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.
Servings: 10
Ingredients
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.