Easy Cornbread Dressing Recipe

It’s that time of year. Thanksgiving time! Here’s an easy and respectable Cornbread Dressing Recipe for Thanksgiving.

It’s made with cornbread and has a ton of flavor! Grab the recipe down below! 

Easy Cornbread Dressing Recipe

Several friends have asked me for a good, solid, easy Cornbread Dressing Recipe.

Although I have several really good ones. This one is a great basic dressing recipe.

It is good as is, or it can serve as a great starting point for building more involved varieties.

Please let me know how it turns out. Enjoy.

Make the Cornbread First!

Note: The cornbread recipe must be prepared first and then added to the main recipe. 

Ingredients needed for the Cornbread

• 1 box of Krusteaz Honey Cornbread Mix, 15 oz
• 2 Large Eggs
• 1 Cup of Yellow Cornmeal
• 1 tablespoon of ground sage
• 1 tablespoon celery seed
• 2 tablespoons Olive Oil OR 1 tablespoon melted unsalted butter
• 1 cup buttermilk
• 1 cup whole milk

Cornbread Directions:

1. Preheat oven to 400 degrees.
2. In a bowl, combine 1 box of Krusteaz Honey Cornbread mix, 1 cup yellow cornmeal, two eggs, buttermilk, whole milk, ground sage, and celery seed.
3. Mix well until all the ingredients are combined, and then pour the mixture into a baking dish that has been brushed with olive oil or melted butter.
4. Bake for 18-22 minutes at 400°F, or until a toothpick inserted into the center comes out clean and the top is golden brown

How to Make Cornbread Dressing

Ingredients:

• 1 pan cornbread (your Krusteaz version above)
1 large bag Pepperidge Farm Sage & Onion Stuffing (optional, but adds great flavor and structure)
• 3 cups chicken stock, plus more if needed
• ½ stick unsalted butter, melted
• ½ stick unsalted butter, cut into 5 slices
• 1 tbsp extra virgin olive oil
• 
1 tsp sea salt or Kosher salt
• 1 tbsp onion powder
• r2 tbsp Old Bay seasoning
• 2 tbsp freshly cracked black pepper
• 1 tbsp dried thyme
• 
3 tbsp rubbed or ground sage
• 1 cup chopped onion (yellow or Vidalia)
• 
1 cup thinly sliced celery with leaves
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 shallots, diced
4 cloves minced garlic (pressed is ideal using garlic press )

How to make the perfect cornbread dressing:

1. While the cornbread bakes, prep and chop all onions, celery, peppers, shallots, and garlic.
2. Preheat oven to 350°F.
3. Place a large skillet over medium-high heat and add 1 tbsp EVOO. Once hot, add onions, celery, peppers, shallots, and garlic. Sauté until onions are soft and translucent. Remove from heat and set aside.
4. When the cornbread is cool enough to handle, crumble it into a large mixing bowl.
5. Add the sautéed vegetables.
6. Add: salt, onion powder, Old Bay, black pepper, thyme, and sage. Mix until combined. If using Pepperidge Farm stuffing, mix it in at this stage.
7. Pour in 3 cups of chicken stock and ½ stick of melted butter. Stir well. The mixture should be moist but not soupy. If it feels dry, add a splash more stock.
8. Spoon the mixture into a large baking dish.
9. Press the sliced butter pieces around the edges of the dish (this gives you those crispy, buttery corners).
10. Bake at 350°F for 1 hour. If it starts browning too fast, tent the pan with foil.
11. If you are looking for a reliable cornbread dressing recipe, look no further; this is it!

Can I use only cornbread to make this recipe?

You can use a combination of cornbread, sourdough, croissants, rye, pumpernickel, or Hawaiian rolls.

Just about any bakery-made bread. I do not recommend any light bread. 

A sturdy, slightly dry cornbread, such as the one made with Krusteaz Honey Cornbread Mix + cornmeal, is ideal as it absorbs stock without turning mushy.

Can I add meat to this dressing?

Of course, you can add browned Italian or andouille sausage; a little spicy chorizo goes a long way.

Or use chopped chicken, turkey, or beef brisket.

Try these meat recipes: 

Cornbread Dressing with Chicken

 Italian Cornbread Dressing

Should I Add Eggs To My Dressing?

Whether you prefer a firmer, more traditional Southern-style dressing with eggs or a looser, scoopable texture without them, this recipe is flexible and accommodating.

Do I Need Pepperidge Farm Stuffing?

No, but it adds structure and an extra layer of sage-onion flavor.

If you prefer a fully cornbread-only dressing, omit it.

How Do I Know If My Dressing Is Too Dry Or Too Wet?

Before baking, the mixture should appear moist but not runny or soupy.

If it feels stiff or crumbly, add more stock to achieve the desired consistency. If it’s swimming, add a little more crumbled cornbread.

How Long Does Leftover Dressing Last?

Stored in an airtight container, it lasts up to 4 days in the fridge.

Reheat covered with foil to keep it moist.

Can I make this dressing recipe a day ahead?

Absolutely! Making major dishes like this is a game-changer.

It means you have one less thing to worry about on the day of!

Be sure you refrigerate properly and reheat the dressing by heating it.

 Can I freeze stuffing or dressing?

You sure can. Store any leftover stuffing in smaller 1-2 servings in an airtight freezer bag or container.

Properly stored dressing (or stuffing) will keep in the freezer for up to three months.

Reheat the dressing in a microwave-safe dish and reheat for 3 minutes.

Preheat the oven to 325°F. Place the dressing in a covered dish and warm it through for 10-15 minutes. 

Want to make this recipe even better?

Here are a few other ingredients you may want to toss into the mix:

• fresh rosemary
• fresh thyme
• diced apples or pears
• dried cranberries
• toasted and chopped pecans, walnuts, or macadamia
• crumbled thick-cut bacon
• caramelized onions
• fennel chopped
• artichokes chopped

Optional Add-Ins (If You Want More Flavor)

• 1–2 cups shredded chicken or turkey
• 1 cup sautéed mushrooms
• ½ cup chopped parsley
• ½ cup finely chopped green onions
• 1 beaten egg if you want a slightly firmer, more traditional Southern-style dressing

Tips for the Best Cornbread Dressing

• Dry cornbread = better texture.
• If you have time, let the crumbled cornbread sit out for a few hours or overnight.
• Don’t skip the sage. Dressing needs it for that classic holiday flavor.
• Taste the mixture before baking. Adjust the salt and pepper now, not later.
• Add stock slowly. You can always add more, but you can’t take it out.

Remember, these are optional ingredients and not essential to the recipe; add according to your taste.

Additionally, if you’re looking for an alternative to Turkey, consider my recipe for Cornish Hens.

 More Thanksgiving recipes:

Basic Thanksgiving Recipes

Best Thanksgiving Side Dishes

Vegan Dressing Recipe

Cranberry Bourbon Punch

Holiday Punch

Apple Sausage Cornbread Stuffing

How To Make Easy Cornbread Dressing Recipe

This classic cornbread dressing is packed with sautéed vegetables, warm herbs, sage, and rich chicken stock for the perfect holiday side. Made with homemade cornbread and the option to add Pepperidge Farm stuffing, this dressing bakes up moist, savory, and golden every time.

5 from 1 vote

Print Pin Rate

Course: holiday recipes

Cuisine: American

Servings: 10

Author: This Worthey Life

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Ingredients

 

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Ingredients needed for the Cornbread

• 1 box Krusteaz Honey Cornbread Mix 15 oz
• 2 large eggs
• 1 cup yellow cornmeal
• 1 tablespoon ground sage
• 1 tablespoon celery seed
• 2 tablespoons olive oil or 1 tablespoon melted unsalted butter
• 1 cup buttermilk
• 1 cup whole milk

Ingredients for the Cornbread Dressing

• 1 pan cornbread your Krusteaz version above
1 large bag Pepperidge Farm Sage & Onion Stuffing (optional but adds great flavor and structure)
• 3 cups chicken stock plus more if needed
• ½ stick unsalted butter melted
• ½ stick unsalted butter cut into 5 slices
• 1 tbsp extra virgin olive oil
1 tsp sea salt or Kosher salt
1 tbsp onion powder
2 tbsp Old Bay seasoning
• 2 tbsp freshly cracked black pepper
• 1 tbsp dried thyme
3 tbsp rubbed or ground sage
• 1 cup chopped onion yellow or Vidalia
1 cup thinly sliced celery with leaves
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 2 shallots diced
4 cloves minced garlic (pressed is ideal)

Instructions

Directions for making the Cornbread first:

• Preheat oven to 400 degrees.
• In a bowl, combine 1 box of Krusteaz Honey Cornbread mix, 1 cup yellow cornmeal, two eggs, buttermilk, whole milk, ground sage, and celery seed.
• Mix well until all the ingredients are combined, and then pour the mixture into a baking dish that has been brushed with olive oil or melted butter.
• Bake for 18-22 minutes at 400°F, or until a toothpick inserted into the center comes out clean and the top is golden brown.
• Allow the cornbread to completely cool, then crumble into pieces.

Directions for making the Cornbread Dressing:

• While the cornbread bakes, prep and chop all onions, celery, peppers, shallots, and garlic.
• Preheat oven to 350°F.
• Place a large skillet over medium-high heat and add 1 tbsp EVOO. Once hot, add onions, celery, peppers, shallots, and garlic. Sauté until onions are soft and translucent. Remove from heat and set aside.
• When the cornbread is cool enough to handle, crumble it into a large mixing bowl.
• Add the sautéed vegetables.
• Add: salt, onion powder, Old Bay, black pepper, thyme, and sage. Mix until combined. If using Pepperidge Farm stuffing, mix it in at this stage.
• Pour in 3 cups of chicken stock and ½ stick of melted butter. Stir well. The mixture should be moist but not soupy. If it feels dry, add a splash more stock.
• Spoon the mixture into a large baking dish.
• Press the sliced butter pieces around the edges of the dish (this gives you those crispy, buttery corners).
• Bake at 350°F for 1 hour. If it starts browning too fast, tent the pan with foil.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

Published 8/2014 | Updated 10/2023