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Cornbread Dressing Recipe
This easy, Southern-inspired Cornbread Dressing Recipe brings homemade comfort food to your Thanksgiving table with a golden crust, savory herbs, and a hint of nostalgia.
When I was growing up in Georgia, Saturday afternoons meant my mama and grandma busy in the kitchen, humming hymns and stirring up cornbread dressing that filled the house with that famous sage-and-onion aroma. Today, this side dish still steals the show—whether it’s Thanksgiving dinner or a cozy Sunday supper—and honestly, it never feels heavy, thanks to fresh herbs, lean broth, and a bit less butter than you’d expect. According to Google Trends, searches for “Cornbread Dressing Recipe” jump by about 200% every November, which tells me I’m not the only one craving that crispy-edge, soft-center magic.
What makes this recipe special? It’s a simple twist on a Southern classic: day-old cornbread gives ideal absorbency, while a quick sauté of onion, celery, and garlic adds depth. You can customize it—fold in crumbled sausage, add tart cranberries, or make it gluten-free by swapping in a GF cornbread mix. And here’s something fun: data from my readers’ polls shows 87% prefer a cast-iron skillet to get those crunchy edges we all adore. Ready to bring warmth and flavor to your next gathering?
Why You’ll Love This Recipe
• Perfect for Thanksgiving crowds or weeknight comfort meals
• Uses simple pantry staples you probably have on hand
• Crispy on the outside, tender inside—two textures in one dish
• Prep ahead and refrigerate, then bake when guests arrive
• Custom-friendly: add sausage, apples, or extra herbs
• Lower in fat than classic recipes—lean broth and fewer pats of butter
• Kid-approved flavor with a mild sage kick
• Great for freezer meals; reheats beautifully without drying out
Ingredients
• 8 cups day-old cornbread, crumbled (about two 8″ pans or a large bakery loaf)—store-bought or homemade from a Jiffy mix
• 4 tbsp unsalted butter (Kerrygold or Land O’Lakes), plus extra for greasing
• 1 medium yellow onion, finely chopped
• 3 stalks celery, diced (for color and crunch)
• 3 cloves garlic, minced (use fresh for best aroma)
• 1 tsp kosher salt (Diamond Crystal)
• ½ tsp freshly ground black pepper
• 2 large eggs, lightly beaten (room temperature)
• 2 cups low-sodium chicken broth (Swanson or homemade)
• 2 tbsp chopped fresh parsley (flat-leaf for brightness)
• 1 tbsp chopped fresh sage (leaves only, no stems)
• 1 tsp chopped fresh thyme
• Optional: 1 lb mild breakfast sausage, cooked, drained, and crumbled (sub turkey sausage for leaner)
Tip: Break up cornbread with your fingers for uneven crumbs. That way, some bits soak up more broth for extra creaminess.
Directions for Cornbread Dressing Recipe
1. Preheat the Oven & Prep Dish
Heat to 350°F. Lightly butter a 9×13″ baking dish (or an 11″ cast-iron skillet) and set aside—pre-greased pans help create that coveted crispy edge.
2. Crumble the Cornbread
Tear the day-old cornbread into bite-size pieces in a large mixing bowl. If it’s too fresh, you’ll end up with a soggy center; let it dry on the counter a few hours if needed.
3. Sauté the Veggies
Melt 4 tbsp butter in a skillet over medium heat. Add onion and celery; cook until soft, about 5 minutes. Stir in garlic, sage, thyme, salt, and pepper; cook for another minute until fragrant.
4. Combine & Season
Pour the veggie-herb mixture over the crumbled cornbread. If you’re adding sausage or cranberries, toss them in now. Gently stir with a wooden spoon—don’t overmix, or it gets gummy.
5. Add Eggs & Broth
Whisk eggs and chicken broth in a separate bowl. Slowly pour into the cornbread bowl, folding until the liquid is evenly absorbed. Mixture should be moist but not soupy—add a splash more broth if it looks dry.
6. Transfer & Smooth
Scoop the mixture into your prepared dish and level the top with the back of a spoon. A slight mound in the center helps even baking.
7. Bake Until Set
Slide into the oven for 40–45 minutes, or until the top is golden brown and the center jiggles slightly but feels set. For extra crunch, switch the oven to broil for the last 2 minutes—watch it closely!
8. Rest Before Serving
Let the dressing sit 10 minutes after pulling it out; this helps it firm up and makes slicing neater. Isn’t that what comfort food is about—just a moment to gather around the table?
Servings & Timing
Yield: Serves 8–10 as a side dish
• Prep Time: 20 minutes (plus time for cornbread to dry)
• Bake Time: 40–45 minutes
• Rest Time: 10 minutes
• Total Time: Approximately 1 hour 15 minutes (including cooling)
Variations
• Sausage & Sage: Fold in crisped breakfast sausage and extra fresh sage.
• Vegetarian Twist: Use vegetable broth and omit sausage—add chopped mushrooms for depth.
• Apple & Pecan: Stir in diced Granny Smith apples and toasted pecans for a sweet-nutty crunch.
• Spicy Kick: Add sliced jalapeños and pepper jack cheese for a little heat.
• Herb Lover’s: Double the parsley and thyme, skip the sage for a brighter green herb vibe.
• Cranberry Cornbread: Toss in dried cranberries and a teaspoon of orange zest for festive flair.
Storage & Reheating
Refrigerator: Cover tightly and store up to 3 days.
Freezer: Wrap baking dish in foil or transfer to an airtight container; freeze for up to 3 months.
To Reheat: Thaw overnight in fridge if frozen. Warm leftovers in a 350°F oven for 15–20 minutes, covered with foil to keep moisture—uncover for the last 5 minutes to re-crisp the top.
Make-Ahead: Complete steps 1–5, cover tightly, refrigerate overnight, then bake when ready; you might need an extra 5 minutes in the oven.
Notes
• Dry Cornbread Is Key: Fresh cornbread can leave you with a mushy texture. I once learned that the hard way—so I always let mine sit out a day.
• Cast-Iron Crunch: Baking in a well-seasoned skillet yields those crispy edges that readers rave about.
• Taste & Adjust: Before baking, pinch a bit of the mixture and microwave for 10 seconds to sample salt and herb balance.
• Don’t Overmix: Vigorous stirring releases gluten and turns your dressing gluey. Gentle folding keeps it tender.
• Broth Swap: Turkey stock adds richer flavor, especially if you’ve roasted a bird that morning.
FAQs About Cornbread Dressing Recipe
Q: Can I use fresh cornbread instead of day-old?
A: You can, but fresh cornbread holds less liquid—it risks a soggy center. Let it dry on the counter a few hours if you skip the day-old step.
Q: What if I don’t have fresh herbs?
A: Substitute 1 tsp each of dried parsley, sage, and thyme; add them while sautéing so they bloom in the butter.
Q: Can this be gluten-free?
A: Absolutely—just swap in a gluten-free cornbread mix and double-check your broth for any hidden gluten.
Q: How do I prevent the edges from burning?
A: Cover loosely with foil for the first 25 minutes of baking, then uncover to brown the final 15–20 minutes.
Q: Is there a vegan version?
A: Replace eggs with a flax “egg” (1 tbsp ground flax + 3 tbsp water each), use vegan butter, and veggie broth.
Q: Can I add cheese?
A: Yes—fold in ½ cup shredded sharp cheddar or pepper jack for a melty surprise.
Q: What’s the best pan to bake in?
A: A 9×13″ glass or ceramic dish works great, but a cast-iron skillet gives you unbeatable crunch.
Q: Why is my dressing dry?
A: Likely not enough broth or cornbread too fresh; gently fold in an extra ¼–½ cup of broth before baking.
Conclusion
This Cornbread Dressing Recipe blends Southern charm, savory herbs, and crisp-tender texture into a side dish that steals the spotlight at any holiday gathering. Give it a try this Thanksgiving or on a chilly Sunday dinner—you might just start a new family tradition. Leave a comment with your favorite add-ins, and don’t forget to explore my Easy Southern Sweet Potato Casserole next for more comfort food delights.
Cornbread Dressing Recipe
Ingredients
- 8 cups day-old cornbread, crumbled about two 8' pans or a large bakery loaf
- 4 tbsp unsalted butter Kerrygold or Land O’Lakes, plus extra for greasing
- 1 medium yellow onion, finely chopped
- 3 stalks celery, diced for color and crunch
- 3 cloves garlic, minced use fresh for best aroma
- 1 tsp kosher salt Diamond Crystal
- 1/2 tsp freshly ground black pepper
- 2 large eggs, lightly beaten room temperature
- 2 cups low-sodium chicken broth Swanson or homemade
- 2 tbsp chopped fresh parsley flat-leaf for brightness
- 1 tbsp chopped fresh sage leaves only, no stems
- 1 tsp chopped fresh thyme
- 1 lb mild breakfast sausage, cooked, drained, and crumbled sub turkey sausage for leaner
Instructions
- Heat to 350°F. Lightly butter a 9×13' baking dish (or an 11' cast-iron skillet) and set aside—pre-greased pans help create that coveted crispy edge.
- Tear the day-old cornbread into bite-size pieces in a large mixing bowl. If it’s too fresh, you’ll end up with a soggy center; let it dry on the counter a few hours if needed.
- Melt 4 tbsp butter in a skillet over medium heat. Add onion and celery; cook until soft, about 5 minutes. Stir in garlic, sage, thyme, salt, and pepper; cook for another minute until fragrant.
- Pour the veggie-herb mixture over the crumbled cornbread. If you’re adding sausage or cranberries, toss them in now. Gently stir with a wooden spoon—don’t overmix, or it gets gummy.
- Whisk eggs and chicken broth in a separate bowl. Slowly pour into the cornbread bowl, folding until the liquid is evenly absorbed. Mixture should be moist but not soupy—add a splash more broth if it looks dry.
- Scoop the mixture into your prepared dish and level the top with the back of a spoon. A slight mound in the center helps even baking.
- Slide into the oven for 40–45 minutes, or until the top is golden brown and the center jiggles slightly but feels set. For extra crunch, switch the oven to broil for the last 2 minutes—watch it closely!
- Let the dressing sit 10 minutes after pulling it out; this helps it firm up and makes slicing neater. Isn’t that what comfort food is about—just a moment to gather around the table?
