If you’re searching for a comforting, flavorful side that brings all the warmth and nostalgia of holiday dinners to your table, this Cornbread Dressing Recipe is an absolute must-try. It combines the subtle sweetness of homemade cornbread with savory herbs and the satisfying crunch of stuffing cubes, creating a dish that’s perfectly moist yet delightfully textured. Whether it’s Thanksgiving or a cozy family dinner, this recipe captures that classic Southern charm and turns it into a crowd-pleaser everyone will want seconds of.
Cornbread Dressing Recipe Ingredients You’ll Need
Ingredients You’ll Need
Every great dish starts with simple, honest ingredients that speak for themselves. In this Cornbread Dressing Recipe, each component plays an essential role—from the tender crumb of homemade cornbread to the aromatic blend of herbs that elevate every bite. These ingredients come together to offer a depth of flavor and an irresistible texture that defines this classic dish.
- Cornmeal: The base of your cornbread, providing that signature grainy texture and subtle corn sweetness.
- All-purpose flour: Balances the cornmeal for a soft, tender cornbread crumb.
- Granulated sugar: Adds a touch of sweetness that enhances the cornbread without overpowering it.
- Baking powder: Helps your cornbread rise perfectly light and fluffy.
- Salt: Essential for enhancing all the flavors in the dish.
- Milk: Brings moisture and richness to your cornbread batter.
- Eggs: Bind everything together and add structure.
- Unsalted butter (softened): Adds richness and a velvety mouthfeel in the cornbread and sautéed veggies.
- Dry stuffing cubes: Provide that classic texture and absorb the flavorful broth.
- Onion: Chopped finely for a savory depth that complements the sweetness.
- Celery stalks: Adds freshness and a subtle crunch.
- Chicken broth: The liquid that brings it all together, giving the dressing moistness and flavor.
- Dried parsley, sage, thyme: These herbs are the heartbeat of a traditional dressing, layering in fragrant notes.
- Salt and pepper: To season perfectly according to your taste.
How to Make Cornbread Dressing Recipe
Step 1: Bake the Cornbread
Start by mixing your cornmeal, flour, sugar, baking powder, and salt in a large bowl. Then, whisk together the milk, eggs, and softened butter until smooth. Combine the wet and dry ingredients until just mixed—overworking can make the cornbread tough, so be gentle! Pour the batter into a greased pan and bake at 400°F (204°C) for about 20 minutes or until golden brown and a toothpick comes out clean. This homemade cornbread is the soul of the dressing, so don’t skip this step.
Step 2: Prepare the Veggies and Stuffing Cubes
While the cornbread cools, melt ½ cup of butter in a large skillet over medium heat. Add chopped onions and diced celery, sautéing until they’re translucent and tender—this builds a flavorful foundation. Once ready, toss in the dry stuffing cubes, coating them well with the buttery veggie mixture. The cubes soak in all the savory goodness that will make your dressing stand out.
Step 3: Combine and Season
Crumble the cooled cornbread into a big mixing bowl, then add the sautéed stuffing mixture on top. Crack in two large eggs and sprinkle the dried parsley, sage, and thyme over everything. Pour in 2 ½ to 3 cups of chicken broth, enough to moisten but not saturate—aim for that perfect balance. Season with salt and pepper, then gently fold everything together until combined.
Step 4: Bake the Dressing
Transfer your mixture to a buttered casserole dish. Bake uncovered at 350°F (177°C) for around 55 minutes, or until the top is golden and a little crispy, while the inside remains tender and moist. Your kitchen will fill with that irresistible aroma that promises a soul-warming experience with every bite.
How to Serve Cornbread Dressing Recipe
Garnishes
For a beautiful presentation, sprinkle fresh chopped parsley on top just before serving. A little cracked black pepper adds a professional finish and a subtle kick. If you want extra richness, add a dollop of warm gravy on the side—it pairs perfectly with the flavors in this Cornbread Dressing Recipe.
Side Dishes
This dressing is already a star, but it shines brightest alongside roasted turkey or baked ham. Complement it with green beans, candied yams, or a crisp salad to round out your meal with different textures and flavors. Each side works to balance the hearty nature of the cornbread dressing.
Creative Ways to Present
Try serving this dressing in individual ramekins for a charming personal touch at holiday dinners. For a modern twist, you can scoop it onto slices of roasted butternut squash or use it as a stuffing for chicken breasts to amp up your weeknight dinner game. However you present it, the heart of this Cornbread Dressing Recipe will always steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cornbread Dressing Recipe in an airtight container and refrigerate for up to 3 days. Before storing, allow the dressing to cool completely to prevent sogginess. When reheated, the flavors deepen, making your second helping just as delightful as the fresh bake.
Freezing
This dressing freezes beautifully! Portion it into freezer-safe containers or wrap tightly with plastic wrap and foil. It will keep in the freezer for up to 3 months. Defrost overnight in the fridge, and you’re ready to enjoy a comforting meal whenever you like.
Reheating
Reheat portions in the microwave or oven at 350°F (177°C) until warmed through and slightly crisp on top—about 20 minutes in the oven. Adding a splash of chicken broth before reheating helps maintain moisture, so the dressing stays juicy and flavorful.
FAQs
Can I use store-bought cornbread instead of making my own?
Yes, you can! While homemade cornbread adds a special touch, a good quality store-bought cornbread will work fine in this Cornbread Dressing Recipe. Just be sure it’s sturdy enough to hold up in the dressing.
Is this dressing gluten-free?
This recipe includes all-purpose flour and stuffing cubes made with wheat, so it is not gluten-free as is. However, you can substitute gluten-free flour and gluten-free stuffing cubes to adapt it.
Can I make this vegetarian?
Absolutely! Swap chicken broth for vegetable broth, and ensure your stuffing cubes don’t contain animal products. The herbs and vegetables will still create a rich and flavorful Cornbread Dressing Recipe.
How can I add more flavor to this recipe?
Consider adding cooked sausage, chopped mushrooms, or sautéed bell peppers for extra depth. Fresh herbs like rosemary or thyme spring from your garden can also brighten up the dish beautifully.
What’s the best way to get a crispy top on my dressing?
Bake the dressing uncovered and avoid covering it with foil until the last few minutes if needed. This allows the top to dry out slightly and become deliciously crispy while keeping the interior moist.
Final Thoughts
Making this Cornbread Dressing Recipe is like wrapping yourself in a warm, flavorful hug. It has the perfect blend of sweet and savory, soft and crispy, making it a staple I return to year after year. Whether you’re preparing for a holiday feast or just craving some soulful comfort food, this recipe delivers every time. Trust me, once you try it, it will quickly become your new favorite to share around the table.
Print
Cornbread Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Description
This classic Cornbread Dressing recipe blends homemade cornbread with savory herbs, sautéed vegetables, and chicken broth to create a flavorful side dish perfect for holiday meals or family dinners. The combination of tender cornbread, rustic stuffing cubes, and aromatic seasonings baked to golden perfection delivers a comforting and traditional taste.
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- â…” cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup unsalted butter (softened, 1 stick)
Dressing
- 12 ounce bag dry stuffing cubes
- ½ cup unsalted butter
- 1 cup onion (chopped)
- 1 cup chopped celery (3–4 stalks)
- 2 large eggs
- 2 ½ – 3 cups chicken broth
- 1 tablespoon dried parsley
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Make the Cornbread: Preheat your oven to 400°F (200°C). In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, ⅔ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt. In a separate bowl, whisk together 1 cup milk, 2 large eggs, and ½ cup softened unsalted butter. Stir wet ingredients into dry ingredients until just combined. Pour the batter into a greased 9-inch square baking pan, and bake for about 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Let the cornbread cool completely.
- Prepare the Vegetables and Mix Dressing: In a large skillet, melt ½ cup unsalted butter over medium heat. Add 1 cup chopped onion and 1 cup chopped celery; sauté until tender and translucent, about 5-7 minutes. In a large mixing bowl, crumble the cooled cornbread and mix in the 12-ounce bag of dry stuffing cubes. Add the sautéed vegetables, 2 large eggs, 1 tablespoon dried parsley, 2 teaspoons dried sage, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon pepper. Gradually add 2 ½ to 3 cups chicken broth, stirring gently to moisten the mixture evenly without becoming too wet.
- Bake the Dressing: Preheat the oven to 350°F (175°C). Transfer the dressing mixture to a greased 9×13 inch casserole dish, spreading it evenly. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy. Let it rest slightly before serving.
Notes
- Use homemade cornbread for the best texture and flavor in this dressing.
- Adjust the amount of chicken broth to achieve your preferred moistness in the dressing.
- Fresh herbs can be substituted for dried herbs; use about three times the amount if using fresh.
- This dressing freezes well; wrap tightly and freeze for up to 3 months.
- For a vegetarian version, substitute vegetable broth for the chicken broth.
