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Simple Cornbread Dressing

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This simple Cornbread Dressing recipe is a classic holiday side dish that’s utterly delicious with holiday flavors of cornbread, sage, and thyme. Simple to make and perfect for Thanksgiving.

A white dish filled with cornbread dressing garnished with fresh parsley sits invitingly. The dressing boasts a golden-brown, crumbly texture contrasted by green celery pieces. A wooden spoon and a green cloth napkin complete the picturesque setting.

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What to Love about Cornbread Dressing or Stuffing

I know that a Thanksgiving turkey takes center stage. But the stuffing (or dressing) is a really close second. In fact, outside of turkey sandwiches, it’s what I dream of for leftovers.

This Cornbread Dressing recipe is Southern-inspired, much like our Easy Sweet Potato Casserole, also an iconic holiday side dish.

While I’ll always adore our Simple and Classic Stuffing, this cornbread dressing brings a unique and delicious flavor to the table.

Can there be Thanksgiving without something featuring corn? When I’m not serving this dressing, I like to add an Easy Bacon Corn Pudding to the sides.

A skillet of cornbread dressing rests on a marble surface, surrounded by an onion, celery stalks, garlic cloves, fresh herbs, and a small bowl of peppercorns on a wooden board with a striped cloth.

Cornbread Dressing Ingredients

Here is a summary of the ingredients needed for this simple cornbread dressing recipe. Specific measurements are in the recipe card at the bottom of the post.

  • Baked Cornbread
  • Butter
  • Onion
  • Celery ribs
  • Garlic cloves
  • Chicken or turkey broth
  • Large eggs
  • Dried rubbed sage (or fresh)
  • Dried thyme (or fresh)
  • Fresh parsley
  • salt and pepper

How to Make Cornbread Dressing

Begin by baking the cornbread. If using it the day of, let it cool, and crumble it into a large bowl.

When you’re ready to make the dressing, preheat the oven to 350 degrees F and coat a 9″ x 13″ baking dish with cooking spray.

A glass bowl filled with crumbled cornbread, perfect for making delicious cornbread dressing, sits on a wooden cutting board. A gray cloth napkin is partially visible next to the board, while the background showcases a sleek marble surface.
A glass bowl filled with homemade cornbread dressing mixed with chopped celery sits on a marble surface. A serving spoon rests in the bowl, and a dark gray napkin lies to the side.

Step 1: Saute the Vegetables

Melt butter in a large skillet over medium heat. Add the onion and celery; cook for 4 to 5 minutes or until softened—season with salt and pepper to taste. Then, transfer the vegetables to the bowl with the cornbread.

Step 2: Combine the Ingredients

Whisk together the broth, eggs, salt and pepper, sage, and thyme in a bowl.

Pour the mixture into the bowl with the cornbread mixture and stir to combine. Add additional broth or water as necessary to moisten as desired.

Step 3: Bake the Dressing

Transfer the stuffing mixture to the prepared baking dish. Bake for 40 to 45 minutes or until the dressing is browned and cooked through.

Garnish with fresh parsley or sage leaves if desired.

Skillet Cornbread in a black cast iron skillet.

Ingredient Notes: Baked Cornbread

The main ingredient in this dish is cornbread. You will need a double quantity of any 9-inch square cornbread recipe. I’m using my all-time favorite skillet cornbread recipe, but any will do.

Yes, even a store-bought mix works just fine. After all, if you’re making this dressing recipe for Thanksgiving, you’ve got a lot on your plate.

Tip: I like to make the cornbread the day before so that it dries a little. Drier cornbread makes for a fluffier dressing.

Stuffing vs Dressing

Like me, you may wonder what the difference is between stuffing and dressing. And like me, you most likely call it by the name your family did.

Here is the real difference between stuffing and dressing:

Stuffing, according to Merriam-Webster, is “a seasoned mixture (as of bread crumbs, vegetables, and butter) that is typically placed inside the cavity of a turkey.

Dressing, on the other hand, Webster defines, is cooked in a separate dish from the turkey. It’s often used to “dress” up the meal.

A white oval dish filled with cornbread dressing, topped with fresh parsley, sits on a wooden board. A floral-patterned cloth is draped beside it.

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A white dish filled with cornbread dressing garnished with fresh parsley sits invitingly. The dressing boasts a golden-brown, crumbly texture contrasted by green celery pieces. A wooden spoon and a green cloth napkin complete the picturesque setting.

Simple Cornbread Dressing Recipe

This simple Cornbread Dressing recipe is a classic holiday side dish that's utterly delicious with holiday flavors of cornbread, sage, and thyme. Simple to make and perfect for Thanksgiving.
4.9 from 14 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings
Author: Stephanie Wilson

Ingredients 

  • Double Cornbread Recipe *see notes
  • 8 tablespoons butter
  • 1 large onion finely chopped
  • 4 celery stalks small dice
  • 4 cloves garlic minced
  • 4 cups chicken broth or turkey broth
  • 3 large eggs
  • 2 teaspoons dry rubbed sage or 1 tablespoon fresh
  • teaspoons dry thyme or 1 tablespoon fresh
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup chopped fresh parsley

Instructions

  • Prepare and bake the cornbread. I like to bake it the day before, but if making it on the day of, let cool slightly. Then crumble and place in a large bowl. Set aside.
  • Preheat the oven to 350 degrees and coat a 9"x13" pan with cooking spray.
  • Melt butter in a large pan or skillet over medium heat. Add the onion and celery; cook for 4-5 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
  • Add the chicken broth, eggs, salt, pepper, sage, and thyme; whisk to combine.
  • Pour the mixture into the bowl with the cornbread mixture and stir to combine. Add additional broth or water as necessary to moisten as desired.
  • Transfer the stuffing mixture to the prepared pan. Bake for 40 to 45 minutes or until dressing is browned and cooked through.
  • Sprinkle with parsley and garnish with sage leaves if desired. Serve.

Video

Notes

Cornbread:

It's always delicious to make your own homemade cornbread. I'm using my all-time favorite Skillet Cornbread recipe. But you can always use a store-bought mix too. You will need 2 recipes for a 9 to 10-inch skillet or 9-inch square baking pan.
Tip: Making the cornbread a day ahead lets it dry a little, making for the fluffiest cornbread dressing.

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 3g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 269mg | Fiber: 1g | Sugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Sides
Cuisine: American
Keyword: cornbread dressing, cornbread dressing recipe, cornbread stuffing, cornbread stuffing recipe

4 Comments

  1. My question is can I cut the cornbread into cubes vs crumbles? My family likes it chunky. Also, can I add dried bread to the mixture as well as I’m feeding a crowd? Looks good.

    1. Hi Irla! You can definitely cut the cornbread into cubes. Let the cubes dry at room temperature for 1-2 days or toast them in a 250 degree oven for 20-30 minutes or until dry- tossing several times.

      I definitely love feeding a crowd! To incorporate bread cubes, use an equal amount of dry bread cubes to dry cornbread cubes- about 7 cups each.

    2. I just made this recipe this morning and added two slices of lightly toasted bread and an extra 1/4 cup of broth

4.93 from 14 votes (14 ratings without comment)

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