Homemade Corn Bread Dressing Recipe (2024)

Homemade Corn Bread Dressing makes a delicious, classic side dish for the holidays. Fresh corn bread gives this Thanksgiving staple so much flavor!

Homemade Corn Bread Dressing Recipe (1)

My absolute favorite side dish at Thanksgiving is our Homemade Corn Bread Dressing Recipe (or stuffing).

Forget the turkey, I head straight for the dressing!

Usually, most dressings are made with white bread, but this dressing is a little different.

I love the flavor that the corn bread gives this dressing.

It will definitely be on our Thanksgiving menu this year.

Ingredients needed for this delicious Dressing:

  • Cornbread Mix
  • butter
  • onion
  • celery
  • eggs
  • chicken stock (or broth)
  • dried sage
  • salt and pepper

How to make Homemade Corn Bread Dressing:

This Homemade Corn Bread Dressing will be the star of your holiday dinner.

Sweet, crumbled corn bread soaks up all the seasonings and flavor so every bite is out of this world.

Step 1: Start by preparing a 16 ounce package of corn bread according to the package directions. I followed the directions to make my corn bread in a 9×13-inch baking pan.

Step 2: After your corn bread has cooked and cooled, crumble it up into pieces and set it aside.

Step 3: Add some butter to a large skillet over medium heat and saute celery and onion for a few minutes until the vegetables are just tender.

Step 4: In a large bowl, mix together the sauteed vegetables, crumbled corn bread, eggs, chicken stock, sage and some salt and pepper. Carefully fold everything together until well combined.

Step 5: Spread dressing mixture in a 9×13-inch baking pan sprayed with nonstick cooking spray.

Step 6: Bake at 350 degrees F. for 35-40 minutes, or until it is cooked through. You don’t want your Homemade Corn Bread Dressing to be undercooked, so be sure the center of it is set up when you take it out of the oven.

Homemade Corn Bread Dressing Recipe (2)

Look how light and fluffy that Homemade Corn Bread Dressing is!

Overall, this dish is going to be a hit at your dinner, but in case you need other side dish ideas, we have a few for you!

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Homemade Corn Bread Dressing Recipe (3)

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The best Thanksgiving side dish recipes, besides Homemade Corn Bread Dressing:

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  • The BEST Candied Yams without Corn Syrup
  • Green Bean Casserole
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  • How To Make Turkey Gravy From Scratch
  • Slow Cooker Macaroni and Cheese
  • Strawberry Jello Fluff Salad
  • Easy Sweet Cornbread
  • Simple Pumpkin Pie
  • Pumpkin Dump Cake
  • Fluffy Cranberry Salad

Homemade Corn Bread Dressing Recipe (4)

Serves: 8

Homemade Corn Bread Dressing Recipe

5 from 1 vote

Have you ever tried our Homemade Corn Bread Dressing Recipe? You may never have boxed dressing mix again! It is so delicious!

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

PrintPin

Ingredients

  • 16 ounces Corn Bread Mix (I used Famous Dave's cornbread mix)
  • 2 Tablespoons butter
  • 1 onion diced
  • 3 celery stalks sliced
  • 2 eggs beaten
  • 2 cups chicken stock
  • 2 teaspoons dried sage
  • to taste salt and pepper

Instructions

  • Preheat oven to 350 degrees F.

  • Prepare corn bread mix according to package directions. Let cool and crumble into bite size pieces.

  • Add butter to a large skillet over medium heat and saute the celery and onion for a few minutes until soft.

  • In a large bowl, combine celery, onion, crumbled corn bread, eggs, chicken stock, sage and salt and pepper.

  • Spread mixture in a 9×13 inch baking pan sprayed with nonstick cooking spray.

  • Bake for 35-40 minutes, or until cooked through and center is set.

Notes

  • To make this ahead of time, make it all the way through step #5. Then just stick in the oven and cook on Thanksgiving.
  • Make sure that you use a cornbread mix and NOT a cornbread STUFFING mix. Prepare the cornbread as directed on the package and then when it cools, you crumble it up and use that to make your stuffing. To see us make it, click here: https://hi-in.facebook.com/SixSistersStuff/videos/621558902315761/

Nutrition

Calories: 305 kcal · Carbohydrates: 43 g · Protein: 7 g · Fat: 12 g · Saturated Fat: 4 g · Cholesterol: 51 mg · Sodium: 590 mg · Potassium: 162 mg · Fiber: 4 g · Sugar: 13 g · Vitamin A: 212 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 2 mg

Equipment

  • Large Bowl

  • Large Skillet

  • 9×13-inch Baking Pan

Recipe Details

Course: Side Dish

Cuisine: American

Getting thirsty thinking about all the good Thanksgiving dishes? This Cranberry Citrus Party Punch is the BEST non-alcoholic drink for the holidays!

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Homemade Corn Bread Dressing Recipe (5)

Join The Discussion

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  1. Linda says:

    How many eggs do I use and butter

  2. Noelle says:

    Do I need to let the corn read dry out

  3. Cyd says:

    You don't need to let the cornbread dry out.

  4. Audra says:

    I’ve cooked mine for an hour and it’s still soggy. Not sure what went wrong, I followed the directions to a T?

  5. Nikki says:

    Which products u use 2 make cornbread

  6. Janelle F says:

    Can I make this is a crock-pot?

  7. Star R says:

    How much celery? Not listed in recipe. TIA

  8. Summer Clinton says:

    This is my favorite cornmeal recipe. I do add more eggs than this

  9. Momma Cyd says:

    You need to scroll down to the recipe. All of the ingredients are there with the instructions. It calls for 3 stalks.

  10. Kristi says:

    Can this be made the night before?

  11. Jen E. says:

    What's the best way (time/temp) to reheat? I'd like to make it the day before Thanksgiving. Thanks!

  12. Anna says:

    Approximately how many cups of crumbled cornbread does this require? I am making my own cornbread not from a mix and want to get the amount right.

  13. Momma Cyd says:

    About 6-7 cups.

  14. Momma Cyd says:

    You can make it all the way through step #5. Then just stick in the oven and cook on Thanksgiving.

  15. Momma Cyd says:

    Yes, you can make this the night before.

  16. Jeannie says:

    Question - my package says to sauté onions and celery in butter, add 1 cup of broth and bring to boil. Then, add stuffing, set aside for 5 minutes. After doing all of that to complete step one in your instructions, I still add more celery, butter, onions, and broth? I’m afraid it will be so soggy and have to bake for hours to bake through. Am I misunderstanding your directions? Thanks for your help!

  17. Jeannie H says:

    The dressing was not soggy at all. It turned out perfect! But, I am curious… when preparing the stuffing, the directions say to melt butter and sauté onion and celery. Then, add broth and then finally stuffing. That completes YOUR step one. Your next step says to sauté onion and celery in butter… do you really add more celery and onions than what you used to prepare the stuffing. I guess it wouldn’t be too overwhelming (I didn’t add additional celery and onion to the recipe when I made it), but I was curious if I was misunderstanding the recipe. Thanks so much for sharing. This is definitely tasty.

  18. Momma Cyd says:

    Hi Jeannie. You want to buy Corn Bread Mix, not Corn Bread Stuffing. Then you make the Corn Bread and that is what you crumble into pieces and make into a delicious cornbread dressing. I hope this clarifies.

  19. Susan Coker says:

    This was very close to my Mom's recipe that I've been using for years. Only my Mom's used part white bread. So I used mostly my own pan of cornbread and finished up with white bread diced up. I like the proportions you used so will be using it again. I liked the amount of sage and I added 1/2 tsp. poultry seasoning too. Thanks!! p.s. got this from Facebook

    Homemade Corn Bread Dressing Recipe (6)

  20. NayNay says:

    How many servings is this recipe for?

  21. Momma Cyd says:

    If you scroll down to the recipe card, we get about 8 servings. If you are feeding children, you will get more than 8 servings.

Homemade Corn Bread Dressing Recipe (7)

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.

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Homemade Corn Bread Dressing Recipe (2024)

FAQs

What is cornbread dressing made of? ›

Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined.

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish. Additionally, dressing, especially in the American South, is often made with cornbread instead of pieces of a baguette or plain ol' white bread.

What is the difference between southern cornbread and sweet cornbread? ›

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

Why is my cornbread dressing bland? ›

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

What is traditional dressing made of? ›

Dressing: Dressing typically includes ingredients like cornbread, white bread, or biscuits, mixed with vegetables, herbs, spices, and sometimes sausage or other meats. It is often moistened with broth or stock and baked in a casserole dish until it forms a crust on top.

What ingredient keeps cornbread from crumbling? ›

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

How long can uncooked cornbread dressing stay in fridge? ›

A great make-ahead recipe: You can make this Thanksgiving side dish up to a day in advance, and keep it in the fridge until you're ready to bake it. The leftovers are good for up to 4 days so you can enjoy leftover cornbread dressing with your turkey leftovers the next day.

What can you add to cornbread mix? ›

10 Mix-Ins for Classic Cornbread
  1. Bacon and scallion. ...
  2. Green chile and cheddar cheese. ...
  3. Crumbled sausage and poultry seasoning. ...
  4. Fresh corn and basil. ...
  5. Pepperoni, parmesan, and black pepper. ...
  6. Spicy shrimp and creole seasoning. ...
  7. Brown sugar and pecan. ...
  8. Cranberry and maple syrup.

Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Is white or yellow cornmeal better for cornbread? ›

Traditional southern cornbread is a staple in the south and is classically made from white cornmeal, although yellow cornmeal can be used, and cooked in a pre-heated cast iron skillet.

Which cornmeal is best for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Is it better to use broth or stock for dressing? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

What causes cornbread dressing to be gummy? ›

If you want to avoid a gummy texture in your cornbread dressing, try using less liquid, baking the bread for longer, or mixing the ingredients more thoroughly.

Why is my cornbread dressing still wet in the middle? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

What is cornbread stuffing mix made of? ›

CORNBREAD CRUMBS (ENRICHED WHEAT AND SEMOLINA FLOUR, CORNMEAL, SUGAR, SALT, PARTIALLY HYDROGENATED SOYBEAN OIL, YEAST, CALCIUM PROPIONATE (FOR FRESHNESS), DRIED NONFAT MILK); DRIED VEGETABLES (ONION, CELERY, PARSLEY); SALT; SUGAR; DRIED CHICKEN (FAT, MEAT); YEAST EXTRACT; SPICES; HYDROLYZED SOY/WHEAT PROTEIN; TURMERIC ...

What is Pepperidge Farm stuffing made of? ›

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SALT, SUGAR, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OILS (CANOLA AND/OR SUNFLOWER AND/OR PALM), MOLASSES, SPICES, CELERY, ONION POWDER, CALCIUM PROPIONATE TO EXTEND FRESHNESS, MALTED BARLEY ...

What are the ingredients in Trader Joe's cornbread stuffing? ›

TOASTED WHITE BREAD AND CORNBREAD CROUTONS (UNBLEACHED ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID], SUGAR, SALT, CORN MEAL, WHEAT GLUTEN, SUNFLOWER OIL, YEAST, CANOLA OIL, ASCORBIC ACID [DOUGH CONDITIONER], ROSEMARY EXTRACT [TO PRESERVE]), DEHYDRATED ONION, ...

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