My cornbread stuffing is that one side dish that will become a staple at the Thanksgiving table. My recipe brings the traditional flavor in an easy way that has my family requesting it year after year.
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My Family Loved Cornbread Dressing Recipe
My cornbread stuffing is the most requested side dish every Thanksgiving, and I completely understand why. It’s savory and flavorful and complements the traditional flavors of the holiday.
I didn’t realize how much everyone loved my dressing until last year when I was discussing the dishes I planned to make for Thanksgiving. I forgot to mention that I was making the stuffing, and my husband, mother, and even my daughter got upset, thinking I wasn’t going to make it.
Of course, it was a false alarm. I hadn’t mentioned it because it’s a staple at our table, and I assumed it was obvious I would make it! Plus, it’s an easy side dish for me to prepare and one of my favorites to eat.
And, if you love this Thanksgiving recipe, you will love my sweet potato casserole, Velveeta mac and cheese, grape salad, pineapple casserole, creamed corn, hashbrown casserole, and green bean casserole with cream cheese.
Cornbread Stuffing Recipe Ingredients
- Corn bread mix — I use packaged dry corn bread mix such as Stove Top or Pepperidge Farms.
- Butter — I use full-fat butter, but have used olive oil when in a pinch.
- Veggies — Chopped celery and onions to help bring flavor and more texture to the stuffing. You can omit the celery, but I love the traditional-ness of it. Onions can be substituted for shallots.
- Eggs
- Chicken Broth — I’ve also used leftover turkey broth or veggie broth. In a true pinch you can use water, but broth adds extra flavor.
- Herbs — I use a blend of dried parsley, sage, thyme, and rosemary. This gives the homemade cornbread stuffing recipe all the flavor.
How to make Cornbread Dressing
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Start by making the cornbread mix as directed on the package — you can also make your own cornbread ahead of time. Once it’s done, let it cool, and then cut it into cornbread cubes or break it into pieces in a big bowl.
STEP TWO: Heat your oven to 350 degrees F. Get a 1 to 2-quart baking dish and give it a light spray with cooking spray. Set it aside for now.
STEP THREE: In a large skillet over medium heat, melt the butter. Toss in the onion and celery, and let them sizzle for about 4-5 minutes until they’re nice and soft.
STEP FOUR: Add those flavorful veggies to your cornbread in the bowl. Sprinkle your favorite seasonings on top, and gently mix everything together.
STEP FIVE: Crack the eggs into the chicken broth, give them a good whisk, and then pour this mixture over the cornbread stuffing mixture in the bowl. Stir everything together until it’s all well combined.
STEP SIX: Now, transfer the cornbread stuffing into a prepared baking dish. Pop it into the oven and bake for around 25-30 minutes.
Tips to Make the Best Cornbread Dressing Recipe
- Allow the stuffing to rest for a few minutes after baking. I’ve found this lets the flavors meld and makes serving easier.
- Bake until the stuffing has a golden-brown hue on top. That’s how I know it’s done and has that deliciously crisp texture.
- When combining all the ingredients, mix gently to avoid crushing the cornbread pieces.
- Use your leftover cornbread stuffing to make stuffed pork chops or stuffed chicken.
Variations for This Cornbread Stuffing Recipe
- Get creative with the spices and herbs in the stuffing. Sometimes I like to incorporate dried herbs or fresh herbs like sage and rosemary to add more complex flavors.
- My cornbread stuffing recipe tastes great with sausage or other protein! I’ve also used leftover turkey pieces and chicken as additions to make it more filling.
- Add in more veggies! Traditional and mild choices like red or green bell peppers can seamlessly blend into my recipe. I’ve even added jalapenos into the dressing to give it a little kick.
- Add dried cranberries, craisins, and/or walnuts to bring all of the classic Thanksgiving flavors into one dish. I find it’s a great way to use up my cranberries during the holidays.
What to Serve with Cornbread Dressing
I usually serve this on the Thanksgiving table next to turkey, ham, or even a roasted chicken. It’s become a staple next to my other easy recipes for sweet potato casserole with canned yams, canned green bean caserole, and cranberry sauce.
Cornbread Stuffing FAQs
Can Cornbread Stuffing Be Made Ahead of Time?
Yes, I love to make my cornbread dressing ahead of time! I’ve done this two different ways. The first is to cook the dressing all the way through and then cover it with plastic wrap in the fridge for a day or two. I then cook it at 350 degrees F until it’s warmed through.
I also like to saute the celery and onion in the butter and store that in the fridge until I’m ready to put the dish together. It helps cut down on the pans needed on Thanksgiving day and makes the dish come together faster.
Can You Freeze Cornbread Dressing?
Yes, I have made a double batch of this recipe just to freeze the extras. Just make sure it is covered tightly and thaw it in the fridge overnight before reheating it at 350 degrees F in the oven until fully warmed again. I wouldn’t let it sit more than three months in the freezer.
More Easy Thanksgiving Recipes
- Acorn squash
- Coconut cream pie
- 3 ingredient banana pudding
- Bacon wrapped asparagus
- Peach pie using canned peaches
- Mushroom gravy
- Jello salad
- 3 ingredient no bake cheesecake
- Jello with fruit cocktail
Easy Cornbread Stuffing
Ingredients
- 1 10 ounce package dry corn bread mix
- ¼ cup unsalted butter
- ½ cup celery chopped
- ½ cup onion chopped
- 2 large eggs lightly beaten
- ¾-1 cup chicken broth
- ½ tablespoon dried parsley
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon kosher salt
- Black pepper to taste
Instructions
- Prepare the corn bread mix according to package directions. Cool completely, then chop or crumble into a large bowl.
- Preheat the oven to 350 degrees F. Spray a 1 to 2-quart baking dish with cooking spray; set aside.
- In a skillet set over medium heat, melt the butter. Saute the celery and onion for 4-5 minutes, until softened.
- Add the vegetables to the bowl with the cornbread. Sprinkle the seasonings over and toss to combine. Whisk the eggs into the chicken broth, then pour over the contents of the bowl, mixing gently until well combined.
- Transfer to the prepared baking dish and bake for 25-30 minutes.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Can I substitute flax eggs or something else for eggs?
Hi Maureen, I have not personally tested this recipe using flax eggs, but the recipe should still work. Enjoy!