simple cornbread dressing recipe

Written ByJenny Smyth Posted on
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The Best simple cornbread dressing recipe

I’m excited to share my simple cornbread dressing recipe with you, a classic Southern dish that’s perfect for any occasion. As a busy mom, I love how easy it is to make and customize to suit my family’s tastes. My kids adore it, and it’s always a hit at family gatherings. The best part? It’s incredibly versatile – serve it alongside roasted meats, as a side dish, or even use it as a base for stuffing. I’ve made this recipe countless times, and each time I’m amazed by how moist and flavorful it turns out.

The secret? Using leftover cornbread, which adds a lovely texture and prevents the dressing from becoming too dense. This recipe has been passed down through generations of my family, and I’m thrilled to share it with you today. Growing up in the South, I was always fascinated by the rich history behind this beloved dish. Cornbread dressing is believed to have originated in the 19th century, when cooks would use leftover bread to create a filling for roasted poultry or meats. Over time, the recipe evolved to incorporate various ingredients like herbs, spices, and even sausage.

Today, you can find countless variations of this recipe online – but trust me, this simple version is a game-changer. One of the things I love about this recipe is how easy it is to customize. Want to add some diced veggies or nuts for added texture? Go for it! Need to accommodate dietary restrictions? No problem – simply swap out the sausage for plant-based alternatives or omit the eggs altogether.

The beauty of this recipe lies in its adaptability. Now that I’ve convinced you to give this recipe a try, let’s get started! To begin with, preheat your oven to 350°F (175°C). While that’s heating up, prepare your ingredients – including 4 cups of cubed cornbread (yes, you read that right – we’re using leftover cornbread here!) , 1/4 cup of butter melted in a skillet over medium heat. Once your skillet is hot and bubbly, add in your chopped onions and cook until they’re translucent and fragrant.

Next up: mix in those chopped celery stalks (about 2-3 stalks should do the trick) until they’re nice and tender. Finally, add in your chopped sausage (about 1 cup should be sufficient), breaking it up with your spoon until it’s fully incorporated. Now that your skillet mixture is all cooked up and smelling amazing (hello there!) , it’s time to combine it with our cubed cornbread! Mix everything together until just combined – don’t overmix or you’ll end up with a tough dressing! The final step?

Transfer that lovely mixture into a greased 9×13 inch baking dish and pop it into the oven for about 30 minutes or until golden brown on top.

Simple Cornbread Dressing

4.8 from 895 votes

A classic Southern side dish that combines crumbled cornbread with aromatic vegetables and savory herbs. This simple dressing is moist, flavorful, and perfect for holiday meals or a cozy weeknight dinner.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cornbread

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup melted butter

For the Dressing

6 cups crumbled cornbread (from above)
1/2 cup butter
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 large egg, beaten

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Grease a 9-inch square baking pan with butter or nonstick spray.
3In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4In a separate bowl, combine the buttermilk, egg, and melted butter.
5Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
6Pour the batter into the prepared pan and smooth the top.
7Bake the cornbread for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8Remove from the oven and let it cool completely on a wire rack.
9Once cool, crumble the cornbread into a large bowl and set aside.
10Reduce the oven temperature to 375°F (190°C).
11In a large skillet, melt the 1/2 cup of butter over medium heat.
12Add the diced onion and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and translucent.
13Add the minced garlic and cook for another minute until fragrant.
14Pour the cooked vegetables and butter over the crumbled cornbread.
15Add the dried sage, dried thyme, black pepper, and beaten egg.
16Mix well to combine all ingredients evenly.
17Gradually pour in the chicken or vegetable broth, stirring gently until the dressing is moist but not soupy.
18The mixture should hold together when pressed.
19Transfer the dressing to a greased 9×13-inch baking dish and spread it evenly.
20Bake the dressing uncovered for 25 to 30 minutes, or until the top is golden brown and the edges are slightly crispy.
21The internal temperature should reach 165°F (74°C).
22Let it rest for 5 minutes before serving.

🔧Equipment

9-inch square baking pan
Large skillet
Large mixing bowl
Measuring cups and spoons
Whisk
Wooden spoon
9×13-inch baking dish

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 7g

📝Notes

For a richer flavor, use homemade cornbread that is a day old. You can add cooked sausage or crumbled bacon for extra heartiness. If the dressing seems dry before baking, add a little more broth. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Simple Cornbread Dressing Works

This simple cornbread dressing recipe is one of those dishes that always works, no matter the occasion. I love that I can store leftovers in an airtight container in the fridge for up to four days, and it tastes just as good reheated.

To reheat, just pop it in the oven at 350 degrees for about 15 minutes, or microwave individual portions for a quick side. For serving, I like to spoon it next to roasted turkey or chicken, and it also pairs well with green beans and cranberry sauce.

You can even use it as a stuffing for bell peppers or mushrooms for a fun twist. This recipe is a reliable favorite that my family looks forward to every year, and I know it will become a staple in your home too.

❓ Frequently Asked Questions About Cornbread Dressing

Q: What type of cornbread works best for this recipe?

This recipe works best with leftover cornbread that’s still relatively fresh – ideally within 24 hours of baking.

Q: Can I use gluten-free cornbread instead?

Yes! Feel free to substitute gluten-free cornbread if needed; however keep in mind that gluten-free flours may behave slightly differently.

Q: How much sausage should I use?

About 1 cup of cooked sausage should be sufficient; however feel free to adjust according to personal preference!

Q: Can I prepare this recipe ahead of time?

Ahead-of-time prep is totally fine; simply assemble everything except the egg mixture until ready.

Q: Why do you recommend using leftover cornbread?

Leftover cornbread adds moisture & prevents density issues!

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