Cornbread Dressing

Golden, savory and comforting, this Cornbread Dressing is the kind of holiday side that steals the show. Moist inside, crispy at the edges and full of love, it’s the recipe your family will ask for every year.

The holidays don’t officially start until a big pan of cornbread dressing comes out of the oven. The aroma of the sautéed onions, celery with sage and adobo means family gathering around here. This dressing is tender, hearty and so full of flavor, it practically melts the second it hits your fork. We make it year after year, no box mixes or shortcuts just pure comfort baked until deliciously golden.

This cornbread dressing goes great alongside this Cajun Roasted Turkey and this Orange Glazed Ham for your Thanksgiving and Christmas celebrations.

Why Cornbread Dressing is a Must Have Side Dish

I don’t think it’s the holidays unless this cornbread dressing is served. Skip the cornbread mix and make this tasty homemade version of the dressing.

• Southern Flavor in Every Bite: My homemade cornbread recipe plus broth and herbs just equals the perfect balance of soft texture with those irresistible crispy browned edges.
• Super Moist Bread: This dressing is not mushy or too dry. The cornbread absorbs the broth without turning soggy, so each piece holds together beautifully.
• Perfect Make Ahead Holiday Side: It reheats wonderfully and actually gets even better once the flavors mingle overnight. Perfect to make the day before and save on oven space for Thanksgiving day.

Enjoy this flavorful dish as a side for Thanksgiving Dinner or any holiday celebration!

Ingredients You Need

Note: The full list of ingredients with measurements is provided in the recipe card below.

For the cornbread and homemade chicken broth:

This cornbread dressing recipe is the best you will ever find because it’s a labor of love that comes together with homemade components. If you want to use store-bought cornbread or chicken broth to save time, you certainty can, but this homemade version is the best!

• Yellow cornmeal: I love using Indianhead Yellow Cornmeal. It gives such a sweet corn flavor and that golden color to the bread.
• All-purpose flour: Adds structure to the bread.
• Sugar: A tiny touch of sweetness that balances the savory herbs.
• Milk: Use 2% or whole milk for best results to moisten the batter and create a tender crumb.
• Eggs: Binds the cornbread together.
• Baking powder: Always use fresh baking powder when baking.
• Vegetable oil: You can substitute with butter, if needed.
• Chicken thighs: Used to make the homemade broth and then deboned to shred right into the dressing mix. You can use chicken breasts too.
• Vegetables: You will use celery, green bell pepper, onions, and carrots to make the chicken broth.
• Fresh garlic: For the best flavor.
• Chicken bouillon powder: A must for chicken broth. You can adjust the amount of seasoning, if needed, to taste.
• Chicken bouillon base (optional): Adds a nice depth of flavor.
• Other seasonings: You will also need garlic powder, dried herb mix, fresh rosemary and fresh thyme.

For the cornbread dressing:

• Bacon (optional): Adds a ton of flavor. Omit, if desired.
• Onions: You can use white or yellow onion.
• Vegetables: You will need celery, onion, and green bell peppers.
• Cream of chicken soup: Makes the dressing creamy while enhancing the chicken flavoring.
• Cream of celery soup: Adds such a smooth texture and a little bit of celery flavoring that ties the aromatics together.
• Chicken broth: From the homemade ingredients above. In a pinch, you can substitute store-bought chicken broth.
• Seasonings: Adobo seasoning, paprika, garlic powder, onion powder all give this dressing amazing flavor.
• Fresh sage: Always use fresh herbs for the best flavor.
• Gravy: Butter and flour are whisked together.

How to Make Cornbread Dressing

This cornbread dressing comes together in 4 simple steps. You can easily make the cornbread and broth in advance and then combine to make the dressing when ready.

1. Mix the dry ingredients: Mix the cornmeal, flour, baking powder, salt, and sugar.
2. Mix the wet ingredients: In a separate bowl, mix the eggs, milk, and vegetable oil.

3. Combine the wet and dry ingredients to make the cornbread batter: Pour wet ingredients into the dry ingredients. Stir until just combined.
4. Bake the cornbread: Transfer the batter to a greased 9×13-inch casserole dish and bake at 400°F until golden brown. Set aside to cool, then crumble the bread into small pieces.

5. Prepare the broth: In a large soup pot or Dutch oven, add the chicken thighs, celery, carrot, onion, bell pepper, garlic, chicken bouillon, chicken bouillon base (if using), dried herb mix, garlic powder, thyme, sage, salt, and pepper.
6. Cook the broth: Pour in the water and stir to combine. Bring to a boil, reduce heat to low and simmer for 1 hour.

7. Strain the broth: Strain the broth through a large mesh sieve or strainer into a large bowl. Debone the chicken and set aside.
8. Cook the bacon and veggies: In a large skillet, cook the bacon. Add the onions, peppers and celery and cook until soft, about 5 to 7 minutes.

9. Combine all of the ingredients: In a large bowl, add the bacon and veggie mixture, crumbled cornbread, deboned chicken, 1 1/2 cups warm chicken broth, cream of chicken, creamy of celery, fresh sage, and spices. Use a wooden spoon to stir until well combined.
10. Bake the cornbread stuffing: Preheat the oven to 350°F. Transfer the mixture to a greased 9 x 13-inch baking dish. If the dressing looks dry, just mix in more chicken broth. It should look wet before going into the oven so that it’s perfect when it comes out. Bake uncovered for 30 minutes, then increase the temperature to 375°F and bake for 10 additional minutes, until golden brown.

Expert Tips

• Let the cornbread dry out before using in the dressing. I like to spread the crumbled cornbread on a baking sheet and leave it sitting in the kitchen to help it dry out. The drier bread will have better absorption and a richer flavor.
• Season as you go and taste, taste, taste. When making the chicken broth and dressing, taste everything over and over because nobody wants bland dressing. I add in more all the time. Don’t be shy with the seasonings.
• Add broth to the dressing until it looks almost too wet. If it looks perfect going into the oven, it will come out dry. Add more broth if needed.
• Bake uncovered for the best caramelized edges. If the top browns too quickly, loosely tent foil but let me tell you those crisp golden corners are a highlight of the dish.

Recipe FAQs

Serving Suggestions

Cornbread dressing is a must have favorite during the Thanksgiving and Christmas holiday season. It is very versatile and goes good with everything. Here are some great main and side dishes to enjoy with this dressing.

• Oven Baked Beef Brisket
• Perfect Roasted Chicken
• Fresh Green Bean Casserole
• Cheesy Au Gratin Potatoes
• Creamy Mac and Cheese

Make Ahead and Storage Instructions

Make Ahead: This cornbread dressing can be assembled the day before and actually the flavors meld together beautifully. Refrigerate covered then bake the next day. 

To store, place in an airtight container and refrigerate up to 4 days. Reheat by placing in a microwave or 350°F oven until warmed through.

To freeze, store in a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator then reheat in a microwave or 350 degree F oven until warmed through.

More Cornbread Recipes to Enjoy

Dessert

Honey Butter Cornbread

Side Dishes

Jalapeno Cheddar Cornbread

Side Dishes

Sweet Potato Cornbread