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Why You’ll Love My Recipe
This cornbread dressing is a great dish alongside a big roast dinner or as a simple carb-rich side dish that might just steal the show!
Want the taste of homemade cornbread but don’t have the time to make it from scratch? Then make sure to check out The Ultimate Jiffy Cornbread Recipe for a cheeky shortcut. You can also make Poultry Seasoning and my Homemade Cornbread Mix for this recipe to add a little extra handmade goodness!
Reader Review
Its delicious! I always make double and freeze whats left. A must have for the upcoming holidays!
Karlynn’s Recipe Notes
- Skill Level: This recipe is so easy to make that it’s a great way to get your kids involved in making your next dinner!
- Total Time: This dressing comes together so quickly that you have no reason not to make it—ready in 40 minutes.
- Variations: As with all classic recipes from the American south, everyone has a different family recipe for this dressing! Consider adding chopped pecans, cooked and crumbled sausage (Andouille works amazingly), or chopped green bell peppers for a little twist on an already delicious dish!
- Tools For This Recipe: You’ll need a 11×7 baking dish, mixing bowls, and a silicone spatula to make this recipe!
What You’ll Need for Ingredients
Cornbread: It’s best to use cornbread that’s at least a day old for this recipe. Not only will it crumble up into nice chunks into a cakey dust, it’ll also hold up better to the moisture you’re adding in the form of stock and vegetables so you’ll end up with a nice texture.
Chicken Stock: Even though homemade stock tends to have a little extra goodness (and a lot less sodium) than store bought offerings, feel free to use whichever you have on hand! As long as your other ingredients are good quality, you probably won’t be able to tell much of a difference in a recipe like this one.
Eggs: The eggs are an important binder in this recipe; they help keep your dressing from crumbling apart when you’re ready to serve it!
Seasonings: Sage is a gorgeous herb that goes perfectly with onion and celery to give dressings like this one their distinctive savoury flavor. A dash of poultry seasoning also really ups the umami!
How To Make Cornbread Dressing
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F and grease an 11×7 baking dish. Then Sauté your celery and onions in the butter for about 5-7 minutes, until soft but not browning.
- Add your crumbled cornbread and sautéed vegetables to a large mixing bowl. In a separate bowl, add your eggs with the poultry seasoning, chicken stock, ground sage, salt and pepper, and whisk well to combine.
- Pour the egg mixture over the cornbread mixture and fluff and stir gently to combine.
- Pour your stuffing into the prepared baking dish and spread evenly, then bake for 30 minutes, until the edges start to turn golden brown. Remove from the oven and allow to cool for 5-10 minutes before serving.
Karlynn’s Tips and Tricks for the Perfect Cornbread Dressing
- Be Prepared: This recipe is best made with cornbread that you’ve made ahead of time! Using dry, leftover cornbread is what keeps this dressing from just turning to mush!
- Invest In Your Stock: There’s nothing wrong with using store-bought chicken stock for this recipe, but if you do, try to get the best quality product you can! If you’re the kind of person who loves to cook, be sure to save up chicken bones and vegetable trimmings to make your own chicken stock—it really does make a difference in terms of quality, and you can control exactly what goes into it to make it the most delicious and healthiest option for you and your family!
Storage Instructions
Refrigerator: You can store leftover or pre-made stuffing in an airtight container in the fridge for up to 4 days.
Freezer: Whether you choose to freeze the dressing before you bake it, or after it has baked and cooled completely, this dressing will keep in the freezer for 2 to 6 months. Whichever method you choose, make sure to put it in an airtight container and allow it to thaw in the fridge overnight before reheating it. If you freeze your dressing unbaked, bake it for the full allotted time. If you freeze baked dressing, reheat it in the oven for 10 to 15 minutes before serving.
More Delicious Side Dish Recipes
- Looking for a way to use up some bread that’s gone stale? Try my Sausage Stuffing!
- Why not try my Oyster Dressing for a classic holiday side?
- There’s nothing like Oven Baked Turkey Stuffing to go along with your holiday feast!
Although the debate rages on regarding whether a dish like this should be called “stuffing” or “dressing”, I’m sure everyone who tastes it will agree that it’s delicious! Give it a try—and your own personal twist, if you like—and tell me how it went for you in the comments below!
Happy Cooking!
Karlynn
Cornbread Dressing
Ingredients
- 3 cups cornbread, (crumbled muffins or loaves work well)
- 3 Tablespoons butter
- 1/2 cup onion, (diced)
- 1/2 cup celery, (sliced thin)
- 2 large eggs, (beaten)
- 1/2 teaspoon poultry seasoning
- 2 cups chicken stock
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt, (to taste)
- 1/4 teaspoon pepper, (to taste)
Instructions
- Preheat your oven to 350°
- Grease a small 11 X 7 baking dish.
- In a large bowl add your crumbled cornbread.
- In a medium skillet melt the butter and sauté the celery and the onions about 5 -7 minutes until they are soft but not browning.
- Add the vegetables to the cornbread.
- In a medium bowl add the eggs and beat them.
- Add to the egg mixture the poultry seasoning, chicken stock, ground sage, salt and pepper. whisk well to combine.
- Pour the egg mixture over the cornbread in the bowl. Fluff and stir gently to combine.
- Pour the stuffing into the prepared baking dish and spread evenly in the pan.
- Bake in the preheated oven for about 30 minutes, until the edges start to turn golden brown.
- Remove from the oven and let cool for 5-10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Melody says
I have been trying to make a decent cornbread dressing for years but I just never could get it right. I made yours, with a slight change, and it was phenomenal. I had half of a rotisserie chicken in the fridge I didn’t feel like making mini pot pies for the freezer, so I diced up the chicken and tossed it in with the cornbread. I also added some frozen peas and carrots it was wonderful! Thank you so much.
Candy says
i grew up on bread stuffing and hated it!! My husband was from the south and taught me how to make cornbread dressing using this exact recipe. Its delicious! I always make double and freeze whats left. A must have for the upcoming holidays!
Joanne says
Karlynn,
If you’re going to go so far as to list nutrition information, please do the extra work of doing it per serving as opposed to the entire dish. How do you even come up with what you do? Everybody’s cornbread recipe can be different which would change the nutrition info?
Obviously, I can divide the entire amount by 8 servings but why should I have to do the work when it’s your blog? Once I make this, and I will, I guarantee it will be much more healthy than this, without changing an ingredient.
Sorry, I just don’t understand.
Joanne
Melody says
Wow. if the calories and nutrition are important for you, it is best that you do all your calculations for yourself… As I do. I find the calorie calculations on just about every recipe are off because they are using faulty data for their calorie counts. Why should you have to do the work when it is her blog? Well obviously because the calories are more important to you. Don’t be a Karen.