Cornbread Dressing

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Homemade Cornbread Dressing is a tasty change of pace from our usual stuffing recipe. The flavors of cornbread and chicken broth meld with savory herbs, delivering pure comfort in every delicious bite.

Perfect served next to a herb roast turkey and a side of garlic mashed potatoes. Be sure to make lots, because everyone’s going to want a heaping helping, especially when topped with gravy!

Cornbread dressing in a casserole dish with a scoop taken out

What is Cornbread Dressing?

Anything made with cornmeal usually means classic Southern cuisine, and that’s where old fashioned cornbread dressing originates. The recipe here uses cornbread as the base with an addition of white bread. This dish is moistened with chicken or turkey broth and bound together with eggs. The other ingredients are what you normally expect to find in dressing including onion, celery, and poultry seasoning.

Dressing vs. Stuffing: Technically, stuffing is stuffed inside turkey or chicken while dressing is cooked in a casserole. In our family we call them both stuffing.

Ingredients for cornbread dressing in a glass bowl mixed and not mixed

How to Make Cornbread Dressing

Cornbread dressing is a great way to use up any leftover Jiffy corn muffins or cornbread that might have gone a bit stale. Follow these 3 simple steps to make this fragrant and fabulous dish.

  1. Sauté the aromatic vegetable in butter (per recipe below).
  2. Combine with bread cubes, chicken broth, and eggs.
  3. Cover and bake in a casserole dish until firm and heated though.

Cornbread dressing in a casserole dish with and without squares of butter

How Much Broth To Add

The amount of broth needed will vary based on a few things including how dry your bread is and how moist you like your dressing.

If using very dry cubes of bread, you might need closer to 4 cups of broth, if you’ve just dried the bread in the oven, you might need closer to 3 cups.

Add 2 cups of broth mixed with the eggs and stir it into the dressing. Add enough broth to moisten it and allow it to sit a few minutes, the bread will soak up the broth. Add more broth allowing it to sit a few minutes after each addition to reach desired consistency.


You can alter the recipe to make it into something of a one-pot meal by adding crumbled sausage, diced ham, or even ground beef. Corn kernels or chopped walnuts are other options for additional flavor and texture.

What to Serve with Cornbread Dressing

The best way to serve cornbread dressing is drizzled with gravy, and nestled on the plate beside roasted meats or poultry. Serve cornbread dressing as a part of your Thanksgiving feast or with roast turkey breast, pork loin, baked chicken breasts or meatloaf.


Leftovers can easily be stored in the fridge or freezer to enjoy for months to come. Just place them in an airtight container or zippered bag before storing it!

  • Fridge: up to four days.
  • Freezer: up to four months.

No need to thaw before reheating. Just place in the microwave on a medium setting. Or, reheat in the oven in a foil-covered dish.

Delicious Thanksgiving Sides

This is a side dish perfect for hearty appetites and big family dinners.  The next time you get a hankering for the taste of grandma’s house mix up a batch of cornbread stuffing and you’ll feel right at home.

close up of cooked Cornbread Dressing
5 from 5 votes
Review Recipe

Cornbread Dressing

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Holly Nilsson
This dressing is perfect for hearty appetites. Mix up a batch of savory & sweet cornbread stuffing for the next holiday dinner!


  • ½ cup butter
  • 1 onion diced
  • 1 cup celery chopped
  • 1 teaspoon poultry seasoning
  • ½ teaspoon ground sage
  • 5 cups crumbled cornbread dry*
  • 5 cups white bread cubes dry*
  • 2 tablespoons fresh parsley chopped
  • salt & pepper to taste
  • 2-3 cups chicken broth or as needed
  • 3 eggs beaten

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  • Preheat oven to 350°F.
  • Melt butter in a large skillet. Add onion, celery, poultry seasoning, and sage. Cook over medium heat until tender (do not brown). Cool.
  • Place cornbread and bread in a large bowl with celery & onion mixture, parsley, and salt & pepper.
  • Combine eggs and 2 cups chicken broth, whisking until smooth.
  • Drizzle bread cubes with egg mixture, gently tossing just until moistened. Add more broth if needed to moisten the mixture, allowing the mixture to stand a few minutes between each addition to soak up the moisture.
  • Place in a greased 2qt baking dish. Bake uncovered for 35-40 minutes or until heated through.

Recipe Notes

Dressing can be stored in an airtight container in the refrigerator for 3-4 days. 
Reheat in the oven in a foil-covered dish until heated through. 
To Dry Bread: The bread should be slightly stale or dry. To dry bread, cube and leave out overnight or place on a baking sheet at 325°F for about 10 minutes. Cool completely.
To Stuff a Turkey: Prepare the recipe as directed and cool completely before stuffing the turkey. Ensure the stuffing reaches a safe 165°F in the center.

Nutrition Information

Calories: 333, Carbohydrates: 35g, Protein: 8g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 118mg, Sodium: 918mg, Potassium: 254mg, Fiber: 2g, Sugar: 9g, Vitamin A: 666IU, Vitamin C: 11mg, Calcium: 136mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best recipe, cornbread dressing, easy, how to make
Course Casserole, Side Dish
Cuisine American
Cornbread Dressing in a casserole dish
closeup of Cornbread Dressing in a casserole dish
Cornbread Dressing in a casserole dish, cornbread dressing with butter on top ready for the oven
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Ditto, Irene! Some recipes add a bunch of extras like cream of chicken soup, fruit or nuts. I’m sure that way is very tasty, but your recipe is so Southern! I don’t use parsley, and in my extended family, eggs are optional, but this is classic South Texas stuffing and delish. I learned this from my mother-in-law many years ago. p.s. This doubles, even triples well.5 stars

    1. Hi Theresa, for the full recipe you can scroll to the bottom of the post or use the jump to recipe button at the top! Enjoy!

  2. This recipe is just like mine. I thought nobody but my family made it with this mixture of cornbread and white bread with these seasonings. I have to be careful with the sage. I love it but too much can tear up the stomachs of the family, while I seem to have a cast-iron stomach. I make dressing several times throughout year and then freeze. Also, I make dressing in crockpot which frees up the oven. Sometimes I add sausage, sometimes I add chicken. Love dressing…don’t care for turkey.

    1. That is awesome Irene, so happy you love it! We love storing any leftovers in the freezer so we can enjoy them for months to come!