Name: Cornbread Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 4 cups cornbread, crumbled (preferably day-old); 1 medium onion, finely chopped; 2 stalks celery, finely chopped; 2 cups chicken or turkey broth; 2 large eggs; 4 tablespoons butter; 1 teaspoon fresh or dried sage; 1 teaspoon fresh or dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

Jump to Recipe·Leave a Review

Cornbread dressing is a classic Southern comfort dish made with crumbled cornbread, herbs, vegetables, and broth. It’s savory, moist, and bursting with the rich flavors of home-cooked tradition. Whether I’m preparing it for a holiday table or a comforting weekend meal, this dish always brings warmth and nostalgia. Cornbread Dressing

Why You’ll Love This Recipe

I love how cornbread dressing balances hearty texture and deep flavor in every bite. It’s incredibly versatile—easy to customize with what I have on hand—and makes the perfect accompaniment to roasted meats. It holds moisture beautifully and is even better the next day. I also appreciate how it uses simple, humble ingredients to create something truly special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cornbread, crumbled (preferably day-old)
Onion, finely chopped
Celery, finely chopped
Chicken or turkey broth
Eggs
Butter
Fresh or dried sage
Fresh or dried thyme
Salt
Black pepper

directions

I start by preheating my oven to 350°F (175°C).
In a large skillet, I melt butter over medium heat and sauté the onions and celery until they’re tender.
In a large bowl, I combine the crumbled cornbread, sautéed vegetables, herbs, salt, and pepper.
I beat the eggs and mix them into the cornbread mixture.
I pour in the broth gradually, stirring until the mixture is moist but not soupy.
I transfer the mixture to a greased baking dish and bake for about 40 to 45 minutes, or until the top is golden and slightly crisp.

Servings and timing

This recipe serves about 8 people and takes approximately 15 minutes to prep and 45 minutes to bake, making the total time around 1 hour.

Variations

When I want a meatier version, I add cooked, crumbled sausage to the mix. Sometimes I mix in chopped boiled eggs for extra richness. For a vegetarian twist, I use vegetable broth instead of chicken and add mushrooms for a deeper umami flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dressing with foil and warm it in a 350°F oven until heated through. For quicker reheating, I use the microwave in 30-second intervals.

FAQs

How do I keep cornbread dressing from getting too dry?

I make sure to add enough broth to keep the mixture moist before baking. Covering it with foil while reheating also helps retain moisture.

Can I make cornbread dressing ahead of time?

Yes, I often assemble it the day before and refrigerate it unbaked. Then I bake it just before serving.

What type of cornbread works best?

I prefer day-old homemade cornbread without added sugar. It holds its texture better and provides the perfect savory base.

Can I freeze cornbread dressing?

Absolutely. I freeze it baked or unbaked, tightly wrapped. When ready to eat, I thaw it in the fridge overnight and bake or reheat as needed.

Is stuffing the same as dressing?

Not quite. Stuffing is usually cooked inside poultry, while dressing is baked separately. I personally prefer dressing for its crispy top and even texture.

Conclusion

Cornbread dressing is more than just a side dish—it’s a comforting reminder of tradition and home. With its rich flavors, customizable ingredients, and simple preparation, I find myself returning to this recipe again and again. Whether it’s for a holiday feast or a cozy Sunday dinner, it never disappoints.

Cornbread Dressing