Cornbread Dressing made with crumbled cornbread, toasted bread, sage, and tender vegetables. An easy, flavorful Southern side dish for the holidays!
This Cornbread Dressing Recipe is a family favorite that we have made time and time again, especially when the holidays roll around. It has all those classic flavors you want in a homemade dressing. Crumbled cornbread, tender vegetables, sage, and poultry seasoning, and it comes out perfectly with a golden top.
If you love a traditional holiday dressing, this is one you will want to add to your table. If you don't want to make your own cornbread, then try my Pepperidge Farm Stuffing Recipe for another great option. Serve it alongside our Creole Style Cranberry Roasted Turkey Breast and Garlic Mashed Potatoes for a complete holiday meal.
Reader Review: "This recipe takes me back to my childhood. I loved the classic flavors and it was so easy to make. It tasted just like the kind of homemade dressing I remember growing up with." - Cheryl
Why You'll Love This Recipe
- Classic Southern Flavor: Cornbread, sage, poultry seasoning, and sautéed vegetables!
- Perfect holiday side dish: This dressing belongs right alongside turkey, mashed potatoes, gravy, and all your favorites.
- Easy to make: With simple ingredients and steps, you can have a homemade dressing ready for the holiday table.
- A family favorite: This is a comforting, old-fashioned side dish that brings everyone to the table and has people going back for seconds.
Ingredients
- Cornbread: Crumbled cornbread makes up the base of the dressing and gives it that classic Southern flavor.
- Toast: Crumbled toasted bread adds texture and helps keep the dressing from being too soft.
- Butter: Adds richness, helps sauté the vegetables, and adds flavor.
- Yellow Onion: Adds savory flavor and sweetness as it cooks.
- Celery: A classic dressing ingredient.
- Bell Pepper: Adds another layer of flavor and a pop of color.
- Sage: The familiar holiday flavor for the dish.
- Salt: To enhance the flavors.
- Poultry Seasoning: Adds a blend of classic herbs and spices that work perfectly.
- Eggs: Help bind everything together!
- Chicken Broth: The needed moisture and savory flavor for the dressing.
- Pepper to taste: Adds just the right amount of seasoning.
Tim's Tip: Don't rush the vegetables! Let the onion, celery, and bell pepper cook until they are nice and tender.
How to Make Cornbread Dressing
1. Prepare the oven and baking dish: Preheat the oven and spray your baking dish with cooking spray.
2. Sauté the vegetables: In a large skillet over medium heat, melt the butter, reserving ¼ cup for the top of the dressing. Add the diced onion, celery, and bell pepper. Cook until soft for about 7 minutes, stirring occasionally. Then remove from heat.
3. Combine the bread: In a large bowl, add the crumbled cornbread and crumbled toasted bread. Add in the sautéed veggies, sage, poultry seasoning, salt, and pepper. Stir everything together until well combined.
4. Add the wet ingredients: In a separate bowl, whisk together the eggs and chicken broth. Pour the mixture over the cornbread mixture and gently stir until everything is well combined and evenly moistened.
5. Bake the dressing: Pour the dressing mixture into the prepared baking dish. Drizzle the remaining ¼ cup of melted butter over the top. Cover the dish with foil and bake for 20 minutes.
6. Finish uncovered: Remove the foil and continue baking for about 15 minutes, or until the top is golden brown.
Made this recipe? Let me know!
Expert tips
- Use Good Cornbread: The cornbread is the base of this dressing, so use a cornbread you enjoy eating on its own. Homemade or store-bought both work great.
- Don't Overmix: Once you add the broth and eggs, gently stir everything together. You want the bread to be evenly moistened without breaking it down too much.
- Add the Broth Gradually: Depending on how dry your cornbread and toasted bread are, you may need slightly more or less broth. The mixture should be moist but not soupy.
- Let it Rest: Allow the dressing to sit for a few minutes after coming out of the oven. This gives it a chance to set up and makes it easier to serve.
Substitutions and variations
- Add Cooked Sausage: For a heartier dressing, brown some breakfast sausage and stir it into the cornbread mixture before baking.
- Add a Little Heat: If you like a little kick, add a finely diced jalapeño along with the bell pepper.
- Add Chicken: Have leftover cooked chicken or turkey? Dice it up and add it to the dressing for an easy way to turn it into a more filling side dish.
STorage
- Refrigerator: Allow the dressing to cool, then transfer it to an airtight container or cover the baking dish tightly with foil. Store in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. If the dressing seems dry, add a splash of chicken broth while reheating.
- Freezing: Freeze in a freezer-safe container or wrap it tightly. Cornbread dressing can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Yes. You can make and bake ahead of time and then reheat the day of, covered at 350° until warm, then uncovered for 5-10 minutes so the top gets crispy.
You can use either savory or sweet cornbread, depending on your preference. I recommend using a savory or lightly sweet cornbread for this dressing so the flavors of sage, poultry seasoning, and vegetables can really shine.
The toasted bread adds texture and helps keep the dressing from becoming too soft. It also gives the finished dressing a nice balance between a tender center and a lightly crisp top.
What to Serve with Cornbread Dressing
Cornbread Dressing is the perfect side dish for a classic holiday meal. Serve it alongside your favorite roasted meats and traditional sides.
More Holiday Recipes
Made this recipe? Let me know!
Recipe
Cornbread Dressing
Equipment
- Oven
- Skillet
Ingredients
- 10 cups Cornbread Crumbled
- 3 slices Toast Toasted and Crumbled
- ¾ cup Butter
- 2 cups Yellow Onions Diced
- 1½ cups Celery Diced
- ½ cup Bell Pepper Diced
- 1½ tablespoon Sage
- 1½ teaspoon Salt
- 1 tablespoon Poultry Seasoning
- 2 Eggs
- 2 cups Chicken Broth
- Pepper To taste
Instructions
- Prepare the oven and baking dish: Preheat the oven and spray your baking dish with cooking spray.
- Sauté the vegetables: In a large skillet over medium heat, melt the butter, reserving ¼ cup for the top of the dressing. Add the diced onion, celery, and bell pepper. Cook until soft for about 7 minutes, stirring occasionally. Then remove from heat. ¾ cup Butter 2 cups Yellow Onions 1½ cups Celery ½ cup Bell Pepper
- Combine the bread: In a large bowl, add the crumbled cornbread and crumbled toasted bread. Add the sautéed veggies, sage, poultry seasoning, salt, and pepper. Stir everything together until well combined. 10 cups Cornbread 3 slices Toast 1½ tbsp Sage 1 tbsp Poultry Seasoning 1½ tsp Salt Pepper
- Add the wet ingredients: In a separate bowl, whisk together the eggs and chicken broth. Pour the mixture over the cornbread mixture and gently stir until everything is well combined and evenly moistened. 2 Eggs 2 cups Chicken Broth
- Bake the dressing: Pour the dressing mixture into the prepared baking dish. Drizzle the remaining ¼ cup of melted butter over the top. Cover the dish with foil and bake for 30 minutes.
- Finish uncovered: Remove the foil and continue baking for about 15 minutes, or until the top is golden brown.
Notes
- Use Good Cornbread: The cornbread is the base of this dressing, so use a cornbread you enjoy eating on its own. Homemade or store-bought both work great.
- Don't Overmix: Once you add the broth and eggs, gently stir everything together. You want the bread to be evenly moistened without breaking it down too much.
- Add the Broth Gradually: Depending on how dry your cornbread and toasted bread are, you may need slightly more or less broth. The mixture should be moist but not soupy.
- Let it Rest: Allow the dressing to sit for a few minutes after coming out of the oven. This gives it a chance to set up and makes it easier to serve.
Storage
- Refrigerator: Allow the dressing to cool, then transfer it to an airtight container or cover the baking dish tightly with foil. Store in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. If the dressing seems dry, add a splash of chicken broth while reheating.
- Freezing: Freeze in a freezer-safe container or wrap it tightly. Cornbread dressing can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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