Southern Style Cornbread Stuffing with Pumpkin Seeds

Southern Style Cornbread Stuffing with Pumpkin Seeds

Today I am sharing a family favorite recipe, my southern style cornbread stuffing that I have dressed up with pumpkin seeds this holiday season. 

I mentioned, Southern Style Cornbread Stuffing with Pumpkin Seeds, in my How to Host Friendsgiving post last month. I have received several requests for the actual recipe. So I decided, what a perfect post with Thanksgiving right around the corner. So, if you are in the market to try something new, or rather something old and new. This recipe is the perfect mix of both, since it is an updated version of my mother’s traditional southern dressing we had every year fused with a few trendy new twists for some seasonal flare. 
Growing up in my house Thanksgiving mornings were spent watching the Macy’s parade and helping mom in the kitchen, learning all her secrets to that perfect meal. I remember thinking why does she pre-cook the onions and celery for the dressing, they will cook in the oven…. Well duh, now I know it was to caramelize the onions for more flavor, but as kid I had no idea. 
I still always have happy memories associated with Thanksgiving dinners and they make me think fondly of my mom and how hard she worked to make sure that everything was perfect. In the sense that food equaled love, and therefore she was baking her way right into our hearts. Now days, I can not eat like I used to but I still love to partake in a few of those memorable flavors that will always transport me back to my childhood kitchen, where I would watch my mama cook.

5 from 3 votes

Southern Style Cornbread Stuffing with Pumpkin Seeds

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 280 kcal


  • 2 Boxes Jiffy Corn Bread Prepared according to box
  • 5 Ribs Celery Diced
  • 1 Vidalia Onion Minced
  • 1 stick Butter
  • 8 cups Chicken Stock
  • 5 Eggs Beaten
  • 1 tsp Sage Fresh Minced
  • 1 Tbsp Poultry Seasoning
  • 1 cup Pumpkin Seeds
  • 1 sleeve Ritz Crackers
  • 1 tsp Salt
  • 1 tsp Pepper


  1. Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, and cracker set aside to side.

  2. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until translucent, approx. 5 to 10 minutes. 

  3. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.

  4.  Add beaten eggs and mix well. 

  5. Pour mixture into a greased pan top with crushed crackers and pumpkin seeds and bake 45 to 60 minutes.

    ***This can be pre made, for busy Thanksgiving Day dinners, and stored in refrigerator until ready to bake. 

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  1. Great beat Jen love your blog so much you are really doing a great job!

  2. Outstanding story recipe and love that it comes from your mom and her family those are always the best recipes to share.

  3. This sounds so good! Honeslty everthing you make looks and sounds amazing! I kinnda just want to come to your house for Thanksgiving!

  4. You know I like a good southern dressing, but I like the idea of a fusion recipe especially for the northern folks, like your husband, that come to dinner, lol.

  5. I LOVE cornbread stuffing, and I think the pumpkin seeds are the perfect addition. I wish I was assigned stuffing this year for family Thanksgiving. I might have to bring it anyway!

  6. You always have the best holiday stuff, so glad I had the time to stop by your site today.

  7. This dish looks great I love the structure of this post and how you drew on your memories of your mom. You reinforced the idea of the emotional connect we all have with food.

  8. Yum the pumpkins seeds are a nice twist on a old favorite I must try it this year.

  9. I would not have thought to put pumpkin seeds in stuffing, but this combo sounds delicious and is such a great way to use up those fall pumpkins!

  10. Well this certainly sounds tasty I love the idea of topping it with pumpkin seeds those are super healthy for you, better than Ritz crackers, lol.

  11. We are a house divided too! My husband likes stuffing, particularly oyster stuffing…. and I a southern belle grew up on cornbread dressing probably much like you. I will have to try this recipe and see if it can be a good compromise for us.

  12. I love the idea of adding pumpkin seeds to a stuffing!! I’m sure this recipe will be a Thanksgiving crowd pleaser, thanks for sharing!

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