This small batch Cornbread Stuffing puts a twist on the traditional by adding crispy pancetta and tangy sun-dried tomatoes to create a delicious Thanksgiving side dish!

Overhead shot of Sundried tomato Cornbread Stuffing in a white serving dish with fall leaves scattered on the side

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Thanksgiving can be a bit daunting.....so much planning, so much cooking. So much mess....... and such a great way to connect with family and friends!

I still remember the first time I made Thanksgiving dinner on my own. It was my senior year of college and while I'll spare you the details, let's just say that was my first experience with a significant kitchen mishap!

Close up of cornbread stuffing topped with chopped Italian parsley

I've spent a lot of time since then developing and testing Thanksgiving recipes and have learned that side dishes are some of my favorites. Unique versions of traditional side dishes can make for a much more interesting Thanksgiving dinner!

Cornbread stuffing on a black matte plate

I came across the original recipe for this stuffing in Sunset Magazine many, many years ago. As soon as I read the ingredients....cornbread, pancetta, sundried tomatoes, I immediately knew it would be a winner! I've modified it a bit since to add more flavor and make it a little less complex to prepare. Are you ready for the ultimate Thanksgiving side dish?

Contents:

Ingredient Notes
Tips for the best stuffing
Step-by-step instructions for making stuffing (dressing)
Make Ahead Tip
Recommended Tools
More Thanksgiving side dishes
Sundried Tomato Pancetta Cornbread Stuffing

Close up of cornbread stuffing in a white serving dish

Ingredient Notes

The full list of ingredients and quantities can be found in the recipe card below.

Cornbread mix: I use Jiffy cornbread mix because I like the taste and texture for this recipe. You can use any brand or recipe that you like. You need a mix or recipe that yields 12 muffins.
Pancetta: I prefer to use thinly sliced pancetta for this recipe. Since it's thin, it crisps up nicely. You can also use chopped (cubed) pancetta. If you use the pre-chopped version it will take a bit longer to cook.
Sun-dried tomatoes: You'll want the kind packed in oil. The oil keeps them from drying out when you cook the stuffing and adds extra flavor.
Water chestnuts: If you buy the pre-sliced kind you'll save a little bit of prep time. You need one can.

Tips for the best stuffing

With everything you might be thinking about prepping for Thanksgiving, here are a few tips to ensure making this recipe goes smoothly.

Do some prep work: Make the cornbread a day or two in advance. It won't crumble as much as when it's fresh so you get a better texture in your stuffing.
Plan enough time: You need to allow about 2 hours total time which includes baking the cornbread, letting it cool and preparing and baking the stuffing.
Make it in advance: Since the flavors come together nicely when it sits overnight, this is an ideal dish to prep the day before Thanksgiving.

Step-by-step instructions for making stuffing (dressing)

There are a couple of key steps to making stuffing. The full printable recipe card is below, but let’s walk through the details before you get started.

Cornbread mix spread in a quarter sheet pan

Make the cornbread: Spread the cornbread mix into a quater sheet pan and bake. Ideally, you want the cornbread to be a bit on the dry side before toasting the cubes so try to make it a day or two in advance.

Cooked cornbread in sheet pan sliced into cubes

Make bread cubes: Once the cornbread is cooked, you can slice it into cubes right in the sheet pan.

Transfer the cubes: Transfer the sliced cubes to a larger rimmed baking sheet. A half sheet works best.

Toasted cornbread cubes on a dark baking sheet

Toast the cornbread: Toast the cubes for about 20 minutes, until they start to turn golden grown on the edges. Toasting the cornbread helps it absorb some of the liquid ingredients so you get better consistency in your stuffing.

Cornbread cubes, sauted veggies, cooked pancetta and sundried tomatoes on a baking sheet

Mix it all up: Add the sauteed veggies, cooked pancetta, sundried tomatoes and water chestnuts to the baking sheet with the cornbread cubes and mix everything together.

Bake again: Once everything is well mixed, slowly pour the chicken broth over the mixture and stir again. How much chicken broth you use depends on the consistency you prefer. Add more for a creamy stuffing, use less if you prefer it a bit more crunchy. Once you've mixed everything up well, spoon all of the stuffing into a 9x9 or larger baking dish. If you are serving right away, bake it at 250°F for 20 minutes. If you are serving later, cover it tightly and refrigerate until you are ready to finish it up.

Make Ahead Tip

You can make the entire dish a day ahead and then cover and refrigerate until you are ready to cook it. Be sure to review the recipe notes for tips on cooking if you make the stuffing ahead of time.

Recommended Tools

Rimmed Baking Sheet – A rimmed baking sheet, or quarter sheet pan, is a cookie sheet with sides. A quarter sheet, which is the ideal size for this recipe, measures approximately 13x9.5.

Large baking dish - You'll need a 9x9-inch or larger baking dish for this recipe. I like to use a nicer dish so you can serve the stuffing from the same dish you bake it in. I particularly like this one from Crate & Barrel as you can put the hot dish directly into the wire rack and take it straight to the table.

More Thanksgiving side dishes

If you are looking for other side dishes to add to your Thanksgiving table, check out these reader favorites.

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Thanksgiving cornbread stuffing in a large white serving dish

Sundried Tomato Pancetta Cornbread Stuffing

Author: Kathryn | Urban Foodie Kitchen

This Cornbread Stuffing puts a twist on the traditional by adding crispy pancetta and tangy sundried tomatoes for a delicious Thanksgiving side dish!

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Prep Time 35

Cook Time 1 15

Total Time 1 50

Course Veggies & Sides

Cuisine American

Servings - 8 servings

Ingredients

For the cornbread:

2 boxes Jiffy Corn muffin mix
2 eggs
⅔ cup 2% milk

For the stuffing:

4 ounces thinly sliced pancetta, chopped
1 ¼ cups chopped onion
⅔ cup finely chopped celery
2 cloves garlic, minced
½ cup sundried tomatoes, chopped
1 (8 ounce) can water chestnuts, chopped
⅓ cup Italian parsley leaves, chopped
1 tablespoons dried basil
1 tablespoons dried rosemary
2 teaspoons dried sage
½ tablespoon dried thyme
¾ teaspoon ground pepper
2 tablespoons butter, melted
1 - 1 ½ cups chicken broth

Instructions

For the cornbread:

This step is ideally completed the day before you assemble the rest of the stuffing. Pre-heat oven to 400°F.
Make the cornbread. Pour the corn muffin mixes into a large mixing bowl. Add eggs and milk. Stir until combined. The batter will be slightly lumpy. Spray a quarter sheet baking pan (13x9.5) with cooking spray. Pour the batter into the pan. Bake for 10-12 minutes, until the edges begin to turn slightly golden brown and a knife or toothpick comes out clean.

For the stuffing:

Toast the cornbread. Pre-heat oven to 350°F. Using a sharp knife, cut the cornbread into ~ ¾" cubes. Place cubes on a rimmed baking sheet and bake for 20-25 minutes until edges begin to turn golden brown. When the cornbread is done toasting remove from oven. If serving the stuffing immediately reduce oven temperature to 250°F.
Cook the Pancetta. While cornbread cubes are baking, heat a saute pan over medium-low heat. Add the pancetta and cook 8-9 minutes, stirring frequently. Using a slotted spoon remove the pancetta from the pan and drain on a plate lined with paper towels. Leave the cooking fat in the pan.
Saute the veggies. Add the onion and celery to the saute pan. Cook for 5 minutes, stirring frequently. Add the garlic and cook for an additional minute. Remove pan from heat.
Make the stuffing. Add the pancetta, onion and celery mixture, cooked pancetta, water chestnuts, sundried tomatoes, parsley, dried spices and melted butter to the baking sheet with the cornbread cubes and mix everything together. Slowly add the chicken broth, about a ½ cup at a time, mixing after each addition, until desired consistency is reached. For more crunchy stuffing you'll want to use about 1 to 1 ¼ cups of broth. For chewier stuffing you'll use the entire 1 ½ cups.
Bake the stuffing. Spoon the stuffing into a 9x9 (or larger) baking dish. Either cover tightly with aluminum foil and refrigerate until ready to bake or place in an oven heated to 250 degrees and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes. Serve immediately.

Notes

If you refrigerate the stuffing prior to baking, increase baking time to 40-45 minutes, keeping the stuffing covered for the first 30 minutes.

Keywords : Thanksgiving side dishes, unique stuffing recipes

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This post was originally published in November 2016. It was updated in November 2025 with some new information and photos. Some changes were made to the original recipe.