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.
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.
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.
- Sauté the aromatic vegetable in butter (per recipe below).
- Combine with bread cubes, chicken broth, and eggs.
- Cover and bake in a casserole dish until firm and heated though.
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
- Make Ahead Turkey Stuffing – perfect individual scoops!
- Corn Casserole – simple, sweet side
- Easy Cranberry Sauce – perfect on turkey or chicken!
- Sweet Potato Casserole – easy comforting dish
- Green Bean Casserole – baked until hot & bubbly!
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.
- ½ cup butter +2 tablespoons, divided
- 1 onion diced
- 1 cup celery chopped
- 1 teaspoon poultry seasoning
- ½ teaspoon ground sage
- 2 tablespoons fresh parsley chopped
- 6 cups crumbled cornbread dry*
- 3 cups white bread cubes dry*
- 4 cups chicken broth or as needed
- 3 eggs beaten
- salt & pepper to taste
- Preheat oven to 350°F.
- Melt ½ cup butter in a large skillet. Add celery, onion, 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, 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 as 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 and dot with remaining butter. Cover and bake 35-40 minutes or until heated through.