-iron skillet at the table for a rustic presentation.

Pro Tips

• Dry cornbread is key: Slightly stale or oven-toasted cornbread holds its shape and gives you that perfect mix of crisp top and tender middle.
• Control the moisture: Add the broth-and-egg mixture gradually. Different cornbreads (sweet, coarse, boxed mix) soak up liquid differently.
• Use good maple syrup: Dark or amber-grade pure maple syrup adds depth without making the stuffing taste like dessert.
• Do not skimp on the skillet: A heavy cast-iron skillet builds a deeply browned, slightly chewy crust on the bottom and sides.
• Taste before baking: Sample a small bite of the mixture before it goes into the oven and adjust salt, pepper, and herbs to your liking.

Variations

• Apple-sage twist: Add 1 peeled, diced apple (such as Honeycrisp or Granny Smith) when you sauté the onions and celery for a subtle sweetness that plays nicely with the maple and bacon.
• Spicy maple-jalapeño: Add 1–2 finely chopped jalapeños (seeds removed for milder heat) with the aromatics, and stir 1/4–1/2 tsp red pepper flakes into the maple-butter mixture.
• Cheesy version: Fold 1–1 1/2 cups shredded sharp cheddar or smoked gouda into the stuffing mixture before baking for an extra-rich, melty layer.

Storage & Make-Ahead

To make ahead, you can prepare the entire stuffing mixture through Step 5 up to 1 day in advance. Store it in an airtight container in the refrigerator, and keep the maple-butter drippings in a separate small container. When ready to bake, bring both to room temperature for 20–30 minutes, transfer the stuffing to a greased skillet, drizzle with the maple-butter, and bake as directed (you may need an extra 5–10 minutes if it is very cold). Leftover baked stuffing keeps well in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven or toaster oven, covered with foil for the first 10 minutes, then uncovered for 5–10 minutes to re-crisp the top. Stuffing can also be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe): about 480 calories; 25 g fat; 10 g saturated fat; 35 g carbohydrates; 3 g fiber; 12 g sugar; 20 g protein; 980 mg sodium. Actual values will vary based on brand of cornbread, broth, bacon, and exact portion size.