With the holidays around the corner, it feels like this Southern-style cornbread dressing is always on my mind! It’s the perfect side dish that goes well with any meal, whether it’s part of a large Thanksgiving spread or just for an intimate family dinner. You’re not going to want to skip out on this side dish.
This dressing is what dreams are made of. It’s moist, fluffy, and flavorful while crispy and golden on top. Thanks to the cornbread, there’s a touch of sweetness that pairs wonderfully with the savory aromatics. It’s so delicious, you’ll want to eat it straight out of the pan. Want to make another easy side dish for the holidays? Try my roasted carrots recipe, roasted potatoes recipe, or garlic bread recipe.
What You Need to Make This Recipe
Cornbread — I recommend making my homemade cornbread recipe. It takes around 30 minutes to bake, and you can easily make it a day or two ahead of time, as slightly stale bread makes for the best dressing.
Bread — I prefer to use white or sourdough sandwich bread that’s a day old or slightly dried out. It’s a great way to use up bread that is still delicious but not at its prime for eating fresh.
Butter — make sure you use unsalted butter. This recipe calls for ten tablespoons of butter, so you do not want the dressing to taste too salty.
Aromatics — you might not think onion and celery add a lot of flavors, but they do! Do not skip out on them.
Sage — I use dried sage for the cornbread dressing, but you can use a different herb of your choice.
Chicken stock — the liquid adds a ton of moisture to the dressing. Using chicken stock instead of water adds much more flavor.
Eggs — not only do the eggs help bind together the dressing, but they also add richness and moisture.
How to Make Cornbread Dressing
1. In a medium skillet, melt 4 tablespoons of butter over medium-high heat. Add the onion, celery, and sage. Cook until tender.
2. Add the remaining 6 tablespoons of butter and stir until melted.
3. In a large mixing bowl, crumble the cornbread and bread slices into large chunks.
4. Transfer the onion mixture to the bowl with the cornbread. Add the chicken stock, beaten eggs, salt, and pepper.
5. Stir the cornbread mixture just until just combined.
6. Spoon the mixture into a greased 9×13-inch baking dish. Bake for 45 minutes or until golden brown and the dressing has set. Let cool for a few minutes before serving.
Pro Tips for Making This Recipe
- You could substitute 2 teaspoons of fresh sage for the 1 teaspoon of dried sage.
- Stale bread is perfect for dressing as fresh bread tends to become soggy in the cooking process.
- I like to crumble the cornbread and tear the bread as you get extra texture to the dressing.
- Not a fan of dried sage? You can try dried thyme, dried rosemary, or dried parsley.
- Other things you can add to the dressing include dried fruit, chopped nuts, cooked protein, or vegetables.
- Careful not to overcook the cornbread dressing as it’ll lead to a dry dressing.
- If you think the top of your dressing has browned too quickly, cover it with foil so it can continue to bake without burning.
Frequently Asked Questions
You can call this recipe cornbread dressing or cornbread stuffing. Over time, the two terms have become interchangeable, and it comes down to personal and regional preferences. The ingredients tend to be similar; the technical difference is the cooking method. Traditionally, stuffing is stuffed inside the cavity of the turkey or chicken and baked together. Dressing, on the other hand, is baked in a baking dish.
To make the dressing ahead of time, you can assemble the dressing, but before you bake it, cover and refrigerate instead. Remove the uncooked dressing from the refrigerator about 30 minutes before cooking to bring it to room temperature, then bake as instructed.
You can store any leftovers in the refrigerator for up to 4 days. Reheat the dressing in the oven or microwave until warm throughout. You can also add a splash of stock to the dish before reheating to ensure the cornbread dressing stays moist in the center.
You can freeze this recipe before or after baking. Tightly wrap the dish before transferring it into the freezer for up to 2 months. Thaw the dressing overnight in the fridge before baking or reheating.
If you love this recipe try these out!
If you’ve tried this Cornbread Dressing recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cornbread Dressing
Equipment
- 9×13 baking dish
- Large mixing bowl
- Large skillet
Ingredients
- 1 Cornbread Recipe
- 5 slices of bread (148g)
- 10 tablespoons unsalted butter (141g)
- 1 medium onion chopped
- 2 medium stalks celery chopped
- 1 teaspoon dried sage
- 2 cups chicken stock (480ml)
- 4 large eggs beaten
- 2 teaspoons salt
- ¾ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, crumble the cornbread and bread slices into large chunks.
- In a medium skillet, melt 4 tablespoons of butter over medium-high heat. Add the onion, celery, and sage. Cook, stirring frequently, until tender, about 5 minutes. Add the remaining 6 tablespoons of butter and stir until melted. Transfer the onion mixture to the bowl with the cornbread.
- To the cornbread-onion mixture, add the chicken stock, beaten eggs, salt, and pepper, and stir just until just combined. Spoon into the prepared baking dish.
- Bake for 45 minutes or until golden brown and the mixture is set. Let cool for a few minutes before serving. Cover and refrigerate any leftovers for up to 4 days.
Notes
- You could substitute 2 teaspoons of fresh sage for the 1 teaspoon of dried sage.
- Stale bread is perfect for dressing as fresh bread tends to become soggy in the cooking process.
- I like to crumble the cornbread and tear the bread as you get extra texture to the dressing.
- Not a fan of dried sage? You can try dried thyme, dried rosemary, or dried parsley.
- Other things you can add to the dressing include dried fruit, chopped nuts, cooked protein, or vegetables.
- Careful not to overcook the cornbread dressing as it’ll lead to a dry dressing.
- If you think the top of your dressing has browned too quickly, cover it with foil so it can continue to bake without burning.