Cornbread Dressing Recipe

Let’s be honest, the turkey might get top billing, but this, this is the star of the show. Cornbread dressing is the heart and soul of the holiday table, a dish that whispers of home and shouts with flavor.

It’s a humble, beautiful mess of crumbled cornbread, savory herbs, and the holy trinity of vegetables, all bound together in a rich, golden-brown casserole. And this recipe, well, it’s the one you’ll want to make year after year.

What’s the Real Difference Between Dressing and Stuffing?

It’s a question that can start a friendly, yet passionate, debate at any dinner table. The truth is, it often comes down to where you grew up, a simple matter of geography and tradition.

Stuffing was historically, as the name implies, stuffed inside the bird. Dressing, on the other hand, was always baked separately in a dish, and that’s the classic Southern way. For safety and for that perfect crispy-top-and-soft-center texture, baking it on its own is the only way to go.

Ingredients Needed for the Recipe

Gathering these simple, honest ingredients is the first step toward something magical. The beauty is in their simplicity, coming together to create a symphony of comfort.

• 1 batch homemade cornbread
• 6 slices white bread
• 1 Tbsp olive oil
• 1/2 cup salted butter
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 ribs of celery, diced
• 3/4 tsp salt, divided
• 2 1/2 tsp poultry seasoning, divided
• 1/2 tsp dried sage
• 1/2 tsp onion powder
• 1/2 tsp freshly cracked black pepper
• 4.5 cups chicken broth
• 2 large eggs, beaten

Can I Make Any Parts of This Ahead of Time?

Absolutely, and it’s a brilliant way to make your big day so much easier. In fact, planning ahead actually makes for a better-textured dressing, and who wouldn’t want that?

You can bake your cornbread one or even two days in advance. Just let it cool completely, then leave it out, uncovered, on the counter. This lets it stale perfectly, which means it will greedily soak up all that delicious broth without turning to mush.

How to make Cornbread Dressing?

Preheat and Prepare Your Breads

Start by preheating your oven to a cozy 350°F. Now, get your hands in there—it’s therapeutic! Crumble the entire batch of cornbread right onto a large baking sheet.

Tear the white bread into similar-sized pieces and add them to the same pan. Drizzle the white bread with the olive oil and a pinch of that salt and poultry seasoning, then give it a little toss.

Toast the Bread to Perfection

Slide that baking sheet into the oven and let the bread pieces toast for about 15 minutes. You’re not looking for color so much as dryness; you want them lightly toasted and begging to absorb liquid.

This step is the secret to a dressing that’s structured, not soupy. Once they’re perfectly dried out, pull the pan from the oven and let it rest for a bit.

Sauté the Aromatic Vegetables

While the bread toasts, melt that entire stick of glorious butter in a large skillet over medium heat. Listen for the sizzle when you add the diced onion, bell pepper, and celery.

This is where the foundational flavor is built. Sauté them for about 5 minutes, just until they’ve softened and become fragrant, but please, don’t let them brown.

Combine the Dressing Base

In a very large bowl—I mean, the biggest one you have—combine the toasted cornbread and white bread crumbs. Now, scrape every last bit of the sautéed vegetables and that beautiful, herb-infused butter from the skillet right into the bowl.

This is also the time to add all those remaining dried seasonings: the rest of the salt and poultry seasoning, the sage, onion powder, and black pepper. The smell at this point is just incredible.

Add the Broth Gradually

Now, for the transformation. Slowly, and I mean slowly, pour in the chicken broth. Start with just half, and give everything a good, thorough stir.

Then, add the rest. You’ll see the mixture come to life, hydrating and plumping up before your eyes. It should look quite moist, almost like a very thick porridge.

Incorporate the Eggs

This is the final act before baking. Take your two beaten eggs and stir them right into the dressing mixture until they’re fully incorporated.

The eggs are the magic binder, the glue that holds all this wonderful chaos together, giving you those perfect, sliceable squares later on.

Bake Until Golden Brown

Pour the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly. Slide it into your preheated oven and walk away for about 50 minutes.

The wait is the hardest part. You’ll know it’s done when the top is a perfect, golden brown and the edges are pulling away from the pan. Your kitchen will smell like a holiday dream.

Tips

For a truly next-level flavor, use a really high-quality chicken broth. If you’ve made your own, or have some from a roasted turkey, this is its moment to shine.

Before you add the eggs, do a quick taste test. Dip a spoon in, is it seasoned to your liking? This is your chance to adjust, to make it perfectly yours.

Don’t be tempted to overbake it. You want that gorgeous contrast: a crisp, golden top giving way to a soft, moist, and steamy center. That’s the sweet spot.

What Are the Best Dishes to Serve With Cornbread Dressing?

Obviously, it’s the ultimate partner for roasted turkey or a glazed baked ham. But it truly shines when surrounded by all the classic holiday sidekicks.

Imagine a forkful of this dressing, followed by a bite of tangy cranberry sauce, some creamy green bean casserole, and a little bit of sweet candied yam. It’s a flavor symphony on a plate, a celebration of textures and tastes.

How Should I Store and Reheat the Leftovers?

Leftovers? If you’re lucky enough to have them, let the dressing cool completely before tucking it into an airtight container. It will keep happily in the refrigerator for 3 to 4 days.

To reheat, you can use the microwave for speed, but for the best texture, warm it in a 350°F oven until heated through. If it seems a little dry, a tiny splash of broth or water over the top will bring back its beautiful moisture.

Print Recipe

Cornbread Dressing Recipe

Author: Kelsey Perez Cooking Method: Baking, Sauteing Cuisine: Southern Courses: Side Dishes

Difficulty: medium Prep Time 30 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 30 mins

Cooking Temp: 175  C Servings: 12 Estimated Cost: $ 7.29 Calories: 320

Best Season: Fall, Winter

Description

This classic Southern-style cornbread dressing is the ultimate comfort food side dish—perfect for Thanksgiving or any cozy family gathering. Made with homemade cornbread, toasted white bread, sautéed aromatics, and seasoned with sage and poultry seasoning, this dressing is moist, flavorful, and golden-brown on top. Budget-friendly, make-ahead friendly, and rigorously tested in our Nashville Test Kitchen for ease, affordability, and deliciousness.

Ingredients

Servings

Bread Base

• 1 batch homemade cornbread (see Budget Bytes Everyday Cornbread recipe)
• 6 slices white bread (or 3 cups herb-seasoned stuffing)

Aromatics & Fat

• 1 Tbsp olive oil
• ¹⁄₂ cup salted butter (1 stick)
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 ribs celery, diced

Seasonings

• ³⁄₄ tsp salt (divided)
• 2.5 tsp poultry seasoning (divided)
• ¹⁄₂ tsp dried sage
• ¹⁄₂ tsp onion powder
• ¹⁄₂ tsp black pepper, freshly cracked

Wet Ingredients

• 4.5 cups chicken broth (preferably homemade or high-quality)
• 2 large eggs, beaten

Instructions

Prepare the Bread

1. Preheat & Crumble

   Preheat oven to 350°F (175°C). Crumble the cornbread by hand into small-to-medium pieces and spread on a rimmed baking sheet. Tear white bread into similar-sized pieces and add to the same sheet.

2. Toast the Bread

   Drizzle white bread with olive oil and sprinkle with ¼ tsp salt and ½ tsp poultry seasoning. Toss to coat. Bake for 15 minutes, stirring halfway, until lightly toasted and dry. Remove and cool slightly.

Sauté Vegetables

1. Sauté Trinity

   While bread toasts, melt butter in a large skillet over medium heat. Add onion, bell pepper, and celery. Sauté 5–7 minutes until softened but not browned.

Assemble Dressing

1. Combine

   In a very large bowl, combine toasted cornbread, toasted white bread, and sautéed vegetables (with all butter). Sprinkle with remaining ½ tsp salt, 2 tsp poultry seasoning, sage, onion powder, and black pepper.

2. Add Broth

   Gradually pour in 4.5 cups chicken broth, starting with half, stirring gently to distribute moisture evenly. Add remaining broth and mix until fully incorporated.

3. Bind with Eggs

   Stir in beaten eggs until evenly distributed. Taste (optional) and adjust seasoning if needed.

Bake

1. Bake Until Golden

   Transfer mixture to a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 50 minutes, or until top is deep golden brown and center is set but still moist.

2. Rest & Serve

   Let rest 10 minutes before serving to allow dressing to set slightly.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16 gg25%

Saturated Fat 7 gg35%

Trans Fat 0 gg

Cholesterol 55 mgmg19%

Sodium 540 mgmg23%

Potassium 210 mgmg6%

Total Carbohydrate 35 gg12%

Dietary Fiber 2 gg8%

Sugars 4 gg

Protein 8 gg16%

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Calcium 80 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Assemble (unbaked) up to 1 day ahead, refrigerate, and bake 10–15 minutes longer.
• Bread tips: Stale or toasted bread absorbs broth best without getting mushy.
• Broth boost: Use homemade chicken broth or turkey drippings for richest flavor.
• Vegetarian version: Swap chicken broth for veggie broth and omit eggs (use 2 Tbsp flaxseed + 6 Tbsp water as binder, if desired).
• Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in 350°F oven with a splash of broth to revive moisture.

Keywords: cornbread dressing, southern dressing, thanksgiving side dish, homemade stuffing, holiday recipes