Cornbread Dressing
This easy cornbread dressing recipe is a must-have for holiday gatherings! It combines the sweet flavor of cornbread with the texture of French bread for the perfect balance, creating a savory, comforting side dish to pair with your favorite holiday entrees.
This old-fashioned Southern cornbread dressing is a holiday staple in our home. With a blend of cornbread and French bread, this dressing has just the right balance of sweetness and texture.
It’s seasoned with sage, thyme, and veggies, then moistened with savory chicken broth and baked until golden brown. Whether you’re planning your Thanksgiving dinner or a weeknight meal, this easy cornbread dressing pairs beautifully with dishes like a roast turkey or even a sirloin steak.
Looking for more holiday sides? Try our sage stuffing or sausage stuffing. And if you’re a fan of easy casseroles, you might also love our chicken and dressing!
Why You’ll Love This Recipe
- Balanced texture: The mix of cornbread and French bread creates a perfect balance between fluffy and slightly firm.
- Holiday favorite: This simple dressing recipe can be made for Thanksgiving or Christmas, but it’s also versatile enough for a weeknight dinner.
- Minimal ingredients: Using everyday pantry staples like chicken broth, butter, and dried herbs keeps things simple.
Tips for the Best Cornbread Dressing
- Pre-dry your bread: Dry out the cornbread and French bread ahead of time to save on prep time. You can leave them out at room temperature for 2-3 days or dry them in the oven as directed in the recipe.
- Taste before baking: Taste the mixture before baking to adjust seasonings.
- Uniform veggie cuts: Dice the onion and celery finely so they mix into the dressing without having big chunky pieces.
Storage and Freezing
Storing
Store any leftover dressing in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through.
Freezing
To make ahead, bake the dressing as instructed and allow it to cool completely. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Reheat at 350°F for about an hour until hot throughout.
More Comfort Food Side Dishes
Ingredients
- 8 cups day old cornbread, cut into 1-inch pieces
- 5 cups day old French bread, cut into 1-inch pieces
- ½ cup unsalted butter, melted
- 2 cups finely diced celery
- 1 cup finely diced white onion
- 1 teaspoon salt, start with less if desired
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
Instructions
- Grease a 9×13-inch baking dish and set aside.
- Preheat the oven to 350°F. Arrange the cornbread and French bread pieces in an even layer on a large sheet pan. Bake for 20-30 minutes, until dried out.8 cups day old cornbread5 cups day old French bread
- While the bread dries, make the broth mixture. In a large skillet or saucepan, melt the butter over medium heat. Add the celery, onion, salt, sage, thyme, and pepper. Cook until the onion and celery soften.½ cup unsalted butter2 cups finely diced celery1 cup finely diced white onion1 teaspoon salt½ teaspoon ground sage½ teaspoon dried thyme¼ teaspoon ground black pepper
- Carefully pour the chicken broth into the pan and stir to combine. Increase the heat to medium and bring the broth to a simmer. Cook for 5-7 minutes, then remove from heat and let it cool for a few minutes.4 cups low-sodium chicken broth
- Transfer the dried bread pieces to a large bowl. Gradually pour the warm broth mixture over the bread, tossing with a large wooden spoon to ensure everything is evenly moistened. Add more broth as needed to get a moist but not soggy texture.
- Taste and adjust the seasoning before baking.
- Pour the dressing into the prepared baking dish. Bake uncovered for 25-35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Serve warm with your favorite entrée.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of dressing. Actual calories will vary.
- The bread and cornbread pieces can be dried out ahead of time by cutting them into pieces and leaving them out to air dry. This usually takes 2 to 3 days to become stale.
- Every oven cooks a little differently. If the dressing isn’t cooked through after 35 minutes, add more time until a knife inserted in the center comes out clean.
- If you’re sodium sensitive, we recommend starting with less salt and adding more if needed. Low-sodium chicken broth also helps.
I’m trying this, Kim!!!
Hi Susan! 🙂 It’s great with some mashed potatoes and gravy, and turkey, of course!