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.
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.
But first, do you call this oh-so-loved dish stuffing or 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.
Cornbread Dressing Ingredients
Here is a summary of the ingredients you’ll need to make this simple cornbread dressing recipe. Specific measurements are in the recipe card at the bottom of the post.
- Baked Cornbread
- Celery ribs
- Garlic cloves
- Chicken or turkey broth
- Large eggs
- Dried rubbed sage (or fresh)
- Dried thyme (or fresh)
- Fresh parsley
- salt and pepper
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.
How to Make Cornbread Dressing
Begin by baking the cornbread. Let it cool, if using the day of, and crumble into a large bowl.
When you’re ready to make the dressing, preheat the oven to 350 degrees F and coat a 9″x13″ baking dish with cooking spray.
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
In a bowl, whisk together the broth, eggs, salt and pepper, sage, and thyme.
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 dressing is browned and cooked through.
Garnish with fresh parsley or sage leaves if desired.
More Recipes You May Like:
- Double Corbread Recipe (*see notes)
- 8 tablespoons butter
- 1 large onion, finely chopped
- 4 celery stalks, small dice
- 4 cloves garlic, minced
- 4 cups chicken or turkey broth
- 3 large eggs
- 2 teaspoons dry rubbed sage (or 1 tablespoon fresh)
- 1½ teaspoons dry thyme (or 1 tablespoon fresh)
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley
- 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.
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.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 131mgSodium: 269mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 16g