A true Southern staple, this classic Cornbread Dressing is savory, aromatic, and packed with comforting holiday flavor. Featuring crumbled cornbread, sautéed onions and celery, and seasoned with sage, this side dish brings warmth and tradition to any festive table. Whether served at Thanksgiving, Christmas, or another special gathering, it’s a time-honored recipe that delivers every time.

Why You’ll Love This Recipe

This cornbread dressing is simple to prepare yet bursting with flavor. It’s the ideal make-ahead dish for busy holiday cooking, and it pairs beautifully with turkey, chicken, or ham. The soft texture, enhanced by rich stock and eggs, contrasts with the golden crust, offering a perfect bite every time. The balance of herbs and savory vegetables brings nostalgic comfort that guests will love.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 (16-ounce) package dry cornbread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion, chopped
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
Salt and pepper to taste

directions

Prepare the Cornbread:
Bake the cornbread according to package instructions. Allow it to cool completely, then crumble it into large, coarse pieces and set aside.
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped celery and onion. Sauté for 5–7 minutes until soft and translucent.
Combine Ingredients:
In a large mixing bowl, combine the crumbled cornbread with the sautéed vegetables. Add in the beaten eggs, chicken stock, and sage. Season with salt and pepper to taste. Mix thoroughly until evenly combined.
Bake the Dressing:
Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 30 minutes, or until the top is lightly browned and the center is set.
Serve:
Allow the dressing to rest for a few minutes before serving to let the flavors settle.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: Approximately 210 kcal

Variations

Add Protein: Mix in cooked sausage, shredded turkey, or diced chicken for a heartier version.
Use Fresh Herbs: Substitute fresh sage and thyme for a more aromatic and herbaceous dressing.
Vegetarian Option: Use vegetable broth instead of chicken stock.
Sweeter Cornbread: Use sweet cornbread mix for a slightly sweeter contrast to the savory flavors.
Add Texture: Stir in toasted pecans or dried cranberries for crunch and a hint of sweetness.

storage/reheating

Store leftover dressing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) until warmed through, about 15–20 minutes. You can also microwave individual portions, though the oven preserves the texture best. To freeze, wrap tightly and freeze for up to 1 month. Thaw overnight before reheating.

FAQs

Can I make cornbread dressing ahead of time?

Yes, you can prepare the dressing a day in advance and refrigerate it before baking. Allow it to come to room temperature before placing it in the oven.

Is this the same as stuffing?

They are similar, but dressing is typically baked in a dish, while stuffing is cooked inside a bird. This recipe is a classic Southern-style dressing.

Can I use homemade cornbread?

Absolutely. Homemade cornbread adds even more flavor and texture to the dish.

How do I keep the dressing from being too dry?

Make sure your mixture is moist before baking. Add a bit more stock if it feels dry—cornbread absorbs a lot of liquid.

Can I use broth instead of stock?

Yes, broth works just as well. Choose low-sodium if you want to control the saltiness.

What apples pair well if I want to add them?

Granny Smith or Honeycrisp apples add a subtle sweetness and texture. Dice them small and add raw or sautéed.

How do I prevent the dressing from getting soggy?

Don’t overdo the liquid, and make sure the cornbread is cooled and slightly dried out before mixing.

Can I use a different herb besides sage?

Yes, thyme, rosemary, or poultry seasoning are excellent alternatives or additions.

Is it necessary to use eggs?

Eggs help bind the dressing. If you need an egg-free version, consider using an egg replacer or omit with caution and adjust the moisture level.

Can I bake this in a cast iron skillet?

Yes, a cast iron skillet provides a crispier edge and rustic presentation—just adjust the baking time slightly if needed.

Conclusion

Cornbread Dressing is a comforting and essential side dish that brings warmth and tradition to any holiday meal. Its rich, savory flavors and soft, golden texture make it a favorite for gatherings large and small. Whether you keep it classic or add your own twist, this easy-to-make recipe is sure to become a cherished part of your seasonal table.

Cornbread Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This White German Chocolate Cake is a dreamy twist on the classic—with fluffy white cake layers and a decadent coconut-pecan frosting. Perfect for birthdays, celebrations, or anytime you crave a slice of rich, sweet indulgence! #whitegermanchocolatecake #coconutpecanfrosting

Instructions

Prepare Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, beat together white cake mix, buttermilk, oil, egg whites, and vanilla until smooth.
- Pour into pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting:
- In a medium saucepan, melt butter over medium heat. Add sugar, evaporated milk, egg yolks, and vanilla.
- Cook, stirring constantly, for 10–12 minutes until thick and golden.
- Remove from heat and mix in coconut and pecans. Let cool slightly.
Assemble Cake:
- Spread the frosting between layers, on top, and around the sides of the cake.
- Slice and enjoy!

Notes

Chill the cake before slicing for cleaner cuts.
Store leftovers in the fridge for up to 4 days.
Add a touch of almond extract to the cake batter for a flavor twist.