Cornbread Dressing – A beloved Southern staple, this comforting dish combines tender, crumbled cornbread with sautéed onions, celery, and aromatic herbs, all soaked in rich chicken stock for the perfect balance of flavor and texture. Baked until golden, it’s a must-have side dish for holiday feasts or cozy family dinners, pairing beautifully with roasted turkey, glazed ham, or juicy fried chicken. Hearty, flavorful, and full of nostalgia

Why You’ll Love This Recipe:

Classic holiday flavor with minimal prep
Moist and savory texture that complements turkey or chicken
Easy-to-find ingredients and budget-friendly
Great for meal prep and leftovers
Gluten-free option available with a cornmeal-only mix

Ingredients Breakdown:

Base:

1 (16 oz) package dry cornbread mix – Baked and crumbled, this forms the hearty, flavorful base of the dressing.

Vegetables & Aromatics:

½ cup chopped celery – Adds texture and a mild bitterness.
1 small onion, chopped – Provides savory sweetness and depth.

Binders & Moisture:

2 eggs, beaten – Helps hold everything together while adding richness.
2 cups chicken stock – Moistens the dressing and infuses it with savory flavor.

Flavor & Seasoning:

2 tablespoons dried sage – The star herb in traditional dressing, earthy and aromatic.
Salt and pepper to taste – Adjusts seasoning to your preference.

Cooking Fat:

2 tablespoons butter – Used to sauté the veggies and add flavor.

Tips and Tricks:

Use stale cornbread for better texture—fresh cornbread may be too soft.
Add cooked sausage for a meaty variation.
Don’t overmix to preserve a light, crumbly texture.
Use homemade chicken stock for deeper flavor.
Bake a day ahead to save time on busy holidays.

Variations and Customizations:

Vegetarian Version: Swap chicken stock with vegetable broth.
Gluten-Free Option: Use a gluten-free cornbread mix.
Spicy Kick: Add a pinch of cayenne or diced jalapeños.
Savory Upgrade: Include sautéed mushrooms or roasted garlic.

Pairing Suggestions:

Cornbread dressing pairs well with:

Storage Instructions:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months.
Reheat: Warm in the oven at 325°F until heated through, or microwave individual portions.

Cornbread Dressing

Author: easysweetmeal
Total Time: 50 minutes
Yield: 8 servings 1x

Print Recipe

Description

This classic Cornbread Dressing is a comforting Southern staple, perfect for holiday tables or hearty family meals. Moist and flavorful with sautéed onions, celery, herbs, and rich chicken stock, it’s the ideal savory side dish to pair with turkey, chicken, or ham.

Ingredients

Scale

1 (16 oz) package dry cornbread mix
2 tablespoons unsalted butter
½ cup chopped celery
1 small onion, finely chopped
2 large eggs, beaten
2 cups chicken stock (low sodium preferred)
2 tablespoons dried sage
Salt and black pepper to taste

Instructions

1. Prepare the Cornbread

Follow package instructions to bake the cornbread.
Let it cool completely, then crumble into a large mixing bowl.

2. Preheat the Oven

Set your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with non-stick spray or butter.

3. Sauté the Vegetables

In a medium skillet over medium heat, melt the butter.
Add celery and onion; cook until tender and translucent (about 5–7 minutes).

4. Mix the Dressing

Combine the sautéed vegetables with the crumbled cornbread in a large bowl.
Add beaten eggs, chicken stock, sage, salt, and pepper.
Stir gently until everything is well mixed but not soggy.

5. Bake

Transfer the mixture to the greased baking dish.
Bake for 30 minutes, or until the top is golden and slightly crisp.

6. Serve

Let rest for 5 minutes before serving. Best enjoyed warm.

Notes

Adjust seasoning based on your broth’s salt level.
For a crispier top, uncover during the last 10 minutes of baking.
This recipe works well as a stuffing base—just add cooked protein or veggies.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American