This hot honey cranberry bacon cornbread stuffing takes traditional holiday sides to a whole new level with sweet heat from honey, crispy bacon bits, and tart cranberries nestled in buttery cornbread cubes. Perfect for Thanksgiving or any festive gathering, this hot honey cranberry bacon cornbread stuffing delivers bold flavors that’ll have everyone asking for seconds.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 70 MIN
Ingredients
For the Base:
| Ingredient | Amount |
|---|---|
| Cornbread (day-old, cubed) | 6 cups |
| Bacon (thick-cut) | 8 slices |
| Unsalted butter | 4 tablespoons |
| Yellow onion (diced) | 1 medium |
| Celery stalks (diced) | 3 stalks |
| Fresh sage (chopped) | 2 tablespoons |
| Fresh thyme (chopped) | 1 tablespoon |
For the Liquid Mixture:
| Ingredient | Amount |
|---|---|
| Chicken or vegetable stock (low-sodium) | 2 cups |
| Hot honey | 1/3 cup |
| Dried cranberries | 3/4 cup |
| Eggs (beaten) | 2 large |
| Kosher salt | 1 teaspoon |
| Black pepper (freshly ground) | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
Step-by-Step Instructions
Phase 1: Preparing the Cornbread Base (10 minutes)
Step 1: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier later.
Step 2: Spread your 6 cups of cubed cornbread onto a large baking sheet in a single layer. If your cornbread isn’t day-old, toast the cubes in the oven for 8-10 minutes until slightly dried but not browned. This step is important because dry cornbread absorbs the liquid mixture better without becoming mushy.
Step 3: Transfer the toasted cornbread cubes to a large mixing bowl and set aside. The cubes should feel firm to the touch but not rock-hard.
Phase 2: Cooking the Bacon and Aromatics (15 minutes)
Step 4: Place the 8 bacon slices in a cold large skillet and turn heat to medium. Starting with a cold pan helps the bacon render fat evenly and cook more uniformly. Cook for 8-10 minutes, flipping occasionally, until the bacon reaches your desired crispness. I prefer it crispy since it adds nice texture contrast.
Step 5: Remove bacon to a paper towel-lined plate and let it cool for 3 minutes. Don’t discard the bacon fat in the pan—you’ll need 2 tablespoons for the next step. If you have more than that, carefully pour off the excess (save it for another use!).
Step 6: Return the skillet with 2 tablespoons bacon fat to medium heat. Add the 4 tablespoons butter and let it melt completely, swirling the pan to combine the fats. This creates an incredibly flavorful base for your aromatics.
Step 7: Add the diced onion and diced celery to the hot fat. Cook for 6-8 minutes, stirring every minute or so, until the vegetables soften and the onion turns translucent. You’ll know they’re ready when the onion pieces no longer have any raw crunch and smell sweet.
Step 8: Stir in the 2 tablespoons fresh sage and 1 tablespoon fresh thyme. Cook for just 1 minute until you can smell the herbs becoming fragrant. This brief cooking time releases the herbs’ essential oils without burning them or making them taste bitter.
Step 9: Chop your cooled bacon into 1/2-inch pieces (smaller pieces distribute better throughout the stuffing). Add the bacon pieces to the vegetable mixture and stir to combine. Remove the skillet from heat.
Phase 3: Assembling the Stuffing (10 minutes)
Step 10: In a medium bowl, whisk together the 2 cups stock, 1/3 cup hot honey, 2 beaten eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Whisk vigorously for 30 seconds until the honey dissolves completely and the mixture looks uniform. The hot honey adds that signature sweet-heat kick that makes this recipe special.
Step 11: Pour the bacon-vegetable mixture over the cornbread cubes in your large bowl. Use a rubber spatula to gently fold everything together, making sure every cube gets coated with some of the flavorful mixture.
Step 12: Add the 3/4 cup dried cranberries and fold them in. The cranberries add pops of tart sweetness that balance the hot honey perfectly.
Step 13: Pour the liquid mixture over the cornbread combination. Use your hands or a large spoon to gently toss everything together. Work carefully—you want every cube moistened but not mashed. The mixture should look wet but the cubes should still hold their shape. Let it sit for 2 minutes so the cornbread can absorb some liquid.
Phase 4: Baking (45 minutes)
Step 14: Transfer the mixture to your prepared baking dish, spreading it evenly. Press down lightly with your spatula to create an even layer, but don’t pack it too tightly—you want some air pockets for texture.
Step 15: Cover the dish tightly with aluminum foil. This traps steam and prevents the top from drying out during the initial baking phase.
Step 16: Bake covered for 30 minutes. The stuffing is steaming and cooking through during this time.
Step 17: Remove the foil carefully (hot steam will escape!). Return to the oven uncovered and bake for an additional 15 minutes until the top turns golden brown and slightly crispy. The edges should look toasted and you might see some caramelization from the hot honey.
Step 18: Remove from oven and let rest for 5 minutes before serving. This resting time lets the stuffing set up slightly, making it easier to scoop and serve.
Chef’s Notes
Tip 1: Make your own hot honey by warming 1/3 cup regular honey with 1-2 teaspoons red pepper flakes for 5 minutes, then straining. Control the heat level to your preference—more flakes mean spicier stuffing.
Tip 2: Day-old cornbread works best because it’s drier and absorbs liquid without falling apart. If you’re using fresh cornbread, cube it and leave it uncovered on your counter overnight, or toast it in a 250°F oven for 15 minutes.
Tip 3: The hot honey cranberry bacon cornbread stuffing can be assembled completely up through Step 13, then covered and refrigerated for up to 24 hours before baking. Add 10 minutes to the covered baking time if starting from cold.
Tip 4: For extra crispy bacon pieces, cook them until very crisp in Step 4. Underdone bacon will become chewy and lose its texture during baking. I always aim for bacon that snaps when you break it.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 18g
- Carbohydrates: 52g
- Fat: 23g
- Fiber: 3g
- Sugar: 24g
- Sodium: 890mg
Delicious Variations
Sausage Swap: Replace bacon with 12 oz Italian sausage (casings removed) for a heartier version. Brown the sausage in the skillet, breaking it into small pieces, then proceed with the onions and celery. This variation adds more savory depth and works beautifully with the sweet cranberries.
Sourdough Fusion: Want to try something different? Substitute half the cornbread with cubed sourdough bread for added tang. If you’re interested in exploring more creative stuffing combinations, check out this sheet pan sourdough stuffing bark that takes stuffing in a completely different direction.
Mushroom Umami Version: Add 2 cups sliced cremini mushrooms along with the onions and celery for earthy richness. The mushrooms add moisture and umami that complements the sweet-spicy profile. For more mushroom inspiration, this miso buttery wild mushroom brioche offers amazing flavor combinations.
Apple Cinnamon Twist: Fold in 1 cup diced Granny Smith apples and 1/2 teaspoon cinnamon along with the cranberries. The tart apples add fresh crunch and pair naturally with both the hot honey and cranberries.
Storage & Reheating
Refrigerator Storage: Cool the stuffing completely, then transfer to an airtight container. Store for up to 4 days in the refrigerator. The flavors actually improve overnight as the hot honey and bacon meld together.
Freezer Storage: Freeze in a freezer-safe container for up to 3 months. For best results, freeze in individual portions so you can thaw only what you need. Wrap tightly in plastic wrap, then aluminum foil to prevent freezer burn.
Reheating Instructions: For refrigerated stuffing, cover with foil and reheat in a 350°F oven for 20 minutes, then uncover and heat for 5 more minutes to re-crisp the top. From frozen, thaw overnight in the refrigerator first, then reheat using the same method. You can also microwave individual portions for 2-3 minutes on 50% power, though the texture won’t be as crispy.
Troubleshooting Common Problems
Problem 1: Stuffing turned out too dry Your cornbread absorbed all the moisture too quickly, or you didn’t use enough liquid. Next time, add an extra 1/4 cup stock to the liquid mixture. You can also drizzle 2-3 tablespoons melted butter over the top before the final uncovered baking phase to add richness and moisture.
Problem 2: Stuffing is mushy and falling apart You either used too much liquid or your cornbread was too fresh and soft. The cornbread needs to be firm enough to hold its shape. Make sure to dry out fresh cornbread as directed in Step 2. If caught early, spread the mixture on a baking sheet and bake uncovered at 375°F for 15 minutes to evaporate excess moisture.
Problem 3: Top isn’t browning or getting crispy Your oven temperature might be slightly low, or you covered it for too long. Remove the foil 5 minutes earlier next time, or increase the final uncovered baking to 20 minutes. You can also turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
Problem 4: Bacon pieces are chewy instead of crispy The bacon wasn’t cooked crispy enough before adding to the stuffing, or it was cut too thick. Cook your bacon until it’s genuinely crisp in Step 4—it should snap when bent. Thicker pieces (more than 1/2 inch) won’t crisp up properly during baking.
Problem 5: Hot honey flavor is too intense or not noticeable Hot honey varies in spice level between brands. If too spicy, reduce to 1/4 cup and add 2 tablespoons regular honey. If not spicy enough, drizzle 2 tablespoons additional hot honey over the finished stuffing before serving, or make your own using the tip in Chef’s Notes.
Equipment Essentials
- 9×13-inch baking dish (glass or ceramic)
- Large mixing bowl (at least 4-quart capacity)
- Large skillet (12-inch works best)
- Baking sheet (for toasting cornbread)
- Medium bowl (for liquid mixture)
- Whisk
- Rubber spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil
- Paper towels (for draining bacon)
Shopping List
Bakery Section:
- Cornbread (6 cups cubed, or make homemade day before)
Meat Counter:
- Thick-cut bacon (8 slices)
Produce Section:
- Yellow onion (1 medium)
- Celery (3 stalks)
- Fresh sage (1 bunch)
- Fresh thyme (1 bunch)
Dairy Section:
- Unsalted butter (1 stick)
- Eggs (1 dozen, you’ll use 2)
Pantry/Baking Aisle:
- Chicken or vegetable stock (low-sodium, 2 cups)
- Hot honey (1 bottle)
- Dried cranberries (1 bag)
- Kosher salt
- Black pepper
- Garlic powder
Success Secrets
1. Temperature Matters: Let your bacon and vegetable mixture cool for 2-3 minutes before adding to the cornbread. If it’s too hot, it can start cooking the eggs in your liquid mixture prematurely, creating an unpleasant scrambled texture.
2. Don’t Skip the Resting Period: That 5-minute rest after baking in Step 18 is critical. The stuffing continues cooking slightly and the structure sets, making it much easier to serve clean portions without everything falling apart.
3. Taste Your Hot Honey First: Different brands have wildly different heat levels. Taste yours straight from the jar before using. If it’s extremely spicy, start with just 1/4 cup and add more to taste. You can always drizzle more on top before serving.
4. Create Texture Contrast: The best hot honey cranberry bacon cornbread stuffing has both soft, moist interior sections and crispy, caramelized edges. To maximize this, spread the mixture in an even layer but don’t press it down too firmly—loose packing creates more crispy bits on top.
5. Prep Ahead for Stress-Free Holidays: Cube and dry your cornbread, cook and chop your bacon, and dice your vegetables the day before. Store everything separately in the refrigerator, then assembly takes just 15 minutes on cooking day. This makes holiday meal prep so much more manageable.
Final Thoughts
This recipe transforms a classic side into something memorable with layers of flavor and texture that keep people coming back for more. The combination of sweet hot honey, salty bacon, tart cranberries, and hearty cornbread creates a balanced dish that stands out on any holiday table while remaining approachable enough for weeknight dinners too.
