Ingredients for Cornbread Dressing
Gathering these simple ingredients is the first step to creating a truly memorable side dish. I love how the humble celery and onion transform into something magical when sautéed in butter.
For the Dressing
- Prepared cornbread – Crumble it up; you’ll need about 8 cups for this recipe.
- Unsalted butter – This adds richness and helps sauté the veggies to perfection.
- Yellow onion – Finely chopped for a sweet, savory base.
- Celery ribs – Finely chopped as well; they bring a lovely crunch and freshness.
- Dried sage – A must for that classic, earthy flavor.
- Dried thyme – Complements the sage beautifully.
- Poultry seasoning – A little goes a long way for that cozy, holiday vibe.
- Kosher salt – Essential for balancing all the flavors.
- Black pepper – Just a pinch to add a subtle kick.
- Eggs – Lightly beaten to bind everything together.
- Chicken broth – Divided into portions; it keeps the dressing moist and flavorful.
- Heavy cream – Adds a touch of richness for the perfect texture.
Cook Time for Moist Cornbread Dressing
I find that breaking down the timing makes any recipe feel more approachable, especially during the busy holiday season. This Cornbread Dressing comes together in just over an hour, leaving you plenty of time to focus on the rest of your feast.
Honestly, the active prep is the quick part. Then, you can pop it in the oven and let the wonderful aroma fill your kitchen.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
While this bakes, it’s the perfect moment to whip up some other healthy Thanksgiving sides to round out your meal perfectly.
How to Make Cornbread Dressing Recipe
Follow these steps for a foolproof, savory dressing that will have everyone asking for seconds. I promise, it’s easier than it looks!
Step 1: Prep Your Pan
Preheat the oven to 350°F and generously grease a 9×13-inch baking dish with butter or cooking spray, ensuring an even coating to prevent sticking.
Step 2: Sauté the Aromatics
Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped onion and celery, and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Remove from heat and set aside.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, combine the crumbled cornbread, sautéed onion and celery, dried sage, dried thyme, poultry seasoning, kosher salt, and black pepper. Stir with a spatula until the ingredients are evenly distributed.
Step 4: Add the Wet Ingredients
Pour 1 1/2 cups of chicken broth, the heavy cream, and the lightly beaten eggs into the cornbread mixture. Gently mix with a spatula until the dressing is moistened throughout but still retains a slightly crumbly texture.
Step 5: Assemble and Add Final Broth
Transfer the dressing mixture to the prepared baking dish, spreading it evenly. Lightly press down with the spatula to compact the mixture, then drizzle the remaining 1/2 cup of chicken broth evenly over the top.
Step 6: Bake to Perfection
Bake uncovered for 40–45 minutes, or until the top is golden brown and crisp and the center feels firm when lightly pressed with a finger.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks that make this Cornbread Dressing even more special. Here are some of my favorite ways to customize it.
- Flavor Swap: For a different herb profile, try using fresh rosemary instead of sage. It pairs wonderfully with other roasted carrots on the side.
- Diet Tweaks: To make this dish a bit lighter, you can easily substitute the heavy cream with half-and-half or even whole milk.
- Texture Fix: If you prefer a more custardy, creamy cornbread casserole with broth, simply add an extra 1/4 cup of broth to the mixture before baking.
- Storage Tip: Leftovers reheat beautifully. Simply cover with foil and warm in a 325°F oven for about 15-20 minutes. This method keeps it from drying out, unlike the microwave.
Remember, the best broth for cornbread dressing is one you love the taste of, whether it’s homemade, store-bought, or even a rich vegetable broth.
Cornbread Dressing
Ingredients
- 1 batch prepared cornbread, crumbled about 8 cups
- 4 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 3 ribs celery, finely chopped
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp poultry seasoning
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 large eggs, lightly beaten
- 2 cups chicken broth, divided
- 0.5 cup heavy cream
Method
- Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter or cooking spray.
- Melt 4 tablespoons butter in a large skillet over medium heat, then add the chopped onion and celery, cooking for 6-8 minutes until softened but not browned.
- In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, dried sage, thyme, poultry seasoning, salt, and pepper, stirring until evenly distributed.
- Pour in 1 1/2 cups chicken broth, the heavy cream, and beaten eggs, then mix gently until the dressing is moistened throughout but still maintains some texture.
- Transfer the dressing mixture to the prepared baking dish, pressing down lightly, then drizzle the remaining 1/2 cup chicken broth evenly over the top.
- Bake uncovered for 40-45 minutes until the top is golden brown and crisp and the center feels set when lightly pressed.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I always believe that understanding what goes into our food helps us appreciate it even more. This classic Cornbread Dressing brings more to the table than just incredible flavor—it offers a comforting blend of nutrients that make it a worthwhile addition to your holiday spread.
The eggs and chicken broth provide a good source of protein, while the celery and onion contribute essential vitamins and a bit of dietary fiber. When you pair this savory dressing recipe with other colorful vegetable side dishes, you create a beautifully balanced plate that satisfies both the soul and the body.
For those curious about traditional methods, I find inspiration in the traditional Southern cornbread dressing preparation, which emphasizes using wholesome, recognizable ingredients. This approach aligns perfectly with my philosophy of cooking from the heart with simple, real foods.
This Thanksgiving side dish becomes part of a nourishing meal when served alongside options like my protein-packed quinoa chickpea salad. Together, they create a feast that feels both indulgent and thoughtfully prepared.
A Lighter Version of Cornbread Dressing
Sometimes we want all the comfort of traditional recipes with a slightly lighter touch. Over the years, I’ve discovered several simple swaps that maintain the soul-warming quality of this moist cornbread dressing while adjusting it for different dietary preferences.
For a reduced-fat version, try substituting the heavy cream with whole milk or even unsweetened almond milk. The result is still wonderfully fluffy baked dressing with eggs but with less saturated fat. You can also reduce the butter by a tablespoon or two when sautéing the vegetables—they’ll still develop that beautiful aromatic base we all love.
If you’re watching your sodium intake, consider using low-sodium chicken broth and reducing the added salt. The herbs and poultry seasoning provide so much flavor that you might not even notice the difference. This creamy cornbread casserole with broth adapts beautifully to these changes while remaining utterly delicious.
For more inspiration on creating balanced holiday meals, check out my collection of homemade healthy Thanksgiving sides. And if you’re looking for another vegetable-forward option, my simple roasted broccoli and cauliflower makes a perfect companion to this lighter dressing.
Thoughtful Tips for Special Diets
I’ve learned through cooking for friends and family with various dietary needs that most recipes can be gently adapted without losing their heart and soul. When my cousin started managing her blood sugar, I began experimenting with diabetic-friendly versions of our family favorites, including this cornbread dressing.
For those watching their sugar intake, consider using a sugar-free cornbread as your base—many recipes use just a touch of natural sweetener like applesauce instead of sugar. This creates a low glycemic foundation that still delivers that classic cornbread texture we all crave. I sometimes use a blend of whole wheat and cornmeal for added fiber, which helps with glycemic control.
Portion size makes a difference too—I serve reasonable portions of this blood sugar friendly dressing alongside plenty of non-starchy vegetables like my garlicky Brussels sprouts. For those using sugar alternatives, remember that the natural sweetness of the vegetables often means you don’t need additional sweeteners in savory dishes like this one.
How to Serve Cornbread Dressing
There’s a particular magic that happens when this baked cornbread dressing comes out of the oven and takes its place at the holiday table. I remember one Thanksgiving when my grandmother declared it the best she’d ever tasted—high praise from someone who had been making dressing for over fifty years.
The way the golden-brown top crackles slightly when you spoon into it, revealing the moist, herb-scented interior beneath… it’s a moment that says “home” more clearly than anything else. That memory of her smiling approval is why this dish remains central to our family celebrations.
This classic holiday side dish with sage pairs beautifully with so many traditional favorites. I love serving it alongside my maple pecan roasted sweet potatoes for a sweet and savory contrast that delights the palate. The earthy notes in the dressing also complement the richness of roasted meats perfectly.
For a complete holiday spread, consider adding my honey balsamic carrots—their bright acidity cuts through the richness of the dressing beautifully. And don’t forget to leave room for seconds—this moist herb stuffing with poultry seasoning has a way of disappearing faster than you’d expect!
Mistakes to Avoid
I’ve made my share of kitchen blunders over the years, especially with holiday recipes. Through trial and error, I’ve learned what separates good Cornbread Dressing from truly memorable versions. Let me share the common pitfalls so you can avoid them.
Using stale or dry cornbread is probably the most frequent mistake. Your dressing needs that moist foundation to become the creamy cornbread casserole with broth we all love. I always bake my cornbread a day ahead, but I make sure it’s properly wrapped so it doesn’t dry out completely.
Another error I see is overmixing the ingredients. You want to gently fold everything together until just combined. Overworking the mixture can result in a dense, gummy texture rather than the fluffy baked dressing with eggs and cream we’re aiming for. Treat it like you’re tucking in the ingredients rather than vigorously stirring.
For those exploring different flavor combinations, I find inspiration in the classic herb stuffing variations that show how to balance herbs without overwhelming the dish. This approach has saved me from over-seasoning my dressing many times.
Not tasting before baking is another oversight I’ve learned from. The raw mixture should taste well-seasoned since baking mellows flavors. If you’re watching sodium, consider my healthy Thanksgiving sides guide for balanced seasoning ideas that enhance rather than overpower.
Finally, rushing the baking process can leave you with a soggy middle. That golden-brown crust needs time to form properly. I remember one Thanksgiving when I pulled the dressing out too early—the disappointment on my uncle’s face taught me to always use a toothpick test for doneness.
How to Store Cornbread Dressing
There’s something comforting about having leftover Cornbread Dressing in the fridge. It reminds me of the year my grandmother secretly packed some in my suitcase because she knew how much I loved it. Proper storage means you can enjoy that same warmth days later.
For refrigeration, transfer cooled dressing to an airtight container. It will keep well for 3-4 days. When reheating, I often add a tablespoon of broth to restore moisture. Cover with foil and warm at 350°F until heated through—this maintains that moist herb stuffing with poultry seasoning texture we adore.
Freezing is perfect for longer storage. Portion the cooled dressing into freezer-safe containers or bags, removing as much air as possible. It will maintain quality for up to 3 months. Thaw overnight in the refrigerator before reheating. The baked savory dressing with celery and onion freezes beautifully and tastes almost as good as fresh.
For creative ways to use leftovers, check out my roasted sweet potato kale quinoa salad—sometimes I crumble a bit of dressing over the top for extra texture. You might also enjoy it alongside my simple roasted carrots for a quick post-holiday meal.
Try This Cornbread Dressing Yourself
I’ll never forget the first time I made this Cornbread Dressing for my own holiday table. Watching my children scoop second helpings with the same enthusiasm I had as a child filled my heart in ways I can’t fully describe. There’s magic in continuing family traditions through food.
This classic holiday side dish with sage has become more than just a recipe to me—it’s a connection to generations of women in my family who gathered in kitchens just like mine. The aroma of poultry seasoning and sautéed vegetables will always mean home to me, and I hope it becomes part of your family story too.
Whether you’re hosting a large gathering or creating a cozy meal for two, this dressing brings comfort and celebration to any table. The process of making it—tearing the cornbread, smelling the herbs, watching it turn golden in the oven—is as nourishing as eating the final result.
If you love this Thanksgiving side dish, you might also enjoy exploring my other holiday favorites like sweet potato casserole, roasted butternut squash, or cauliflower potato salad. For lighter options, my Greek chickpea salad and roasted cabbage make wonderful companions to this hearty dressing.
Frequently Asked Questions
What ingredients go in cornbread dressing?
The foundation includes crumbled cornbread, chicken broth, eggs, and aromatics like celery and onion. Herbs like sage and poultry seasoning provide that classic flavor, while butter and cream create the rich, moist texture we love in this savory dressing recipe.
What is the difference between cornbread stuffing and cornbread dressing?
The main difference comes down to cooking method. Stuffing is traditionally cooked inside the turkey, while dressing is baked separately in a dish. I prefer baking mine as a dressing because it creates more consistent results for that perfect moist cornbread dressing texture throughout.
What is the best broth for cornbread dressing?
I find chicken broth provides the richest flavor for traditional Cornbread Dressing. For a deeper taste, you could use turkey broth if you have it. Vegetable broth works well for vegetarian versions too. The key is using a quality broth since it contributes significantly to the final flavor of your baked cornbread dressing.
Do you put thyme in cornbread dressing?
Thyme can be a wonderful addition! While sage is the traditional star, thyme adds an earthy, slightly floral note that complements the other herbs beautifully. I often include both in my classic holiday side dish with sage for a more complex flavor profile that still feels traditional and comforting.
Cozy Southern Sides For Your Holiday Table
Nothing completes a festive meal like these soul-warming accompaniments. Each brings its own special touch of Southern comfort to your gathering.
Sweet Potato Casserole – Creamy sweet potatoes topped with crunchy pecans and a kiss of maple sweetness.
Roasted Broccoli and Cauliflower – Caramelized florets with garlic and herbs that even veggie-skeptics will love.
Maple Pecan Roasted Sweet Potatoes – Sweet and savory cubed potatoes with crunchy pecans and warm spices.
Garlicky Brussels Sprouts – Perfectly charred sprouts with plenty of garlic and a squeeze of fresh lemon.
Honey Balsamic Carrots – Tender glazed carrots with the perfect balance of sweet and tangy flavors.
Quinoa Chickpea Salad – A protein-packed salad with fresh herbs and lemon dressing that brightens any plate.
